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Biochemical characterisation of dairy yeasts and their application in cheese as anaerobic adjunct cultures : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
(Massey University, 2004)
Yeasts are traditionally used as part of the surface microflora in surface-ripened cheeses, where they contribute positively to the flavour of the cheese. The primary objective of this study was to investigate the potential ...