A colour defect of cheddar cheese / by E.G. Hood and A.H. White. : A12-2/128-1929E-PDF

"The most important point arising out of this investigation is the fact that the colour defect occurs only in cheese containing saltpeter; all cheese containing saltpeter, however, do not develop the defect. The investigation shows that the discoloration takes place only when the cheese contain certain types of organisms which act in combination with the saltpeter. As the cheesemaker has no means of determining when these organisms are present the only alternativeis to discontinue the practice of using saltpeter ..."--Abstract, p. [2].

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Publication information
Department/Agency Canada. Department of Agriculture. Dairy and Cold Storage Branch.
Title A colour defect of cheddar cheese / by E.G. Hood and A.H. White.
Series title Bulletin, New series ; no. 128
Publication type Series - View Master Record
Language [English]
Other language editions [French]
Format Electronic
Electronic document
Note(s) Title from cover.
Issued also in French under title: Altération de la couleur dans le fromage cheddar.
Historical publication digitized [by the Internet Archive from collection of Agriculture and Agri-Food Canada].
Includes bibliographical references.
Publishing information Ottawa : Dominion of Canada Department of Agriculture : Dairy and Cold Storage Branch, 1929.
Author / Contributor Hood, E. G.
White, A. H.
Description 15 p., 6 leaves of plates : ill. (some col.)
Catalogue number
  • A12-2/128-1929E-PDF
Subject terms Cheddar cheese.
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