The Manufacture of Cottage Cheese (Classic Reprint) PDF Download
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Author: C. a Phillis
Publisher: Forgotten Books
ISBN: 9780265884508
Category :
Languages : en
Pages : 20
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Book Description
Excerpt from The Manufacture of Cottage Cheese Cottage cheese was probably the first type of cheese manufactured, milk that had been soured or clabbered naturally in the. Home being used. In recent years the product has been manufactured on a large scale with improved equipment in dairy manufacturing plants. The recent development probably results from increased knowledge of the food value of cottage cheese and additional information on methods of manufacture. 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: C. a Phillis
Publisher: Forgotten Books
ISBN: 9780265884508
Category :
Languages : en
Pages : 20
Get Book Here
Book Description
Excerpt from The Manufacture of Cottage Cheese Cottage cheese was probably the first type of cheese manufactured, milk that had been soured or clabbered naturally in the. Home being used. In recent years the product has been manufactured on a large scale with improved equipment in dairy manufacturing plants. The recent development probably results from increased knowledge of the food value of cottage cheese and additional information on methods of manufacture. 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: Arnold O. Dahlberg
Publisher:
ISBN:
Category :
Languages : en
Pages : 16
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Book Description
Author: Harry Ream Lochry
Publisher: Forgotten Books
ISBN: 9780265797716
Category :
Languages : en
Pages : 20
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Book Description
Excerpt from The Manufacture of Low-Acid Rennet-Type Cottage Cheese Introduction Factors affecting quality of cottage cheese Equipment required Setting the skim milk Cutting the curd_ Cooking the curd c c Washing and draining the curd. 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 LAWRENCE. WILSON
Publisher:
ISBN: 9781527839717
Category :
Languages : en
Pages : 0
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Book Description
Author: Lucius Lincoln Van Slyke
Publisher: Forgotten Books
ISBN: 9780265855096
Category : Business & Economics
Languages : en
Pages : 66
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Book Description
Excerpt from Course in Cheese Making for Movable Schools of Agriculture Manufacture of cottage cheese with use of starter and rennet Manufacture of cottage cheese by direct addition of hydrochloric acid. Qualities of cottage cheese. 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: 9780331242218
Category : House & Home
Languages : en
Pages : 222
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Book Description
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: John Wright Decker
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 180
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Book Description
Author: Arnold Orlando Dahlberg
Publisher:
ISBN:
Category : Cottage cheese
Languages : en
Pages : 12
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Cottage cheese
Languages : en
Pages : 16
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Book Description
Author: Geo E. Newell
Publisher: Forgotten Books
ISBN: 9780331754551
Category : House & Home
Languages : en
Pages : 66
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Book Description
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.
