A comparison between the microflora of Herrgaerd cheese from three different dairies
The microflora of Herrgaerd cheese produced at three dairies was grouped by phenotypical key tests and typed by randomly amplified polymorphic DNA (RAPD). Ten cheeses from the same vat at each dairy were analysed, five after 3 and another five after 6 months of ripening. All cheeses were organolepti...
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| Veröffentlicht in: | International dairy journal 2001-01, Vol.11 (4-7), p.285-291 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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