Cheese quality and authenticity: new technologies help solve an age-old problem
Cheese represents a complex ecosystem of starter and non-starter bacteria, with populations changing over time as the cheese matures. Successive microbial communities, particularly in aged cheeses like cheddar, have a profound impact on the final cheese flavour and quality. Being able to accurately...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
CSIRO Publishing
2022-01-01
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| Series: | Microbiology Australia |
| Subjects: | |
| Online Access: | https://www.publish.csiro.au/ma/pdf/MA22019 |