Date of Award:
5-1962
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
More of the manufacturing milk purchased from Utah's dairy farms is used for the production of cheese than for any other product. Approximately eleven and one-half million pounds of cheese were produced in Utah in 1959, of which more than half was cheddar. Many problems are encountered in the production of A-grade cheddar cheese. One of the most important causes of the reduction in grade is the late gas defect which accounts for about 50 percent of the cheese grading below A-grade. To increase the percentage of A-grade cheddar cheese in Utah, the late gas problem should be solved. The objective of this study is to learn some of the causes of the late gas defect and point the way to its prevention.
Checksum
22a12119b0a7b8f5b2b03182203248bf
Recommended Citation
Chappell, Rulon A., "A Study of a Bacterial Cause of the Late Gas Defect in Cheddar Cheese" (1962). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4855.
https://digitalcommons.usu.edu/etd/4855
Included in
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .