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.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6319 |
| Date | 01 August 1934 |
| Creators | Jackson, George F. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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