Coming Soon!

About the Book:
 
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.

• 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.
• Provides a key reference text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods
 
Hardcover, 420 pages (est)