Experiments in curing cheese

dc.contributor.author McKay, G.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T17:53:56.000
dc.date.accessioned 2020-06-30T00:58:31Z
dc.date.available 2020-06-30T00:58:31Z
dc.date.embargo 2017-07-26
dc.date.issued 2017-07-27
dc.description.abstract <p>On the 29th of August, 1898, experiments were commenced with a view of determining the feasibility of central curing rooms, and the effects of climatic conditions on the curing of cheese.</p> <p>Cheese made at Iowa College Factory were shipped by express, fresh from the press, to one of the best factories in Canada to be cured. We also sent some to Guelph Ontario Dairy School to be cured. Cheese made at Black Creek Factory and at Guelph Dairy School were sent here, fresh from the press, to be cured. Shipping the cheese 750 miles by express during the heat of summer did not affect the flavor.</p>
dc.identifier archive/lib.dr.iastate.edu/bulletin/vol6/iss57/1/
dc.identifier.articleid 1276
dc.identifier.contextkey 10480916
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol6/iss57/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/11897
dc.source.bitstream archive/lib.dr.iastate.edu/bulletin/vol6/iss57/1/Bulletin_v06_n057.pdf|||Fri Jan 14 17:45:35 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.subject.disciplines Food Science
dc.title Experiments in curing cheese
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 09111462-2d50-4813-8bba-ea2dc2dd2e9c
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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