Date of Award:
Master of Science (MS)
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
A. J. Morris
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.
Fujiwara, Osamu, "The Use of Protease Enzymes in the Manufacture of Cheddar Cheese" (1959). All Graduate Theses and Dissertations. 4768.
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