The book of Cheese
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In our eReader you can find the full English version of the book. Read The book of Cheese 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 The book of Cheese
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9, page 458. See also Dox on the True Composition of Roquefort Cheese, Ztsch. Untersuch. Nahr. U. Genussmtl. 22 (1911), pages 239-242.
2 Thorn, C. , and Matheson, K. J. , Biology of Roquefort cheese, Storrs Exp. Sta. Bui. 79, pages 335-347, 1914.
149 150 THE BOOK OF CHEESE made in Italy alone, has a large market in other parts of Europe and in America. In the manipulations of manu- facture, these forms are not closely related but they re- semble each other in that each becomes streaked or marbl...ed by the growth of green mold (Penicillium Roque- forti) through open spaces within the cheese. The " blue-veined " or marbled cheeses have a characteristic taste which is developed in its most typical form in Roquefort.
167. Roquefort cheese. This is a rennet cheese made from sheep's milk (with occasional and minor admixture of goat's and cow's milk) in the section of southern France centering about Roquefort in Aveyron. The practices are standardized and controlled by a few companies, thus reaching exceptional uniformity.
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You can find similar books in the "Read Also" column, or choose other free books by Charles Thom to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
9, page 458. See also Dox on the True Composition of Roquefort Cheese, Ztsch. Untersuch. Nahr. U. Genussmtl. 22 (1911), pages 239-242.
2 Thorn, C. , and Matheson, K. J. , Biology of Roquefort cheese, Storrs Exp. Sta. Bui. 79, pages 335-347, 1914.
149 150 THE BOOK OF CHEESE made in Italy alone, has a large market in other parts of Europe and in America. In the manipulations of manu- facture, these forms are not closely related but they re- semble each other in that each becomes streaked or marbl...ed by the growth of green mold (Penicillium Roque- forti) through open spaces within the cheese. The " blue-veined " or marbled cheeses have a characteristic taste which is developed in its most typical form in Roquefort.
167. Roquefort cheese. This is a rennet cheese made from sheep's milk (with occasional and minor admixture of goat's and cow's milk) in the section of southern France centering about Roquefort in Aveyron. The practices are standardized and controlled by a few companies, thus reaching exceptional uniformity.
What to read after The book of Cheese?
You can find similar books in the "Read Also" column, or choose other free books by Charles Thom to read onlineMoreLess
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