A Study of the Gases of Emmental Cheese (Classic Reprint)

Name: A Study of the Gases of Emmental Cheese (Classic Reprint)
Author: William Mansfield Clark
ISBN: 9781332201419

William Mansfield Clark

Language: English

Published by Forgotten Books, 2018

1332201415 / 9781332201419

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Print on Demand. This book delves into the fascinating world of Swiss cheese, specifically the formation of the iconic "eyes" that characterize this beloved cheese variety. Examining the gases found within these holes, the author meticulously explores the chemical processes involved in their creation. The book meticulously examines the presence of gases like carbon dioxide, hydrogen, nitrogen, and oxygen, and how they contribute to the development of cheese texture and flavor. The author provides a unique historical context by comparing their findings to previous research on Edam cheese and other varieties, highlighting the debate surrounding the influence of sugar fermentation on eye formation. By delving into the complex interaction of bacteria, chemical reactions, and the physical properties of cheese, the author provides a deeper understanding of the intricate mechanisms behind cheesemaking. This book offers a compelling exploration of a scientific enigma, uncovering the secrets behind the formation of those distinctive Swiss cheese eyes and shedding light on the delicate balance of factors that determine the quality and character of this culinary treasure. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

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Title: A Study of the Gases of Emmental Cheese (Classic Reprint)
Author: William Mansfield Clark
Publisher: Forgotten Books
Publication year: 2018
Condition: New
Book Type: print-on-demand item
Binding: Paperback
Language: English
ISBN 10: 1332201415
ISBN 13: 9781332201419
Seller catalogs: Chemistry

Excerpt from A Study of the Gases of Emmental Cheese

The glass cylinder A is forced a short distance into the body of the cheese until it is firmly held. It is then clamped in position. Around the outside the cheese is cut away sufficiently to leave a channel into which mercury moistened with mercuric chlorid solution is poured. This forms a seal preventing entrance of air. The head of the shaft B is now resting on the surface of the cheese. Through its capillary mercury is run into the cylinder, displacing the air until it finally runs out of the side arm D and up through the annular space between the Shaft and the shoulder of the cylinder. The Short length of thick rubber tubing at E is then very tightly bound with a rubber band, leaving mercury in the small cup above, and thus effectually closing this opening against the entrance of air. When the cylinder and side arm are thus completely filled with mercury, a receptacle filled with mercury is brought over the end of the side arm (in a mercury trough, of course) and serves to retain the col lected gas until the time of the analysis. After these preparations the shaft is pushed down into the cheese. When it punctures an eye this can readily be felt. Since the head of the shaft is larger than the Shank, there is left an annular space for the escape of the gas. This gas is displaced from the eye partially by the mercury of the cylinder, which finds its way to the lower level, but more largely by the mercury which runs in through the capillary in the shaft. The exit of this is prevented from becoming clogged with cheese by care fully blowing it out just behind the head, as shown in the diagram. When the gas is displaced from the eye it is displaced from the cylinder into the receiver by continuing to run in mercury through the shaft from the reservoir C. Between this reservoir and the shaft is placed a bulb which prevents the mercury from sweeping in bub bles of air.

In the samples of gas collected with this apparatus seldom was more than a trace of oxygen found. This in itself shows that the gas was obtained without contamination by air.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This 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.

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Product Description

Excerpt from A Study of the Gases of Emmental Cheese The "eyes" of Swiss or Emmental cheese are its most striking characteristic. Their formation is a fascinating subject to the biological chemist, because of a supposed localization of reactions generating considerable quantities of gas, and because of the production of a plasticity among the colloids of the cheese, which makes possible the peculiar mold of the cavities. To the cheese maker the formation of the "eyes" is a matter of great importance, since their size and proper spacing determine in large measure the commercial value of the cheese. In certain districts of Wisconsin visited by the writer the dealers rely almost entirely upon these features, and, shortly after the eyes have reached their proper development, relieve the maker of further care. The American makers of Swiss cheese are, therefore, unable to attend to their cheeses in that mellow old age upon which so much of the fine flavor of a true Emmental cheese depends. However much this quick marketing is to be deprecated, the fact remains that it raises the relative importance of the eye formation and adds significance to whatever knowledge can be gained concerning the process. Some years ago Bachler, cited by Jensen, estimated that 25 percent of the cheeses made in Switzerland were considerably reduced in value because of imperfect eye formation. How far this enormous loss has been lessened in recent years as a result of scientifically controlled manufacture can not be said, but in this country, where large numbers of Swiss are still using the antiquated methods of their forefathers, Bachler's estimate is probably not too high. The wide difference in market price between domestic and imported Swiss cheese bears out this statement. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-

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Forgotten Books publishes hundreds of thousands of rare and classic books.

This 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.

This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.

The digital edition of all books may be viewed before purchase if you request a sample.

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