Cheddar Cheese Making Classic
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Cheddar Cheese Making
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Author : John Wright Decker
language : en
Publisher:
Release Date : 1895
Cheddar Cheese Making written by John Wright Decker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1895 with Cheddar cheese categories.
Cheddar Cheese Making Classic
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Author : John Wright Decker
language : en
Publisher: Forgotten Books
Release Date : 2016-09-05
Cheddar Cheese Making Classic written by John Wright Decker and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-05 with House & Home categories.
Excerpt from Cheddar Cheese Making A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the Various steps in the process is absolutely necessary in order to master the profession. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Cheddar Cheese Making
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Author :
language : en
Publisher:
Release Date : 1893
Cheddar Cheese Making written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1893 with categories.
Cheddar Cheese Making
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Author : John Wright Decker
language : en
Publisher: Sagwan Press
Release Date : 2015-08-24
Cheddar Cheese Making written by John Wright Decker and has been published by Sagwan Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-24 with categories.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Cheese Making
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Author : John Wright Decker
language : en
Publisher: Forgotten Books
Release Date : 2017-11-23
Cheese Making written by John Wright Decker and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-23 with House & Home categories.
Excerpt from Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage One might therefore expect to find that it contains all the food elements necessary for the building up of the young animal's body. An analysis reveals the presence Of water, for the young animal's body is in the largest pro-portion composed of water; ash for the bones; nitrogenous material in the form Of casein, albumose and albumen to nourish the muscles, hair, hoofs and horns; and carbonaceous matter in the form of sugar and fat to maintain the heat of the body. The following table will give a fair idea of the average com position Of milk as delivered to a New York cheese factory; the figures being taken from Bulletin 82, December, 1894, Geneva, New York Experiment Station. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Home Cheese Making 4th Edition
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Author : Ricki Carroll
language : en
Publisher: Hachette UK
Release Date : 2018-12-25
Home Cheese Making 4th Edition written by Ricki Carroll and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-25 with Cooking categories.
Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Cheddar Cheese Making
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Author : John W. Decker
language : en
Publisher: CreateSpace
Release Date : 2014-01
Cheddar Cheese Making written by John W. Decker and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01 with Reference categories.
From the PREFACE: IN the past few years great advances have been made in cheese making, and for the old rule of thumb, definite scientific reasons have been substituted. During the first three years of the Wisconsin Dairy School, the theoretical part of the instruction in cheese making was given by a series of lectures and quizzes along with the practical work. All books treating on cheese making were either out of date, because of the rapid advance in knowledge on the subject, or were unfitted for use as text books in a school. The instructor has learned by experience that in order to have the students properly grasp the subject before them, they must have a text book for use along with the lectures and quizzes, in short, with the advent of dairy schools, cheese making in pedagogic form was a necessity. There are other cheese makers who are not students in dairy schools and it was hoped that they might also find information in the book that would help them. This was proven to be true by the rapidity with which the first edition was exhausted, and the present edition has been revised with a view to more fully meeting the needs of such persons. Part I deals with the fermentations of milk and the process of making. Part II deals with the construction and operation of factories. Part III consists of questions which are answered in the text of parts I and II. The page on which the answer to the question may be found is indicated at the end of the question. Important Points are indicated by paragraph headings, and usually the answer can be immediately found by glancing at these. The writer believes that the questions in Part III will not only be helpful to students of dairy schools in mastering the subject, but that they will also be of aid to all students of cheese making. A careful study of the questions is urged, however simple they may seem, as an accurate knowledge of the details and the reasons why, of the various steps in the process is absolutely necessary in order to master the profession.
Cheddar Cheese Making A Historical Article On The Production Of Cheddar
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Author : Charles Thom
language : en
Publisher: Envins Press
Release Date : 2011-08-01
Cheddar Cheese Making A Historical Article On The Production Of Cheddar written by Charles Thom and has been published by Envins Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-01 with Cooking categories.
This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include "A Guide to English Cheeses" "Testing in the Cheese Making Process" "Cheeses of Europe" and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Cheddar Cheese Making" contains information on cheese production. It is intended to illustrate the main processes used in cheddar production and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Cheddar Cheese Making
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Author : John Wright Decker
language : en
Publisher: Robert Mondavi Institute for Wine and Food Science University of California Davis
Release Date : 2010-05-30
Cheddar Cheese Making written by John Wright Decker and has been published by Robert Mondavi Institute for Wine and Food Science University of California Davis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-30 with Cheddar cheese categories.
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 Excerpt: ...generally two, in a box. Where flats are shipped two in a box, they are placed one on top of the other, and are in that case termed "twins." When shipped one in a box, they are called "singles." Scale Boards. That the rinds of the cheese may be well protected, "scale boards,"or very thin basswood or whitewood boards, are placed in the box. Two or three are placed on each end of the box, and two or three between twins. This number is more than is generally used, but cheese in this way keep better when placed in cold storage. If flats are put together without scale boards, and left for any great length of time, they will stick together so tight that they can with difficulty be pulled apart. The rinds sweat and are easily broken. They therefore need plenty of scale boards. The boxes should be trimmed to oneeighth of an inch less than the height of the cheese, so that it will hold its place and arrive in market in good condition. They should not be more than a. quarter of an inch larger in diameter than the cheese if there is too much room in the box, the cheese will be likely to roll around and break the box. On the other hand, the box should not be so tight, that the cheese will stick in it. Boxes that are split or poorly nailed should be thrown aside, for they will be sure to arrive in the market in a dilapidated condition. Cheese makers do not realize, that boxes that may be in fair condition, may be entirely useless at the other end of the journey. How Cheese are Weighed. In weighing cheese nothing but full pounds are counted. For instance, if the weight is 60 pounds, it is counted but 60, or if the beam barely rises at 61 pounds, it is counted but 60, for in course of transportation, it would likely lose weight, and be cut do...
The Manufacture Of American Cheddar Cheese A Historical Article On The Production Of Cheddar
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Author : Lucius L.Van Slyke
language : en
Publisher: Josephs Press
Release Date : 2011-08
The Manufacture Of American Cheddar Cheese A Historical Article On The Production Of Cheddar written by Lucius L.Van Slyke and has been published by Josephs Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include "A Guide to English Cheeses" "Testing in the Cheese Making Process" "Cheeses of Europe" and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "The Manufacture of American Cheddar Cheese" contains information on the history and production of American cheddar. It is intended to illustrate aspects of cheese production in America and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.