000			03107cam a2200373 i 4500
005			20250919011707.0
008			160405t20142014dcua b 001 0 eng c
020			_a9781555815868 _qhardcover _cRM566.16
020			_a1555815863 _qhardcover
039		9	_a201608041112 _basrul _c201608041111 _dasrul _c201607191043 _drasyilla _y04-05-2016 _zrasyilla
040			_aWU/DLC _beng _cWU _erda _dDLC _dUKM _erda
090			_aQR121.C443
090			_aQR121 _b.C443
245	0	0	_aCheese and microbes / _cedited by Catherine W. Donnelly, Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese, The University of Vermont, Burlington, Vermont.
264		1	_aWashington, DC : _bASM Press, _c[2014].
264		4	_c©2014.
300			_axii, 333 pages : _billustrations (some color) ; _c26 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aFrom Pasteur to probiotics: a historical overview of cheese and microbes / Catherine W. Donnelly -- The basics of cheesemaking / Paul Kindstedt -- Cheese classification, characterization, and categorization: a global perspective / Montserrat Almena-Aliste and Bernard Mietton -- Mesophilic and thermophilic cultures used in traditional cheesemaking / Mark E. Johnson -- The good, the bad, and the ugly: tales of fungus-ripened cheese / Sister Noella Marcellino, O.S.B., and David R. Benson -- The microbiology of alpine cheeses / Eric Beuvier -- The microflora and sensory profile of selected PDO Italian cheeses / Stefania Carpino and Giuseppe Licitra, Ph.D. -- Wooden tools: a reservoir of microbial biodiversity in traditional cheese making / Sylvie Lortal, Giuseppe Licitra, and Florence Valence-Bertel -- The microflora of traditional Greek cheeses / Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis -- Biodiversity of the surface microbial consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen cheese / Timothy Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin, Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea, Jerome Mounier, Marc Vancanneyt, Micheline Gueguen, Nathalie Desmasures, Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani, Francoise Irlinger, Jean-Francois Chamba, Ruediger Beduhn, and Siegfried Scherer -- Microbiological quality and safety issues in cheesemaking / Dennis J. D'Amico -- Towards an ecosystem approach to cheese microbiology / Benjamin E. Wolfe and Rachel J. Dutton.
650		0	_aCheese _xMicrobiology.
650		0	_aCheesemaking.
700	1		_aDonnelly, Catherine W., _eeditor.
907			_a.b16301249 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kQR121.C443
914			_avtls003603493
990			_aasr
991			_aFakulti Sains dan Teknologi
998			_at _b2016-05-04 _cm _da _feng _gdcu _y0 _z.b16301249
999			_c607680 _d607680