Spreads microbiology in association with product matrix, structure and chemistry

Spreads microbiology in association with product matrix, structure and chemistry

The overall aim of this study was to eliminate the root cause of the ‘cheese flavour’ in spread caused by four key microbes Bacillus spp, Staphylococcus spp, yeasts and moulds. The major sources of these bacteria were in the product ingredients mainly sweet cream buttermilk and skimmed milk along wi...

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Bibliographic Details
Main Author: Khan, Intisar Chowdhury
Format: Thesis (University of Nottingham only)
Language:English
Published: 2015
Online Access:https://eprints.nottingham.ac.uk/28996/

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