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. 45—SECTIONS OF TWO CHEESES RIPENED AT DIFFERENTTEMPERATURES. CLOSE-TEXTURED, CHEDDAR TYPE more moisture. Then, in addition, the presence ofnumerous holes in cheese greatly facilitates the escapeof moisture from the interior of the cheese to the sur-face. This is a partial explanation of the fact thatcheese high in moisture loses water more rapidly RIPENIN
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. 45—SECTIONS OF TWO CHEESES RIPENED AT DIFFERENTTEMPERATURES. CLOSE-TEXTURED, CHEDDAR TYPE more moisture. Then, in addition, the presence ofnumerous holes in cheese greatly facilitates the escapeof moisture from the interior of the cheese to the sur-face. This is a partial explanation of the fact thatcheese high in moisture loses water more rapidly RIPENING OF CHEESE 325 than cheese containing less moisture. It is wellknown that cheese containing high percentages ofwater usually develops holes abundantly, especiallywhen cured at or above ordinary temperatures. These statements are effectively illustrated in theexperiments carried on at the Wisconsin experimentstation; results are given for two distinct types ofcheese, which were used in studying the effects oftemperature during ripening: (i) Close-textured, RIPENED AT 40°F.
Size: 2763px × 904px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
