. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 298 Milk and Its Products plete, the cheeses are of a soft consistency similar to that of an unripe Brie, but with a characteristic, well ripened flavor fully developed. Port du Salut is one of the firmest French cheeses, and when well made is of a texture similar to the best type of American home-trade cheese, with a pleasant, nutty flavor. The milk is set at a rather high temperature and enough rennet added to bring firm coagulation in th
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 298 Milk and Its Products plete, the cheeses are of a soft consistency similar to that of an unripe Brie, but with a characteristic, well ripened flavor fully developed. Port du Salut is one of the firmest French cheeses, and when well made is of a texture similar to the best type of American home-trade cheese, with a pleasant, nutty flavor. The milk is set at a rather high temperature and enough rennet added to bring firm coagulation in thirty minutes. Thu curd is then cut and heated to 104° and allowed to remain in the whey until it takes on a pe- culiar rubber-like con- sistency. It is then put in the hoop shown in the cut. Fig. 55, which is lined with a strainer cloth and subjected to slight pressure. When taken from the press it is slowly ripened at a low temperature. Parmesan. — A very hard Italian cheese made from mUk with very little fat, and from which a large part of the water has been expelled. In curing it takes on a rather sharp flavor, and naturally it can be kept in almost any climate for almost any length of time. It is so hard that it is ordinarily grated before being used, and is almost wholly used to add piquancy to soups, sauces, and t^ Pig. 55. Hoop for Port du Saint 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
