Date of Award:
Master of Science (MS)
Animal, Dairy, and Veterinary Sciences
Department name when degree awarded
Paul B. Larsen
Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.
Ogden, Robert V., "The Influence of Hot Brine on the Calcium Content, Score, and Physical Properties of Low-Fat, Cheddar-Like Cheese" (1967). All Graduate Theses and Dissertations. 4972.
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