The Manufacture of Cheddar Cheese from Pasteurized Milk

The Manufacture of Cheddar Cheese from Pasteurized Milk

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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. 1912 edition. Excerpt: ...with the brand, and date of making, or a reference number, and placed on shelves in a well ventilated room, to dry on the surface. The temperature of this room may be as high as 70. Here they are turned over once a day. The cheese should be paraffined when five to ten days old, or possibly earlier. The paraffine should be at 220 F., at least, and better at 230 to 250. The thinnest possible coat of paraffine is the best, and the cheese should be held in it about five seconds, then drawn out and left to drain over the vat, on a rack, until they can be handled. A thin coating of paraffine is flexible, and less likely to crack, than a thick coating. It is possible to cure this cheese at any temperature bebetween 34 and 75. When it is desirable to cure the cheese as fast as possible, they may be cured at 75 without injury to the quality. However, at this temperature, there is considerable shrinkage, and it is necessary to wipe the cheese occasionally and turn them over to prevent them from getting moldy, and sticking to the shelves. At 45 to 55, the cheese cure well, with little shrinkage and a minimum amount of labor. Stored at 34 at the age of 1 week, the cheese cure well, and develop little or no mold on the surface; but owing to the extra cost, this temperature should be employed only where it is necessary to hold cheese for considerable length of time. Brancting Cheese Made From Pastenrized Milk. In order that customers may be sure that they are getting genuine pasteurized milk cheese, when called for, every cheese should be marked with the words, "Pasteurized Cheese," running all around the edge of the cheese. All persons making cheese according to the process here described, should use such a label, in order to distinguish this...show more

Product details

  • Paperback | 36 pages
  • 189 x 246 x 2mm | 82g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 123649413X
  • 9781236494139