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Notes On Cheddar Cheese Making Classic Reprint
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Book Synopsis Notes on Cheddar Cheese-Making (Classic Reprint) by : Frank Herns
Download or read book Notes on Cheddar Cheese-Making (Classic Reprint) written by Frank Herns and published by Forgotten Books. This book was released on 2017-10-26 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Notes on Cheddar Cheese-Making 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.
Book Synopsis Cheddar Cheese Making by : John Wright Decker
Download or read book Cheddar Cheese Making written by John Wright Decker and published by . This book was released on 1895 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis CHEDDAR CHEESE MAKING (CLASSIC by : John Wright Decker
Download or read book CHEDDAR CHEESE MAKING (CLASSIC written by John Wright Decker and published by Forgotten Books. This book was released on 2016-09-05 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Cheddar Cheese Making A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the Various steps in the process is absolutely necessary in order to master the profession. 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.
Download or read book Cheddar Cheese Making written by and published by . This book was released on 1893 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cheddar Cheese Making by : John W. Decker
Download or read book Cheddar Cheese Making written by John W. Decker and published by CreateSpace. This book was released on 2014-01 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the PREFACE: IN the past few years great advances have been made in cheese making, and for the old rule of thumb, definite scientific reasons have been substituted. During the first three years of the Wisconsin Dairy School, the theoretical part of the instruction in cheese making was given by a series of lectures and quizzes along with the practical work. All books treating on cheese making were either out of date, because of the rapid advance in knowledge on the subject, or were unfitted for use as text books in a school. The instructor has learned by experience that in order to have the students properly grasp the subject before them, they must have a text book for use along with the lectures and quizzes, in short, with the advent of dairy schools, cheese making in pedagogic form was a necessity. There are other cheese makers who are not students in dairy schools and it was hoped that they might also find information in the book that would help them. This was proven to be true by the rapidity with which the first edition was exhausted, and the present edition has been revised with a view to more fully meeting the needs of such persons. Part I deals with the fermentations of milk and the process of making. Part II deals with the construction and operation of factories. Part III consists of questions which are answered in the text of parts I and II. The page on which the answer to the question may be found is indicated at the end of the question. Important Points are indicated by paragraph headings, and usually the answer can be immediately found by glancing at these. The writer believes that the questions in Part III will not only be helpful to students of dairy schools in mastering the subject, but that they will also be of aid to all students of cheese making. A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the various steps in the process is absolutely necessary in order to master the profession.
Book Synopsis The Science and Practice of Cheese-Making by : Lucius L. Van Slyke
Download or read book The Science and Practice of Cheese-Making written by Lucius L. Van Slyke and published by Forgotten Books. This book was released on 2017-09-17 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Cheese Making by : John Wright Decker
Download or read book Cheese Making written by John Wright Decker and published by Forgotten Books. This book was released on 2017-11-23 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Cheddar Cheese Making by : John Wright Decker
Download or read book Cheddar Cheese Making written by John Wright Decker and published by Sagwan Press. This book was released on 2015-08-24 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 :John Wright Decker Publisher :Robert Mondavi Institute for Wine and Food Science University of California Davis ISBN 13 :9780981634524 Total Pages :233 pages Book Rating :4.6/5 (345 download)
Book Synopsis Cheddar Cheese Making by : John Wright Decker
Download or read book Cheddar Cheese Making written by John Wright Decker and published by Robert Mondavi Institute for Wine and Food Science University of California Davis. This book was released on 2010-05-30 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 Excerpt: ...generally two, in a box. Where flats are shipped two in a box, they are placed one on top of the other, and are in that case termed "twins." When shipped one in a box, they are called "singles." Scale Boards. That the rinds of the cheese may be well protected, "scale boards,"or very thin basswood or whitewood boards, are placed in the box. Two or three are placed on each end of the box, and two or three between twins. This number is more than is generally used, but cheese in this way keep better when placed in cold storage. If flats are put together without scale boards, and left for any great length of time, they will stick together so tight that they can with difficulty be pulled apart. The rinds sweat and are easily broken. They therefore need plenty of scale boards. The boxes should be trimmed to oneeighth of an inch less than the height of the cheese, so that it will hold its place and arrive in market in good condition. They should not be more than a. quarter of an inch larger in diameter than the cheese if there is too much room in the box, the cheese will be likely to roll around and break the box. On the other hand, the box should not be so tight, that the cheese will stick in it. Boxes that are split or poorly nailed should be thrown aside, for they will be sure to arrive in the market in a dilapidated condition. Cheese makers do not realize, that boxes that may be in fair condition, may be entirely useless at the other end of the journey. How Cheese are Weighed. In weighing cheese nothing but full pounds are counted. For instance, if the weight is 60 pounds, it is counted but 60, or if the beam barely rises at 61 pounds, it is counted but 60, for in course of transportation, it would likely lose weight, and be cut do...
Book Synopsis Hand-Book on Cheese Making (Classic Reprint) by : Geo E. Newell
Download or read book Hand-Book on Cheese Making (Classic Reprint) written by Geo E. Newell and published by Forgotten Books. This book was released on 2017-11-23 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Hand-Book on Cheese Making This little work on cheese manufacture is inscribed to makers, dealers and consumers, in the hope that its careful perusal may be of aid to one and all. The prestige that American cheese holds in the markets of the world has been threatened from many quarters, but we who inaugurated the Cheddar system on this side of the Atlantic are not prepared to succumb to competition, however sharp, or to prejudice, however strong. American cheese will hold its own as long as it has a square quality basis to stand upon. We possess. The most natural and privileged dairy regions on earth. Let us utilize to their fullest extent the great advantages within our grasp. Dairymen have of late been struck with consternation by the ascendency of Canadian cheese over the States' product. The dairy press' have been pounding away at the gruesome situation so vigorously that many cheese men have been frightened into the belief that Canada has a corner on gilt-edged quality and fancy quotations that is liable to continue indefinitely. The writer has no such, apprehension, however, and sees no reason why an American cheese should not always be a peer of the best. There has been unanimous action all over the dairy portions of the Dominion to effect the slight advantage they now hold. If, in a strenuous endeavorto improve the product, our friends across the border have succeeded and at the same time have stimulated us to a like movement, then thanks be to them. Legitimate competition aids all mankind. 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.
Book Synopsis Notes on Cheddar Cheese-making by : Frank Herns
Download or read book Notes on Cheddar Cheese-making written by Frank Herns and published by . This book was released on 1910 with total page 19 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Science and Practice of Cheese-making by : Lucius Lincoln Van Slyke
Download or read book The Science and Practice of Cheese-making written by Lucius Lincoln Van Slyke and published by . This book was released on 1909 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk (Classic Reprint) by : J. L. Sammis
Download or read book The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk (Classic Reprint) written by J. L. Sammis and published by Forgotten Books. This book was released on 2018-10-03 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk The quality of pasteurized-milk cheese Scores and criticisms of pasteurized and raw milk cheese Cheese cured at Madison at normal temperature Cheese cured in the South Cheese cured in warm room at Madison Cheese cured in cold storage. Exceptional differences between the raw and pasteurized milk cheese. Summary of discussion of scores. The demand for pasteurized-milk cheese Opinions of purchasers. 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.
Book Synopsis Cheese and Cheese-Making, Butter and Milk by : James Long
Download or read book Cheese and Cheese-Making, Butter and Milk written by James Long and published by Forgotten Books. This book was released on 2015-08-05 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Cheese and Cheese-Making, Butter and Milk: With Special Reference to Continental Fancy Cheeses Professor henry, of the Wisconsin Agri cultural College, recently stated that the loss of the American cheese trade with Great Britain was owing to the fact that his country men did not make the best article, and that in many cases imitation cheese was produced for the sake of a possible temporary profit, but to the ultimate loss of all concerned. Whatever may be the immediate gain effected by the addi tion of foreign fat to milk, or by the removal of a portion of the cream it contains, the permanent value of the cheese industry to the producer is maintained only by the manufacture of the best, and of its production in the largest possible. 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.
Book Synopsis Cheddar Cheese Making by : John Decker
Download or read book Cheddar Cheese Making written by John Decker and published by Createspace Independent Publishing Platform. This book was released on 2017-06-22 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Cheddar Cheese Making: How To Make Cheddar Cheese The Old Fashioned Way" by John W. Decker was first published in 1895, so his idea of the "old fashioned way" would be very old indeed! Decker's book delves into all aspects of making the perfect cheddar cheese and topics include Milk, Fermentation of Milk, The Rennet Test, First Steps in Cheese Making, Cutting the Curd, Heating the Curd, Drawing the Whey, Hints on Operating the Factory and many more. A wonderfully thoughtful and rare gift for anybody interested in the history of cheesemaking, or in food or agricultural history in general. Note: This public domain edition is a perfect facsimile of the original book and is not set in a modern typeface. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.
Book Synopsis The Manufacture of American Cheddar Cheese - A Historical Article on the Production of Cheddar by : Lucius L.Van Slyke
Download or read book The Manufacture of American Cheddar Cheese - A Historical Article on the Production of Cheddar written by Lucius L.Van Slyke and published by Josephs Press. This book was released on 2011-08 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include "A Guide to English Cheeses" "Testing in the Cheese Making Process" "Cheeses of Europe" and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "The Manufacture of American Cheddar Cheese" contains information on the history and production of American cheddar. It is intended to illustrate aspects of cheese production in America and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Book Synopsis Home Cheese Making, 4th Edition by : Ricki Carroll
Download or read book Home Cheese Making, 4th Edition written by Ricki Carroll and published by Storey Publishing, LLC. This book was released on 2018-12-25 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
