This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 Excerpt: ...generally two, in a box. Where flats are shipped two in a box, they are placed one on top of the other, and are in that case termed "twins." When shipped one in a box, they are called "singles." Scale Boards. That the rinds of the cheese may be well protected, "scale boards,"or very thin basswood or whitewood boards, ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1895 Excerpt: ...generally two, in a box. Where flats are shipped two in a box, they are placed one on top of the other, and are in that case termed "twins." When shipped one in a box, they are called "singles." Scale Boards. That the rinds of the cheese may be well protected, "scale boards,"or very thin basswood or whitewood boards, are placed in the box. Two or three are placed on each end of the box, and two or three between twins. This number is more than is generally used, but cheese in this way keep better when placed in cold storage. If flats are put together without scale boards, and left for any great length of time, they will stick together so tight that they can with difficulty be pulled apart. The rinds sweat and are easily broken. They therefore need plenty of scale boards. The boxes should be trimmed to oneeighth of an inch less than the height of the cheese, so that it will hold its place and arrive in market in good condition. They should not be more than a. quarter of an inch larger in diameter than the cheese if there is too much room in the box, the cheese will be likely to roll around and break the box. On the other hand, the box should not be so tight, that the cheese will stick in it. Boxes that are split or poorly nailed should be thrown aside, for they will be sure to arrive in the market in a dilapidated condition. Cheese makers do not realize, that boxes that may be in fair condition, may be entirely useless at the other end of the journey. How Cheese are Weighed. In weighing cheese nothing but full pounds are counted. For instance, if the weight is 60 pounds, it is counted but 60, or if the beam barely rises at 61 pounds, it is counted but 60, for in course of transportation, it would likely lose weight, and be cut do...
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Add this copy of Cheddar Cheese Making, Elements of Dairying to cart. $28.25, very good condition, Sold by Daedalus Books rated 4.0 out of 5 stars, ships from Portland, OR, UNITED STATES, published 2010 by Robert Mondavi Institute for Wine and Food Service.
Edition:
2010, Robert Mondavi Institute for Wine and Food Science University of...
Publisher:
Robert Mondavi Institute for Wine and Food Science University of...
Published:
2010
Language:
English
Alibris ID:
15275656923
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Seller's Description:
Near Fine with no dust jacket. 0981634524. Without dustjacket as issued. A nice, bright copy.; B&W Illustrations, halftones; duotones; 12mo; 115 pages.
