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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.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Washington, DC :
ASM Press,
[2014]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |z 1555815863 |q (hardcover) | ||
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| 050 | 4 | |a QR121 |b .C47 2014 | |
| 060 | 4 | |a QW 85 | |
| 070 | |a QR121 |b .C47 2014 | ||
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| 082 | 0 | 4 | |a 637/.3 |2 23 |
| 049 | |a UAMI | ||
| 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 Ã2014 | |
| 300 | |a 1 online resource (xii, 333 pages) : |b illustrations (some color) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 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. | |
| 588 | 0 | |a Print version record. | |
| 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 |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Cheese |x Microbiology. | |
| 650 | 0 | |a Cheesemaking. | |
| 650 | 1 | 2 | |a Cheese |x microbiology |
| 650 | 6 | |a Fromage |x Microbiologie. | |
| 650 | 6 | |a Fromage |x Fabrication. | |
| 650 | 7 | |a cheese making. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 7 | |a Cheese |x Microbiology |2 fast | |
| 650 | 7 | |a Cheesemaking |2 fast | |
| 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 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpCM000021/toc |z Texto completo |
| 938 | |a ASM Press |b ASMP |n scna000214 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1715420 | ||
| 938 | |a EBSCOhost |b EBSC |n 1084294 | ||
| 938 | |a Rittenhouse |b RITT |n 1555815863 | ||
| 938 | |a YBP Library Services |b YANK |n 9587033 | ||
| 994 | |a 92 |b IZTAP | ||