Adjustment of the ratio of fat to nonfat solids by means of nonfat dry milk in the manufacture of cheddar cheese from high fat content milk

Graduate Thesis Or Dissertation

Public Deposited

Citeable URL: https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/0z709100d

Descriptions

Attribute Name	Values
Creator	Johnson, Clarence Everet
Resource Type	Masters Thesis
Date Available	2014-11-05T21:26:52+00:00
Date Issued	1948-05-14
Degree Level	Master's
Degree Name	Master of Science (M.S.)
Degree Field	Dairy Manufacturing
Degree Grantor	Oregon State College
Commencement Year	1948
Advisor	Wilster, G. H.
Academic Affiliation	School of Agriculture
Non-Academic Affiliation	Oregon State University. Graduate School
Subject	Cheddar cheese
Rights Statement	Copyright Not Evaluated
Publisher	Oregon State College
Peer Reviewed	No
Language	English [eng]
Digitization Specifications	File scanned at 300 ppi using Capture Perfect 3.0.82 on a Canon DR-9080C in PDF format. CVista PdfCompressor 5.0 was used for pdf compression and textual OCR.
Replaces	http://hdl.handle.net/1957/53688

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