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.
