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
Abstract
The factors governing flavor and body and texture in cheese making include the quality of the milk used, the heat treatment of the milk, the quality and quantity of the starter, the treatment during the ripening period, other biological conditions and manufacturing technics.
Checksum
889f93735b536a72c9e8b6368d4080b5
Recommended Citation
Fujiwara, Osamu, "The Use of Protease Enzymes in the Manufacture of Cheddar Cheese" (1959). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4768.
https://digitalcommons.usu.edu/etd/4768
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