The Cold Storage of Cheese Experiments of 1903 04
The Cold Storage of Cheese Experiments of 1903 04
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96. 2.
Group 77, Flats. For some reason this class of cheese scored highest at 34 F. , the judges giving it a total of 95. 2. The cheese at 40 F. Was' next with a score of 92. 3, and the 28 F. Cheese last with a score of 88. 3. It will be noted that this style of cheese scored less at the fourth scoring than when it was placed in storage, and, as previously . Stated, this was probably due to some defect in the making.
Group III, Young America*. These held their quality remarkably well, scoring ...for 40, 34, and 28 F. , 97. 9, 97. 5, and 96. 3, respectively, against 98. 8, 98, and 98. 1 at the time the cheese was placed in storage. The greatest deterioration was in the appearance or finish of the cheese and in the flavor; but as the lowest score for all temperatures was 97. 5 points, it is rated as high quality even after eight months' storage.
20 THE COLD STORAGE OF CHEESE.
The following tabulation is deduced from the detailed numerical scores made by the three judges, showing the average scores as to texture, flavor, color, and finish (surfaces): TABLE V.
What to read after The Cold Storage of Cheese Experiments of 1903 04?
You can find similar books in the "Read Also" column, or choose other free books by Clarence Bronson Lane to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
96. 2.
Group 77, Flats. For some reason this class of cheese scored highest at 34 F. , the judges giving it a total of 95. 2. The cheese at 40 F. Was' next with a score of 92. 3, and the 28 F. Cheese last with a score of 88. 3. It will be noted that this style of cheese scored less at the fourth scoring than when it was placed in storage, and, as previously . Stated, this was probably due to some defect in the making.
Group III, Young America*. These held their quality remarkably well, scoring ...for 40, 34, and 28 F. , 97. 9, 97. 5, and 96. 3, respectively, against 98. 8, 98, and 98. 1 at the time the cheese was placed in storage. The greatest deterioration was in the appearance or finish of the cheese and in the flavor; but as the lowest score for all temperatures was 97. 5 points, it is rated as high quality even after eight months' storage.
20 THE COLD STORAGE OF CHEESE.
The following tabulation is deduced from the detailed numerical scores made by the three judges, showing the average scores as to texture, flavor, color, and finish (surfaces): TABLE V.
What to read after The Cold Storage of Cheese Experiments of 1903 04?
You can find similar books in the "Read Also" column, or choose other free books by Clarence Bronson Lane to read onlineMoreLess
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