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.

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Bibliographic Details
Other Authors: Donnelly, Catherine W., (Editor)
Format: eBook
Language: English
Published: Washington, DC : ASM Press, [2014]
Subjects:
Cheese > Microbiology.
Cheesemaking.
elektronické knihy
electronic books
ISBN: 9781555818593
9781628708714
9781555815868
Physical Description: 1 online zdroj (xii, 333 pages) : illustrations (some color)

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Table of contents

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020 |z 9781555815868 
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245 0 0 |a Cheese and microbes /  |c edited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, the University of Vermont, Burlington, Vermont. 
264 1 |a Washington, DC :  |b ASM Press,  |c [2014] 
264 4 |c ©2014 
300 |a 1 online zdroj (xii, 333 pages) :  |b illustrations (some color) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
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. 
520 |a 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. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Cheese  |x Microbiology. 
650 0 |a Cheesemaking. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Donnelly, Catherine W.,  |e editor. 
776 0 8 |i Print version:  |t Cheese and microbes.  |d Washington, DC : ASM Press, [2014]  |z 9781555815868  |w (DLC) 2014000520  |w (OCoLC)869066501 
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992 |a BK  |c KNOVEL 
999 |c 79526  |d 79526 
993 |x NEPOSILAT  |y EIZ 

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