Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage (Classic Reprint) - Tapa dura

Sinopsis

Excerpt from Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage

One might therefore expect to find that it contains all the food elements necessary for the building up of the young animal's body. An analysis reveals the presence Of water, for the young animal's body is in the largest pro-portion composed of water; ash for the bones; nitrogenous material in the form Of casein, albumose and albumen to nourish the muscles, hair, hoofs and horns; and carbonaceous matter in the form of sugar and fat to maintain the heat of the body.

The following table will give a fair idea of the average com position Of milk as delivered to a New York cheese factory; the figures being taken from Bulletin 82, December, 1894, Geneva, New York Experiment Station.

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