Cheese and Microbes PDF
Preview Cheese and Microbes
e s e e and h Microbes C Edited by Catherine W. Donnelly e s e e and hMicrobes C e s e e and h 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 Washington, DC Copyright © 2014 american Society for Microbiology. all rights reserved. No part of this publication may be reproduced or transmitted in whole or in part or reused in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Disclaimer: to the best of the publisher’s knowledge, this publication provides information concerning the subject matter covered that is accurate as of the date of publication. the publisher is not providing legal, medical, or other professional services. any reference herein to any specific commercial products, procedures, or services by trade name, trademark, manufacturer, or otherwise does not constitute or imply endorsement, recommendation, or favored status by the american Society for Microbiology (aSM). the views and opinions of the author(s) expressed in this publication do not necessarily state or reflect those of aSM, and they shall not be used to advertise or endorse any product. library of Congress Cataloging-in-publication Data Cheese and microbes / edited by Catherine W. Donnelly, Vermont institute for artisan Cheese, the University of Vermont, Burlington, Vermont. volumes cm includes bibliographical references and index. iSBN 978-1-55581-586-8 (hardcover) — iSBN 978-1-55581-859-3 (e-book) 1. Cheese—Microbiology. 2. Cheesemaking. i. Donnelly, Catherine W., editor of compilation. QR121.C47 2014 637’.3—dc23 2014000520 10 9 8 7 6 5 4 3 2 1 printed in the United States of america address editorial correspondence to aSM press, 1752 N St. NW, Washington, DC 20036-2904, USa e-mail: [email protected] Send orders to aSM press, p.O. Box 605, Herndon, Va 20172, USa phone: (800) 546-2416 or (703) 661-1593; fax: (703) 661-1501 Online: http://www.asmscience.org doi:10.1128/9781555818593 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 v vi n CONteNtS 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, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jérôme Mounier, Marc Vancanneyt, Micheline Guéguen, Nathalie Desmasures, Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani, Françoise Irlinger, Jean-François Chamba, Ruediger Beduhn, and Siegfried Scherer 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 CONTRIBUTORS Montserrat Almena-Aliste Department of Nutrition and food Sciences, University of Vermont, Burlington, Vt 05405-0086, and green Mountain Coffee Roasters, Waterbury, V t 05676 Ruediger Beduhn J. Bauer Kg, 83512 Wasserburg/inn, germany David R. Benson Department of Molecular and Cell Biology, University of Connecticut, Storrs, Ct 06269-3125 eric Beuvier UR342 technologie et analyses laitières, institut National de la Recherche agronomique, 39801 poligny Cedex 1, france Nagamani Bora School of life and Health Sciences, aston University, Birmingham B4 7et, United Kingdom Stefania Carpino CoRfilaC, 97100 Ragusa, italy Jean-François Chamba (deceased) institut technique français des fromages, 74801 la Roche-sur-foron Cedex, france Timothy M. Cogan Moorepark food Research Center, teagasc, fermoy, ireland Dennis J. D’Amico Department of animal Science, University of Connecticut, Storrs, Ct 06268 Nathalie Desmasures Unité des Micro-organismes d’intérêt laitier et alimentaire, ifR146 iCORe, Université de Caen Basse-Normandie, 14032 Caen, france Catherine W. Donnelly Department of Nutrition and food Sciences and V ermont institute for artisan Cheese, the University of V ermont, Burlington, V t 05405 vii viii n CONtRiBUtORS Gabriel Duboz UR342 technologie et analyses laitières, institut National de la Recherche agronomique, 39801 poligny Cedex 1, france Rachel J. Dutton faS Center for Systems Biology, Harvard University, Cambridge, Ma 02138 Roberto Gelsomino Sa Coca-Cola Services N.V., 1070 Brussels, Belgium Stefanie Goerges Naturkost ernst Weber gmbH, 81371 Munich, germany Mike Goodfellow Microbial Resources Centre, University of Newcastle, Newcastle upon tyne Ne1 7RU, United Kingdom Micheline Guéguen Unité des Micro-organismes d’intérêt laitier et alimentaire, ifR146 iCORe, Université de Caen Basse-Normandie, 14032 Caen, france Markus Hohenegger Bundesanstalt für alpenländische Milchwirtschaft, 6200 Rotholz, austria Françoise Irlinger laboratoire de génie et de Microbiologie des procédés alimentaires, iNRa, agroparis- tech, 78850 thiverval-grignon, france emmanuel Jamet actilait, 75314 paris Cedex 09, france Mark e. Johnson Wisconsin Center for Dairy Research, Madison, Wi 53706-1565 Paul S. Kindstedt Department of Nutrition and food Sciences, University of V ermont, Burlington, Vt 05405-0086 Sandra Larpin Bioprocess Division, Millipore Corporation, 67120 Molsheim, france Giuseppe Licitra Department of agriculture and food production, Catania University, 95100 Catania, italy evanthia Litopoulou-Tzanetaki laboratory of food Microbiology and Hygiene, Department of food Science and technology, faculty of agriculture, aristotle University of thessaloniki, thessaloniki 57001, greece Sylvie Lortal iNRa, agrocampus Ouest, UMR1253 Science et technologie du lait et de l’oeuf, 35042 Rennes, france Sister Noëlla Marcellino, O.S.B. abbey of Regina laudis, Bethlehem, Ct 06751 Bernard Mietton expertise agroalimentaire, 39800 poligny, france Jérôme Mounier laboratoire Universitaire de Biodiversité et Écologie Microbienne (ea3882), ifR148 ScinBioS, Université européenne de Bretagne, Université de Brest, eSMiSaB, technopôle de Brest iroise, 29280 plouzané, france Mary C. Rea Moorepark food Research Center, teagasc, fermoy, ireland CONtRiBUtORS n ix Siegfried Scherer lehrstuhl für Mikrobielle Ökologie, abteilung für Mikrobiologie, Zentralinstitut für ernährungs- und lebensmittelforschung, technische Universität München, 85354 freising, germany Hans Sebastiani Bundesanstalt für alpenländische Milchwirtschaft, 6200 Rotholz, austria Jean Swings BCCM/lMg Bacteria Collection, laboratorium voor Microbiologie, Universiteit gent, 9000 gent, Belgium Nikolaos Tzanetakis laboratory of food Microbiology and Hygiene, Department of food Science and technology, faculty of agriculture, aristotle University of thessaloniki, thessaloniki 57001, greece Florence Valence iNRa, agrocampus Ouest, UMR1253 Science et technologie du lait et de l’oeuf, 35042 Rennes, france Marc Vancanneyt BCCM/lMg Bacteria Collection, laboratorium voor Microbiologie, Universiteit gent, 9000 gent, Belgium Alan C. Ward Microbial Resources Centre, University of Newcastle, Newcastle upon tyne Ne1 7RU, United Kingdom Benjamin e. Wolfe faS Center for Systems Biology, Harvard University, Cambridge, Ma 02138
Description:The list of books you might like
