Microbes make the bouquetBMJ 1994; 308 doi: https://doi.org/10.1136/bmj.308.6926.479a (Published 12 February 1994) Cite this as: BMJ 1994;308:479
- B Dixon
Some years ago the manuscript of a book of mine went off simultaneously to both the British and American publishers. When their comments came back they were virtually identical - with one conspicuous difference. The US company took strong exception to part of a chapter on cheese making. I had pointed out that some of the fungi responsible for the delicious flavours of Stilton and Gorgonzola were categorised in US textbooks of dairy microbiology as unwanted contaminants. In a world dedicated to making indistinguishable varieties of bland “processed” cheese, the same micro-organisms so richly prized …
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