431. Two samples of 7-year-old Cheddar cheese
- 1 October 1950
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 17 (3) , 336-337
- https://doi.org/10.1017/s0022029900005884
Abstract
During the autumn of 1946, samples of two Cheddar cheese, one of Canadian, the other of New Zealand manufacture, which had been held in a frozen state (in cold store) for about 7 years were presented to this Institute.Keywords
This publication has 2 references indexed in Scilit:
- 281. Volatile acids of cheese: III. Application of the extraction methodJournal of Dairy Research, 1941
- 79. Studies in Cheddar Cheese. II. The Effect of Controlled Oxidation-reduction Potential on Ripening. III. The Rôle of Rennin, Pepsin and LactobacilliJournal of Dairy Research, 1933