The Book of Cheese |
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Common terms and phrases
acid development amount bacteria Bacterium body and texture bottle Brick cheese butter Camembert Camembert cheese casein causes cent Cheddar cheese Cheddar process cheese factory cheese ripening cheese-making clean cloth coagulation color composition containing cooling cottage cheese cream cupful curdling curing curing-room dairy draining Edam Edam cheese enzymes fermentation firm forms gassy Gouda cheese handling heat holes hoops inches lactic acid lactometer Limburger Limburger cheese loss of fat manufacture milk-sugar moisture mold mother starter N. Y. Exp N. Y. Geneva Neufchâtel Neufchâtel cheese odors Oidium organisms paracasein pasteurized pepsin pounds of milk present protein removed rennet extract rennin Rept rind Roquefort Roquefort cheese salt shows skimmed Slyke soft solids stirred Storrs surface Swiss Swiss cheese temperature tion ture U. S. Dept usually varieties of cheese water-content whey whole milk
Popular passages
Page 348 - Milk which has been diluted with water or any other fluid, or to which has been added or into which has been introduced any foreign substance whatever.
Page 361 - The commissioner shall keep a book, in which shall be registered the name, location and number of each manufactory using the brand, and the name or names of the persons at each manufactory authorized to use the same.
Page 375 - Mix the water, bread crumbs, salt and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in a moderate oven. Serve at once. The...
Page 381 - One cupful of milk, 1 tablespoonful of cottage cheese, 2 tablespoonfuls of flour, salt and pepper to taste. Thicken the milk with the flour and just before serving add the cheese, stirring until it is melted. This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice.
Page 349 - ... or milk drawn from cows kept in a filthy or unhealthy condition, or milk drawn from any sick or diseased cow or cow having ulcers or other running sores, or milk drawn from cows fed unwholesome food, or milk in any stage of putrefaction, or milk contaminated by being kept in stables containing cattle or other animals.
Page 35 - Bosworth5 have shown that casein and paracasein are acids having the same percentage composition; that the molecular weight of casein is probably 8888 ±, while the molecular weight of paracasein is one-half that of casein; that both have a combining equivalent...
Page 347 - In all prosecutions under the preceding section, or any other section of these statutes, or laws amendatory thereof or supplementary thereto, relating to the sale of adulterated milk or adulterated cream, the term adulterated milk...
Page 380 - Cook the onion in the butter or other fat and a little water until tender. Mix the other ingredients and moisten with the water in which the onion has been cooked. Pour into a shallow baking dish and brown in the oven. Cheese Sauce (For use with eggs, milk toast, etc.) I cupful of milk.
Page 360 - Every manufacturer of full milk cheese may put a brand upon each cheese indicating " full milk cheese," and the date of the month and year when made, and no person shall use such a brand upon any cheese made from milk from which any of the cream has been taken. The commissioner of agriculture shall procure and issue to the cheese manufacturers of the state on proper application therefor, and under such regulations as to the custody and use thereof as he may prescribe, a uniform stencil...
Page 361 - No person shall offer, sell, or expose for sale, in any package, butter or cheese which is falsely branded or labeled.