Date of Award:
8-1934
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Committee Chair(s)
A. J. Morris
Committee
A. J. Morris
Abstract
The flavor, quality and composition of market brick cheese varies greatly. Its moisture content often ranges from 37 to 43 per cent. The flavor may be similar to Limburger or it may even resemble that of Cheddar. Such a great variation in a specific food product tends toward disappointment for the consumer.
It is believed that a more uniform standard of quality for this product is needed to materially increase its consumption. Therefore, a detailed study of some of the factors involved in the manufacture of brick cheese may help to improve the quality and aid in determining a satisfactory standard.
Checksum
b50ba209c9fe39ab020710fdefd74d55
Recommended Citation
Jackson, George F., "Some Factors Involved in the Manufacture of Brick Cheese" (1934). All Graduate Theses and Dissertations. 5268.
https://digitalcommons.usu.edu/etd/5268
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