Brunost sweetness. Brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream. In Norway, Brunost is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called
David A. Lucht April 1992. ∗ "Changing The Way We Do Business", Fire Technology, Vol. 28, No. 3, August 1992. ∗ First International Directory, Salamander Honorary Fire Protection Engineering Society, WPI, December 1992. ∗ "America Burning: Chapter 18", The Voice, International Society of Fire Service Instructors, November 1993. ∗ "International Developments in Building Code Concepts", with C.H. Kime and J.S. Traw, Journal of Fire Protection Engineering, Society of Fire Protection Engineers, Vol. 5, No. 4, 1994. ∗ "International Developments in Building Code Concepts", with C.H. Kime and J.S. Traw, Building Standards Magazine, Vol 63 (1) International Conference of Building Officials, Whittier, CA, Jan/Feb,