By Charles Singer et al (eds)
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Also, certain fruits can react with the iron to form sufficient hydrogen to make the ends o f the cans bulge out wards (‘hydrogen-swells’), or even to become perforated. A perfect coating o f lacquer or enamel would prevent all these troubles, and experiments with internal lacquering began in France in 1868. Unfortunately, perfection proved hard to achieve, and an imperfect coating o f lacquer can make matters worse rather than better, especially as regards hydrogen-swells and perforations. It was, in fact, a 44 45 problem that remained unsolved until some considerable time after the close o f this period.
These enzymes, unlike the bacteria, could work at temperatures ranging from 25° to 45° F , although at these low temperamres tbs resulting flavour was milder than usual. It became more pronounced, however, when the cheeses were transferred to ordinary temperatures. This is in line with the old practice o f ripening ‘cheddar’ cheeses in caves where possible. It is said that genuine Cheddar cheese used to be ripened in the caves for which the village is famous and from which its name is derived. Other milk-products.
Even in the same locality quality could vary greatly, depending on the skill and judgement o f the makers and on their adherence to well tried formulae. One o f the most famous makers o f ‘cheddar’ cheese* in the 1850s was Joseph Harding o f Marksbury, Somerset, who was induced to teach his methods to producers in Ayrshire. Harding’s most important rule was to use day-old whey as a starter for the next batch before adding the rennet to produce curd, and he succeeded in making Scottish cheddar famous.