Flavour development of East Midlands cheeses and evaluation of flavour producing microorganisms in a small scale real-cheese model
Stilton is a blue-veined cheese made from pasteurised milk. The diversity of the microflora found within the cheese helps develop the unique flavour and aroma of Stilton compared to other blue cheese. However, this flora is not controlled and so product may be variable. A small-scale cheese model wa...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2013
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| Online Access: | https://eprints.nottingham.ac.uk/13234/ |