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

A. J. Morris

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 the form of floating curd. Both of these defects result in a general lowering of the grade and quality of the finished product.

Checksum

2a398788b17a22e8530074fcc17824d3

Included in

Food Science Commons

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