Application of Pediococcus spp. as adjunct cultures in Gouda cheese
The commercial significance of the dairy fermentation industry which incorporates the production of cheeses, is well recognised and ranks second only to the production of alcoholic beverages. Consumers today demand greater choice and variety with improved quality standards. Lactic acid bacteria, in...
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2013
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| Online Access: | http://hdl.handle.net/2263/27668 Verachia, W 2005, Application of Pediococcus spp. as adjunct cultures in Gouda cheese, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/27668 > http://upetd.up.ac.za/thesis/available/etd-02092006-160534/ |