British Food Journal Volume 33 Issue 8 1931

Abstract

Of the 1,321 samples of cheese examined, 27 were found to be adulterated. These included samples of ordinary whole milk cheese, described as “cream cheese,” and samples of cheese made from skimmed milk and sold as “Cheshire.”

Citation

(1931), "British Food Journal Volume 33 Issue 8 1931", British Food Journal, Vol. 33 No. 8, pp. 71-80. https://doi.org/10.1108/eb011237