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Found 1 from your keywords: subject="Cheesemaking"
cover
Cheese and microbes
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Donnelly, Catherine W.

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. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensi…

Edition
-
ISBN/ISSN
9781555815868
Collation
xii, 333 p. : ill. : ind. ; 26 cm.
Series Title
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Call Number
637.3 Don c