Cheese and microbes

Cheese and microbes

by Donnelly, Catherine W.

Type Book
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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. This book explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated; provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety; explores how the to…

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Title Statements

  • Full title :Cheese and microbes / edited by Catherine W. Donnelly.

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. This book explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated; provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety; explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses; examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties.

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Edition Statements

  • Publication Date:2014

Publication Statements

  • Publisher(s):ASM Press
  • Place of Publication:Washington, D.C
  • Language:eng
  • Publication Date:2014

Notes

Titre de l'écran-titre (visionné le 10 mai 2019).

In ASMscience.

The Physical Object

  • Description:1 ressource en ligne (350 pages) : : illustrations, fichiers HTML.

Edition Identifiers

  • ISBN:9781555818593, 1555818595
  • oclc:on1132119763
  • LC Classification:QR121
  • Dewey Decimal:637/.3

Subjects

Cheese -- Microbiology cheese making Cheesemaking Fromage -- Fabrication Fromage -- Microbiologie

Writers

Donnelly, Catherine W.

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