Table of Contents
Chapter 1: From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes
Catherine W. Donnelly Chapter 2: The Basics of Cheesemaking Paul Kindstedt
Chapter 3: Cheese Classification, Characterization, and Categorization: A Global Perspective Montserrat Almena-Aliste and Bernard Mietton
Chapter 4: Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking Mark E. Johnson
Chapter 5: The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese Sister Noëlla Marcellino, O.S.B., and David R. Benson
Chapter 6: The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses Eric Beuvier and Gabriel Duboz
Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses Giuseppe Licitra and Stefania Carpino
Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking Sylvie Lortal, Giuseppe Licitra, and Florence Valence
Chapter 9: The Microfloras of Traditional Greek Cheeses Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis
Chapter 10: Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses 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
Chapter 11: Microbiological Quality and Safety Issues in Cheesemaking Dennis J. D’Amico
Chapter 12: Towards an Ecosystem Approach to Cheese Microbiology Benjamin E. Wolfe and Rachel J. Dutton