 ... 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...  Bulletin - Página 171911Visualização integral - Acerca deste livro
 | 1908 - 852 páginas
...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...in each cheese. This favors the development of the penicillium throughout the interior of the cheese. Well-made cheese may be kept fora year or longer.... | |
 | 1911 - 84 páginas
...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...in each cheese. This favors the development of the penicillium throughout the interior of the cheese. Wellmade cheese may be kept for a year or longer.... | |
 | United States. Department of Agriculture - 1913 - 1254 páginas
...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...in each cheese. This favors the development of the penicillium throughout the interior of the cheese. Well-made cheese may be kept for a year or longer.... | |
 | William Alonzo Stocking - 1917 - 658 páginas
...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...in each cheese. This favors the development of the penicillium throughout the interior of the cheese. Well-made cheese may be kept for a year or longer.... | |
 | Harry Bennett - 1933 - 644 páginas
...is ususlly maintained. At an early stage in the process of ripening, the cheese is usually punched with an instrument about 6 inches long, tapering from...in each cheese. This favors the development of the penicillium throughout the interior of the cheese. Well-made cheese may be kept for a year or longer.... | |
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