The making of cheese from the purified components of milk I. The preparation of a casein sol in semblance of skim milk. II. The fortification of a casein sol with Streptococcus lactis growth factors. III. A study of the factors that influence the flavor of cheese made from a fortified casein sol /

Description

Thesis (Ph. D.)--University of Wisconsin--Madison, 1954. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/51280823.html

Tags

Cheese. Casein.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608723949
Date	January 1954
Creators	Grindrod, Paul Edward,
Source Sets	OCLC
Language	English
Detected Language	English