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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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1

The Influence of Hot Brine on the Calcium Content, Score, and Physical Properties of Low-Fat, Cheddar-Like Cheese

Ogden, Robert V. 01 May 1967 (has links)
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.
Acid Development
Milk Fat Content
Cheddar Cheese
Dairy Science
Food Processing

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