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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| Format: | Others |
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DigitalCommons@USU
1962
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| Online Access: | https://digitalcommons.usu.edu/etd/4855 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5882&context=etd |