Author: Edwin George HastingsPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 58
Book Description
Pp. 52.
The Bacteriology of Cheddar Cheese
Author: Edwin George HastingsPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 58
Book Description
Pp. 52.
The Bacteriology of Cheddar Cheese (Classic Reprint)
Author: E. G. HastingsPublisher: Forgotten Books
ISBN: 9780332620640
Category : Science
Languages : en
Pages : 60
Book Description
Excerpt from The Bacteriology of Cheddar Cheese In the making of wine and beer the desired changes are produced by a single form of life, the true yeasts, and in the preparation of any desired type of product attention need only be directed as far as the causal organism is concerned in order to insure the presence of the particular variety of yeast that has been found by experience to form a product that has the desired properties as well as to insure the absence of harmful forms. In the preparation of still other products of the fermentation industries not only a single form of life is essential to produce the desired changes, but two or more are needed, one of which may work on a certain constituent of the raw material, the other on another, or the one may serve to make conditions favorable for the growth of the second, usually by the preparation of suitable food. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Relation of Bacteria to the Flavors of Cheddar Cheese
Author: Lore Alford RogersPublisher: Palala Press
ISBN: 9781379231165
Category : History
Languages : en
Pages : 42
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Bacteriology of Cheddar Cheese, Volumes 147-157
Author: Edwin George HastingsPublisher: Palala Press
ISBN: 9781346538273
Category :
Languages : en
Pages : 56
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Bacteriology of Cheddar Cheese
Author: Cheddar Cheese Making
Author: John Wright DeckerPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 180
Book Description
The Bacteriology of Cheddar Cheese
Author: Edwin George HastingsPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 52
Book Description
Pp. 52.
The Bacteriology of Cheddar Cheese, by E. G. Hastings,... Alice C. Evans,... and E. B. Hart,...
Author: Edwin George HastingsPublisher:
ISBN:
Category :
Languages : en
Pages : 52
Book Description
The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk (Classic Reprint)
Author: J. L. SammisPublisher: Forgotten Books
ISBN: 9781391658568
Category : House & Home
Languages : en
Pages : 110
Book Description
Excerpt from The Manufacture of Cheese of the Cheddar Type From Pasteurized Milk The quality of pasteurized-milk cheese Scores and criticisms of pasteurized and raw milk cheese Cheese cured at Madison at normal temperature Cheese cured in the South Cheese cured in warm room at Madison Cheese cured in cold storage. Exceptional differences between the raw and pasteurized milk cheese. Summary of discussion of scores. The demand for pasteurized-milk cheese Opinions of purchasers. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Cheese and Microbes
Author: Catherine W. DonnellyPublisher: ASM Press
ISBN: 1555818595
Category : Science
Languages : en
Pages : 346
Book Description
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.