Flavour production of Stilton blue cheese microflora
In the blue cheese Stilton the starter mould Penicillium roqueforti grows and sporulates during the ripening period and is considered to be responsible for the unique blue cheese aroma. However, the sporulation of the mould, which results in the formation of blue veins, takes place in a fraction of...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2010
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| Online Access: | http://eprints.nottingham.ac.uk/11395/ http://eprints.nottingham.ac.uk/11395/1/K_Gkatzionis1_Thesis.pdf |