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The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk

Blair, G.W.S.; Coppen, F.M.V.; Dearden, D.V.

J. Dairy Res 13(1): 73-84

1942


DOI: 10.1017/s0022029900003708
Accession: 013561354

In the main experiment 2 cheese were made from each of ten 50.gal. vats of milk, using ten different cheese-making procedures. The cheese were submitted to many subjective and objective tests. The results, which conflict somewhat with those obtained in an earlier experiment, are discussed in detail.

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