000			02722nam a2200313 i 4500
008			150129t20142014dcum b a001 0 eng d
020			_z1555815863 _qhardcover
020			_z9781555815868 _qhardcover
035			_a(OCoLC)881799487
040			_aYDXCP _beng _erda _epn _cYDXCP _dKNOVL _dOCLCQ _dBAUN
049			_aBAUN_MERKEZ
050	0	4	_aQR121 _b.C47 2014
060	1	0	_aQW 85 _b.C47 2014
245	0	0	_aCheese and microbes / _cedited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, the University of Vermont, Burlington, Vermont.
264		1	_aWashington, DC : _bASM Press, _c[2014]
264		4	_c©2014.
300			_axii, 333 pages : _billustrations (some color) ; _c23 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_t-- From Pasteur to probiotics: a historical overview of cheese and microbes _r/ Catherine W. Donnelly _t-- The basics of cheesemaking _r/ Paul Kindstedt _t-- Cheese classification, characterization, and categorization: a global perspective _r/ Montserrat Almena-Aliste and Bernard Mietton _t-- Mesophilic and thermophilic cultures used in traditional cheesemaking _r/ Mark E. Johnson _t-- The good, the bad, and the ugly: tales of fungus-ripened cheese _r/ Sister Noella Marcellino, O.S.B., and David R. Benson _t-- The microbiology of alpine cheeses _r/ Eric Beuvier _t-- The microflora and sensory profile of selected PDO Italian cheeses _r/ Stefania Carpino and Giuseppe Licitra, Ph. D. _t-- Wooden tools: a reservoir of microbial biodiversity in traditional cheese making _r/ Sylvie Lortal, Giuseppe Licitra, and Florence Valence-Bertel _t-- The microflora of traditional Greek cheeses _r/ Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis _t-- Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen cheese _r/ 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 _t-- Microbiological quality and safety issues in cheesemaking _r/ Dennis J. D'Amico _t-- Towards an ecosystem approach to cheese microbiology _r/ Benjamin E. Wolfe and Rachel J. Dutton.
650		0	_aCheese _xMicrobiology.
650		0	_aCheesemaking.
650		2	_aCheese _xmicrobiology.
700	1		_aDonnelly, Catherine W.,
710	2		_918549 _aAmerican Chemical Society
942			_2lcc _cKT
999			_c33605 _d33605