Date of Award:
5-1957
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)
Paul B. Larsen
Committee
Paul B. Larsen
Committee
A. J. Morris
Abstract
Burke says, "Product inferiority constitutes the greatest menace to the success and progress of any industry." The ice cream industry is no exception. Improvement in the quality of dairy products is a challenge that always faces the industry. Today's products are good, but they can be improved, Sherbet is one product that should be improved most. Many ice cream manufacturers are losing a great potential market because sherbets generally are of poor quality.
Checksum
3cdc493913268d0c1e450a2b0c00be79
Recommended Citation
Walker, George C., "A Comparative Study of Milk Solids and Corn Syrup Solids in the Manufacture of Sherbets" (1957). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4789.
https://digitalcommons.usu.edu/etd/4789
Included in
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