Flavour development of East Midlands cheeses and evaluation of flavour producing microorganisms in a small scale real-cheese model

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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Bibliographic Details
Main Author: Whiley, Henry
Format: Thesis (University of Nottingham only)
Language:English
Published: 2013
Online Access:https://eprints.nottingham.ac.uk/13234/

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