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Filtering by: Subject Cheese Subject Cottage cheese

The influence of acidity control during the manufacturing process on the market quality of cottage cheese

Creator:

McDaniel, Fred Bruce

Resource Type:

Masters Thesis

Full Text:

Process on the Market Quality of Cottage Cheese THE INFLUENCE OF ACIDITY CONTROL DURING THE
Preliminary studies on the manufacture of cottage cheese

Creator:

Steele, John Henderson

Resource Type:

Masters Thesis

Full Text:

Preliminary studies on the manufacture of cottage cheese
Occurrence and control of the brown precipitate defect in making cottage cheese

Creator:

White, Richard Jean

Resource Type:

Masters Thesis

Full Text:

cottage cheese 12 $h© long-set and short-set. isathoda of making cottage cheese Ik RESIJL1S
Studies on the inhibition of spoilage organisms in Cottage cheese by lactic streptococcus organisms

Creator:

Hauser, Bruce Allen

Abstract:

A report in the literature suggesting that the use of cottage cheese dressing cultured with S. diacetilactis would afford enhanced flavor and shelf life in the finished product prompted this study to examine reasons for its effectiveness. The method used involved addition of a culture of S. diacetilactis 18-16 to...

Resource Type:

Masters Thesis

Full Text:

Cheese By Lactic Streptococcus Organisms AN ABSTRACT OF THE THESIS OF BRUCE ALLEN HAUSER for the
Making cottage cheese at home

Creator:

Klippstein, Ruth and Oregon State University. Cooperative Extension Service

Abstract:

Published April 1961. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

How much cheese to expect The amount of cottage cheese formed