Numerous attempts have been made to perfect this system with reference to cheddar cheese, but so far they have been attended with imperfect success.
In the manufacture of cheddar cheese, the development of acid exerts an important influence on the character of the product.
Harrison[70] has traced a common bitter condition in Canadian milk to a milk-sugar splitting yeast, Torula amara which not only grows rapidly in milk but produces an undesirable bitterness in cheddar cheese.
To produce the proper texture that characterizes cheddar cheese, it is necessary to develop a certain amount of acid which acts upon the casein.
The slimy whey (lange Wei) of Holland is added to milk in the manufacture of Edam cheese, apparently serving the same purpose as the addition of the pure culture starter in cheddar cheese making.
The first step in the making of cheddar cheese is the "ripening" of the milk, or the development of a small amount of acid.
It is deep yellow or red in color, similar in flavor to Cheddar cheese, and is used in much the same manner.
Owing to its characteristics, flavor, and abundance, Cheddar cheese, both English and American, is the kind that is used most extensively in the United States.
Quantities of Milk employed and of Cheese produced in the Manufacture of Cheddar Cheese.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "cheddar cheese" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
