The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . r Q Sf ?. FIG. 17 EFFECTS OF GASSY FERMENTATION IN CHEESE (i) Perfect texture in cheese is shown when aplug or a cut surface of the inside of the cheesepresents to the eye a solid, compact, continuousappearance, free from breaks, holes and chunks.

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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921