The role of non-starter bacterial consortia in mould-ripened cheese

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The role of non-starter bacterial consortia in mould-ripened cheese

Stichelton is a blue-veined raw milk cheese which is made following the Stilton cheese making process. In a previous study, a preliminary examination of its microflora during production was examined by traditional culture methods and initial PCR DGGE profiling. The aim of this study was to complete...

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Bibliographic Details
Main Author:	Yunita, Dewi
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2016
Online Access:	https://eprints.nottingham.ac.uk/33010/

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