Date of Award:
5-1955
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
Dairy Manufacturing
Committee Chair(s)
Arthur J. Morris
Committee
Arthur J. Morris
Committee
Paul B. Larsen
Abstract
Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers
Checksum
27ccbb78ce848cc8089fc4bc7c71b28e
Recommended Citation
Assaad, Darab, "A Comparison of Starters, Temperatures of Warm Room and Salt Concentration in the Manufacture of Danish Type Swiss Cheese" (1955). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4805.
https://digitalcommons.usu.edu/etd/4805
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