From f5185b22cd591ef8145c7d203a65b2fa50a8c926 Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@OcarinaProject.net>
Date: Sun, 29 Jan 2017 10:36:53 -0500
Subject: [PATCH] Add function for using secondary cultures

I've been using FLAV54 in various cheeses, so let's add an official way
to record using this culture.

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
---
 cheddar.tex |  1 +
 cheese.cls  | 26 ++++++++++++++++++++++----
 2 files changed, 23 insertions(+), 4 deletions(-)

diff --git a/cheddar.tex b/cheddar.tex
index bde0a23..59a9c29 100644
--- a/cheddar.tex
+++ b/cheddar.tex
@@ -25,6 +25,7 @@
 \cheeseMilk{\gallons}
 \cheeseCaCl{\cacl}
 \cheeseCulture{Mesophilic Starter}{\starter}{81}{\packettsp.}
+\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
 \cheeseRipening{45 minutes}{92}
 \cheeseColor{\orange}
 \cheeseRennet{\rennet}
diff --git a/cheese.cls b/cheese.cls
index f9d6364..554a67d 100644
--- a/cheese.cls
+++ b/cheese.cls
@@ -26,6 +26,7 @@
 \newcommand{\quarter}      {\(\frac{1}{4}\)}
 \newcommand{\threequarter} {\(\frac{3}{4}\)}
 \newcommand{\eighth}       {\(\frac{1}{8}\)}
+\newcommand{\sixteenth}    {\(\frac{1}{16}\)}
 
 % Format a Fahrenheit temperature
 \newcommand{\ftemp}[1] {#1\degree F}
@@ -37,10 +38,14 @@
 \newcommand{\simplebrine} {simple brine\footnote{1\half teaspoons salt in 1 cup water.}}
 \newcommand{\wash}[1]     {Slowly add \ftemp{#1} water.  Stir continuously}
 
-% Are we using cheese color?
+% Are we using cheese color or a secondary culture?
 \newif\ifcolor
 \colorfalse
-\def\cheese@acid{2}
+\newif\ifsecondary
+\secondaryfalse
+\newcounter{cheese@acid}
+\stepcounter{cheese@acid}
+\stepcounter{cheese@acid}
 
 % Macros for setting cheese variables
 \newcommand{\cheeseName}[1]{\def\cheese@name{#1}}
@@ -53,6 +58,15 @@
 	\def\cheese@cultureTemp{\ftemp{#3}}
 	\def\cheese@cultureNote{#4}
 }
+\newcommand{\cheeseSecondary}[4]
+{
+	\secondarytrue
+	\def\cheese@secondary{#1}
+	\def\cheese@secondaryAmt{#2}
+	\def\cheese@secondaryTemp{\ftemp{#3}}
+	\def\cheese@secondaryNote{#4}
+	\stepcounter{cheese@acid}
+}
 \newcommand{\cheeseRipening}[2]
 {
 	\def\cheese@ripening{#1}
@@ -61,8 +75,8 @@
 \newcommand{\cheeseColor}[1]
 {
 	\colortrue
-	\def\cheese@acid{3}
 	\def\cheese@color{#1}
+	\stepcounter{cheese@acid}
 }
 \newcommand{\cheeseRennet}[1]{\def\cheese@rennet{#1}}
 \newcommand{\cheeseSetting}[1]{\def\cheese@setting{#1}}
@@ -119,9 +133,13 @@
 	\cheeseStepNoTemp{Begin Heating   }{ }{ }
 	\cheeseStepTemp{Remove from Heat}{\gray}{ }
 
-	\section{Acid}{\cheese@acid}
+	\section{Acid}{\thecheese@acid}
 	\cheeseStepTemp{\cheese@culture    }{\cheese@cultureAmt}
 		       {\cheese@cultureTemp}{\cheese@cultureNote}
+	\ifsecondary
+		\cheeseStepTemp{\cheese@secondary    }{\cheese@secondaryAmt}
+			       {\cheese@secondaryTemp}{\cheese@secondaryNote}
+	\fi
 	\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
 	\ifcolor
 		\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}