The Science And Practice of Cheese Making a Treatise On the Manufacture of Ame
The Science And Practice of Cheese Making a Treatise On the Manufacture of Ame
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In our eReader you can find the full English version of the book. Read The Science And Practice of Cheese Making a Treatise On the Manufacture of Ame Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Science And Practice of Cheese Making a Treatise On the Manufacture of Ame
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190). (2) Of the milk-casein, about o. Io pound for 100 pounds of milk is lost, the rest going into the cheese (p. 195). (3) The other constituents of cheese-solids, consisting mostly of salts (p. 187), form about 9 per cent (0. 09) of the fat and casein present in cheese. Therefore, if we multiply the amount of fat and casein in cheese by 1. 09 we ob- tain the total amount of cheese-solids (fat, casein, salts, etc. ) in cheese. For example, suppose we* have milk containing 4 per cent of fat an...d 2. 5 per cent of casein, how many pounds of cheese-solids can be 222 SCIENCE AND PRACTICE OF CHEESE-MAKING made from 100 pounds of such milk? Using the formula, we have [0. 93X4 (f at )H~ 2 -5 (casein) o. Io]X i. 09= ( 3. 72+2. 40 )X i. 09=6. 67 pounds.
It remains now simply to calculate the cheese- solids into cheese with a given percentage of water. This can be done by subtracting from i. Oo the per- centage of water desired in the cheese, expressed as hundredths, and then dividing by the result the solids in the cheese, as obtained above.
What to read after The Science And Practice of Cheese Making a Treatise On the Manufacture of Ame?
You can find similar books in the "Read Also" column, or choose other free books by Lucius L Lucius Lincoln Van Slyke to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
190). (2) Of the milk-casein, about o. Io pound for 100 pounds of milk is lost, the rest going into the cheese (p. 195). (3) The other constituents of cheese-solids, consisting mostly of salts (p. 187), form about 9 per cent (0. 09) of the fat and casein present in cheese. Therefore, if we multiply the amount of fat and casein in cheese by 1. 09 we ob- tain the total amount of cheese-solids (fat, casein, salts, etc. ) in cheese. For example, suppose we* have milk containing 4 per cent of fat an...d 2. 5 per cent of casein, how many pounds of cheese-solids can be 222 SCIENCE AND PRACTICE OF CHEESE-MAKING made from 100 pounds of such milk? Using the formula, we have [0. 93X4 (f at )H~ 2 -5 (casein) o. Io]X i. 09= ( 3. 72+2. 40 )X i. 09=6. 67 pounds.
It remains now simply to calculate the cheese- solids into cheese with a given percentage of water. This can be done by subtracting from i. Oo the per- centage of water desired in the cheese, expressed as hundredths, and then dividing by the result the solids in the cheese, as obtained above.
What to read after The Science And Practice of Cheese Making a Treatise On the Manufacture of Ame?
You can find similar books in the "Read Also" column, or choose other free books by Lucius L Lucius Lincoln Van Slyke to read onlineMoreLess
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