Cheese and microbes / edited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, the University of Vermont, Burlington, Vermont.

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.

Bibliographic Details

Online Access:	Full Text (via Knovel)
Other Authors:	Donnelly, Catherine W. (Editor)
Format:	eBook
Language:	English
Published:	Washington, DC : ASM Press, [2014]
Subjects:	Cheese > Microbiology. Cheesemaking.