A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese

A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese

More of the manufacturing milk purchased from Utah's dairy farms is used for the production of cheese than for any other product. Approximately eleven and one-half million pounds of cheese were produced in Utah in 1959, of which more than half was cheddar. Many problems are encountered in the p...

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Main Author: Chappell, Rulon A.
Format: Others
Published: DigitalCommons@USU 1962
Subjects:
Food Science
Online Access:https://digitalcommons.usu.edu/etd/4855
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5882&context=etd
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spelling ndltd-UTAHS-oai-digitalcommons.usu.edu-etd-58822019-10-13T06:02:40Z A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese Chappell, Rulon A. More of the manufacturing milk purchased from Utah's dairy farms is used for the production of cheese than for any other product. Approximately eleven and one-half million pounds of cheese were produced in Utah in 1959, of which more than half was cheddar. Many problems are encountered in the production of A-grade cheddar cheese. One of the most important causes of the reduction in grade is the late gas defect which accounts for about 50 percent of the cheese grading below A-grade. To increase the percentage of A-grade cheddar cheese in Utah, the late gas problem should be solved. The objective of this study is to learn some of the causes of the late gas defect and point the way to its prevention. 1962-05-01T07:00:00Z text application/pdf https://digitalcommons.usu.edu/etd/4855 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5882&context=etd Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). All Graduate Theses and Dissertations DigitalCommons@USU Food Science
collection NDLTD
format Others
sources NDLTD
topic Food Science
spellingShingle Food Science
Chappell, Rulon A.
A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
description More of the manufacturing milk purchased from Utah's dairy farms is used for the production of cheese than for any other product. Approximately eleven and one-half million pounds of cheese were produced in Utah in 1959, of which more than half was cheddar. Many problems are encountered in the production of A-grade cheddar cheese. One of the most important causes of the reduction in grade is the late gas defect which accounts for about 50 percent of the cheese grading below A-grade. To increase the percentage of A-grade cheddar cheese in Utah, the late gas problem should be solved. The objective of this study is to learn some of the causes of the late gas defect and point the way to its prevention.
author Chappell, Rulon A.
author_facet Chappell, Rulon A.
author_sort Chappell, Rulon A.
title A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
title_short A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
title_full A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
title_fullStr A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
title_full_unstemmed A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese
title_sort study of a bacterial cause of the late gas defect in cheddar cheese
publisher DigitalCommons@USU
publishDate 1962
url https://digitalcommons.usu.edu/etd/4855
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5882&context=etd
work_keys_str_mv AT chappellrulona astudyofabacterialcauseofthelategasdefectincheddarcheese
AT chappellrulona studyofabacterialcauseofthelategasdefectincheddarcheese
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