An attempt to manufacture Cheddar cheese containing only one type of organism : a thesis presented in partial fulfilment of the requiremets for the degree of Master of Agricultural Science (in Dairy Science) at the University of New Zealand, by Ascend

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dc.contributor.authorAscend
dc.contributor.authorNeil, William C.
dc.date.accessioned2020-11-27T01:29:42Z
dc.date.available2020-11-27T01:29:42Z
dc.date.issued1931
dc.description"Ascend" is the nom de plume of William C. Neilen_US
dc.description.abstractThere have been many investigations on the effect of various bacteria on the ripening of hard rennet varieties of cheese. Hucker (1922) in a review of the bacteriological aspects of cheese ripening summaries the position as follows: "As it stands to-day the investigations have closely demonstrated that the breaking down of the insoluble casein compounds is due to enzymes, either natural or bacterial; while characteristic flavors are produced by the action of certain groups of bacteria. (Bacterium casei or coccus group), which depend on the products of B. lactis acidi present in large numbers during the manufature and early ripening stages." The effect of lactic acid bacteria upon the flavour of Cheddar cheese has been studied by Hastings, Evans and Hart (1912), Evans, Hastings and Hart (1914), Evans (1918). Leitch (1923) and Hucker and Marquardt (1926). [From Introduction]en_US
dc.identifier.urihttp://hdl.handle.net/10179/15846
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectCheddar cheeseen_US
dc.subjectCheeseen_US
dc.subjectNew Zealanden_US
dc.titleAn attempt to manufacture Cheddar cheese containing only one type of organism : a thesis presented in partial fulfilment of the requiremets for the degree of Master of Agricultural Science (in Dairy Science) at the University of New Zealand, by Ascenden_US
dc.typeThesisen_US
massey.contributor.authorNeil, William C.
thesis.degree.disciplineDairy Scienceen_US
thesis.degree.grantorMassey Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Agricultural Science (M. Agr. Sc.)en_US
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