The Hydrogen Peroxide Catalase Treatment of Milk for Swiss Cheese Manufacture
Various temperatures and concentrations of the hydrogen peroxide catalase treatment of milk were studied in an attempt to discover the optimum temperature and concentration that would destroy unfavorable organisms and yet allow favorable ones to grow. The Federal Food and Drug Administration in thei...
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| Format: | Others |
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DigitalCommons@USU
1961
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| Online Access: | https://digitalcommons.usu.edu/etd/4760 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5804&context=etd |