00000nam 2200000za 4500 9.826544 CaOODSP 20221107144618 cr ||||||||||| 161027s1931 onc o f000 0 eng d CaOODSP eng n-cn--- A12-2/146-1931E-PDF Hood, E. G. Rancid favour in cheddar cheese [electronic resource] / by E.G. Hood and A.H. White. Ottawa : Dominion of Canada Department of Agriculture : Dairy and Cold Storage Branch, 1931. 16 p. Bulletin, New series ; no. 146 Title from cover. Historical publication digitized [by the Internet Archive from collection of Agriculture and Agri-Food Canada]. Issued also in French under title: Le goût de rance dans le fromage cheddar. "As pointed out in the present investigation, the main cause of rancidity has been attributed to undesirable bacteria. Such being the case, the tendency for cheese to develop rancid flavour may be effectively minimized by paying stricter attention to the quality of the milk supply, by rejecting low grade milk, and by a general improvement in the supply based on the use of the Curd test and the Methylene Blue test. Troubled factories should pay greater attentionto detail in cleanliness and sterilization in all factory operations. ... In the final analysis, the control of rancidity lies in the hands of the cheesemaker, in his ability to keep his supply of milk up to a high standard, and in manufacturing such milk under the most ideal conditions of sanitation."--p. 16. gccst Dairy industry gccst Cheese gccst Microorganisms White, A. H. Canada. Department of Agriculture. Dairy and Cold Storage Branch. Le goût de rance dans le fromage cheddar / (CaOODSP)9.905996 Bulletin (Canada. Department of Agriculture) no. 146 (CaOODSP)9.814228 http://publications.gc.ca PDF 1.27 MB https://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-146-1931-eng.pdf