The Camembert Type of Soft Cheese in the United States
The Camembert Type of Soft Cheese in the United States
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In our eReader you can find the full English version of the book. Read The Camembert Type of Soft Cheese in the United States 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 Camembert Type of Soft Cheese in the United States
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17 COMPENDIUM OF OUR SCIENTIFIC INVESTIGATIONS.
Our work has been developed along three scientific lines; the results of each line are summarized below. More detailed accounts of these studies will follow in separate papers.
MYCOLOGY.
The constant appearance of mold in or upon soft cheeses such as Roquefort, Camembert. And Brie has been referred to already. The works of Epstein and Roger, already discussed, give two views of their relation to the production of cheese. Epstein believes the mold ...entirely unnecessary in the production of Camembert, but notes its presence and important function in the ripening of Brie. Roger, on the contrary, believes the mold to be really essential in the ripen- ing of Camembert. Other investigations published record the con- stant appearance of mold upon Brie, but give little or no information with reference to Camembert. Popular descriptions of Camembert cheese factories, however, describe the constant presence of a special mold in the ripening cellars.
What to read after The Camembert Type of Soft Cheese in the United States?
You can find similar books in the "Read Also" column, or choose other free books by H W Herbert William Conn to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
17 COMPENDIUM OF OUR SCIENTIFIC INVESTIGATIONS.
Our work has been developed along three scientific lines; the results of each line are summarized below. More detailed accounts of these studies will follow in separate papers.
MYCOLOGY.
The constant appearance of mold in or upon soft cheeses such as Roquefort, Camembert. And Brie has been referred to already. The works of Epstein and Roger, already discussed, give two views of their relation to the production of cheese. Epstein believes the mold ...entirely unnecessary in the production of Camembert, but notes its presence and important function in the ripening of Brie. Roger, on the contrary, believes the mold to be really essential in the ripen- ing of Camembert. Other investigations published record the con- stant appearance of mold upon Brie, but give little or no information with reference to Camembert. Popular descriptions of Camembert cheese factories, however, describe the constant presence of a special mold in the ripening cellars.
What to read after The Camembert Type of Soft Cheese in the United States?
You can find similar books in the "Read Also" column, or choose other free books by H W Herbert William Conn to read onlineMoreLess
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