Differences in Dairy Products
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The order of merit as cheese- makers indicated was as follows : 1st trial, Jerseys, Shorthorns,.
Ayrshires, Guernseys, Devons, Galloways, Holsteins, Polled Aberdeens ; 2d trial, Jerseys, Ayrshires, Shorthorns, Holsteins ;.
3d trial, Jerseys, Ayrshires, Devons. In the second trial, the Ayrshires led on quantity of curd without fat, but with curd and fat took second place. With this exception, the Jerseys stood first in quantity of curd as well as of fat. In regard to quantity of caseine alone, i...n the milk of different breeds, the table previ- ously referred to shows their relation with approximate accuracy, in the column headed " Protein." The same table gives the differences in chemical composition and computed value, between average full-cream cheese, the same made from pure Jersey milk, half-skim cheese, and that made from skim-milk and from whey. There is very little light here as to the merits of different breeds of cattle as respects the quality of cheese made from their milk, although the surprising fact is shown that Jersey-made cheese is so much richer in both caseine (pro- teids) and fat, that it is worth a cent more a pound than the aver- age full-cream cheese of America, as an article of nutritious food.
What to read after Differences in Dairy Products?
You can find similar books in the "Read Also" column, or choose other free books by American Jersey Cattle Club to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The order of merit as cheese- makers indicated was as follows : 1st trial, Jerseys, Shorthorns,.
Ayrshires, Guernseys, Devons, Galloways, Holsteins, Polled Aberdeens ; 2d trial, Jerseys, Ayrshires, Shorthorns, Holsteins ;.
3d trial, Jerseys, Ayrshires, Devons. In the second trial, the Ayrshires led on quantity of curd without fat, but with curd and fat took second place. With this exception, the Jerseys stood first in quantity of curd as well as of fat. In regard to quantity of caseine alone, i...n the milk of different breeds, the table previ- ously referred to shows their relation with approximate accuracy, in the column headed " Protein." The same table gives the differences in chemical composition and computed value, between average full-cream cheese, the same made from pure Jersey milk, half-skim cheese, and that made from skim-milk and from whey. There is very little light here as to the merits of different breeds of cattle as respects the quality of cheese made from their milk, although the surprising fact is shown that Jersey-made cheese is so much richer in both caseine (pro- teids) and fat, that it is worth a cent more a pound than the aver- age full-cream cheese of America, as an article of nutritious food.
What to read after Differences in Dairy Products?
You can find similar books in the "Read Also" column, or choose other free books by American Jersey Cattle Club to read onlineMoreLess
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