Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage (Classic Reprint)

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Excerpt from Cheese Making: Cheddar; Swiss; Brick; Limburger; Edam; Cottage

One might therefore expect to find that it contains all the food elements necessary for the building up of the young animal's body. An analysis reveals the presence Of water, for the young animal's body is in the largest pro-portion composed of water; ash for the bones; nitrogenous material in the form Of casein, albumose and albumen to nourish the muscles, hair, hoofs and horns; and carbonaceous matter in the form of sugar and fat to maintain the heat of the body.

The following table will give a fair idea of the average com position Of milk as delivered to a New York cheese factory; the figures being taken from Bulletin 82, December, 1894, Geneva, New York Experiment Station.

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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.

Details

Publisher - Forgotten Books

Language - English

Author(s) - John Wright Decker

Hardback

Published Date - August 27 2019

ISBN - 9780331242218

Dimesions - 22.9 x 15.2 x 1.5 cm

Page Count - 221

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