Starting in 1996, Alexa Internet has been donating their crawl data to the Internet Archive. Flowing in every day, these data are added to the Wayback Machine after an embargo period.
Crawl EB from Alexa Internet. This data is currently not publicly accessible.
TIMESTAMPS
The Wayback Machine - https://web.archive.org/all/20050203025214/http://www.leeners.com:80/cheeseadditives.html
CHEESE
CHEMICALS
You will be amazed at how
easy it is to make your own cheese. You already have most of the equipment
in your kitchen and we supply the rest. A simple cream yogurt cheese spread
can be ready for breakfast overnight. Mozzarella cheese is ready the same
day its made and even the aged cheeses like Cheddar, Gouda and Colby are
ready to eat in just a few weeks.
CHEESE
COLORING-1
oz. 1.95- A
natural vegetable dye used to give many cheese varieties, especially the
Cheddars, a yellow-orange hue. Annatto is tasteless and is not a
preservative. Naturally derived from the Annatto tree, and will impart
an appetizing yellow color to your cheese. You get 1 oz. liquid in a spill
proof dropper bottle. Add four or more drops per gallon of milk prior to
adding starter culture.
FLAKED
CHEESE SALT-3
lb. bag $1.95- Specialty grade additive
free pure salt for seasoning cheese, canning, hot sauces and mustards.
Enhances flavor, inhibits spoilage.
CITRIC
ACID-2
oz.-$1.30------1
lb.-$3.20- Used
to increase acidity when necessary and in our One
Mozzarella Kit.
TARTARIC
ACID-2
oz.-$2.30------1
lb.-$10.95- Used
with light cream to make fresh mascarpone desert cheese in minutes.
CALCIUM
CHLORIDE-1
oz. $1.95------1
pt.-$7.95- Improves
curd size and texture when using store bought milk. One teaspoon will treat
2 gallons of milk. 30% solution.
