Publisher's Synopsis
Excerpt from A Comparison of the Bacterial Content of Cheese Cured at Different Temperatures
The following investigations were made partly at the Agricultural Col lege. Guelph. And partly at the Eastern Dairy School. Kingston, the latter being done under the direction of the Commissioner of Agriculture and Dairy ing for the Dominion. The object was to determine the bacteriological con ditions existing in Canadian Cheddar cheese when cured at different tempera tures; to note the relationship existing between the bacterial contents and other curing agencies; and to learn. If possible. Some lessons of practical value for those engaged in the production of cheese.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.