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 t

Overview

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 Excerpt: ... at the rate of 20 to 25 cents a month for each patron. The principal reasons given for favoring the fat basis are the following: (1) This method recognizes the fundamental truth that normal milks varying in percentage of fat possess different values for cheese-making. (2) The amount of fat in milk offers a ...
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Overview

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 Excerpt: ... at the rate of 20 to 25 cents a month for each patron. The principal reasons given for favoring the fat basis are the following: (1) This method recognizes the fundamental truth that normal milks varying in percentage of fat possess different values for cheese-making. (2) The amount of fat in milk offers a practicable and just basis for determining the cheese-producing value of milk, when we consider both quality and quantity (p. 242). (3) All temptation to adulterate milk by watering or skimming is absolutely removed, since a man receives pay for the number of pounds of fat that he furnishes and not merely for the number of pounds of liquid he carries to the factory. No other method now in use so completely eliminates the temptation to adulterate milk. (4) This method promotes improvement in the character of milk production. This is not merely a theoretical statement, but has been proved to be true in practice. It offers an inducement to each dairyman to improve the composition of his milk. (5) Improvement in the character of dairy animals and in the consequent yield and composition of milk means economy of production and increase of profit. Cheese-solids in rkh milk can be produced at less cost than in poor milk. (6) This method awakens interest in the subject of milk production, stimulates a desire for further knowledge and tends to place the production of milk on a higher plane of intelligence. PAYING FOR MILK ON THE BASIS OF YIELD AND RELATIVE VALUE OF CHEESE-SOLIDS In the twelfth annual report of the Wisconsin experiment station (pp. 114-119), Dr. Babcock has worked out a system of payment by which the yield of cheese and composition are both taken into consideration. The principles embodied in this method have not received the general attention dese...
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Product Details

  • ISBN-13: 9781150409578
  • Publisher: General Books LLC
  • Publication date: 5/28/2012
  • Pages: 116
  • Product dimensions: 7.44 (w) x 9.69 (h) x 0.24 (d)

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