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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].

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.826572&sl=0

Publication information
Department/Agency
  • Canada. Department of Agriculture. Dairy and Cold Storage Branch.
TitleA colour defect of cheddar cheese / by E.G. Hood and A.H. White.
Series title
  • Bulletin, New series ; no. 128
Publication typeMonograph - View Master Record
Language[English]
Other language editions[French]
FormatDigital text
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.
Description15 p., 6 leaves of plates : ill. (some col.)
Catalogue number
  • A12-2/128-1929E-PDF
Subject terms
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