The microflora of Blue Stilton cheese
Blue Stilton is a blue-veined cheese manufactured in a restricted area of the UK, using lactic starter cultures plus a secondary culture of Penicillium roquefotti. The aim of this study was to determine the change in microflora during ripening of the cheese and to investigate potential microbial int...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2002
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| Online Access: | https://eprints.nottingham.ac.uk/28538/ |