000 01977nam  2200313za 4500
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008161028s1929    oncaf   o    f000 0 eng d
040 |aCaOODSP|beng
043 |an-cn---
0861 |aA12-2/128-1929E-PDF
1001 |aHood, E. G.
24512|aA colour defect of cheddar cheese |h[electronic resource] / |cby E.G. Hood and A.H. White.
260 |aOttawa : |bDominion of Canada Department of Agriculture : |bDairy and Cold Storage Branch, |c1929.
300 |a15 p., 6 leaves of plates : |bill. (some col.)
4901 |aBulletin, New series ; |vno. 128
500 |aTitle from cover.
500 |aIssued also in French under title: Altération de la couleur dans le fromage cheddar.
500 |aHistorical publication digitized [by the Internet Archive from collection of Agriculture and Agri-Food Canada].
504 |aIncludes bibliographical references.
5203 |a"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].
650 0|aCheddar cheese.
7001 |aWhite, A. H.
7101 |aCanada.|bDepartment of Agriculture. |bDairy and Cold Storage Branch.
77508|tAltération de la couleur dans le fromage cheddar / |w(CaOODSP)9.903575
830#0|aBulletin (Canada. Department of Agriculture)|vno. 128|w(CaOODSP)9.814228
85640|ahttp://publications.gc.ca|qPDF|s2.02 MB|uhttps://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-128-1929-eng.pdf