Prairie Farmer, Vol. 56: No. 3, January 19, 1884.
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In our eReader you can find the full English version of the book. Read Prairie Farmer, Vol. 56: No. 3, January 19, 1884. 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 Prairie Farmer, Vol. 56: No. 3, January 19, 1884.
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The curing of cheese develops not only flavor, but texture anddigestibility. As a rule, says an English exchange, no American cheeseis well cured, and this is for want of suitable curing houses. Dr. H. Reynolds, of Livermore Falls, Me. , remarks upon this subject as follows:"Increased attention needs to be given by cheese-makers to this matterof curing cheese. Cheese factories should be provided with suitablecuring rooms, where a uniform temperature of the required degree can bemaintained, toge...ther with a suitable degree of moisture and sufficientsupply of fresh air. The expense required to provide a suitable curingroom would be small compared to the increased value of the cheeseproduct thereby secured. Small dairymen and farmers, having only a fewcows, labor under some difficulties in the way of providing suitablecuring room for their cheese. Yet if they have a clear idea of what acuring room should be, they will generally be able to provide somethingwhich will approximate to what is needed.
What to read after Prairie Farmer, Vol. 56: No. 3, January 19, 1884.?
You can find similar books in the "Read Also" column, or choose other free books by Various to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The curing of cheese develops not only flavor, but texture anddigestibility. As a rule, says an English exchange, no American cheeseis well cured, and this is for want of suitable curing houses. Dr. H. Reynolds, of Livermore Falls, Me. , remarks upon this subject as follows:"Increased attention needs to be given by cheese-makers to this matterof curing cheese. Cheese factories should be provided with suitablecuring rooms, where a uniform temperature of the required degree can bemaintained, toge...ther with a suitable degree of moisture and sufficientsupply of fresh air. The expense required to provide a suitable curingroom would be small compared to the increased value of the cheeseproduct thereby secured. Small dairymen and farmers, having only a fewcows, labor under some difficulties in the way of providing suitablecuring room for their cheese. Yet if they have a clear idea of what acuring room should be, they will generally be able to provide somethingwhich will approximate to what is needed.
What to read after Prairie Farmer, Vol. 56: No. 3, January 19, 1884.?
You can find similar books in the "Read Also" column, or choose other free books by Various to read onlineMoreLess
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