Cheese and Microbes

Cheese and Microbes
Author :
Publisher : ASM Press
Total Pages : 346
Release :
ISBN-10 : 9781555818593
ISBN-13 : 1555818595
Rating : 4/5 (595 Downloads)

Book Synopsis Cheese and Microbes by : Catherine W. Donnelly

Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by ASM Press. This book was released on 2014-04-30 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Cheese and Microbes Related Books

Cheese and Microbes
Language: en
Pages: 346
Authors: Catherine W. Donnelly
Categories: Science
Type: BOOK - Published: 2014-04-30 - Publisher: ASM Press

DOWNLOAD 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
Cheese and Microbes
Language: en
Pages: 605
Authors: Catherine W. Donnelly
Categories: Science
Type: BOOK - Published: 2014-04-01 - Publisher: John Wiley & Sons

DOWNLOAD 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
Reinventing the Wheel
Language: en
Pages: 316
Authors: Bronwen Percival
Categories: Cooking
Type: BOOK - Published: 2017-09-05 - Publisher: Univ of California Press

DOWNLOAD 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
The Omnivore's Dilemma
Language: en
Pages: 481
Authors: Michael Pollan
Categories: Health & Fitness
Type: BOOK - Published: 2007-08-28 - Publisher: Penguin

DOWNLOAD EBOOK

"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Re
Fundamentals of Cheese Science
Language: en
Pages: 803
Authors: Patrick F. Fox
Categories: Technology & Engineering
Type: BOOK - Published: 2016-08-22 - Publisher: Springer

DOWNLOAD EBOOK

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chem