Mold used in cheese making Stock Photos and Images
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Mold used in cheese making Stock Photos and Images
Close-up of the German soft cheese cambozola and the mould which flavours it. UK Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/close-up-of-the-german-soft-cheese-cambozola-and-the-mould-which-flavours-it-uk-image178982127.htmlRMMB59ER–Close-up of the German soft cheese cambozola and the mould which flavours it. UK
Penicillium camemberti mould. Penicillium camemberti is a white mould used in cheese making, imparting a creamy texture and earthy flavour to camembert and brie. Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/penicillium-camemberti-mould-penicillium-camemberti-is-a-white-mould-used-in-cheese-making-imparting-a-creamy-texture-and-earthy-flavour-to-camembert-and-brie-image600749129.htmlRF2WWADJ1–Penicillium camemberti mould. Penicillium camemberti is a white mould used in cheese making, imparting a creamy texture and earthy flavour to camembert and brie.
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . FIG. 50—EDAM PRESS-MOLD AND COVER cheddar cheese can be used in making Edam cheese.The pressing-mold is turned preferably from whitewood or, in any case, from wood that will not taint.Each mold consists of two parts; the lower partconstitutes the main part of the mold, the upperportion is simply a cover. The lower portion orbody of the mold has several holes in the bottom,fro Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/the-science-and-practice-of-cheese-making-a-treatise-on-the-manufacture-of-american-cheddar-cheese-and-other-varieties-intended-as-a-text-book-for-the-use-of-dairy-teachers-and-students-in-classroom-and-workroom-fig-50edam-press-mold-and-cover-cheddar-cheese-can-be-used-in-making-edam-cheesethe-pressing-mold-is-turned-preferably-from-whitewood-or-in-any-case-from-wood-that-will-not-tainteach-mold-consists-of-two-parts-the-lower-partconstitutes-the-main-part-of-the-mold-the-upperportion-is-simply-a-cover-the-lower-portion-orbody-of-the-mold-has-several-holes-in-the-bottomfro-image340027232.htmlRM2AN5G5M–The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . FIG. 50—EDAM PRESS-MOLD AND COVER cheddar cheese can be used in making Edam cheese.The pressing-mold is turned preferably from whitewood or, in any case, from wood that will not taint.Each mold consists of two parts; the lower partconstitutes the main part of the mold, the upperportion is simply a cover. The lower portion orbody of the mold has several holes in the bottom,fro
Close-up of the German soft cheese cambozola and the mould which flavours it. UK Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/close-up-of-the-german-soft-cheese-cambozola-and-the-mould-which-flavours-it-uk-image178982148.htmlRMMB59FG–Close-up of the German soft cheese cambozola and the mould which flavours it. UK
. The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom .. . FIG. 50—EDAM PRESS-MOLD AND COVER cheddar cheese can be used in making Edam cheese.The pressing-mold is turned preferably from whitewood or, in any case, from wood that will not taint.Each mold consists of two parts; the lower partconstitutes the main part of the mold, the upperportion is simply a cover. The lower portion orbody of the mold has several holes in the bottom,from Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/the-science-and-practice-of-cheese-making-a-treatise-on-the-manufacture-of-american-cheddar-cheese-and-other-varieties-intended-as-a-text-book-for-the-use-of-dairy-teachers-and-students-in-classroom-and-workroom-fig-50edam-press-mold-and-cover-cheddar-cheese-can-be-used-in-making-edam-cheesethe-pressing-mold-is-turned-preferably-from-whitewood-or-in-any-case-from-wood-that-will-not-tainteach-mold-consists-of-two-parts-the-lower-partconstitutes-the-main-part-of-the-mold-the-upperportion-is-simply-a-cover-the-lower-portion-orbody-of-the-mold-has-several-holes-in-the-bottomfrom-image369620371.htmlRM2CD9JFF–. The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom .. . FIG. 50—EDAM PRESS-MOLD AND COVER cheddar cheese can be used in making Edam cheese.The pressing-mold is turned preferably from whitewood or, in any case, from wood that will not taint.Each mold consists of two parts; the lower partconstitutes the main part of the mold, the upperportion is simply a cover. The lower portion orbody of the mold has several holes in the bottom,from
Close-up of the German soft cheese cambozola and the mould which flavours it. UK Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/close-up-of-the-german-soft-cheese-cambozola-and-the-mould-which-flavours-it-uk-image178982245.htmlRMMB59K1–Close-up of the German soft cheese cambozola and the mould which flavours it. UK
. Cheese making;. Cheesemaking. Curing and Shipping the Cheese. 105 industry is developed and central curing rooms are becoming still more general than they are at the present time. 205. Paraffining Cheese. The evaporation of moisture from the cheese can be pre- vented by applying a coat of parafQne which) is practically im- pervious to moisture. If applied at a temperature of at least 200° F. the cheese will remain bright, as the mold spores are killed at that temperature and the paraffine adheres firmly to. Fig. 54.—Tank used for paraffining Cheddar cheese in factories. The steam is admitted Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/cheese-making-cheesemaking-curing-and-shipping-the-cheese-105-industry-is-developed-and-central-curing-rooms-are-becoming-still-more-general-than-they-are-at-the-present-time-205-paraffining-cheese-the-evaporation-of-moisture-from-the-cheese-can-be-pre-vented-by-applying-a-coat-of-parafqne-which-is-practically-im-pervious-to-moisture-if-applied-at-a-temperature-of-at-least-200-f-the-cheese-will-remain-bright-as-the-mold-spores-are-killed-at-that-temperature-and-the-paraffine-adheres-firmly-to-fig-54tank-used-for-paraffining-cheddar-cheese-in-factories-the-steam-is-admitted-image235008116.htmlRMRJ9F70–. Cheese making;. Cheesemaking. Curing and Shipping the Cheese. 105 industry is developed and central curing rooms are becoming still more general than they are at the present time. 205. Paraffining Cheese. The evaporation of moisture from the cheese can be pre- vented by applying a coat of parafQne which) is practically im- pervious to moisture. If applied at a temperature of at least 200° F. the cheese will remain bright, as the mold spores are killed at that temperature and the paraffine adheres firmly to. Fig. 54.—Tank used for paraffining Cheddar cheese in factories. The steam is admitted
Close-up of the German soft cheese cambozola and the mould which flavours it. UK Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/close-up-of-the-german-soft-cheese-cambozola-and-the-mould-which-flavours-it-uk-image178982212.htmlRMMB59HT–Close-up of the German soft cheese cambozola and the mould which flavours it. UK
. The book of cheese. Cheese. SOFT CHEESES RIPENED BY MOLD 129 fairly firm in texture with high flavor; still others show dry moldy surfaces and mild flavors. The product of certain factories is always characterized by the presence and characteristic ammoniacal odor of Penicillium bre'vi- caule. Each of these forms seems to appeal to some classes of consumers, so that in handling imported Camembert the trade comes to assign the product to specific groups of purchasers according to the conditions observed at its arrival from Europe. 151. Factory. — The type of factory to be used in making and r Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/the-book-of-cheese-cheese-soft-cheeses-ripened-by-mold-129-fairly-firm-in-texture-with-high-flavor-still-others-show-dry-moldy-surfaces-and-mild-flavors-the-product-of-certain-factories-is-always-characterized-by-the-presence-and-characteristic-ammoniacal-odor-of-penicillium-brevi-caule-each-of-these-forms-seems-to-appeal-to-some-classes-of-consumers-so-that-in-handling-imported-camembert-the-trade-comes-to-assign-the-product-to-specific-groups-of-purchasers-according-to-the-conditions-observed-at-its-arrival-from-europe-151-factory-the-type-of-factory-to-be-used-in-making-and-r-image234477138.htmlRMRHD9YE–. The book of cheese. Cheese. SOFT CHEESES RIPENED BY MOLD 129 fairly firm in texture with high flavor; still others show dry moldy surfaces and mild flavors. The product of certain factories is always characterized by the presence and characteristic ammoniacal odor of Penicillium bre'vi- caule. Each of these forms seems to appeal to some classes of consumers, so that in handling imported Camembert the trade comes to assign the product to specific groups of purchasers according to the conditions observed at its arrival from Europe. 151. Factory. — The type of factory to be used in making and r
Close-up of the German soft cheese cambozola and the mould which flavours it. UK Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/close-up-of-the-german-soft-cheese-cambozola-and-the-mould-which-flavours-it-uk-image178982172.htmlRMMB59GC–Close-up of the German soft cheese cambozola and the mould which flavours it. UK
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, etc.. Cheese. Swiss Cheese—From Milk to Cueing Cellar. 155 times, however, the curd is pressed from the start in a mold six inches wide hy six inches deep and twenty inches long. 296. Marking Cheese. When a cheese has been in the press twenty-four hours it is taken out. It should be perfectly square at the edges with no wrinkles left in it by folds in the cloth. A black paste made of butter and lampblack is used for marking the date on the cheese. It is just as important to keep a record of the way a Swiss curd may act as it is Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/cheese-making-cheddar-swiss-brick-limburger-edam-cottage-etc-cheese-swiss-cheesefrom-milk-to-cueing-cellar-155-times-however-the-curd-is-pressed-from-the-start-in-a-mold-six-inches-wide-hy-six-inches-deep-and-twenty-inches-long-296-marking-cheese-when-a-cheese-has-been-in-the-press-twenty-four-hours-it-is-taken-out-it-should-be-perfectly-square-at-the-edges-with-no-wrinkles-left-in-it-by-folds-in-the-cloth-a-black-paste-made-of-butter-and-lampblack-is-used-for-marking-the-date-on-the-cheese-it-is-just-as-important-to-keep-a-record-of-the-way-a-swiss-curd-may-act-as-it-is-image232309322.htmlRMRDXGWE–. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, etc.. Cheese. Swiss Cheese—From Milk to Cueing Cellar. 155 times, however, the curd is pressed from the start in a mold six inches wide hy six inches deep and twenty inches long. 296. Marking Cheese. When a cheese has been in the press twenty-four hours it is taken out. It should be perfectly square at the edges with no wrinkles left in it by folds in the cloth. A black paste made of butter and lampblack is used for marking the date on the cheese. It is just as important to keep a record of the way a Swiss curd may act as it is
. Cheese making;. Cheesemaking. Swiss Cheese—From Milk to Curing Cellar. 155 times, however, the curd is pressed from the start in a mold six inches wide by six inches deep and twenty inches long. 296. Marking Cheese. When a cheese has been in the press twenty-four hours it is taken out. It should be perfectly square at the edges with no wrinkles left in it by folds in the cloth. A black paste made of butter and lampblack is used for marking the date on the cheese. It is just as important to keep a record of the way a Swiss curd may act as it is with a Cheddar curd (192). Such a record will en Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/cheese-making-cheesemaking-swiss-cheesefrom-milk-to-curing-cellar-155-times-however-the-curd-is-pressed-from-the-start-in-a-mold-six-inches-wide-by-six-inches-deep-and-twenty-inches-long-296-marking-cheese-when-a-cheese-has-been-in-the-press-twenty-four-hours-it-is-taken-out-it-should-be-perfectly-square-at-the-edges-with-no-wrinkles-left-in-it-by-folds-in-the-cloth-a-black-paste-made-of-butter-and-lampblack-is-used-for-marking-the-date-on-the-cheese-it-is-just-as-important-to-keep-a-record-of-the-way-a-swiss-curd-may-act-as-it-is-with-a-cheddar-curd-192-such-a-record-will-en-image234995045.htmlRMRJ8XG5–. Cheese making;. Cheesemaking. Swiss Cheese—From Milk to Curing Cellar. 155 times, however, the curd is pressed from the start in a mold six inches wide by six inches deep and twenty inches long. 296. Marking Cheese. When a cheese has been in the press twenty-four hours it is taken out. It should be perfectly square at the edges with no wrinkles left in it by folds in the cloth. A black paste made of butter and lampblack is used for marking the date on the cheese. It is just as important to keep a record of the way a Swiss curd may act as it is with a Cheddar curd (192). Such a record will en
