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Cheese is a highly nutritious and palatable food. It is of value in
the diet because it contains in concentrated form almost all the
protein and usually most of the fat, as well as essential minerals,
vitamins, and other nutrients, of milk. Cheese is made wherever
animals are milked and produce more milk than the people use in
fluid form. Most cheese is made from cow's milk, simply because
cows are milked more generally throughout the world than other
animals. Smaller quantities are made from the milk of goats and
ewes. Cheese is also made in some countries from the milk of other
animals, such as camels, asses, mares, buffaloes, and reindeer.
People all over the world like and eat cheese. People in the United
States are no exception. Although we do not eat nearly so much
cheese per capita in the United States as do people in some
countries, we eat nearly twice as much now as 20 years ago, or
about 14 pounds (all kinds) per capita per year. This increased
consumption is the result, at least in part, of improvements made
in recent years in the quality and uniformity of many kinds of
cheese. This publication was prepared to answer the questions of
many people who ask for general information on the characteristics
of cheeses and methods of production. Descriptions of the chesses
were derived from many sources. Information came from a study of
the literature and from cheese manufacturers and research workers.
Although every effort was made to get complete and accurate
information, often only fragmentary information was obtained.
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