Date of Award:
5-1959
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
During recent years, the dairy industry has been aware of a defect in Cheddar cheese known as "late gas". This causes the mechanical openings to enlarge and become shiny. In Cottage cheese the defect exhibits itself in a general lowering of the grade and quality of the finished product.
Workers in the industry have related this defect to the starter culture, although contamination of milk, equipment and cultures may also be a source. They conclude that with a source of good quality milk and proper manufacturing procedures and efficient sanitation methods, the defect may persist.
Whichever source the defect stems from, the conditions present a serious problem to the cheese industry.
Checksum
2a398788b17a22e8530074fcc17824d3
Recommended Citation
Oldham, Mark E., "A Study of Delayed Gas Formation in Cheddar Cheese" (1959). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4766.
https://digitalcommons.usu.edu/etd/4766
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