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
Advisor/Chair:
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.
Recommended Citation
Oldham, Mark E., "A Study of Delayed Gas Formation in Cheddar Cheese" (1959). All Graduate Theses and Dissertations. 4766.
https://digitalcommons.usu.edu/etd/4766
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