| Autor: |
Beresford, Tom, Cogan, Tim, Rea, Mary C., Drinan, Finbarr, Fitzsimons, Nora, Brennan, N., Kenny, Owen, Fox, P.F. |
| Jazyk: |
angličtina |
| Rok vydání: |
2001 |
| Předmět: |
|
| Popis: |
End of Project Report Cheddar cheese is a complex microbial ecosystem. The internal cheese environment, in particular of hard and semi-hard cheeses, is not conducive to the growth of many microorganisms. At the beginning of ripening the dominant microorganisms are the starter bacteria which are present at high levels (~109/g). However, during ripening, non-starter lactic acid bacteria (NSLAB) grow from relatively low levels ( |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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