Date of Award:
5-1952
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
At the present time the Swiss cheese making process is a prolonged one requiring several operations and considerable space. The cheese is made in wheels weighing approximately 200 pounds and is covered by a thick rind. There is considerable waste in cutting these large wheels to fit the present merchandising methods.
Checksum
5a4a0f91fb914855df5543a9c5afb3cb
Recommended Citation
Johnson, John Darold, "A Comparative Study of Raw, Pasteurized, and Hydrogen Peroxide Treated Milk in the Production of Swiss Cheese" (1952). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4817.
https://digitalcommons.usu.edu/etd/4817
Included in
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .