Microbiology of Soft Cheeses

  1. Richard K. Robinson
  1. Nana Y. Farkye,
  2. Ebenezer R. Vedamuthu

Published Online: 28 JAN 2005

DOI: 10.1002/0471723959.ch10

Book Title

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Additional Information

How to Cite

Farkye, N. Y. and Vedamuthu, E. R. (2005) Microbiology of Soft Cheeses, in Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition (ed R. K. Robinson), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0471723959.ch10

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 12 APR 2002

ISBN Information

Print ISBN: 9780471385967

Online ISBN: 9780471723950

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CHAPTER TOOLS

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Keywords:

  • soft cheese varieties;
  • fat in dry matter (FDM);
  • milk processing;
  • milk microflora;
  • microbiology

Summary

This chapter includes the following topics:

  • Introduction

  • Categories of Soft Cheeses

  • Unripened Soft Cheeses

  • Ripened Soft Cheeses

  • Pickled Soft Cheeses

  • Starter Microorganisms for Soft Cheese

  • Bacteriophages of Starter Bacteria

  • Associated Microbial Flora or Supplementary Microbial Starter Flora

  • Microbial Spoilage of Soft Cheese

  • Pathogenic Microflora in Soft Cheese

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