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 ... . * % RIPENED AT 60°F FIG. 46—SECTIONS OF TWO CHEESES RIPENED AT DIFFERENTTEMPERATURES. SWEET-CURD TYPE 2,26 SCIENCE AND PRACTICE OF CHEESE-MAKING firm-bodied, long-keeping type, suitable for exporttrade, typical Wisconsin cheddars. (2) Sweet-curdtype, as represented by Iowa and Illinois methods ofmanufacture. In connection with the table below,study Figs. 45 and 46. The follow
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 ... . * % RIPENED AT 60°F FIG. 46—SECTIONS OF TWO CHEESES RIPENED AT DIFFERENTTEMPERATURES. SWEET-CURD TYPE 2,26 SCIENCE AND PRACTICE OF CHEESE-MAKING firm-bodied, long-keeping type, suitable for exporttrade, typical Wisconsin cheddars. (2) Sweet-curdtype, as represented by Iowa and Illinois methods ofmanufacture. In connection with the table below,study Figs. 45 and 46. The following table gives the results in loss ofmoisture in the cases of these two types of cheese: LOSS OF MOISTURE Type 1 Type 2 Type 1 Type 2 Age (cheddar) (sweet-curd) (cheddar) (sweet-curd) when ex- amined 27 cheeses 9 cheeses 9 cheeses 5 cheeses kept at 40°F. kept at 40°F. kept at 60°F. kept at 60°F. Days Per cent Per cent Per cent Per cent 10 20 30 60 90 ?
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
