Cheese Making. Cheddar, Swiss, Brick, Limburger, Edam, Cottage
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In our eReader you can find the full English version of the book. Read Cheese Making. Cheddar, Swiss, Brick, Limburger, Edam, Cottage 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 Making. Cheddar, Swiss, Brick, Limburger, Edam, Cottage
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To quickly assess the difficulty of the text, read a short excerpt:
What is meant by firming or cooking a curd? 2. How should a fast working curd be cut? 3. Describe the use of the horizontal and perpendicular knives. 4. What effect has the rapidity of stroke on the fineness to which a curd can be cut?
5. Why do we cut a curd? 6. Why do we heat a curd? 7. How soon after cutting should a maker begin heating a curd? 8. How should an over-ripe curd be heated? 9. Why do we stir a curd?
10. Describe the McPherson curd rake? 11. How can one tell when a curd is proper...ly cooked? 12. What is the effect in the cheese of an overcook? 13. What is the effect in the cheese of an undercook?
Chapter VIII.
DRA^)(^NG THE \)7HEY— DIPPING AND MILLING THE CURD.
13G. MEASURING ACID.
When there is an eighth of an inch of acid on the curd, the whey should be drawn of?.
Strictly speaking, acid cannot be measured by the inch, but the acid seems to act on the curd in some way, so that when a piece is touched to a hot iron and drawn away, it will leave fine, silky threads behind, sticking to the iron.
What to read after Cheese Making. Cheddar, Swiss, Brick, Limburger, Edam, Cottage?
You can find similar books in the "Read Also" column, or choose other free books by Decker, John Wright, D. 1907 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
What is meant by firming or cooking a curd? 2. How should a fast working curd be cut? 3. Describe the use of the horizontal and perpendicular knives. 4. What effect has the rapidity of stroke on the fineness to which a curd can be cut?
5. Why do we cut a curd? 6. Why do we heat a curd? 7. How soon after cutting should a maker begin heating a curd? 8. How should an over-ripe curd be heated? 9. Why do we stir a curd?
10. Describe the McPherson curd rake? 11. How can one tell when a curd is proper...ly cooked? 12. What is the effect in the cheese of an overcook? 13. What is the effect in the cheese of an undercook?
Chapter VIII.
DRA^)(^NG THE \)7HEY— DIPPING AND MILLING THE CURD.
13G. MEASURING ACID.
When there is an eighth of an inch of acid on the curd, the whey should be drawn of?.
Strictly speaking, acid cannot be measured by the inch, but the acid seems to act on the curd in some way, so that when a piece is touched to a hot iron and drawn away, it will leave fine, silky threads behind, sticking to the iron.
What to read after Cheese Making. Cheddar, Swiss, Brick, Limburger, Edam, Cottage?
You can find similar books in the "Read Also" column, or choose other free books by Decker, John Wright, D. 1907 to read onlineMoreLess
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