Iowa Swiss-type cheese

dc.contributor.author Goss, E.
dc.contributor.author Nielson, V.
dc.contributor.author Mortensen, M.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T22:00:52.000
dc.date.accessioned 2020-06-30T00:58:21Z
dc.date.available 2020-06-30T00:58:21Z
dc.date.embargo 2017-08-24
dc.date.issued 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/lib.dr.iastate.edu/bulletin/vol33/iss378/1/
dc.identifier.articleid 1604
dc.identifier.contextkey 10656290
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol33/iss378/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/11873
dc.source.bitstream archive/lib.dr.iastate.edu/bulletin/vol33/iss378/1/S542_Io9b_no378.pdf|||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
relation.isJournalIssueOfPublication 5ff7b66d-3854-405f-9b8e-c735329e02ec
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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