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Cheese and Microbes (Hardcover)
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Cheese and Microbes (Hardcover)
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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, 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.
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