 ... coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than fifty (50) per cent of milk fat.  Bulletin - 235 페이지1907전체보기 - 도서 정보
 | 1908 - 696 페이지
...'milk fat. By act of Congress, approved June 6, 18%, cheese 'may also contain added coloring matter. 2. Skim milk cheese is the sound, solid and ripened product, made from skim milk by coagulating (he casein thereof with rennet or lactic acid, .with or without the addition of ripening ferments and... | |
 | George Moses Price - 1915 - 380 페이지
...Cheese. Cheese is the sound, solid, and ripened product made from milk or cream by coagulating the casein with rennet or lactic acid with or without the addition of ripening ferments and seasoning. Whey. Whey is the product remaining after the removal of fat and casein from the milk in the process... | |
 | Vermont. State Board of Health - 1905 - 1256 페이지
...of milk fat. e. Cheese. 1. Cheese is the sound, solid, and ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic acid, with or without the addittion of ripening ferments and seasoning, and contains, in the water-free substance, not less than... | |
 | 1907 - 700 페이지
...milk fat. By act of Congress, approved June 0, 189G, cheese may also contain added coloring matter. 2. SKIM MILK CHEESE is the sound, solid, and ripened...without the addition of ripening ferments and seasoning. 3. GOAT'S MILK CHEESE, EWE'S MILK CHEESE, ETCETERA, are the sound, ripened products made from the milks... | |
 | Harvey Washington Wiley - 1907 - 766 페이지
...milk fat. By act of Congress, approved June 6, 1896, cheese may also contain added coloring matter. 2. Skim milk cheese is the sound, solid, and ripened...without the addition of ripening ferments and seasoning. 3. Goat's milk cheese, ewe's milk cheese, el cetera, are the sound, ripened products made from the... | |
 | Illinois. State Food Commissioner - 1907 - 292 페이지
...less than fifty (50) per cent of milk fat. Cheese may also contain added harmless coloring matter. 2. Skim milk cheese is the sound, solid and ripened...with or without the addition of ripening ferments attd seasoning. 3. Goat's milk cheese, ewe's milk cheese, et cetera are the sound, ripened products... | |
 | Indiana State Board of Health - 1907 - 522 페이지
...milk fat. By act of Congress, approved June 6, 1896, cheese may also contain added coloring matter. 2. SKIM MILK CHEESE is the sound, solid, and ripened...rennet or lactic acid, with or without the addition <jf ripening ferments and seasoning. 3. GOAT'S MILK CHEESE, EWE'S MILK CHEESE, ETCETERA, are the sound,... | |
 | Arthur Philip Greeley - 1907 - 196 페이지
...rnilk fat. By act of Congress, approved June 6, 1896, cheese may also contain added coloring matter. . 2. Skim milk cheese is the sound, solid, and ripened...thereof with rennet or lactic acid, with or without the add1tion of ripening ferments and seasoning. 3. Goat1s milk cheese, ewe1s milk cheese, et cetera, are... | |
 | Harvey Washington Wiley - 1907 - 692 페이지
...milk fat. By act of Congress, approved June 6, 1896, cheese may also contain added coloring matter. 2. Skim milk cheese is the sound, solid, and ripened product, made from skim milk VEGETABLE PRODUCTS. 505 by coagulating the casein thereof with rennet or lactic acid, with or without... | |
 | Harvey Washington Wiley - 1907 - 676 페이지
...June 6, 1896, cheese may also contain added coloring matter. by coagulating the casein thereof w1th rennet or lactic acid, with or without the addition of ripening ferments and seasoning. 3. Coat's milk cheese, ewe.s milk cheese, cl cetera, are the sound, ripened products made from the... | |
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