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A Comparative Study Of Hydrogen Peroxide In Treating Milk For Cheddar Cheese Making, Mounir Ramzi Nagmoush
A Comparative Study Of Hydrogen Peroxide In Treating Milk For Cheddar Cheese Making, Mounir Ramzi Nagmoush
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
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 acid-producing bacteria or other types of microorganisms which cause objectionable flavors and textural defects in the cheese. The improvement of the quality of milk supply under some conditions is a matter of great difficulty so that the manufacture of inferior quality milk into cheese is a problem often encountered.
In the United …