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 comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Ideal for allied health and pre-nursing students, Alcamos Fundamentals of Microbiology, Body Systems Edition, retains the engaging, student-friendly style and active learning approach for which award-winning author and educator Jeffrey Pommerville is known. It presents diseases, complete with new content on recent discoveries, in a manner that is directly applicable to students and organized by body system. A captivating art program, learning design format, and numerous case studies draw students into the text and make them eager to learn more about the fascinating world of microbiology.
An Extensive Revision of an Essential Text for a Foundational Course in the Life SciencesEach new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools.Perennial best-seller Alcamo's Microbes and Society is the ideal text for non-majors taking a foundational course in the life sciences. Like its predecessors, the Fourth Edition discusses the role of microbes in our daily lives, from food production to biotechnology, and provides extensive coverage of both the positive and negative roles microbes play. The text explores the function of microbes in ecological and environmental systems, as well as key current issues such as antibiotic resistance, the importance of vaccines, and emerging microbial diseases. Students will come away with a critical understanding of the broad impact microbes have on our society.The Fourth Edition retains the user-friendly readability of previous editions while incorporating original features and material, including new information on viruses and microbial groups, new data on microbes in agriculture and the environment, current applications of genetic engineering and biotechnology, and fully updated coverage of microbes and the human microbiome. Discussions of the immune system, bacterial growth and metabolism, and viral and bacterial diseases have been revised for clarity and concept retention, and coverage of food microbiology, vaccines, and human health has been expanded. Comprehensive yet accessible for non-science-majors, Alcamo's Microbes and Society, Fourth Edition is an essential text for students taking an introductory microbiology course.With Navigate 2, technology and content combine to expand the reach of your classroom. Whether you teach an online, hybrid, or traditional classroom-based course, Navigate 2 delivers unbeatable value. Experience Navigate 2 today at www.jblnavigate.com/2
This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The second section focuses on microbes in and as functional foods: probiotics, prebiotics and synbiotics.
This Book Provides General Information In The Area Of Environmental Science, Microbiology And Biotechnology. Keeping In View The Recent Advances In These Disciplines, This Book Aims To Focus On The Application Of Microbiology And Biotechnology In Tackling The Environmental Issues Viz., Role Of Microbes In Waste Management, Bioremediation, Health & Hygiene, Biological Control And Plant Productivity, Biofertilizers, Vermiculture And Biocomposting.This Book Offers An Exhaustive And Authentic Account Of Integral Relationship Of Microbiology, Biotechnology With Environmental Science. Students From All These Disciplines Would Find This Book As An Authentic Source Of Information And Would Be Immensely Benefited.This Book Includes The Matter Required By Both Under-Graduate And Post-Graduate Students Including Researchers, Who Are Genuinely Interested In Knowing The Applied Aspect Of Microbiology, Biotechnology Particularly With Reference To Environmental Issues. Since Every Chapter Starts With A Basic Concept Of Problems And Issues, It Easily Enables The Readers To Comprehend The Subject In A Lucid Manner.
**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.
Biotechnology, Besides A Traditional Discipline, Is Developing Fast Because Of Realization Of Its Importance In Industry, Agriculture, Pharmaceutical Concerns, Public Health, Geological Explorations, Bioenergetics And As A Mean To Exploit New Sources Of Energy Useful For Various Purposes. Consequently, Nations Are Striving Hard To Merge The Biotechnological Operation Into National Development, Building Hardcore Economies And In Seeking Strategies For International Cooperation And Ties. The Present Text Has Been Designed To Outline The Basic And Fundamental Aspects Of Biotechnology To Be Understood In Its Right Perspective. It Envisages To Put Forward A Clear Understanding Of What Is Biotechnology And Its Widening Horizons. The Book Could Be Used As A Fundamental Text By Various Honours And Post-Graduate Students Of Life Sciences Including Botany, Zoology, Microbiology, Genetics, Biochemistry And Also By Newly Developed Interdisciplinary Programme And Departments Of Biotechnology And Bioengineering. Finally This Book Should Prove To Be Helpful To A Nonprofessional And Amateur To Develop Scientific Cult And Temper In The Background Of Popular Science And Social Needs.
The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers
Author: Catherine Donnelly
Publisher: Chelsea Green Publishing
Category: Political Science
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can’t comply with EU health ordinances. Centuries-old cheese styles like Fourme d’Ambert and Cantal are nearing extinction, leading Prince Charles to decry the “bacteriological correctness” of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike. "