Bulletin of the U.S. Department of Agriculture, Edições 601-625The Department, 1913 |
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Palavras e frases frequentes
24 hours absorptions and penetrations acre analysis Average Brick cheese Bureau of Chemis Caciocavallo Camembert celery cent creosote Cheddar Cheddar cheese cheese weighs coagulate commercial cost cream creosote curd curd is broken curd is cut Dairy Description dipped drain Emmental cheese Emmenthaler Farmers farms feed France free carbon fresh Fromage Fromage Fort fruit Grams heartwood heated hoops incense cedar inches in diameter kettle larvæ lettuce Limburg Lindet longleaf pine manufacture Maximum milk is set milk of cows Minimum minutes mixture molds mulch-crop nonprecooled North Yakima orchards partly skimmed Pecorino pine Pont l'Évêque pounds precooled pressed pressure rennet cheese ripening Roquefort salt Sapsago sapwood Septmoncel set with rennet sheep's milk skim milk soft species specimens spray stirred sufficient rennet TABLE temperature tests Thenay thrips treated treatment trees tyloses usually whey whole milk wood prosenchyma Zillah Zillah district
Passagens conhecidas
Página 15 - ... the sanitary conditions of the dairy farm or plant in which such milk or cream is produced or handled do not score at least...
Página 19 - ... has been grouped with the Roquefort and Stilton varieties. As seen upon the markets in this country, the surface of the cheese is covered with a thin coat resembling clay, said to be prepared by mixing barite or gypsum, lard or tallow, and coloring matter. The cheeses are cylindrical in shape, being about 12 inches in diameter and 6 inches In height, and as marketed are wrapped In paper and packed with straw in wicker baskets. The manufacture of Gorgonzola cheese Is an Important Industry in Lombardy,...
Página 11 - When the curd has broken down until it has the smooth feeling of velvet, which requires from one to three hours, it is milled by means of a machine, which cuts it into pieces the size of a finger. It is then stirred on the bottom of the vat until whey ceases to run, which requires from one-half to one and one-half hours, when it is salted at the rate of 2 or 2% pounds of salt to 100 pounds of milk.
Página 33 - This requires from 6 to 8 weeks. MALAKOFF. This is another form of Neufchatel cheese about 2 inches in diameter and one-half of an inch in thickness. It may be consumed either while fresh or after ripening. MANUR. This cheese is made in Servia from either sheep's or cow's milk. The milk is first heated to the boiling temperature and then cooled until the fingers can be held in it. A mixture of buttermilk and fresh whey with rennet is added. The curd is lifted from the whey in a cloth and allowed...
Página 23 - FORMULARY the cloths being changed occasionally, and is salted from the outside, the process requiring about two weeks. It is then transferred to the curing rooms, where a low temperature is usually maintained. At an early stage in the process of ripening, the cheese is usually punched with an instrument about 6 inches long, tapering from a sharp point to a diameter of about one-eighth inch at the base. About 150 holes are made in each cheese. This favors the development of the penicillium throughout...
Página 45 - ... its manufacture has extended to other parts of England. Its manufacture has been tried, though without success, in the United States. The cheese is about 7 inches in diameter and 9 inches high and weighs 12 to 15 pounds.
Página 23 - ... The manufacture of Gorgonzola cheese Is an important industry in Lombardy, where formerly it was carried on principally during the months of September and October, but with the establishment of curing cellars in the Alps, especially near Lecco, the manufacture is no longer confined to those months. The milk used in making this cheese is warmed to a temperature of about 75
Página 41 - Consumption of Wood Preservatives and Quantity of Wood Treated in the United States in 1910.