A Chromatographic Study of the Lower Fatty Acids of Swiss Cheese as a Measure of Quality
Importance of project: A sweet hazelnut flavor, a pliant texture, and large, evenly distributed "eyes" characterize high quality Swiss of Emmenthaler cheese. The typical sweet flavor is chiefly due to bacteria which produce propionic acid, acetic acid, and carbon dioxide. The eyes are form...
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| Format: | Others |
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DigitalCommons@USU
1953
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| Online Access: | https://digitalcommons.usu.edu/etd/4801 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5851&context=etd |