Scientists in the East Midlands are set to begin research into the microbiology of the region’s famous blue cheese with the hope of helping companies there get a greater share of the global market.
Annual sales of blue cheese made in the UK are now worth £33m. The collaborative team from the University of Northampton and the University Nottingham hope that by building an understanding of the behaviours of the micro organisms that form during the making of the cheese they can find ways to improve quality and consistency…
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