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Tag Archives: pasteurisation
Microbial diversity and ‘unique’ cheeses
Traditional cheese-making with raw milk utilises bacteria from the local environment. Today at the Annual Conference, Bronwen Percival, Technical Manager at London-based Neal’s Yard Dairy, will explain how this traditional way of producing cheese is making a comeback, but how … Continue reading
Posted in Food Microbiology
Tagged bacteria, cheese, comté, curd, dairy, Lactobacilli, Lactococcus, Neal's Yard Dairy, pasteurisation, raw milk, unpasteurised, whey
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