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Filtering by: Subject Herbs -- Oregon -- Identification Degree Field Food Science and Technology

Contribution of Farm Level Milk Sourcing on Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar, and the Assessment of High Resolution Melt Analysis used for Species Identification

Creator:

Baird, Christopher S.

Abstract:

Non-starter lactic acid bacteria (NSLAB) are found at low levels in fresh raw milk and are important to the dairy industry because of their potential impact on the flavor and texture of yogurt, sour cream, and cheese. The purpose of this study was to evaluate three methods for the identification...

Resource Type:

Masters Thesis

Full Text:

Cheddar Cheese, and the Assessment of High Resolution Melt Analysis used for Species Identification