Affiliation:
1. Department of Dairy Husbandry, University of Idaho, Moscow, Idaho
Abstract
Cottage cheese is the result of a controlled bacteriological fermentation. Its successful manufacture and distribution is, therefare, largely a matter of controlling certain bacteriological and sanitation problems. These problems are discussed under three catagories: namely, those that affect the manufacturing procedure; those that affect the shelf life or keeping quality of the finished product; and those that affect the spread of disease.
Publisher
International Association for Food Protection
Cited by
2 articles.
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