Cheese and microbes

by Donnelly, Catherine W.

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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.

Edition Statements

Publication Date:cop. 2014.

Publication Statements

Publisher(s):ASM Press
Place of Publication:Washington, DC
Language:eng
Publication Date:cop. 2014.

The Physical Object

Description:1 vol. (XII-333 p.) : : ill. ; : 26 cm

Edition Identifiers

ISBN:9781555815868, 1555815863
oclc:ocn892725465
LC Classification:QR121
Dewey Decimal:637/.3

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…