In the memorandum of understanding of COST 95, it was mentioned that the scientific content of the action was essentially related to the study of the microflora on raw milk and raw milk cheese, the application and adaption of methods for sensory analysis, the relationship between specific microflora and particular sensory characteristics of cheeses, and the preparation and utilization of selected starters.
Bibliographic Reference: EUR 18960 EN (1999) 363pp.
Availability: Available from OOPEC Sales agents
ISBN: ISBN 92-828-7112-6
Record Number: 199911505 / Last updated on: 1999-10-22
Original language: en
Available languages: en