Cheese And Cheese Making Butter And Milk With Special Reference to Continental
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In our eReader you can find the full English version of the book. Read Cheese And Cheese Making Butter And Milk With Special Reference to Continental Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Cheese And Cheese Making Butter And Milk With Special Reference to Continental
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All cheeses of this character lose con- siderably in weight, in spite of the fact that they are not pressed, and yet they maintain a mellower, softer, creamier texture than cheeses which have been pressed. It is possible to 50 CHEESE AND CHEESE-MAKING hasten the process of ripening : first, by drying the cheese at a slightly higher temperature than is common, and next, by ripening it in an apartment kept at from 65 to 67 F. , and pro- nouncedly humid. On the other hand, ripening may be delayed ...by the adoption of a lower temperature, which both prevents the mould from growing so freely, and the bacteria (which play an important part in the conversion of the insoluble curd into soluble cheese) from carrying out their work so rapidly.
New makers are apt to take up a variety of cheese, the producers of which are already numerous. The Italians are producing more and more Gorgonzola, while in England, Stilton, being the most fashionable of the blue moulded cheeses of this country, has had the ranks of its makers reinforced so much of late, that the price has fallen to such an extent that the industry will presently not be worth following.
What to read after Cheese And Cheese Making Butter And Milk With Special Reference to Continental?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
All cheeses of this character lose con- siderably in weight, in spite of the fact that they are not pressed, and yet they maintain a mellower, softer, creamier texture than cheeses which have been pressed. It is possible to 50 CHEESE AND CHEESE-MAKING hasten the process of ripening : first, by drying the cheese at a slightly higher temperature than is common, and next, by ripening it in an apartment kept at from 65 to 67 F. , and pro- nouncedly humid. On the other hand, ripening may be delayed ...by the adoption of a lower temperature, which both prevents the mould from growing so freely, and the bacteria (which play an important part in the conversion of the insoluble curd into soluble cheese) from carrying out their work so rapidly.
New makers are apt to take up a variety of cheese, the producers of which are already numerous. The Italians are producing more and more Gorgonzola, while in England, Stilton, being the most fashionable of the blue moulded cheeses of this country, has had the ranks of its makers reinforced so much of late, that the price has fallen to such an extent that the industry will presently not be worth following.
What to read after Cheese And Cheese Making Butter And Milk With Special Reference to Continental?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
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