Hostname: page-component-745bb68f8f-f46jp Total loading time: 0 Render date: 2025-01-13T01:43:24.278Z Has data issue: false hasContentIssue false
  • English
  • Français

Enquiry into the Factors which Control the Texture of Cheddar Cheese. Part I

Published online by Cambridge University Press:  27 March 2009

Arthur Geake
Arthur Geake
Affiliation:
(From the Bio-Chemical Laboratory, Chemical Department, University of Bristol.)
Get access Rights & Permissions [Opens in a new window]

Extract

Very little work has yet been carried out on the Texture of Cheese although this is one of the most important factors controlling its market value. The present investigation was undertaken with the view of ascertaining the influence of “acidity” on curd, caseinogen and casein.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 6 , Issue 2 , May 1914 , pp. 169 - 178
Copyright
Copyright © Cambridge University Press 1914

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

page 169 note 1 This Journal, II. 267 (1907–1908).Google Scholar

page 169 note 2 Milchwirtsch. Zentralbl. I. 538.Google Scholar

page 169 note 3 Chem. Weekblad. I. 1013–9 (1910).Google Scholar

page 169 note 4 Amer. Chem. Journ., 32, p. 154 (1904).Google Scholar

page 169 note 5 q.v.

page 171 note 1 Biol. Centralbl. 2, No. 2;Google ScholarMaly's Jahresberichte, 11, 14 (1881).Google Scholar

page 171 note 2 Landwirtsch. Versuchsstationen, 31, 115 (1885);Google ScholarAbderhalden's Biochemisches Handlexicon, IV. (1), p. 118.Google Scholar

page 171 note 3 Monatshefle f. Kinderheilk. 2 (1904);Google ScholarAbderhalden's Biochem. Handlexicon IV. (1), p. 118.Google Scholar

page 171 note 4 J. Biol. Chem. 14, 203 (1913).Google Scholar