The Influence of Lactic Acid On the Quality of Cheese of the Cheddar Type
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Table 6. — Average scores of cheese described in Table 5.
Numerical score.
Per ct.
0.23 .17 .20 .15 .20 .16 .21 .18 .21 .16 .20 .16 .20 .18 .19 .16 Descriptive score.
Flavor.
Sour whey, sweet. . .
Sweet Sour, bitter, unclean.
Unclean Very unclean, sweet, sour whey.
Trifle sweet Unclean, sweet Sweet Sour whey, bitter, sweet.
Slightly sweet Sour whey, bitter, sweet.
Sweet Fermented, sour whey, bitter, sweet.
Tainted, sweet Sour, bitter, sweet.. .
Coarse, mealy, stiff.
Mechanical holes . . .
Short..., pasty, mealy.
Mechanical holes. . .
Crumbly, mealy Coarse Short, mealy Coarse " Crumbly, mealy, salvy.
Uneven Mealy, soggy Uneven Short, mealy.
Weak Crumbly, mealy...
Acid cut.
Straight.
Acid cut.
Straight.
Acid cut.
Straight.
Acid cut, slightly.
Straight.
Acid cut.
Straight.
Acid cut.
Slightly faded.
Acid cut.
Straight.
.\cid cut.
Straight.
Average score on flavor of cheese made with normal acid, 39.
.\verage score on flavor of cheese made with high acid, 35.5.
As will be noted from Table 6, the milk was not perfect at any time during which the experimental cheese was made, neither was it very bad, and there was no difficulty in making a cheese that commanded full market price.
What to read after The Influence of Lactic Acid On the Quality of Cheese of the Cheddar Type?
You can find similar books in the "Read Also" column, or choose other free books by Doane, Charles Francis, 1872- [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Table 6. — Average scores of cheese described in Table 5.
Numerical score.
Per ct.
0.23 .17 .20 .15 .20 .16 .21 .18 .21 .16 .20 .16 .20 .18 .19 .16 Descriptive score.
Flavor.
Sour whey, sweet. . .
Sweet Sour, bitter, unclean.
Unclean Very unclean, sweet, sour whey.
Trifle sweet Unclean, sweet Sweet Sour whey, bitter, sweet.
Slightly sweet Sour whey, bitter, sweet.
Sweet Fermented, sour whey, bitter, sweet.
Tainted, sweet Sour, bitter, sweet.. .
Coarse, mealy, stiff.
Mechanical holes . . .
Short..., pasty, mealy.
Mechanical holes. . .
Crumbly, mealy Coarse Short, mealy Coarse " Crumbly, mealy, salvy.
Uneven Mealy, soggy Uneven Short, mealy.
Weak Crumbly, mealy...
Acid cut.
Straight.
Acid cut.
Straight.
Acid cut.
Straight.
Acid cut, slightly.
Straight.
Acid cut.
Straight.
Acid cut.
Slightly faded.
Acid cut.
Straight.
.\cid cut.
Straight.
Average score on flavor of cheese made with normal acid, 39.
.\verage score on flavor of cheese made with high acid, 35.5.
As will be noted from Table 6, the milk was not perfect at any time during which the experimental cheese was made, neither was it very bad, and there was no difficulty in making a cheese that commanded full market price.
What to read after The Influence of Lactic Acid On the Quality of Cheese of the Cheddar Type?
You can find similar books in the "Read Also" column, or choose other free books by Doane, Charles Francis, 1872- [from Old Catalog] to read onlineMoreLess
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