The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk
Author: John Langley Sammis
Publisher:
Published: 1913
Total Pages: 108
ISBN-13:
DOWNLOAD EBOOK →Pp. 90.
Author: John Langley Sammis
Publisher:
Published: 1913
Total Pages: 108
ISBN-13:
DOWNLOAD EBOOK →Pp. 90.
Author: Harry R. Lochry
Publisher: Forgotten Books
Published: 2018-03-20
Total Pages: 44
ISBN-13: 9780365070108
DOWNLOAD EBOOK →Excerpt from Making American Cheddar Cheese of Uniformly Good Quality From Pasteurized Milk A survey made in 1949 by the National Cheese Institute in 20 of the leading cheese-producing States, showed that 71 percent of the factories, making 80 percent of the American type cheese, were equipped to pasteurize the milk. In 11 States. 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.
Author: John Langley Sammis
Publisher: Wentworth Press
Published: 2016-08-27
Total Pages: 110
ISBN-13: 9781363958078
DOWNLOAD EBOOK →This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: University of Wisconsin--Madison. Agricultural Experiment Station
Publisher:
Published: 1921
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Author: Nebraska Agricultural Experiment Station
Publisher:
Published: 1948
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Author: Lucius L. Van Slyke
Publisher: Forgotten Books
Published: 2017-09-17
Total Pages: 512
ISBN-13: 9781528478151
DOWNLOAD EBOOK →Excerpt from The Science and Practice of Cheese-Making: A Treatise on the Manufacture of American Cheddar Cheese and Other Varieties This book has been prepared to supply a need definitely expressed by dairy teachers, dairy stu dents and cheese-makers. To meet the require ments of to-day, a book on cheese-making must be something more than a mere description, in a recipe-like form, of certain Operations to be per formed; it must also make prominent the reasons for each step in every operation and present as clearly as possible the facts and principles under lying the methods; in other words, it must present the science as well as the practice of cheese-making. Knowledge of cheese-making, as of any art, is two-sided, practical and scientific. Practical knowl edge tells us what to do; scientific knowledge gives us the reasons for what is done. Practice consists in doing things; science, in knowing things. Knowledge, to be complete, must be both practical and scientific; we must know not only what particular things to do but why we do them. Just in proportion as the prae tical and the scientific sides of knowledge advance together, does the practice become more nearly per feet. The more one knows, the more and better can one do. The practice of cheese-making embraces a systematic series of mechanical operations, which have been gradually developed by experience and observation. In its widest application, it includes (1) the produc tion and care of milk: (2) the conversion of milk into cheese; and (3) the care of the manufactured product until it is ready to be used as food. 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.