Date of Award:
5-1967
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
Committee
George E. Stoddard
Abstract
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.
Checksum
29f8c70235540f976592925653f25fed
Recommended Citation
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.
https://digitalcommons.usu.edu/etd/4972
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