The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint) - Softcover
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Excerpt from The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese
In the absence of exact knowledge it was natural that'erroneous theories should become prevalent in regard to the feeding of the cows, the care of the milk, and the handling of the cheese; but as they were based on practical experience it has not been found advisable to set them aside without investigation. Apparently very unimportant changes made in handling the cheese were found to result in great changes in the quality of the finished product, and although changes in methods are necessary in order to produce the best quality of cheese, it is unwise to advise the cheesemaker to change his methods without substantial proof of the Value of the change.
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The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese
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Paperback. Zustand: New. Print on Demand. This book delves into the fascinating world of Swiss cheese making, a craft deeply rooted in tradition and empirical methods. The author, a researcher in the early 20th century, examines the challenges faced by American cheesemakers in replicating the quality of their Swiss counterparts. The book explores the importance of understanding the science behind cheesemaking, particularly the role of bacteria in achieving the desired flavor and texture. The author focuses on the potential of *Bacillus bulgaricus* as a key ingredient in cheese starters, highlighting its ability to control undesirable fermentations and produce the distinctive eye formation characteristic of Swiss cheese. Through a series of experiments conducted in both laboratory and commercial settings, the author investigates the impact of starter cultures on the quality of Swiss cheese, revealing the potential to improve the consistency and quality of American cheese production. The book provides a valuable historical insight into the scientific advancements that revolutionized cheesemaking techniques, paving the way for a more controlled and reliable approach to crafting this beloved delicacy. 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. Bestandsnummer des Verkäufers 9781527788725_0
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The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LX-9781527788725
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The Use of Bacillus Bulgaricus in Starters for Making Swiss or Emmental Cheese (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LX-9781527788725
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