Cross, J. A. (2012). Changing Patterns of Cheese Manufacturing in America's Dairyland. Geographical Review , 102 (4), 525-538.
Gross' article reviews the changing trends in the Cheese industry across America. Gross starts by showing how there have been gradual decreases in the cheese manufacturing companies within Wisconsin. In 1922, Wisconsin had more than 2802 factories manufacturing milk. Sadly, in 2009, the number has decreased to 126 due to the decrease in dairy cattle and farms. However, even with the decreasing number of farms, the productivity of cows has been on the rise. This article also provides the distribution of the various Cheese manufacturing industries across America with Cheddar recording the most significant number of Cheese factories. The article provides a map of how these industries are distributed across the various states, Wisconsin leads producing more than 25 million pounds of the product. This article is highly significant when compared to other sources because it provides good support for the information provided. In the research, understanding Geographical aspects of Cheese manufacturing is critical.
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Johnson, M. E. (2017). A 100-Year Review: Cheese production and quality. Journal of Dairy Science , 100 (12), 9952-9965
This source provides readers with information regarding the quality and the production of Cheese in the United States. Innovations in; commercial starters, refrigeration, and the making of Cheese using pasteurized milk have played a crucial role in the production of quality cheese. Before the application of modern technology in the production of Cheese, milk was cooled in metal cans to 12°C, which led to the development of numerous bacteria in the Cheese. This implied that the quality of milk was poor, and today, the innovations have both increased productivity and quality of Cheese. This source is highly useful in the development and understanding of the topic of quality and productivity of Cheese. The article performs greatly in portraying its information hence could prove to be very useful in this research.
Paxson, H. (2008). Post‐Pasteurian cultures: The micropolitics of raw‐milk Cheese in the United States. Cultural anthropology , 23 (1), 15-47.
This article provides the aspect of pasteurization and its effect on the production of quality cheese. The most significant percentage of American cheese is made from unpasteurized milk. According to the US laws (1 CFR133.182), restrictions have been put on the sale of Cheese with sellers being required to ensure that their products last 60 days in temperatures not more than I.7°C. The article also provides that the FDA puts raw milk under the categorization of hazardous bio-products. Finally, the article provides a framework that helps in understanding the safety of milk in America. Safety of cheese is critical hence this article provides the various dynamics of safety hence proves to be highly useful for the research.
