Microbiology of Hard Cheese

  1. Richard K. Robinson
  1. Timothy M. Cogan,
  2. Thomas P. Beresford

Published Online: 28 JAN 2005

DOI: 10.1002/0471723959.ch11

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

Cogan, T. M. and Beresford, T. P. (2005) Microbiology of Hard Cheese, 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.ch11

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:

  • hard cheese;
  • starter bacteria;
  • milk fermentation;
  • milk processing;
  • microbiology

Summary

This chapter includes the following topics:

  • Introduction

  • Starter Bacteria

  • Growth of Starters During Manufacture

  • Growth of Starters During Ripening

  • Autolysis of Starters

  • Secondary Flora

  • Smear-Ripened Cheeses

  • Salt and Acid Tolerance

  • Factors Influencing Growth of Microorganisms in Cheese

  • Spoilage of Cheese

  • Pathogens of Cheese

  • Raw Milk Cheeses

  • Microbiological Analysis of Cheese

  • Flavor Development During Ripening

  • Acceleration of Ripening

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