Cheese and Microbes

ISBN 13: 9781555815868

Cheese and Microbes

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9781555815868: Cheese and Microbes
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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.

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Review:

“This book invites readers to explore cheese from its early discovery to the complex interaction between cultures and milk to why stinky cheeses smell to the aging process...all governed by microbes. Whether you are a cheese lover, a scientist, or both, the book is a remarkable resource to understand this delicious transformation.” Jeff Roberts, Owner and President of Cow Creek Creative Ventures; Adjunct Faculty at the New England Culinary Institute; and, Visiting Faculty at the University of Gastronomic Sciences

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Book Description American Society for Microbiology, United States, 2014. Hardback. Condition: New. 1. Auflage. Language: English . Brand New Book. 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, o 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. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories. Seller Inventory # AA69781555815868

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Book Description American Society for Microbiology, United States, 2014. Hardback. Condition: New. 1. Auflage. Language: English . Brand New Book. 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, o 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. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories. Seller Inventory # AA69781555815868

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