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 ... . FIG. 14—CHARACTERISTIC AP-PEARANCE OF A CLOSE-TEX-TURED CHEESE body as a part ofthe texture, but the for a moment; the sil-ver tarnishes if any ap-preciable amount ofhydrogen sulphid ispresent. Texture. — Texture,as apphed to cheese,refers chiefly to com-pactness or appearanceof soHdity. It is quitecommon, unfortunate-ly, to regard the fs^r^^lilBilunfflffi^^t^- nf^ |jra!!!g^B

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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 ... . FIG. 14—CHARACTERISTIC AP-PEARANCE OF A CLOSE-TEX-TURED CHEESE body as a part ofthe texture, but the for a moment; the sil-ver tarnishes if any ap-preciable amount ofhydrogen sulphid ispresent. Texture. — Texture,as apphed to cheese,refers chiefly to com-pactness or appearanceof soHdity. It is quitecommon, unfortunate-ly, to regard the fs^r^^lilBilunfflffi^^t^- nf^ |jra!!!g^B41^-|!fig; two quaHties areclearly distinct andshould not be con-fused. Testing texture incheese.—The textureof cheese is testedby an examination ofthe plug with refer-ence to the presence fig. 15—characteristic appearof holes. The plugis broken in two and. ance of a loose or poroustexture

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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921