Iowa Swiss-type cheese Goss, E. Nielson, V. Mortensen, M.
dc.contributor.department Extension and Experiment Station Publications 2018-02-18T22:00:52.000 2020-06-30T00:58:21Z 2020-06-30T00:58:21Z 2017-08-24 2017-08-24
dc.description.abstract <p>New types of cheese for Iowa have been receiving the attention of the Iowa Agricultural Experiment Station for a number of years. A previous publication (1) described the method of manufacture which has been used in the production of many thousands of pounds of Iowa Blue Cheese. This publication deals with the process used in the Iowa State College laboratories in manufacturing a Swiss-type cheese. In the course of these experiments a total of 25,136 lbs. of the cheese has been manufactured and marketed, utilizing approximately a quarter of a million pounds of milk.</p>
dc.identifier archive/
dc.identifier.articleid 1604
dc.identifier.contextkey 10656290
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol33/iss378/1
dc.source.bitstream archive/|||Fri Jan 14 17:48:50 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.title Iowa Swiss-type cheese
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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