Food And Clothing
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In our eReader you can find the full English version of the book. Read Food And Clothing 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 Food And Clothing
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To quickly assess the difficulty of the text, read a short excerpt:
The whole is heated to a degree of 100 F.
The whey is drained off and the curd salted and put into a press for a day. Then the cheese is kept several weeks to "ripen"; that is, develop flavor, 82 CHEESE 83 which it does by the growth of bacteria. The aver- age cheese when fresh, contains about i/i its weight in protein, 1/3 fat, 1/3 water and 1/12 min- eral and carbohydrates. Owing to the addition of salt the percentage of mineral matter is high.
There is always present a small amount of albu- ...men and milk sugar which clings to the curd. This is the cheese we ordinarily buy for our home use.
Numbers of foreign makes are sold in this country which we shall study later.
Digestibility of cheese. Cheese has, heretofore, been considered the cause of digestive disturb- ances, but recent experiments have shown that this is not a fact. There are persons with whom eggs or milk do not agree. The same principle applies to cheese in the average diet! The fatty acid which cheese contains in small amounts causes trouble in some stomachs just as do dough- nuts, pork or fats of any kind.
What to read after Food And Clothing?
You can find similar books in the "Read Also" column, or choose other free books by Osborne, Leno. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The whole is heated to a degree of 100 F.
The whey is drained off and the curd salted and put into a press for a day. Then the cheese is kept several weeks to "ripen"; that is, develop flavor, 82 CHEESE 83 which it does by the growth of bacteria. The aver- age cheese when fresh, contains about i/i its weight in protein, 1/3 fat, 1/3 water and 1/12 min- eral and carbohydrates. Owing to the addition of salt the percentage of mineral matter is high.
There is always present a small amount of albu- ...men and milk sugar which clings to the curd. This is the cheese we ordinarily buy for our home use.
Numbers of foreign makes are sold in this country which we shall study later.
Digestibility of cheese. Cheese has, heretofore, been considered the cause of digestive disturb- ances, but recent experiments have shown that this is not a fact. There are persons with whom eggs or milk do not agree. The same principle applies to cheese in the average diet! The fatty acid which cheese contains in small amounts causes trouble in some stomachs just as do dough- nuts, pork or fats of any kind.
What to read after Food And Clothing?
You can find similar books in the "Read Also" column, or choose other free books by Osborne, Leno. [from Old Catalog] to read onlineMoreLess
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