Cheese and Microbes

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. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • 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. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Download Now

Author
Publisher ASM Press
Release Date
ISBN 1555818595
Pages 350 pages
Rating 4/5 (93 users)

More Books:

Cheese and Microbes
Language: en
Pages: 350
Authors: Catherine W. Donnelly
Categories: Science
Type: BOOK - Published: 2014-04-30 - Publisher: ASM Press

GET EBOOK

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
Alcamo's Microbes and Society
Language: en
Pages: 436
Authors: Benjamin S. Weeks
Categories: Medical
Type: BOOK - Published: 2012 - Publisher: Jones & Bartlett Publishers

GET EBOOK

Ideal for allied health and pre-nursing students, Alcamos Fundamentals of Microbiology, Body Systems Edition, retains the engaging, student-friendly style and a
Reinventing the Wheel
Language: en
Pages: 320
Authors: Bronwen Percival
Categories: Cooking
Type: BOOK - Published: 2017-09-05 - Publisher: Univ of California Press

GET EBOOK

"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been
Alcamo's Microbes and Society
Language: en
Pages: 474
Authors: Jeffrey C. Pommerville
Categories: Medical
Type: BOOK - Published: 2014-09 - Publisher: Jones & Bartlett Publishers

GET EBOOK

Perennial best-seller Alcamo’s Microbes and Society is the ideal text for non-majors taking a foundational course in the life sciences. The Fourth Edition ret
Molecules, Microbes, and Meals
Language: en
Pages: 256
Authors: Alan Kelly
Categories: Science
Type: BOOK - Published: 2019-03-01 - Publisher: Oxford University Press

GET EBOOK

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume
Beneficial Microbes in Fermented and Functional Foods
Language: en
Pages: 600
Authors: Ravishankar Rai V
Categories: Medical
Type: BOOK - Published: 2014-12-17 - Publisher: CRC Press

GET EBOOK

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes a
Advances in Biotechnology for Food Industry
Language: en
Pages: 508
Authors: Alexandru Mihai Grumezescu
Categories: Technology & Engineering
Type: BOOK - Published: 2018-02-03 - Publisher: Academic Press

GET EBOOK

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impac
March of the Microbes
Language: en
Pages: 326
Authors: John L. Ingraham
Categories: Nature
Type: BOOK - Published: 2010 - Publisher: Harvard University Press

GET EBOOK

Though nothing in the natural world would be quite the same without them, microbes go mostly unnoticed. They are the tiny, mighty force behind the pop in Champa
Biotechnology
Language: en
Pages: 286
Authors: Keshav Trehan
Categories: Biotechnology
Type: BOOK - Published: 1990 - Publisher: New Age International

GET EBOOK

Biotechnology, Besides A Traditional Discipline, Is Developing Fast Because Of Realization Of Its Importance In Industry, Agriculture, Pharmaceutical Concerns,
Microbes Make the Cheese
Language: en
Pages: 32
Authors: Jeffrey L. Fox
Categories:
Type: BOOK - Published: 2015 - Publisher:

GET EBOOK

Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine