Cheese and microbes

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Bibliographic Details
Corporate Author: American Society for Microbiology
Other Authors: Donnelly, Catherine W. (Editor)
Format: Book
Language: English
Published: Washington, DC : ASM Press, c2014
Subjects:
sýry
výroba sýrů
potravinářská mikrobiologie
zrání sýrů
cheese
cheesemaking
cheese ripening
food microbiology
sborníky
papers of several authors
ISBN: 9781555815868
978-1-55581-859-3
Physical Description: xii, 333 s. : il. ; 26 cm

Cover

Table of contents

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245 0 0 |a Cheese and microbes /  |c edited by Catherine W. Donnelly 
260 |a Washington, DC :  |b ASM Press,  |c c2014 
300 |a xii, 333 s. :  |b il. ;  |c 26 cm 
504 |a Obsahuje bibliografie a rejstřík 
505 0 |a From Pasteur to probiotics: a historical overview of cheese and microbes / Catherine W. Donnelly -- The basics of cheesemaking / Paul Kindstedt -- Cheese classification, characterization, and categorization: a global perspective / Montserrat Almena-Aliste and Bernard Mietton -- Mesophilic and thermophilic cultures used in traditional cheesemaking / Mark E. Johnson -- The good, the bad, and the ugly: tales of fungus-ripened cheese / Sister Noella Marcellino, O.S.B., and David R. Benson -- The microbiology of alpine cheeses / Eric Beuvier -- The microflora and sensory profile of selected PDO Italian cheeses / Stefania Carpino and Giuseppe Licitra, Ph.D. -- Wooden tools: a reservoir of microbial biodiversity in traditional cheese making / Sylvie Lortal, Giuseppe Licitra, and Florence Valence-Bertel -- The microflora of traditional Greek cheeses / Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis -- Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen cheese / 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 -- Microbiological quality and safety issues in cheesemaking / Dennis J. D'Amico -- Towards an ecosystem approach to cheese microbiology / Benjamin E. Wolfe and Rachel J. Dutton 
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650 0 7 |a výroba sýrů  |7 ph242468  |2 czenas 
650 0 7 |a potravinářská mikrobiologie  |7 ph115835  |2 czenas 
650 0 7 |a zrání sýrů  |7 ph670423  |2 czenas 
650 0 9 |a cheese  |2 eczenas 
650 0 9 |a cheesemaking  |2 eczenas 
650 0 9 |a cheese ripening  |2 eczenas 
650 0 9 |a food microbiology  |2 eczenas 
655 7 |a sborníky  |7 fd163935  |2 czenas 
655 9 |a papers of several authors  |2 eczenas 
700 1 |a Donnelly, Catherine W.  |7 utb2014832528  |4 edt 
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952 |0 0  |1 0  |4 0  |6 664CHEESE  |7 0  |8 BOOK  |9 129225  |a UTBZL  |b UTBZL  |c 015  |d 2015-01-30  |l 1  |o 664/CHEESE  |p 420010158198  |r 2019-08-26  |v 3211.00  |w 2019-08-26  |x N:nákup  |x 20100831  |y 08 

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