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
Committee Chair(s)
A. J. Norris
Committee
A. J. Norris
Committee
Paul B. Larsen
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
de1e7e95109938573c3224e57bfad12a
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.