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)
A. J. Morris
Committee
A. J. Morris
Committee
Paul B. Larsen
Abstract
The manufacture of cheddar cheese is greatly dependent on bacterial growth for acid production. The quality of cheese depends upon the type and extent of microbial activity.
An important function of the lactic fermenting bacteria is the production of acid resulting from cellular metabolism. If little or no acid is production of acid resulting from cellular metabolism. If little or no acid is produced the resulting cheese will have an inferior body, flavor, and texture and may even cause the cheese to be used as grinders.
Checksum
5d1267ca2f72397341ca383c4a4360aa
Recommended Citation
George, Elmer Jr., "The Use of Lactic Acid in the Manufacture of Cheddar Cheese from Milk Containing an Antibiotic" (1955). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4806.
https://digitalcommons.usu.edu/etd/4806
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