Cheese and microbes
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.
Read More ↓Title Statements
- Full title :Cheese and microbes / edited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, the University of Vermont, Burlington, Vermont.
Summary
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.
Read More ↓Edition Statements
- Publication Date:©2014
Publication Statements
- Publisher(s):ASM Press
- Place of Publication:Washington, DC
- Language:eng
- Publication Date:©2014
The Physical Object
- Description:1 ressource en ligne (xii, 333 pages) : : illustrations en partie en couleur
Edition Identifiers
- ISBN:1555818595, 9781555818593, 9781628708714, 1628708719
- oclc:ocn965464759
- LC Classification:QR121
- Dewey Decimal:637/.3
Table of Contents
From Pasteur to probiotics: a historical overview of cheese and microbes / Catherine W. Donnelly -- The basics of cheesemaking / Paul Kindstedt -- Cheese classification, characterization, and categorization: a global perspective / Montserrat Almena-Aliste and Bernard Mietton -- Mesophilic and thermophilic cultures used in traditional cheesemaking / Mark E. Johnson -- The good, the bad, and the ugly: tales of fungus-ripened cheese / Sister Noella Marcellino, O.S.B., and David R. Benson -- The microbiology of alpine cheeses / Eric Beuvier -- The microflora and sensory profile of selected PDO Italian cheeses / Stefania Carpino and Giuseppe Licitra, Ph. D. -- Wooden tools: a reservoir of microbial biodiversity in traditional cheese making / Sylvie Lortal, Giuseppe Licitra, and Florence Valence-Bertel -- The microflora of traditional Greek cheeses / Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis -- Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen cheese / Timothy Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jerome Mounier, Marc Vancanneyt, Micheline…
Read More ↓Subjects
Writers
No reviews yet. Be the first to rate this work.
Related Works
more →
Files & Downloads
-
Cheese and Microbes -- (.pdf)
PDF · 19.6 MB · updated
Rate & Review