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Author : George Patrick Sanders
Publisher : Unknown
Page : 160 pages
File Size : 46,7 Mb
Release : 1953
Category : Cheese
ISBN : UIUC:30112019256327
Author : United States. Agricultural Research Service. Dairy Laboratory
Publisher : Unknown
Page : 170 pages
File Size : 45,6 Mb
Release : 1978
Category : Cheese
ISBN : STANFORD:36105113732932
Author : United States. Agricultural Research Service. Dairy Products Laboratory
Publisher : Unknown
Page : 164 pages
File Size : 55,9 Mb
Release : 1969
Category : Cheese
ISBN : UVA:X030491053
Author : United States. Department of Agriculture
Publisher : Unknown
Page : 128 pages
File Size : 50,9 Mb
Release : 1953
Category : Electronic
ISBN : OCLC:911672531
Author : George Patrick Sanders,United States. Department of Agriculture
Publisher : Unknown
Page : 151 pages
File Size : 40,9 Mb
Release : 1963
Category : Cheese
ISBN : OCLC:317335358
Author : United States. Agricultural Research Service. Dairy Laboratory
Publisher : Unknown
Page : 160 pages
File Size : 40,9 Mb
Release : 1978
Category : Cheese
ISBN : UVA:X030491054
Author : Charles Francis 1872- [From Old Doane
Publisher : Legare Street Press
Page : 0 pages
File Size : 53,8 Mb
Release : 2023-07-18
Category : Electronic
ISBN : 1019879122
Cheese lovers rejoice! This comprehensive guide to cheese varieties is a must-have for anyone who appreciates the many flavors and textures this dairy product has to offer. The authors provide detailed descriptions of dozens of cheese types, along with recommended pairings and tips for preparation. From soft and creamy bries to pungent blues, there's something for everyone in these pages. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Charles Francis Doane,Huron Willis Lawson
Publisher : Unknown
Page : 72 pages
File Size : 52,8 Mb
Release : 1908
Category : Cheese
ISBN : UIUC:30112104109050
Author : United States Dept. Of Agriculture
Publisher : Unknown
Page : 151 pages
File Size : 46,7 Mb
Release : 1978
Category : Electronic
ISBN : OCLC:692284655
Author : United States. Department of Agriculture
Publisher : Unknown
Page : 72 pages
File Size : 51,6 Mb
Release : 1932
Category : Cheese
ISBN : STANFORD:36105211196493
Author : Agricultural Research Service (U S ),Departm U. S. Department of Agriculture
Publisher : Unknown
Page : 160 pages
File Size : 42,5 Mb
Release : 2005
Category : Technology & Engineering
ISBN : 1410223019
Cheese is a highly nutritious and palatable food. It is of value in the diet because it contains in concentrated form almost all the protein and usually most of the fat, as well as essential minerals, vitamins, and other nutrients, of milk. Cheese is made wherever animals are milked and produce more milk than the people use in fluid form. Most cheese is made from cow's milk, simply because cows are milked more generally throughout the world than other animals. Smaller quantities are made from the milk of goats and ewes. Cheese is also made in some countries from the milk of other animals, such as camels, asses, mares, buffaloes, and reindeer. People all over the world like and eat cheese. People in the United States are no exception. Although we do not eat nearly so much cheese per capita in the United States as do people in some countries, we eat nearly twice as much now as 20 years ago, or about 14 pounds (all kinds) per capita per year. This increased consumption is the result, at least in part, of improvements made in recent years in the quality and uniformity of many kinds of cheese. This publication was prepared to answer the questions of many people who ask for general information on the characteristics of cheeses and methods of production. Descriptions of the chesses were derived from many sources. Information came from a study of the literature and from cheese manufacturers and research workers. Although every effort was made to get complete and accurate information, often only fragmentary information was obtained.
Author : United States. Department of Agriculture,H. W. Lawson,C. F. Doane
Publisher : Unknown
Page : 128 pages
File Size : 41,5 Mb
Release : 1912
Category : Electronic
ISBN : OCLC:631048528
Author : United States. Department of Agriculture,H. W. Lawson,C. F. Doane
Publisher : Unknown
Page : 128 pages
File Size : 47,6 Mb
Release : 1919
Category : Electronic
ISBN : OCLC:631379387
Author : Charles Francis Doane,Huron Willis Lawson
Publisher : Palala Press
Page : 70 pages
File Size : 48,5 Mb
Release : 2015-12-27
Category : Electronic
ISBN : 1354211189
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Charles Francis Doane,Huron Willis Lawson
Publisher : Unknown
Page : 72 pages
File Size : 53,9 Mb
Release : 1908
Category : Cheese
ISBN : OCLC:22302032