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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| Ministère/Organisme | Canada. Department of Agriculture. Dairy and Cold Storage Branch. |
|---|---|
| Titre | A colour defect of cheddar cheese / by E.G. Hood and A.H. White. |
| Titre de la série | Bulletin, New series ; no. 128 |
| Type de publication | Série - Voir l'enregistrement principal |
| Langue | [Anglais] |
| Autres langues publiées | [Français] |
| Format | Électronique |
| Document électronique | |
| 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. |
| Information sur la publication | Ottawa : Dominion of Canada Department of Agriculture : Dairy and Cold Storage Branch, 1929. |
| Auteur / Contributeur | Hood, E. G. White, A. H. |
| Description | 15 p., 6 leaves of plates : ill. (some col.) |
| Numéro de catalogue |
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| Descripteurs | Cheddar cheese. |
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