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Journal of Dairy Science Vol. 13 No. 4 288-290
© 1930 by American Dairy Science Association ®
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A Case of Sandiness in Processed Cheese*

H. H. Sommer

Department of Dairy Husbandry, University of Wisconsin

ABSTRACT

Conclusion: In two samples of gritty or sandy processed cheese, the cause of the defect was the presence of calcium tartrate crystals of macroscopic size.

FOOTNOTES

* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.






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Copyright © 1930 by the American Dairy Science Association ®.