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. 1934 Jun;27(6):539–549. doi: 10.1128/jb.27.6.539-549.1934
The Bacteriology of Swiss Cheese
I. Growth and Activity of Bacteria During Manufacturing Processes in the Swiss Cheese Kettle
W C Frazier
1, G P Sanders
1, A J Boyer
1, H F Long
1
W C Frazier
1Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture
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G P Sanders
1Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture
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A J Boyer
1Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture
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H F Long
1Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture
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1Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture
PMCID: PMC533650 PMID: 16559719