FREE BOOKS

Author's List




PREV.   NEXT  
|<   98   99   100   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116   117   118   119   120   121   122  
123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145   146   147   >>   >|  
r of ripening. The ripening is due to the action of organisms developing on the surface, the by-products of which diffuse into the curd. If the cheese are too large, the outer layers become overripe, while the interior remains more or less unchanged, or insufficiently changed. Soft cheese mature much more rapidly than hard cheese; consequently they are short lived. Although made from the same substance, milk, it is noteworthy that there are over four hundred varieties of cheese produced. Most of these find only a local market where made. Less than a dozen varieties are to be regarded as general articles of commerce. =Quality of milk.= In the making of butter there are a number of processes that the maker can use when he finds himself obliged to utilize poor milk. The milk can be pasteurized and the harmful bacteria thus destroyed; desirable kinds can then be added in the form of a pure-culture starter. Pasteurization also drives off some of the volatile by-products of the first acid fermentation. By the use of these means, the maker can prepare a very good product from poor material. In the making of most kinds of cheese, especially those of the greatest commercial importance, the cheese maker can call to his help no such aids, but must use the milk as it is brought to him. It is possible to prepare certain kinds of soft cheese from pasteurized milk that differ in no essential point from the same cheese made from raw milk. Hard cheese are also made from pasteurized milk, but in most cases such cheese differ, especially in the degree of flavor, from that made from unheated milk. It is quite probable that, as the factors concerned in the ripening of cheese become better known, methods will be evolved for the successful production of many kinds of cheese from pasteurized milk. It has been shown that the quality of milk is almost wholly dependent upon the number and kinds of bacteria it contains. These bacteria pass into the cheese, and there produce the same products as they would have done in the milk itself. In butter making, practically all processes are under the control of the maker, until the product is ready for the market; but cheese, on the other hand, passes through a complicated series of changes after it has left the maker's control. During the manipulation of the milk and the curd in the vat, he can exert some influence on the quality of the product, but he is much more dependent on the quality of th
PREV.   NEXT  
|<   98   99   100   101   102   103   104   105   106   107   108   109   110   111   112   113   114   115   116   117   118   119   120   121   122  
123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145   146   147   >>   >|  



Top keywords:
cheese
 

pasteurized

 

making

 

ripening

 

bacteria

 
products
 
product
 

quality

 
differ
 

varieties


dependent

 

market

 
control
 

processes

 
number
 

prepare

 
butter
 
concerned
 

factors

 

probable


essential

 

brought

 

importance

 

degree

 

flavor

 

unheated

 

production

 

passes

 

complicated

 

series


influence

 
manipulation
 

During

 

practically

 

commercial

 
successful
 

methods

 
evolved
 

wholly

 
produce

Pasteurization
 

developing

 
substance
 
organisms
 

Although

 

noteworthy

 
action
 

produced

 
hundred
 

rapidly