. Biggle cow book; old time and modern cow-lore rectified, concentrated and recorded for the benefit of man. Cows. Chapter XVI. CHEESE. Cheese is the most convenient permanent form in which milk can be preserved for consumption.—Henry Stewart. Cheese is milk minus the whey, plus the curing. An ingredient of the milk has been dropped and cer- tain chemical and mechanical changes effected. New milk contains some free soda, and is slightly alkaline. When it becomes acid by fermentation, or when an acid is added, the casein and most of the solids are coagulated. They no longer remain in real or ap
. Biggle cow book; old time and modern cow-lore rectified, concentrated and recorded for the benefit of man. Cows. Chapter XVI. CHEESE. Cheese is the most convenient permanent form in which milk can be preserved for consumption.—Henry Stewart. Cheese is milk minus the whey, plus the curing. An ingredient of the milk has been dropped and cer- tain chemical and mechanical changes effected. New milk contains some free soda, and is slightly alkaline. When it becomes acid by fermentation, or when an acid is added, the casein and most of the solids are coagulated. They no longer remain in real or apparent solution, but separate from the whey. Rennet is the agent commercially employed to produce quick coagulation. The result is called curd or curds. Various acids have been used for forming curd— acetic, hydrochloric, lactic, etc. The acid reaction of rennet is, however, the most satisfactory of all. Rennet is a name applied with propriety not only to the mucous membrane of the fourth stomach of a young calf but to the liquid infusion made from this membrane. Rennet occurs in the same way in other young ruminating animals, but the commercial supply comes from calves which have never been fed anything except milk. The stomach is salted inside and out, dried in a warm place, and kept until needed; or it may be kept packed in salt or in brine,. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Biggle, Jacob. Philadelphia, W. Atkinson co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectcows, bookyear1913
