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Cheese and microbes /
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.
- xii, 333 pages : illustrations (some color) ; 23 cm.
Includes bibliographical references and index.
-- From Pasteur to probiotics: a historical overview of cheese and microbes -- The basics of cheesemaking -- Cheese classification, characterization, and categorization: a global perspective -- Mesophilic and thermophilic cultures used in traditional cheesemaking -- The good, the bad, and the ugly: tales of fungus-ripened cheese -- The microbiology of alpine cheeses -- The microflora and sensory profile of selected PDO Italian cheeses -- Wooden tools: a reservoir of microbial biodiversity in traditional cheese making -- The microflora of traditional Greek cheeses -- Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen cheese -- Microbiological quality and safety issues in cheesemaking -- Towards an ecosystem approach to cheese microbiology / Catherine W. Donnelly / Paul Kindstedt / Montserrat Almena-Aliste and Bernard Mietton / Mark E. Johnson / Sister Noella Marcellino, O.S.B., and David R. Benson / Eric Beuvier / Stefania Carpino and Giuseppe Licitra, Ph. D. / Sylvie Lortal, Giuseppe Licitra, and Florence Valence-Bertel / Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis / Timothy Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jerome Mounier, Marc Vancanneyt, Micheline Gueguen, Nathalie Desmasures, Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani, Francoise Irlinger, Jean-Francois Chamba, Ruediger Beduhn, and Siegfried Scherer / Dennis J. D'Amico / Benjamin E. Wolfe and Rachel J. Dutton.
Cheese--Microbiology.
Cheesemaking.
Cheese--microbiology.
QR121 / .C47 2014
QW 85 / .C47 2014
Includes bibliographical references and index.
-- From Pasteur to probiotics: a historical overview of cheese and microbes -- The basics of cheesemaking -- Cheese classification, characterization, and categorization: a global perspective -- Mesophilic and thermophilic cultures used in traditional cheesemaking -- The good, the bad, and the ugly: tales of fungus-ripened cheese -- The microbiology of alpine cheeses -- The microflora and sensory profile of selected PDO Italian cheeses -- Wooden tools: a reservoir of microbial biodiversity in traditional cheese making -- The microflora of traditional Greek cheeses -- Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen cheese -- Microbiological quality and safety issues in cheesemaking -- Towards an ecosystem approach to cheese microbiology / Catherine W. Donnelly / Paul Kindstedt / Montserrat Almena-Aliste and Bernard Mietton / Mark E. Johnson / Sister Noella Marcellino, O.S.B., and David R. Benson / Eric Beuvier / Stefania Carpino and Giuseppe Licitra, Ph. D. / Sylvie Lortal, Giuseppe Licitra, and Florence Valence-Bertel / Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis / Timothy Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jerome Mounier, Marc Vancanneyt, Micheline Gueguen, Nathalie Desmasures, Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani, Francoise Irlinger, Jean-Francois Chamba, Ruediger Beduhn, and Siegfried Scherer / Dennis J. D'Amico / Benjamin E. Wolfe and Rachel J. Dutton.
Cheese--Microbiology.
Cheesemaking.
Cheese--microbiology.
QR121 / .C47 2014
QW 85 / .C47 2014
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