Improving the flavour of cheese

• Other Authors: Weimer, Bart C.
• Format: eBook
• Language: English
• Published: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
• Series: Woodhead Publishing in food science, technology, and nutrition.
• Subjects: Cheesemaking.; Cheesemaking > Technological innovations.; Cheese > Microbiology.; elektronické knihy; electronic books
• ISBN: 9781845693053; 1845693051; 084939158X; 9780849391583; 9781601196095; 1601196091; 9781845690076; 1845690079
• Physical Description: 1 online resource (xx, 580 pages) : illustrations

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing...