Sinopsis
Excerpt from Cheese Making
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
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Reseña del editor
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.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Reseña del editor
Excerpt from Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage
The American dairy school is of recent origin, the first one having been started in Wisconsin in 1891.
With the dairy school came the need of pedagogic statements of the subjects taught therein.
It fell to the lot of the author of this book to make such a statement of cheese making. His first attempt was printed in 1893 under the title of "Cheddar Cheese Making." This first attempt met with an encouraging reception and was translated into the French language by Emile Castel for the use of the Canadians in the Province of Quebec. A second and revised edition under the same name was printed in 1895, and is now nearly exhausted. In the meantime our experiment stations have turned their attention to the subject and much valuable information has been produced. The author has been confronted with the necessity of bringing out a new revision of the book by a certain date, and that under pressure of other work. He has attempted to bring Cheddar cheese making up to date, and to present for the first time a treatment of the other kinds of cheese included in the title of the volume.
Because of their relation to the subject, milk testing, and dairy bacteriology have been touched upon briefly. An exhaustive treatment has not been necessary as there are text books treating on these subjects.
This is primarily a text book and not a reference volume. To make the latter out of it would make it unwieldly for the former purpose. An analytical index, a complete table of contents, and references to original matter will, however, assist the busy man, student or instructor to look up references quickly or to find original data.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage
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Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. Print on Demand. This book delves into the fascinating world of cheesemaking, a craft that has captivated people for centuries. The author, a pioneer in the field, provides a comprehensive guide to the science and art of creating delectable cheeses, drawing on his extensive experience and research at the Wisconsin Experiment Station. The book chronicles the rapid evolution of dairy technology, including the introduction of the revolutionary Babcock test for accurately measuring milk fat content, a pivotal development in the dairy industry. Beyond practical instruction, the author explores the profound impact of factors like milk quality, bacterial contamination, and curing conditions on the final flavor and texture of cheese. The book takes readers through the entire cheesemaking process, from the selection of milk and the careful management of fermentation to the crucial stages of pressing, salting, and curing. Through meticulous observations and insightful analysis, the author unveils the intricate interplay between science and craftsmanship that gives rise to cheese's unique character. The book's insights, borne from decades of experience, offer a unique and valuable perspective on the principles and practices that underpin successful cheese production, leaving readers with a deeper appreciation for this timeless culinary art. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781332112289_0
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Cheese Making
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781332112289
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Cheese Making
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781332112289
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