00000nam 2200000za 4500 9.826572 CaOODSP 20221107144622 cr ||||||||||| 161028s1929 oncaf o f000 0 eng d CaOODSP eng n-cn--- A12-2/128-1929E-PDF Hood, E. G. A colour defect of cheddar cheese [electronic resource] / by E.G. Hood and A.H. White. Ottawa : Dominion of Canada Department of Agriculture : Dairy and Cold Storage Branch, 1929. 15 p., 6 leaves of plates : ill. (some col.) Bulletin, New series ; no. 128 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. "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]. Cheddar cheese. White, A. H. Canada. Department of Agriculture. Dairy and Cold Storage Branch. Altération de la couleur dans le fromage cheddar / (CaOODSP)9.903575 Bulletin (Canada. Department of Agriculture) no. 128 (CaOODSP)9.814228 http://publications.gc.ca PDF 2.02 MB https://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-128-1929-eng.pdf