Cheese and Microbes

346 Pages·2014·19.65 MB·English

by  Donnelly, Catherine W.

e
s
e
e
and
h
Microbes
C
Edited by
Catherine W. Donnelly
e
s
e
e
and
hMicrobes
C

e
s
e
e
and
h
Microbes
C
Edited by
Catherine W. Donnelly
Department of Nutrition and Food Sciences
and
Vermont Institute for Artisan Cheese
The University of Vermont
Burlington, Vermont
Washington, DC
Copyright © 2014 american Society for Microbiology. all rights reserved. No part of this
publication may be reproduced or transmitted in whole or in part or reused in any form or
by any means, electronic or mechanical, including photocopying and recording, or by any
information storage and retrieval system, without permission in writing from the publisher.
Disclaimer: to the best of the publisher’s knowledge, this publication provides information
concerning the subject matter covered that is accurate as of the date of publication. the
publisher is not providing legal, medical, or other professional services. any reference
herein to any specific commercial products, procedures, or services by trade name,
trademark, manufacturer, or otherwise does not constitute or imply endorsement,
recommendation, or favored status by the american Society for Microbiology (aSM). the
views and opinions of the author(s) expressed in this publication do not necessarily state or
reflect those of aSM, and they shall not be used to advertise or endorse any product.
library of Congress Cataloging-in-publication Data
Cheese and microbes / edited by Catherine W. Donnelly, Vermont institute for artisan
Cheese, the University of Vermont, Burlington, Vermont.
volumes cm
includes bibliographical references and index.
iSBN 978-1-55581-586-8 (hardcover) — iSBN 978-1-55581-859-3 (e-book)
1. Cheese—Microbiology. 2. Cheesemaking. i. Donnelly, Catherine W.,
editor of compilation.
QR121.C47 2014
637’.3—dc23
2014000520
10 9 8 7 6 5 4 3 2 1
printed in the United States of america
address editorial correspondence to aSM press, 1752 N St. NW, Washington, DC
20036-2904, USa
e-mail: [email protected]
Send orders to aSM press, p.O. Box 605, Herndon, Va 20172, USa
phone: [phone] or [phone]; fax: [phone]
Online: http://www.asmscience.org
doi:10.1128/9781555818593
CONTeNTS
Contributors vii
Preface xi
1. From Pasteur to Probiotics: A Historical Overview of Cheese
and Microbes / 1
Catherine W. Donnelly
2. The Basics of Cheesemaking / 17
Paul S. Kindstedt
3. Cheese Classification, Characterization, and Categorization:
A Global Perspective / 39
Montserrat Almena-Aliste and Bernard Mietton
4. Mesophilic and Thermophilic Cultures Used in
Traditional Cheesemaking / 73
Mark E. Johnson
5. The Good, the Bad, and the Ugly: Tales of
Mold-Ripened Cheese / 95
Sister Noëlla Marcellino, O.S.B., and David R. Benson
6. The Microbiology of Traditional Hard and Semihard Cooked
Mountain Cheeses / 133
Eric Beuvier and Gabriel Duboz
7. The Microfloras and Sensory Profiles of Selected Protected
Designation of Origin Italian Cheeses / 151
Giuseppe Licitra and Stefania Carpino
8. Wooden Tools: Reservoirs of Microbial Biodiversity in
Traditional Cheesemaking / 167
Sylvie Lortal, Giuseppe Licitra, and Florence Valence
v
vi n CONteNtS
9. The Microfloras of Traditional Greek Cheeses / 177
Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis
10. Biodiversity of the Surface Microbial Consortia from
Limburger, Reblochon, Livarot, Tilsit, and
Gubbeen Cheeses / 219
Timothy M. Cogan, Stefanie Goerges, Roberto Gelsomino, Sandra Larpin,
Markus Hohenegger, Nagamani Bora, Emmanuel Jamet, Mary C. Rea,
Jérôme Mounier, Marc Vancanneyt, Micheline Guéguen, Nathalie Desmasures,
Jean Swings, Mike Goodfellow, Alan C. Ward, Hans Sebastiani,
Françoise Irlinger, Jean-François Chamba, Ruediger Beduhn, and
Siegfried Scherer
11. Microbiological Quality and Safety Issues
in Cheesemaking / 251
Dennis J. D’Amico
12. Towards an ecosystem Approach to
Cheese Microbiology / 311
Benjamin E. Wolfe and Rachel J. Dutton
Index / 323
CONTRIBUTORS
Montserrat Almena-Aliste
Department of Nutrition and food Sciences, University of Vermont, Burlington,
Vt 05405-0086, and green Mountain Coffee Roasters, Waterbury, V t 05676
Ruediger Beduhn
J. Bauer Kg, 83512 Wasserburg/inn, germany
David R. Benson
Department of Molecular and Cell Biology, University of Connecticut, Storrs,
Ct 06269-3125
eric Beuvier
UR342 technologie et analyses laitières, institut National de la Recherche agronomique,
39801 poligny Cedex 1, france
Nagamani Bora
School of life and Health Sciences, aston University, Birmingham B4 7et,
United Kingdom
Stefania Carpino
CoRfilaC, 97100 Ragusa, italy
Jean-François Chamba (deceased)
institut technique français des fromages, 74801 la Roche-sur-foron Cedex, france
Timothy M. Cogan
Moorepark food Research Center, teagasc, fermoy, ireland
Dennis J. D’Amico
Department of animal Science, University of Connecticut, Storrs, Ct 06268
Nathalie Desmasures
Unité des Micro-organismes d’intérêt laitier et alimentaire, ifR146 iCORe,
Université de Caen Basse-Normandie, 14032 Caen, france
Catherine W. Donnelly
Department of Nutrition and food Sciences and V ermont institute for artisan Cheese,
the University of V ermont, Burlington, V t 05405
vii
viii n CONtRiBUtORS
Gabriel Duboz
UR342 technologie et analyses laitières, institut National de la Recherche agronomique,
39801 poligny Cedex 1, france
Rachel J. Dutton
faS Center for Systems Biology, Harvard University, Cambridge, Ma 02138
Roberto Gelsomino
Sa Coca-Cola Services N.V., 1070 Brussels, Belgium
Stefanie Goerges
Naturkost ernst Weber gmbH, 81371 Munich, germany
Mike Goodfellow
Microbial Resources Centre, University of Newcastle, Newcastle upon tyne
Ne1 7RU, United Kingdom
Micheline Guéguen
Unité des Micro-organismes d’intérêt laitier et alimentaire, ifR146 iCORe, Université
de Caen Basse-Normandie, 14032 Caen, france
Markus Hohenegger
Bundesanstalt für alpenländische Milchwirtschaft, 6200 Rotholz, austria
Françoise Irlinger
laboratoire de génie et de Microbiologie des procédés alimentaires, iNRa, agroparis-
tech, 78850 thiverval-grignon, france
emmanuel Jamet
actilait, 75314 paris Cedex 09, france
Mark e. Johnson
Wisconsin Center for Dairy Research, Madison, Wi 53706-1565
Paul S. Kindstedt
Department of Nutrition and food Sciences, University of V ermont, Burlington,
Vt 05405-0086
Sandra Larpin
Bioprocess Division, Millipore Corporation, 67120 Molsheim, france
Giuseppe Licitra
Department of agriculture and food production, Catania University, 95100 Catania, italy
evanthia Litopoulou-Tzanetaki
laboratory of food Microbiology and Hygiene, Department of food Science and
technology, faculty of agriculture, aristotle University of thessaloniki, thessaloniki
57001, greece
Sylvie Lortal
iNRa, agrocampus Ouest, UMR1253 Science et technologie du lait et de l’oeuf, 35042
Rennes, france
Sister Noëlla Marcellino, O.S.B.
abbey of Regina laudis, Bethlehem, Ct 06751
Bernard Mietton
expertise agroalimentaire, 39800 poligny, france
Jérôme Mounier
laboratoire Universitaire de Biodiversité et Écologie Microbienne (ea3882), ifR148
ScinBioS, Université européenne de Bretagne, Université de Brest, eSMiSaB, technopôle
de Brest iroise, 29280 plouzané, france
Mary C. Rea
Moorepark food Research Center, teagasc, fermoy, ireland
CONtRiBUtORS n ix
Siegfried Scherer
lehrstuhl für Mikrobielle Ökologie, abteilung für Mikrobiologie, Zentralinstitut für
ernährungs- und lebensmittelforschung, technische Universität München,
85354 freising, germany
Hans Sebastiani
Bundesanstalt für alpenländische Milchwirtschaft, 6200 Rotholz, austria
Jean Swings
BCCM/lMg Bacteria Collection, laboratorium voor Microbiologie, Universiteit gent,
9000 gent, Belgium
Nikolaos Tzanetakis
laboratory of food Microbiology and Hygiene, Department of food Science and
technology, faculty of agriculture, aristotle University of thessaloniki, thessaloniki
57001, greece
Florence Valence
iNRa, agrocampus Ouest, UMR1253 Science et technologie du lait et de l’oeuf, 35042
Rennes, france
Marc Vancanneyt
BCCM/lMg Bacteria Collection, laboratorium voor Microbiologie, Universiteit gent,
9000 gent, Belgium
Alan C. Ward
Microbial Resources Centre, University of Newcastle, Newcastle upon tyne
Ne1 7RU, United Kingdom
Benjamin e. Wolfe
faS Center for Systems Biology, Harvard University, Cambridge, Ma 02138