الفهرس 
Cheese makingOnly 14 pages are availabe for public view
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| | | from | 135 | | |
Abstract
The use of hydrogen peroxide or s o r b i c acid i n s e v e r a l cheese v a r i e t i e s have been reported with varying degree of success. ’This is a lozic result ae the manuf a c t u r e and ripenin? conditions vary from one type of cheese t o the o t h e r , Therefore, this part of study was undertaken f o r using these substances i n t h e manufzcture of Cheddar cheese and t h e i r effect on cheese ripenin? 2nd organoleptic properties with p a r t i c u l a r reference to theix b a c t e r i a l e f f e c t on t h e microflora of cheese.