The two Stilton cheeses are very rich in butter, especially the second, which contains 44 per cent, of pure fatty matters ; and as we have in common ... Notwithstanding the smaller amount of salt, it had a more saline taste and much better flavour than the newer cheese. ... into ammonia ; the latter, however, does not escape, but combines with several fatty acids formed in the course of time from the butter.
|Title||:||The Journal of the Royal Agricultural Society of England|
|Author||:||Royal Agricultural Society|