Author: Paul Norbert Maximilian GerhardtPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 78
Book Description
The Microbiological Quality of California-style Hispanic Cheeses
Author: Paul Norbert Maximilian GerhardtPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 78
Book Description
Selected Microbiological and Chemical Characteristics of Illegally Produced and Marketed Soft Hispanic Style Cheeses in California
Author: Jorge ToledoUW Dairy Pipeline
Author: Microbiological Profile of Selected "Queso Fresco" Cheeses
Author: Roslyn M. GeigerImproving the Flavour of Cheese
Author: B C WeimerPublisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Listeria
Author: Elliot T. RyserPublisher: CRC Press
ISBN: 9781420000870
Category : Technology & Engineering
Languages : en
Pages : 768
Book Description
"Presents the most advanced information on this dangerous pathogen and its incidence in the food supply edition. Second Edition features a new chapter on pathogenesis, a new chapter on typing strains of Listeria monocytogenes, and revisions and additions to the first edition chapters."
Cheese and Microbes
Author: Catherine W. DonnellyPublisher: ASM Press
ISBN: 1555818595
Category : Science
Languages : en
Pages : 346
Book Description
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.
Cheese: Chemistry, Physics and Microbiology, Volume 1
Author: Patrick F. FoxPublisher: Elsevier
ISBN: 0080500935
Category : Medical
Languages : en
Pages : 646
Book Description
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
Growth and Control of Yersinia Enterocolitica, Enterohemorrhagic Escherichia Coli, Salmonella and Nonproteolytic Clostridium Botulinum in Hispanic Type Soft Cheese
Author: Manuchehr KasrazadehPublisher:
ISBN:
Category :
Languages : en
Pages : 250
Book Description
Microorganisms in Foods 6
Author: International Commission on Microbiological Specifications for Foods (ICMSF)Publisher: Springer Science & Business Media
ISBN: 0387288015
Category : Technology & Engineering
Languages : en
Pages : 777
Book Description
Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.