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Journal of Dairy Science Vol. 22 No. 2 101-106
© 1939 by American Dairy Science Association ®
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Milk and Starters for Brick Cheese

Willard Langhus1, Paul E. Elliker and Walter V. Price

University of Wisconsin, Madison, Wisconsin

ABSTRACT

Conclusion: Starter used in the commercial manufacture of Brick cheese could be improved by better methods of propagation. The cheese is usually no better than the quality of the starter used in its manufacture.

FOOTNOTES

1 Kraft Industrial Fellowship.






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Copyright © 1939 by the American Dairy Science Association ®.