An Inquiry Concerning the Source of Gas and Taint Producing Bacteria in Cheese Curd...
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Book Overview
"An Inquiry Concerning The Source Of Gas And Taint Producing Bacteria In Cheese Curd" explores the bacteriological origins of defects in cheese production. Authored by Veranus Alva Moore and Archibald Robinson Ward, this study delves into the specific microorganisms responsible for gas formation and undesirable flavors in cheese curd. It offers insights valuable to both food scientists and professionals in the dairy industry. This work is essential for understanding the microbial processes affecting cheese quality and safety.
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