Date of Award:
5-1952
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Dairy Manufacturing
Advisor/Chair:
A. J. Norris
Abstract
The size, shape, and handling of the large swiss cheese wheels have given rise to problems of labor, marketing, and waste in cutting. At the present time, there is a trend to produce a smaller swiss cheese which will enable the manufacturer and marketing agencies to overcome the difficulties in handling the large wheels.
Checksum
3070f4b4001bb23ffba0999a19d76f4c
Recommended Citation
Creer, Kenneth B., "The Effects of Salt Content and Temperature on Eye Formation in Swiss Cheese" (1952). All Graduate Theses and Dissertations. 5177.
https://digitalcommons.usu.edu/etd/5177
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Comments
Pages may be worn and some text may be illegible due to age and use of the book.