Hints to cheesemakers

dc.contributor.author McKay, Geo.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T16:03:09.000
dc.date.accessioned 2020-06-30T00:56:30Z
dc.date.available 2020-06-30T00:56:30Z
dc.date.embargo 2017-07-18
dc.date.issued 2017-07-18
dc.description.abstract <p>Great vigilance should be exercised in receiving milk, as sour milk or milk overripe means fast heating, and fast heating means quick handling of the curd to get an even distribution of heat through the entire mass while scalding to the right temperature. A maker should insist on his patron’s taking the greatest care of his milk, as it is better for a maker to ripen his own milk to the right degree of acidity. He should also make it a point to examine all cans, covers and seams once or twice a week to see that all patrons keep their cans thoroughly clean. As soon as cans are brought home they should be at once emptied and washed with warm water, then scalded with boiling water and sufficiently aired during the day to be kept sweet. Nothing but tin pails should be used for milking.</p>
dc.identifier archive/lib.dr.iastate.edu/bulletin/vol2/iss19/12/
dc.identifier.articleid 1134
dc.identifier.contextkey 10446438
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol2/iss19/12
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/11605
dc.source.bitstream archive/lib.dr.iastate.edu/bulletin/vol2/iss19/12/Bulletin_v02_n019_11.pdf|||Fri Jan 14 19:08:01 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Hints to cheesemakers
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 67acff47-a765-4a0e-94c8-610986f8eb9a
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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