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A Comparison Of Starters, Temperatures Of Warm Room And Salt Concentration In The Manufacture Of Danish Type Swiss Cheese, Darab Assaad
A Comparison Of Starters, Temperatures Of Warm Room And Salt Concentration In The Manufacture Of Danish Type Swiss Cheese, Darab Assaad
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers