The role of non-starter bacterial consortia in mould-ripened cheese
Stichelton is a blue-veined raw milk cheese which is made following the Stilton cheese making process. In a previous study, a preliminary examination of its microflora during production was examined by traditional culture methods and initial PCR DGGE profiling. The aim of this study was to complete...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2016
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| Online Access: | http://eprints.nottingham.ac.uk/33010/ http://eprints.nottingham.ac.uk/33010/1/PhD%20Thesis_School%20of%20Biosciences_Dewi%20Yunita_4169099_April%202016.pdf |