Neufchâtel and cream cheese (Registro nro. 118002)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02870cam a22003493u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 77282 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134805.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r20251918utu|||||o|||||||||||||| d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | SF |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Matheson, K. J. |
| Fuller form of name | (Kenneth Jesse), |
| Dates associated with a name | 1885-1940 |
| 245 10 - TITLE STATEMENT | |
| Title | Neufchâtel and cream cheese |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2025 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2025-11-21 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Charlene Taylor, Ed Foster, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Neufchâtel and cream cheese by K. J. Matheson and F. R. Cammack is a government agricultural bulletin from the early 20th century. It is a practical, step-by-step guide that explains how to make soft, fresh cheeses—especially Neufchâtel, cream cheese, and pimiento-cream cheese—on farms or in small dairies, with notes on equipment, packaging, costs, marketing, and their use in cooking.<br/><br/>The bulletin begins with the qualities of these soft cheeses and explains why they suit small-scale production. It then details the full manufacturing process: choosing clean, fresh milk; using starters to control acidity; standardizing fat (about 6% for cream cheese); optional pasteurization (145°F for 30 minutes); and the make procedure—setting at about 80–83°F with rennet or pepsin, 15–18 hours of coagulation, draining in cloths, optional cooling, pressing under weights, then working and salting. It covers popular flavorings (pimiento, olives, Roquefort), molding methods using a food-chopper attachment, wrapping in foil or packing in jars, typical yields (roughly 14–16 lb Neufchâtel per 100 lb 4% milk; 17–19 lb cream cheese per 100 lb 6% milk), and standard package sizes. Practical chapters estimate costs per package, outline simple equipment and its depreciation, give advice on direct-to-consumer marketing and keeping quality, and finish with a concise, repeatable workflow plus extensive recipes showing how to use these cheeses in salads, sandwiches, vegetables, cereals, egg dishes, and other household meals. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Introductory phrase | Originally published: |
| Publication, distribution, etc. of original | Washington: Government Printing Office, 1918 |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cooking (Cheese) |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Neufchâtel cheese |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Cream cheese |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Cammack, F. R. |
| Fuller form of name | (Francis Ray), |
| Dates associated with a name | 1890-1973 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://archive.org/details/neufchtelcream00math/page/n3/mode/2up">https://archive.org/details/neufchtelcream00math/page/n3/mode/2up</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/77282">https://www.gutenberg.org/ebooks/77282</a> |
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