Flavour production of Stilton blue cheese microflora

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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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Bibliographic Details
Main Author:	Gkatzionis, Konstantinos
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2010
Subjects:	blue cheese microbiology flavour sensory molecular biology microorganisms interactions TRFLP RFLP DGGE SPME GC-MS APCI-MS flash profile sensory analysis
Online Access:	https://eprints.nottingham.ac.uk/11395/

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