10 POLISH BOOKS RELATING TO «APPETITOST»
Discover the use of
appetitost in the following bibliographical selection. Books relating to
appetitost and brief extracts from same to provide context of its use in Polish literature.
1
The Book of Cheese - Strona 114
Charles Thom, Walter Warner Fisk. 141. Appetitost (Appetite cheese). — A Danish buttermilk cheese is made under this name. Sour buttermilk is heated, by some to boiling temperature but others (Monrad x) prefer 120° F., stirred thoroughly ...
Charles Thom, Walter Warner Fisk, 1918
2
Book of Cheese - Strona 114
Appetitost (Appetite cheese). — A Danish buttermilk cheese is made under this name. Sour buttermilk is heated, by some to boiling temperature but others (Monrad *) prefer 120° F., stirred thoroughly and allowed to settle. The whey is removed ...
Charles Thom, Walter Warner Fisk, 2007
3
Cheeses of the world - Strona 5
Appetitost Appetitost is a Danish cheese made from sour butterrnilk. Some is imported, and a small quantity is made in the United States. Armavir Armavir, a sour-milk cheese that resembles Hand cheese, is made in the western Caucasus from ...
United States. Agricultural Research Service. Dairy Products Laboratory, 1969
4
Cheese Varieties and Descriptions - Tomy 54-969 - Strona 5
... to Swiss, is made from cow's milk in the Canton of Appenzell, Switzerland, and also in Bavaria and Baden. It is made usually from skim milk, but sometimes from whole milk, and soaked in cider or white wine and spices. Appetitost Appetitost ...
United States. Agricultural Research Service. Dairy Products Laboratory, 1969
5
Mælkeribruget i Danmark - Strona 546
Appetitost.*) Efter O. Lawaetz »Praktisk Anvisning til Kvægavl og Mejeridrift«. 1880. Denne laves paa følgende Maade: Man lader Skummetmælk henstaa**), til den bliver tyk, opvarmer derpaa den tykke Mælk, helst i en emailleret Jærngryde, ...
Bernhard Bøggild, 1916, 1891
6
Maelkeribruget i Danmark - Strona 589
Appetitost laves af Skummetmœlk, som man efter Tilsaetning af nogle faa Procent Kjaernemaelk lader henstaa vel tildaekket paa et lunt Sted, indtil den bliver sur og tyk, hvorefter den opvarmes under forsigtig Omr0ring, helst i en emailleret ...
7
Cheese Varieties and Descriptions - Strona 5
... from cow's milk in the Canton of Appenzell, Switzerland, and also in Bavaria and Baden. It is made usually from skim milk but sometimes from whole milk. (See Swiss.) Appetitost Appetitost is a Danish cheese made from sour buttermilk.
George Patrick Sanders, 1953
8
Handbuch der Käse: Käse d. Welt von A-Z : eine Enzyklopädie
... Appenzeller Räßkäse siehe Appenzeller Appetitkäse siehe Fantasiekäse Appetitost, Klosterost (gesprochen: apetitost, klosterost) H. Jorgensen, Kopenhagen, Dänemark Der Name Appetitost ist einerseits eine frühere Bezeichnung für Käse ...
Heinrich Mair-Waldburg, 1974
9
Dictionary of Food: International Food and Cooking Terms ...
... temperature short time(HTST) processing (132°Candabove) appetite The desire for food evoked by hunger and the taste, smell or appearanceof various foodstuffs appetitost DenmarkAsour buttermilk cheese appetizer Ageneral name given ...
10
The Culinarian: A Kitchen Desk Reference - Strona 104
These are some popular cheese varieties: AMERICAN ANGELOT APPETITOST ASIAGO BAKER'S CHEESE BANON BAVARIAN BLUE CHEESE BEAUFORT BEL PAESE BLEU DE BRESSE BLUE CHEESE OR BLEU CHEESE BLUE ...
