A Comparative Study of Hydrogen Peroxide in Treating Milk for Cheddar Cheese Making
In many countries of the world and in some parts of the United States milk is produced which has a high bacterial contamination. Such milk of undesirable quality is frequently delivered to factories engaged in the manufacture of cheddar cheese. This milk commonly contains large numbers of lactic aci...
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| Format: | Others |
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DigitalCommons@USU
1949
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| Online Access: | https://digitalcommons.usu.edu/etd/4828 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=5862&context=etd |