JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 23 No. 2 169-172
© 1940 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Lane, C. B.
Right arrow Articles by Hammer, B. W.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Lane, C. B.
Right arrow Articles by Hammer, B. W.

Effect of Salting Cued for Blue Cheese1

C. B. Lane and B. W. Hammer

Iowa State College, Ames, Iowa

ABSTRACT

In the making of blue cheese, addition of 2 per cent salt to the curd just before hooping sometimes resulted in better mold growth in the cheese, rather regularly gave a lighter color and tended to control certain flavor defects.

FOOTNOTES

1 Journal Paper J-668 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 386.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1940 by the American Dairy Science Association ®.