Anderson, D. F.; Day, E. A. 1966. Quantitation, Evaluation, And Effect Of Certain Microorganisms On Flavor Components Of Blue Cheese. Journal Of Agricultural And Food Chemistry 14:241

Blue Cheese Flavor

Areekul, S.; Harwood, R. F. 1960. Acaricide Bioassay. Two Organisms Suitable For Bioassaying Specific Acaricides. Journal Of Agricultural And Food Chemistry 8:32

Acaricide, Artemia Salina, Tyrophagus Putrescentiae, Brined Shrimp, Mite, Cheddar Cheese, Pesticide, Dosage-Mortality Curve

Babel, F. J. 1953. The Role Of Fungi In Cheese Ripening. Economic Botany 7:27

Cheese Ripening, Cheese Fungi

Bell, R.A., V.N. Hillers, T.A. Thomas. 1999September. Hispanic grandmothers preserve cultural traditions and reduce foodborne illness by conducting safe cheese workshops. Journal of the American Dietetic Association 99(9): 1114-1116.

Blunt, K.; Sumner, E. 1928. The Calcium Of Cheese. Journal of Home Economics 20:587 - 590.

Cottage Cheese Calcium, Cottage Cheese Protein, Swiss Cheese Calcium, Swiss Cheese Protein, Cheddar Cheese Calcium, Cheddar Cheese Protein

Bodyfelt, F.W. 1975June. Making Soft Cheeses at Home. FS227, Oregon State University Extension Service.

Brasher, P. 2000September 17. USDA ponders the size of holes in Swiss cheese. Mid-Valley Sunday, Albany (OR) Democrat-Herald, Corvallis, (OR) Gazette-Times, p. C4.<

Excerpted from: It seems the holes in traditional Swiss are so large that the cheese gets torn up in the new high-speed slicing machines used by the food service industry. So cheese makers have asked the Agriculture Department to change its standards to allow for smaller holes -- or "eyes" - in Grade A Swiss.

Under the existing standards, most of the holes must be between eleven-sixteenths and thirteen-sixteenths of an inch in diameter. USDA wants to reduce the minimum size to three-eights of an inch.

Cheese makers want to "loosen up the regulation and put a little flexibility in," said John Umhoefer, executive director of the Wisconsin Cheese Makers Association. "It's an odd thing that the government pays this close attention to Swiss cheese."

It's not just Swiss. USDA establishes standards for characteristics and ingredients for a variety of dairy products, including several cheeses, American, cheddar, colby and Monterey Jack among them. Although the standards are technically voluntary, they are used throughout the industry to ensure consistency and determine pricing.

Cheese buying guide for consumers. 1961. USDA Marketing Bulletin No 17. 18pp.

Cordes, W.A. 1949. Don't stop at body and texture -- get flavor. Food Industries 21: 1205-1209.

Clark, W. M. 1917. On The Formation Of ''Eyes'' In Emmental Cheese. Journal Of Dairy Science 1:91

Emmental Cheese, Cheese Eyes, Cheese Microorganism, Nissler Hole

Coffman, J. R.; Smith, D. E.; Andrews, J. S. 1960. Analysis Of Volatile Food Flavors By Gas-Liquid. Chromatography. I. The Volatile Components From Dry, Blue Cheese And Dry Romano Cheese. Food Research 25:663

Blue Cheese Volatile, Romano Cheese, Cheese Volatile

Dacre, J. C. 1953. Amino-Acids In New Zealand Cheddar Cheese: Their Possible Contribution To Flavour. Journal Of The Science Of Food And Agriculture 4:604

Cheddar Cheese Flavor, Cheddar Cheese Amino Acid

Day, E. A.; Anderson, D. F.1965. Cheese Flavor. Gas Chromatographic And Mass Spectral Identification Of Neutral Components Of Aroma Fraction Of Blue Cheese. Journal Of Agricultural And Food Chemistry 13:2

Cheese Flavor, Blue Cheese Aroma

Day, E. A.; Libbey, L. M. 1964. Cheddar Cheese Flavor: Gas Chromatographic And Mass Spectral Analyses Of The Neutral Components Of The Aroma Fraction. Journal Of Food Science 29:583

Cheddar Cheese Flavor, Cheddar Cheese Aroma

Day, P. L.; Darby, W. J. 1936. The Cataract-Preventive Vitamin (Flavin) In Cheese. Food Research 1:349

Biological Assay, Vitamin G, Flavin, Albino Rat, Rat, Weight, Consumption, Ophthalmoscopic, Processed Cheese, Swiss Cheese, Cheese, Cream Cheese, Growth Curve, Cataract, Lactoflavin, Growth Promoting

Denton, M. C. 1918. How Much Food Does It Take To Supply Us With The Calcium We Need. Journal Of Home Economics 10:168

Calcium, Milk, Buttermilk, Cream, Swiss Cheese, Cheese, Cottage Cheese, Egg callcium, Egg Yolk, Prune, Raisin, Vegetable, Sugar, Sirup, Fruit, Legume, Currant, Dried Currant, Currant, Date Calcium, Dried Date, Fium Currant, Dried Currant,, Fig, Dried Fig, Orange, Rhubarb, Almond, Chestnut, Pecan, Walnut

El-Shibiny, S.; Adbda El-Salam, M. H. 1970. Cheese Colors From Plant Sources. 1. Preparation And Properties Of Color From Pepper And Safflower. Journal Of Food Science 35:875

Cheese Color, Pepper Color, Safflower Color

Grecz, N.; Dack, G. M. 1963. Toxin Production In Naturally Separated Liquid And Solid Components In Preparations Of Heated Surface-Ripened Cheese Inoculated With Clostridium Botulinum. Journal Of Food Science 28:276

Clostridium Botulinum, Cheese, Bacteria, Yeast, Antibiotic, Moisture, Brine, Ph, Salt, Food Poisoning

Grecz, N.; Dack, G. M.; Hedrick, L. R. 1962. Antimicrobial Agent Of Aged Surface Ripened Cheese. Ii. Sources And Properties Of The Active Principle(S). Journal Of Food Science 27:335

Cheese, Cheese Antimicrobial Agent

Grecz, N.; Dack, G. M.; Hedrick, L. R. 1961. Antimicrobial Agent Of Surface Ripened Cheese. I. Isolation And Assay. Journal Of Food Science 26:72

Cheese Antimicrobial Agent

Gregson, R. A. M. 1962. A Rating-Scale Method For Determining Absolute Taste Thresholds. Journal Of Food Science 27:376

Clostridium Botulinum, Cheese, Bacteria, Yeast, Antibiotic, Moisture, Brine, Ph, Salt, Poisoning

Grill, H.; Patton, S.; Cone, J. F. 1967. Degradation Of 35s-Methionine To Methyl Mercaptan In Surface- Ripened Cheese. Journal Of Agricultural And Food Chemistry 15:392

Cheese Ripening, Cheese Methionine, Cheese Methyl Mercaptan

Hartman, A. M.; Dryden, L. P.; Hargrove, R. E. 1956. Vitamin B12 Potency Of Cheddar, Swiss, And Cottage Cheese. Food Research 21:540

Cottage Cheese, Cheese, Vitamin B12, Cheddar Cheese, Vitamin B12, Swiss Cheese, Cheese, Vitamin B12

Hlynka, I.; Hood, E. G. 1948. Brown Discoloration In Malted Process Cheese. Food Research 13:213

Malted Process Cheese, Processed Cheese, Color

Hoecker, W. H.; Hammer, B. W. 1944. Salt Migration In Cheddar Cheese Curd And Its Effect On Moisture Content, PH, And Bacterial Content. Food Research 9:278

Cheddar Cheese, Cheese, Moisture, Cheddar Cheese, Cheese, Ph, Cheddar Cheese bacteria

Huntington, E. A. 1911. Daily Life In Italy. Journal Of Home Economics 3:87

Italian Food Habit, Food Habit, Cassata, Macaroni And Cheese, Ice Cream

Illral, J. and M.V. Zaehringer. 1970. Property of wheat starch pastes containing components of cheddar cheese whey. Food Technology 24(7): 31.

Jaynes, J. A.; Pflug, I. J.; Harmon, L. G. 1961. Some Factors Affecting The Heating And Cooling Lags Of Processed Cheese In Thermal Death Time Cans. Journal Of Dairy Science 44:2171

Processed Cheese, Thermal Death Time, Heating Curve, Cooling Curve

Jokay, L.; Nelson, G. E.; Powell, E. L. 1967. Development Of Edible Amylaceous Coatings For Food. Food Technology 21(8):12(1064)

Milk Analogues, Soybean Milk, Sensory Evaluation, Peanut Milk Protein, Coconut Milk, Nut, Protein, Cheese Analogues, Vegetable-Based Cheese, Mold Fermentation Milk Analogues, Soybean Milk, Sensory Evaluation, Peanut Milk Protein, Coconut Milk, Nut, Protein, Cheese Analogues, Vegetable-Based Cheese, Mold Fermentation

Jones, C. F. 1957. Use Of Dairy Products By Negro Families In An Alabama Market Area. Journal Of Home Economics 49:789

Dairy Product, Whole Milk Consumption, Milk, Buttermilk, Milk Consumption, Cream, Milk, Canning, Canned Milk Consumption, Nonfat Dry Milk, Milk Consumption, Cheese Consumption, Ice Cream, Milk, Homogenized Milk, Buttermilk, Milk, Evaporated Milk, Cheese, Nonfat Dry Milk, Ice Milk, Sweetened Condensed Milk, Butter, Chocolate Drink, Cream

Kautter, D.A., R.K. Lynt, T. Lilly Jr., and H.M. Solomon. 1981. Evaluation of the botulism hazard from imitation cheeses. Journal of Food Science 46:749.

Kehnberg, N. L.; Johnson, J. M. 1975. Storage Stability Of Dried Sweet Cheese Whey. Journal Of Food Science 40:644

Sweet Cheese Whey Storage, Dried Sweet Cheese Whey

Kilgore, L. 1967. Proximate Composition And Energy Value Of Pizza. Journal Of The American Dietetic Association 50:133

Pizza, Protein, Pizza, Carbohydrate, Pizza, Fat, Pizza, Energy, Pizza, Cheese Pizza, Protein, Cheese Pizza, Carbohydrate, Cheese Pizza, Fat, Cheese Pizza, Energy, Cheese Pizza, Moisture, Meat, Pizza, Protein, Meat, Pizza, Carbohydrate, Meat, Pizza, Fat, Meat, Pizza, Energy, Meat, Pizza, Moisture

Kirkpatrick, D. C.; Coffin, D. E. 1973. Cadmium, Lead And Mercury Content Of Various Cured Meat. Journal Of The Science Of Food And Agriculture 24:1595

Cured Meat, Lead, Cadmium, Mercury, Weiner, Bologna, Ham, Bacon, Ham, Corned Beef, Pastrami, Smoked Meat, Mock Chicken, Macaroni And Cheese, Luncheon Meat

Kosikowski, F. V. 1974April. New Developments In Milk And Cheese Fermentation Processes. Special Report Of New York State Agricultural Experiment Station, Geneva, New York 16:3

Fermented Milk, Ultrafilatration Process, Cheesemaking, Fermented Cheese, Milk, Cheese

Kosikowsky, F. V.; Dahlberg, A. C.; Herrington, B. L. 1949. The Use Of A Semi-Automatic Moisture Tester For Cheese And Cheese Products. Food Technology 3:320

Cheese Moisture, Semi-Automatic Moisture Tester

Kreisman, L. N.; Labuza, T. P. 1978. Storage Stability On Intermediate Moisture Food Process Cheese Food Products. Journal Of Food Science 43:341

Water Activity, Storage, Cheese, Processed Cheese, Microbiology, Intermediate Moisture Food , Ph, Fat, Water, Vapor Pressure Manometer, Color, Gardner Color Difference Meter, Stabiltherm Gravity Oven, Compression, Universal Testing Machine, Hedonic Test, Sensory Evaluation, Bacteria

Kung, H.-C.; Gaden, E. E. Jr.; King, C. G. 1953. Vitamins And Enzymes In Milk. Effect Of Gamma-Radiation On Activity. Journal Of Agricultural And Food Chemistry 1:142

Gamma Radiation, Milk Ascorbic Acid, Milk Vitamin A, Milk Carotene, Milk Riboflavin, Phosphatase, Cream, Evaporated Milk, Whole Milk, Cream Cheese, Cheddar Cheese, Margarine, Butter

Labuza, T. P.; Acott, K.; Tatini, S. R.; Lee, R. Y.; Flink, J.; Mccall, W. 1976. Water Activity Determination: A Collaborative Study Of Different Methods. Journal Of Food Science 41:910

Water Activity, Brady Array, Humichek, Relative Humidity Indicator 400d, Hygrodynamics Hygrometer, Sina-Scope, Equilibrium Moisture, Moisture Adsorptin, Fett-Voss Method, Vapor Pressure Manometer, Sodium Chloride, Magnesium Chloride, Magnesium Nitrite, Ammonium Sulfate, Cadium Monophosphate, Potassium Sulfate, Microbial Growth, Bacteria Autotrophic, Intermediate Moisture Food , Moisture , Cat , Bread, Cheese, Sausage, Semolina-Egg Dough, Protein Hydrolyzate, Soup Dry Mix

Labuza, T. P.: Acott, K.; Tatini, S. R.; Lee, R. Y.; Flink, J.; Mcall, W. 1976. Water Activity Determination: A Collaborative Study Of Different Methods. Journal Of Food Science 41:910

Water Activity, Sausage, Processed Cheese, Hennican, Dried Soup Mix

Langler, J. E.; Libbey, L. M.; Day, E. A. 1967. Identification And Evaluation Of Selected Compounds In Swiss Cheese Flavor. Journal Of Agricultural And Food Chemistry 15:386

Swiss Cheese, Cheese, Flavor

Law, B. A.; Sharpe, M. E.; Chapman, H. R.; Reiter, B. 1973. Relationship Of Milk Fat Globule Membrane Material To Flavor Development In Cheddar Cheese. Journal Of Dairy Science 56(6):716

Cheddar Cheese, Cheese, Flavor, Milk Fat Globule

Lazaridis, H.N., J.R. Rosenau, and R.R. Mahoney. 1981. Enzymatic control of meltability in a direct acidified cheese product. Journal of Food Science 46:332.

Ledford, R. A.; Chen, J. H. 1969. Degradation Of Ddt And Dde By Cheese Microorganisms. Journal Of Food Science 34:386

Ddt, Dde, Cheese, Microorganism

Lee, D. N.; Merson, R. L. 1976. Chemical Treatments Of Cottage Cheese Whey To Reduce Fouling Of Ultrafiltration Membranes. Journal Of Food Science 41:778

Cottage Cheese Whey, Ultrafiltration Membrane

Lee, D. N.; Merson, R. L. 1976. Prefiltration Of Cottage Cheese Whey To Reduce Fouling Of Ultrafiltration Membranes. Journal Of Food Science 41:403

Cottage Cheese Whey, Ultrafiltration Membrane

Leverton, R. M.; Coggs, M. C. 1951. Food Choices Of Nebraska Children. Journal Of Home Economics 43:176

Preference, Food Selection, Dietary Survey, Apple, Cantaloupe, Orange, Prune, Raisin, Green Bean, Cabbage, Carrot, Green Pepper, Buttermilk, Cheese, Cottage Cheese, Cereal, Yellow Corn Meal, Leaf Lettuce, Onion, Parsnip, Green Pea, Potato, Sweet Potato, Rutabaga, Squash, Greens, Whole Wheat Bread, Oatmeal, Egg, Canned Fish, Oleomargarine, Spinach, Tomato, Turnip, Brain, Heart, Tongue, Liver, Liver Sausage, Milk, Navy Bean, Soybean, Dried Pea

Libbey, L. M.; Bills, D. D.; Day, E. A. 1963. A Technique For The Study Of Lipid-Soluble Food Flavor Volatiles. Journal Of Food Science 28:329

Flavor, Cheddar Cheese, Cheese, Volatile, Cheddar Cheese, Cheese, Flavor, Cheddar Cheese, Cheese, Aroma

Loewenstein, M.; Reddy, M. B.; White, C. H.; Speck, S. J.; Lunsford, T. A. 1975. Using Cottage Cheese Whey Fractions Of Their Derivatives In Ice Crema. Food Product Development 9(9):91

Whey, Nonfat Dry Milk, Cottage Cheese, Ice Cream, Flavor, Viscosity, Sensory Evaluation, Ice Cream, Body, Ice Cream, Texture

Mallett, D.; Kohnen, J. B.; Surles, T. 1974. Determination Of Water Activity In Intermediate Moisture Pet Foods By Solvent. Journal Of Food Science 39:847

Water Activity, Solvent Extraction, Intermediate Moisture Food, Pet Food, Burger, Cheeseburger, Potassium Nitrate, Ammonium Sulfate

Mallon, M. G.; Johnson, L. M.; Darby, C. R. 1932. A Study Of The Calcium Retention Of American Cheddar Cheese. Journal Of Nutrition 5:121

Cheddar Cheese Calcium

Marquis, V. and P. Haskell. 1964. the Cheese Book Simon and Schuster, New York.

Matthers, M. E.; So, S. E.; Amundson, C. H.; Hill Jr., C. G. 1976. Cottage Cheese From Ultrafiltered Skim Milk. Journal Of Food Science 41:619

Skim Milk, Milk Ultrafiltration, Cottage Cheese

Matthews, M. E.; Amundson, C. H.; Hill, C. G. Jr. 1976. Skim Milk Fortification Using Blends Of Skim Milk Ultrafiltrate And Cottage Cheese Whey. Journal Of Food Science 41:624

Skim Milk Ultrafiltration, Cottage Cheese Whey, Skim Milk Fortification

McGamon, R.B., W.J. Caulfield, and M.M. Kramer. 1933. Calcium and phosphorus of cheese udner controlled conditions. Journal Dairy Science 16: 253-263.

Nickelson, R. and N.L. Fish. 1970. Comparing proteolytic action of milk-clotting enzymes on caseins and cheese. Journal Dairy Science 53: 704.

Panzer, C. C.; Schoppet, E. F.; Sinnamon, H. I.; Aceto, N. C. 1976. Continuous Coagulation Of Cottage Whey Protein. Journal Of Food Science 41:1293

Cottage Cheese Whey, Whey, Protein, Coagulation

Peri, C.; Dunkley, W. L. 1971. Reverse Osmosis Of Cottage Cheese Whey. 1. Influence Of Composition Of The Feed. Journal Of Food Science 36:25

Reverse Osmosis, Cottage Cheese Whey

Peri, C.; Dunkley, W. L. 1971. Reverse Osmosis Of Cottage Cheese Whey. 2. Influence Of Flow Conditions. Journal Of Food Science 36:395

Cottage Cheese Whey, Reverse Osmosis

Perry, G. A.; Lawrence, R. L. 1960. Food Additives, Preservative Effect Of Sorbic Acid On Creamed Cottage Cheese. Journal Of Agricultural And Food Chemistry 8:374

Cottage Cheese, Sorbic Acid

Personius, C.; Boardman, E.; Ausherman, A. R. 1944. Some Factors Affecting The Behavior Of Cheddar Cheese In Cooking. Food Research 9:304

Cheddar Cheese, Cooking

Personius, C.J., E. Boardman and A.R. Ausherman. 1944. Some factors affecting the behavior of cheddar cheese in cooking. Food Research 9: 300-311.

Prior, B. A.; Casaleggio, C.; Vanvuuren, H. J. J. 1977. Psychrometric Determination Of Water Activity In The High As Range. Journal Of Food Protection 40(8):537

Water Activity, Psychrometer, Wescor Mj-55 Microvoltmeter, Dew Point, Bread, Cheddar Cheese, Luncheon Meat, Psychrometer, Methodology

Proctor, B. E.; Sluder, J. C. 1943. The Compression Of Dehydrated Foods. Proceedings. Institute Of Food Technologists. St. Louis,June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois P. 132

Production, Apple Nugget, Applesauce, Cranberry, Lemon, Orange Juice, Apricot Spread, Prune Powder, Potato, Sweet Potato, Onion, Carrot, Dried Beet, turnip, Navy Bean, Soup, Split Green Pea Soup, Chickpea Soup, Swiss Cheese Soup, Corn Soup, Soybean Special Soup, Tomato Soup, Noodle, Combination Soup, Mixed Vegetable, Soup, Skim Milk, Whole Milk, Egg, Pork, Pea, Corn, String Bean, Mixed Greens, Celery, Parsley, Okra, Tomato, Tomato Juice Cocktail, Baked Beans, Rice Pudding, Hominy

Rice, W. 2000, October 11.The craft of cheesemaking. Corvallis Gazette-Times. C1.

Rogers, L. V. 1950. The Commercial Use Of Whey In Bakery Goods. Bakers Digest 24(3):43

Lactose, Sherbet, Confectionery, Cheese , Cake, Cookie, Doughnut, Whey, Bread, Roll, Sweet Roll, Dried Whey, Whey Dough, Straight Dough Process, Whey Cake, Yellow Cake

Rolling, J. L.; Matthews, M. E. 1977. Cook/Chill Foodservice Systems: Temperature Histories Of A Cooked Ground Beef Product During The Chilling Process Journal Of Food Protection 40:782

Temperature History, Cook/Chill Service System, Service System, Cooling Curv, Chili, Spanish Hamburger Casserole, Beef, Stew, Beef, Sandwich, Barbecue Ground Beef, Macaroni And Cheese, Lasagna,

Rosenau, J. R.; Anderson, J. C.; Morris, H. A. 1975. Production Of Cheddar-Like Cheeses Via Nonfermentative Ph Manipulation. Journal Of Food Science 40:890

Cheddar Cheese, Ph

Sanders, G.P. 1948. Cheese quality improvement influenced by technology. Food Industries 20: 94-99, 212.

Sanders, G.P. 1953. Cheese varieties and descriptions. U.S.D.A. Handbook No. 54. 151 pp.

Scharpf, L. G.; Kichline, T. P. 1967. Stability Of A Long Chain Polyphosphate In Aqueous Cheese Extracts. Journal Of Agricultural And Food Chemistry 15:787

Cheese, Polyphosphate

Schoppet, E. F.; Sinnamon, H. I.; ; Aceto, N. C.; Talley, F. B.; Panzer, C. C. 1976. Enrichment Of Pasta With Cottage Cheese Whey Proteins. Journal Of Food Science 41:1297

Pasta Enrichment, Cottage Cheese Whey, Protein, Protein Enrichment

Schukraft, B. 1972. Integral Heat System:J For Volume Food Preparation Food Technology 26(9):27

Integral Heat System, Volume Food Preparation, Temperature, Frozen Corn, Macaroni And Cheese, Potato, Beef, Stew, Pepper, Stuffed Green Pepper, Veal Parmesan, Chicken Cacciatore, Rice With Peas And Mushrooms, Carrots Honey Glazed, Flavor, Color, Texture, Sensory Evaluation

Scott, C. R.; Smith, H. O. 1971. Cottage Cheese Shelf Life And Special Gas Atmospheres. Journal Of Food Science 36:78

Cottage Cheese, Shelf Life, Gas Atmosphere

Shama, F.; Sherman, P. 1973. Evaluation Of Some Textural Properties Of Foods With The Instron Universal Testing Machine. Journal Of Texture Studies 4:344

Universal Testing Machine, Sweet Potato Texture, Potato Texture, Apple Texture, Pear Texture, Poultry Texture, Wheat Grain Texture, Bread Crumb Texture, Pudding Texture, Topping Texture, Marshmallow Texture, Tomato Texture, Cheese Texture, Cake Texture, Gouda Cheese Texture, White Stilton Cheese Texture

Sharma, H.S., R. Bassette, R.S. Mehta and A.D. Dayton. 1980. Yield and curd characteristics of cottage cheese made by the culture and direct-acid-set methods. Journal of Food Protection 43:441-446.

Sherman, J. M. 1919. The Catalase Content Of Cheese. Journal Of Dairy Science 2:453

Cheese Catalase

Simon, A.L. 1965. Cheeses of the World Faber & Faber, London.

Smith, D. P.; Rollin, N. J. 1954. Sorbic Acid As A Fungistatic Agent For Foods. Vii. Effectiveness Of Sorbic Acid In Protecting Cheese. Food Research 19:59

Cheese, Sorbic Acid, Fungistatic Agent

Standal, B. R.; Bassett, D. R.; Policar, P. B.; Thom, M. 1970. Fatty Acids, Chlolesterol, And Proximate Analyses Of Some Ready-To Eat Foods. Journal Of The American Dietetic Association 56:392

Chicken Dinner, Calorie, Cheese Cake, Protein, Water, Carbohydrate, Fiber, Fat, Ash, Cholesterol, Banana Cream Pie, English Muffin, Tuna, Fish, Macaroni Salad, Chicken Chop Suey, Lamb Stew, Turkey, Veal, Nut, Rice, Tomato Sauce, Vegetable

Stephany, R. W.; Elgersma, R. H.; Schuller, P. L. 1978. Nitrate, Nitrite, And N-Nitrosamine Contents Of Various Types Of Dutch Cheese. Netherlands Milk And Dairy Journal 32:143

Dutch Cheese, Cheese Nitrate, Cheese Nitrite, Cheese Nitrosamine

Steuart, D. W. 1919. The Mould Of The Blue Veined Cheeses. Journal Of Dairy Science 2:407

Blue Veined Cheese Mold, Cheese

Stott, W. T.; Bullerman, L. B. 1976. Instability Of Patulin In Cheddar Cheese. Journal Of Food Science 41:201

Cheddar Cheese Patulin

Strange, T. E. 1967. A Comparative Study Of Methods For The Determination Of Moisture In Cheese. Journal Of The Association Of Official Analytical Chemists 50:547

Cheese Moisture, Moisture Analysis, Camembert Moisture, Brie Moisture, Cheddar Cheese, Moisture, Blue Cheese Moisture, Edam Cheese Moisture, Nokkelost Moisture, Samsoe Moisture, Sardo Moisture, Swiss Moisture, Taffel Moisture

Summers, K. A.; Okos, M. R. 1982. Partial Demineralization Of Cottage Cheese Whey Using A Heat Treatment Process. Journal Of Food Science 47:1645

Cottage Cheese, Whey, Mineral

Trofimov, Y. 2000, August 23. As a cheese turns, so turns this tale of many a maggot. the Wall Street Journal CCXXXVI(37): 1.

Yang, C.S.T. and M.V. Taranto. 1982. Textural properties of mozzarella cheese analogs manufactured from soybeans. Journal of Food Science 47:906-910.

Wagenaar, R. O.; Dack, G. M. 1956. Effect In Surface Ripened Cheese Of Irradiation On Spores And Toxin Of Clostridium Botulinum Types A And B. Food Research 21:226

Clostridium Botulinum Type A, Clostridium Botulinum Type B, Cheese Ripening, Irradiated Cheese

Wagenaar, R. O.; Dack, G. M. 1955. Studies On Canned Cheese Spread Experimentally Inoculated With Spores Of Clostridium Botulinum. Food Research 20:144

Canned Cheese Spread, Clostridium Botulinum

Wales, C. S.; Harmon, L. G. 1957. Changes In The Diacetyl Content Of Creamed Cottage Cheese Caused By Organisms Associated With Spoilage. Food Research 22:170

Diacetyl, Cottage Cheese Spoilage

Updated: Tuesday, January 16, 2007.