New York Agricultural Experiment Station, Geneva, N. Y., Bulletin No. 183, December, 1900

Dairy Disagreeables Busy the Bacteriologists

Governor Theodore Roosevelt, Albany. Stephen H. Hammond, Geneva. Austin C. Chase, Syracuse. Frank O. Chamberlain, Canandaigua. Frederick C. Schraub, Lowville. Nicholas Hallock, Queens. Lyman P. Haviland, Camden. Edgar G. Dusenbury, Portville. Oscar H. Hale, North Stockholm. Martin L. Allen, Fayette. Good flavor sells milk, cream, butter and cheese; poor flavor condemns them. Flavor is that indescribable something, which, in good dairy products, appeals pleasantly to our senses, but often passes unnoticed because so familiar; in poor products it is equally indescribable, but more often characterized in vigorous language, when frowzy butter, garlicy milk, bitter cream or strong cheese present their offensive odors and tastes. The ordinary consumer calls flavor the taste of the article which tickles his palate; but the expert knows that the nerves of smell play the larger part, and he depends for his judgment largely upon a trained nose. Hence we see the butter judge or cheese scorer pass the trier beneath his nostrils with deep-drawn breath and meditative study of the aroma which arises. Smells, however, cannot be measured in degrees or separated into their elements by the spectroscope; therefore we have to depend upon general terms, often differing with the different experts, in our discussion of flavor; yet we have some well-marked classes which serve as a basis for reference. ......Buy Now (To Read More)

Product details

Ebook Number: 67134
Author: Hall, Frank H. (Frank Henry)
Release Date: Jan 10, 2022
Format: eBook
Language: English
Publisher: New York Agricultural Experiment Station
Publication Date: 1900
Publisher Country: NY

Contributors

Contributor (Author): Harding, Harry Alexis, 1871-, Rogers, L. A. (Lore Alford), 1875-1975, Smith, George A.