The relation of bacteria to the flavors of cheddar cheese
By: by L.A. Rogers
Series: Bulletin / U.S. Department of Agriculture, Bureau of Animal Industry -- 62; Bulletin (United States. Bureau of Animal Industry) -- 62
Publisher: U.S. Dept. of Agriculture, Bureau of Animal Industry
Published: 1904
Place of publication: Washington, D.C
Language: eng
Number of pages: 38
Subjects: Cheese; Microbiology; Cheddar cheese
Notes: Bibliography: p. 37-38.
Table of contents: title: Introduction. pp. 7.; title: Physical changes. pp. 8.; title: Chemical changes. pp. 9.; title: Causes of these changes : Lactic-acid bacteria; title: Pepsin; title: Galactase. pp. 11.; title: The direct action of bacteria. pp. 15.; title: Bacterial flora of Cheddar cheese. pp. 17.; title: The effect of temperature on the flora of cheese. pp. 26.; title: Bacterial enzymes. pp. 28.; title: Source of bacterial enzymes in cheese. pp. 32.; title: Summary. pp. 35.; title: Bibliography. pp. 37.