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Cheese and
Microbes
by Catherine W. Donnelly
ASM Press | April 2014 | ISBN-10: 1555815863 | PDF | 350 pages | 19.1 mb
http://www.amazon.com/Cheese-Microbes-Catherine-W-Donnelly/dp/1555815863

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.

About the Author
http://s29.postimg.org/t2rw40klz/catherine.jpg
Food Safety Expert Catherine W. Donnelly, Ph. D is a professor of
nutrition and food science at the University of Vermont. She also serves as the associate  director for the Vermont
Institute for Artisan Cheese. She serves the AOAC Research Institute as a Performance Tested Methods reviewer and is the
scientific editor of the food microbiology and safety section of the Journal of Food Science.

CONTENTS
Contributors vii
Preface xi
1. From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes /
1
Catherine W. Donnelly
2. The Basics of Cheesemaking / 17
Paul S. Kindstedt
3. Cheese
Classification, Characterization, and Categorization: A Global Perspective / 39
Montserrat Almena-Aliste and
Bernard Mietton
4. Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking / 73
Mark E.
Johnson
5. The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese / 95
Sister Noëlla Marcellino,
O.S.B., and David R. Benson
6. The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses / 133
Eric Beuvier and Gabriel Duboz
7. The Microfloras and Sensory Profiles of Selected Protected Designation of
Origin Italian Cheeses / 151
Giuseppe Licitra and Stefania Carpino
8. Wooden Tools: Reservoirs of Microbial
Biodiversity in Traditional Cheesemaking / 167
Sylvie Lortal, Giuseppe Licitra, and Florence Valence
9. The
Microfloras of Traditional Greek Cheeses / 177
Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis
10.
Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses / 219
Timothy M. Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin,
11. Microbiological Quality and Safety
Issues in Cheesemaking / 251
Dennis J. D’Amico
12. Towards an Ecosystem Approach to Cheese Microbiology
/ 311
Benjamin E. Wolfe and Rachel J. Dutton
Index / 323

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