Characterisation of the non-starter bacterial flora of Stilton cheese
This study characterised the bacterial flora of a commercially produced Stilton cheese in an effort to determine the contribution of non-starter lactic acid bacteria (NSLAB) to its aroma profile. A total of 123 microbial strains previously isolated from different sites (outer crust, blue veins and w...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2013
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| Online Access: | http://eprints.nottingham.ac.uk/13833/ http://eprints.nottingham.ac.uk/13833/1/Eddie%27s_thesis%2C_02-09-2013.pdf |