The Manufacture of Neufchâtel and Cream Cheese in the Factory (Classic Reprint)

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Excerpt from The Manufacture of Neufchâtel and Cream Cheese in the FactoryIt is unquestionably true that cheese made from unpasteurized milk and Without the use of a starter possesses a characteristic aroma at first not so readily observable in the pasteurized. Cheese, but the difference becomes less marked in the course of a few days. The initial aroma may be produced by some volatile substance that is partially driven Off in the course-of'the pasteurization. To Obtain a safe product, however, it seems desirable either to' use milk from tuberculin tested cows, or to pasteurize the milk and use a starter, even though the initial ¿avor 1s sacrificed to a slight extent.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.