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Author : John Langley Sammis
Publisher :
ISBN 13 :
Total Pages : 108 pages
Book Rating : 4.:/5 ( download)
Download or read book The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1913 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pp. 90.
Author : Harry R. Lochry
Publisher : Forgotten Books
ISBN 13 : 9780365070108
Total Pages : 44 pages
Book Rating : 4.0/5 (71 download)
Download or read book Making American Cheddar Cheese of Uniformly Good Quality from Pasteurized Milk (Classic Reprint) written by Harry R. Lochry and published by Forgotten Books. This book was released on 2018-03-20 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 9781363958078
Total Pages : 110 pages
Book Rating : 4.9/5 (58 download)
Download or read book MANUFACTURE OF CHEESE OF THE C written by John Langley Sammis and published by Wentworth Press. This book was released on 2016-08-27 with total page 110 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 : University of Wisconsin--Madison. Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (632 download)
Download or read book Manufacture of Cheddar Cheese From Pasteurized Milk written by University of Wisconsin--Madison. Agricultural Experiment Station and published by . This book was released on 1921 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Langley Sammis
Publisher :
ISBN 13 :
Total Pages : 122 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Manufacture of Cheddar Cheese from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1912 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Langley Sammis
Publisher :
ISBN 13 :
Total Pages : 95 pages
Book Rating : 4.:/5 (813 download)
Download or read book The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1913 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A. T. Bruhn
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (458 download)
Download or read book The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk, by J. L. Sammis,... and A. T. Bruhn,... written by A. T. Bruhn and published by . This book was released on 1913 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Walter Van Price
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Manufacture of Cheddar Cheese from Milk Pasteurized by the Holder Method written by Walter Van Price and published by . This book was released on 1927 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Wright Decker
Publisher :
ISBN 13 :
Total Pages : 180 pages
Book Rating : 4.:/5 (89 download)
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:
Author : Nebraska Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (632 download)
Download or read book Manufacture of Export-Type Cheddar Cheese From Pasteurized Milk written by Nebraska Agricultural Experiment Station and published by . This book was released on 1948 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lucius L. Van Slyke
Publisher : Forgotten Books
ISBN 13 : 9781440095092
Total Pages : 514 pages
Book Rating : 4.0/5 (95 download)
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 2015-07-07 with total page 514 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.
Author : Paul Andrew Downs
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Manufacture of Export-type Cheddar Cheese from Pasteurized Milk written by Paul Andrew Downs and published by . This book was released on 1948 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Wright Decker
Publisher : Forgotten Books
ISBN 13 : 9781333478544
Total Pages : 134 pages
Book Rating : 4.4/5 (785 download)
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.
Author : John Wright Decker
Publisher : Forgotten Books
ISBN 13 : 9780331242218
Total Pages : 222 pages
Book Rating : 4.2/5 (422 download)
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.
Author : Harry Ream Lochry
Publisher :
ISBN 13 :
Total Pages : 44 pages
Book Rating : 4.:/5 (31 download)
Download or read book Making American Cheddar Cheese of Uniformly Good Quality from Pasteurized Milk written by Harry Ream Lochry and published by . This book was released on 1951 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John W. Decker
Publisher : CreateSpace
ISBN 13 : 9781494885953
Total Pages : 130 pages
Book Rating : 4.8/5 (859 download)
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.
Author : Lucius Lincoln Van Slyke
Publisher :
ISBN 13 :
Total Pages : 518 pages
Book Rating : 4.:/5 (2 download)
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:
