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.
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