A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese
At the present time the Swiss cheese making process is a prolonged one requiring several operations and considerable space. The cheese is made in wheels weighing approximately 200 pounds and is covered by a thick rind. There is considerable waste in cutting these large wheels to fit the present merc...
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| Format: | Others |
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DigitalCommons@USU
1952
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| Online Access: | https://digitalcommons.usu.edu/etd/4817 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5833&context=etd |