Isbn: 9781333498924 - the cold curing of cheese: report upon experiments conducted under the auspices of the u. s. department of agriculture, bureau of animal industry, ... experiment station and the new york agricultu (3 risultati)

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condizione: New. Print on Demand. This book details the cold-curing of cheese, a process which has been shown to vastly improve its quality. The author, a renowned expert in the field, draws upon several experiments conducted between 1902 and 1903 to demonstrate how controlled temperatures can bring out delicious flavors and textures in cheese. The experiments compare cheeses cured at different temperatures, ranging from a very cold 40°F up to 60°F, and meticulously track the qualitative changes that occur over time. The results are fascinating, with the lower temperatures consistently producing superior results: less weight loss, better flavor, and longer shelf life. The author's observations and insights have had a major impact on cheese production since their initial publication, and the techniques detailed in this book remain widely used to ensure high-quality, great-tasting cheese today. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…