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Cheese and microbes / / edited by Catherine W. Donnelly
| Cheese and microbes / / edited by Catherine W. Donnelly |
| Pubbl/distr/stampa | Washington, District of Columbia : , : ASM Press, , 2014 |
| Descrizione fisica | 1 online resource (346 p.) |
| Disciplina | 362.196959 |
| Soggetto topico |
Cheese - Microbiology
Cheesemaking |
| ISBN |
1-68367-344-1
1-68367-103-1 1-62870-871-9 1-55581-859-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1: From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes; INTRODUCTION; A HISTORY OF CHEESE AND MICROBES; MICROBIOLOGICAL SAFETY; Acknowledgment; Citation; REFERENCES; Chapter 2: The Basics of Cheesemaking; THE BASICS OF MILK CHEMISTRY; THE BASICS OF COAGULATION; THE BASIC STEPS OF CHEESEMAKING; SUMMARY AND CONCLUSION; CITATION; REFERENCES; Chapter 3: Cheese Classification, Characterization, and Categorization: A Global Perspective; TOWARDS A GLOBAL CLASSIFICATION SYSTEM
CHARACTERIZATION OF MAIN CHEESE TECHNOLOGIESAN EXAMPLE OF A FUNCTIONAL CATEGORIZATION OF CHEESES: THE ACS MODEL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 4: Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking; STARTERS; THE LACTIC ACID BACTERIA; INDUSTRIAL CLASSIFICATION BASED ON CELL MORPHOLOGY; INDUSTRIAL CLASSIFICATION BASED ON OPTIMUM TEMPERATURE OF FERMENTATION; CLASSIFICATION OF CULTURES BASED ON FERMENTATION; NONFERMENTATIVE CHARACTERISTICS; INDUSTRIAL CLASSIFICATION BASED ON STRAIN COMPOSITION WHAT DETERMINES WHICH CULTURES TO USE FOR SPECIFIC CHEESE TYPES?USING STARTERS IN THE CHEESE FACTORY; BULK STARTER; DVS AND DVI; ARTISANAL CULTURES; PROTECTION OF STARTER CULTURE ACTIVITY; BACTERIOPHAGE; PROPER STORAGE OF STARTERS; THE IMPORTANCE OF LACTOSE FERMENTATION; TEMPERATURE SENSITIVITY; SALT SENSITIVITY OR SALT TOLERANCE; OTHER CRITERIA FOR STARTER CULTURES; REFERENCES; Chapter 5: The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese; CHEESE RIPENING; THE STRAIN YOU LOVE MAY BE YOUR OWN; FRENCH LESSONS IN BIODIVERSITY; TALES OF MOLD-RIPENED CHEESE REFERENCESChapter 6: The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses; ROLE OF NATURAL MILK MICROFLORA IN BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; ROLE OF NATURAL OR WILD STARTERS IN THE BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; DESCRIPTION OF THE MICROBIAL ECOSYSTEM OF TRADITIONAL HARD AND SEMIHARD COOKED MOUNTAIN CHEESES: THE EXAMPLE OF COMTÉ CHEESE; CONCLUSIONS; REFERENCES; Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses; GENERAL ITALIAN CHEESE HISTORY; ROLE OF MICROBES STRETCHED CHEESESSEMIHARD PRESSED CHEESES; MOLECULAR CHARACTERIZATION OF PREDOMINANT NSLAB IN SOME ITALIAN TRADITIONAL CHEESES; REFERENCES; Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking; WOODEN TOOLS IN TRADITIONAL CHEESEMAKING; LEGISLATION CONCERNING WOODIN CONTACT WITH MILKOR CHEESES; MICROBIAL ECOLOGY OF WOODEN VATS; WOODEN SHELVES, MICROBIAL ECOLOGY, AND TECHNOLOGICAL ROLES IN WATER EXCHANGES; SAFETY ASSESSMENT; MAIN CONCLUSIONS AND PERSPECTIVES; REFERENCES; Chapter 9: The Microfloras of Traditional Greek Cheeses HISTORICAL BACKGROUND |
| Record Nr. | UNINA-9910555011803321 |
| Washington, District of Columbia : , : ASM Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheese and microbes / / edited by Catherine W. Donnelly
| Cheese and microbes / / edited by Catherine W. Donnelly |
| Pubbl/distr/stampa | Washington, District of Columbia : , : ASM Press, , 2014 |
| Descrizione fisica | 1 online resource (346 p.) |
| Disciplina | 362.196959 |
| Soggetto topico |
Cheese - Microbiology
Cheesemaking |
| ISBN |
1-68367-344-1
1-68367-103-1 1-62870-871-9 1-55581-859-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1: From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes; INTRODUCTION; A HISTORY OF CHEESE AND MICROBES; MICROBIOLOGICAL SAFETY; Acknowledgment; Citation; REFERENCES; Chapter 2: The Basics of Cheesemaking; THE BASICS OF MILK CHEMISTRY; THE BASICS OF COAGULATION; THE BASIC STEPS OF CHEESEMAKING; SUMMARY AND CONCLUSION; CITATION; REFERENCES; Chapter 3: Cheese Classification, Characterization, and Categorization: A Global Perspective; TOWARDS A GLOBAL CLASSIFICATION SYSTEM
CHARACTERIZATION OF MAIN CHEESE TECHNOLOGIESAN EXAMPLE OF A FUNCTIONAL CATEGORIZATION OF CHEESES: THE ACS MODEL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 4: Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking; STARTERS; THE LACTIC ACID BACTERIA; INDUSTRIAL CLASSIFICATION BASED ON CELL MORPHOLOGY; INDUSTRIAL CLASSIFICATION BASED ON OPTIMUM TEMPERATURE OF FERMENTATION; CLASSIFICATION OF CULTURES BASED ON FERMENTATION; NONFERMENTATIVE CHARACTERISTICS; INDUSTRIAL CLASSIFICATION BASED ON STRAIN COMPOSITION WHAT DETERMINES WHICH CULTURES TO USE FOR SPECIFIC CHEESE TYPES?USING STARTERS IN THE CHEESE FACTORY; BULK STARTER; DVS AND DVI; ARTISANAL CULTURES; PROTECTION OF STARTER CULTURE ACTIVITY; BACTERIOPHAGE; PROPER STORAGE OF STARTERS; THE IMPORTANCE OF LACTOSE FERMENTATION; TEMPERATURE SENSITIVITY; SALT SENSITIVITY OR SALT TOLERANCE; OTHER CRITERIA FOR STARTER CULTURES; REFERENCES; Chapter 5: The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese; CHEESE RIPENING; THE STRAIN YOU LOVE MAY BE YOUR OWN; FRENCH LESSONS IN BIODIVERSITY; TALES OF MOLD-RIPENED CHEESE REFERENCESChapter 6: The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses; ROLE OF NATURAL MILK MICROFLORA IN BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; ROLE OF NATURAL OR WILD STARTERS IN THE BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; DESCRIPTION OF THE MICROBIAL ECOSYSTEM OF TRADITIONAL HARD AND SEMIHARD COOKED MOUNTAIN CHEESES: THE EXAMPLE OF COMTÉ CHEESE; CONCLUSIONS; REFERENCES; Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses; GENERAL ITALIAN CHEESE HISTORY; ROLE OF MICROBES STRETCHED CHEESESSEMIHARD PRESSED CHEESES; MOLECULAR CHARACTERIZATION OF PREDOMINANT NSLAB IN SOME ITALIAN TRADITIONAL CHEESES; REFERENCES; Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking; WOODEN TOOLS IN TRADITIONAL CHEESEMAKING; LEGISLATION CONCERNING WOODIN CONTACT WITH MILKOR CHEESES; MICROBIAL ECOLOGY OF WOODEN VATS; WOODEN SHELVES, MICROBIAL ECOLOGY, AND TECHNOLOGICAL ROLES IN WATER EXCHANGES; SAFETY ASSESSMENT; MAIN CONCLUSIONS AND PERSPECTIVES; REFERENCES; Chapter 9: The Microfloras of Traditional Greek Cheeses HISTORICAL BACKGROUND |
| Record Nr. | UNINA-9910677107903321 |
| Washington, District of Columbia : , : ASM Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
One health : people, animals, and the environment / / edited by Ronald M. Atlas and Stanley Maloy
| One health : people, animals, and the environment / / edited by Ronald M. Atlas and Stanley Maloy |
| Pubbl/distr/stampa | Washington, District of Columbia : , : ASM Press, , 2014 |
| Descrizione fisica | 1 online resource (xii, 318 pages) : illustrations |
| Disciplina | 362.196959 |
| Soggetto topico |
Zoonoses
Human-animal relationships Human ecology Communicable diseases in animals Public health Environmental health Animal health |
| ISBN |
1-68367-346-8
1-68367-104-X 1-55581-843-9 1-55581-842-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; One Health: What Is It and Why Is It Important?; Chapter 1: Combating the Triple Threat: The Need for a One Health Approach; BACKGROUND; HUMAN DOMAIN; ANIMAL DOMAIN; GLOBAL FOOD SYSTEMS; ENVIRONMENTAL DOMAIN; CONSEQUENCES OF THIS UNPRECEDENTED CONVERGENCE; A CALL FOR A NEW MODEL TO CONFRONT THIS CHALLENGE; Citation; Chapter 2: The Value of the One Health Approach: Shifting from Emergency Response to Prevention of Zoonotic Disease Threats at Their Source; EMERGENCY RESPONSE TO NEWLY IDENTIFIED HUMAN INFECTIONS
UNDERSTANDING THE DETERMINANTS OF EMERGENCE AND THEIRMITIGATIONTURNING EVIDENCE INTO POLICY THROUGH A ONE HEALTHAPPROACH; REFERENCES; Chapter 3: The Human-Animal Interface; EVOLUTIONARY PATHOGEN HERITAGE OF THE HUMAN SPECIES; DOMESTICATION AND AGRICULTURE; FOOD PRODUCTION, POPULATION GROWTH, AND HUMAN URBANIZATION; HUMAN WORLDWIDE MIGRATION, COLONIZATION, AND TRADE; INDUSTRIALIZATION AND GLOBALIZATION; CONCLUDING REMARKS; REFERENCES; Chapter 4: Ecological Approaches to Studying Zoonoses; ECOLOGICAL APPROACHES TO STUDYING ZOONOSES METHODS OF STUDYING WILDLIFE DISEASES: POTENTIAL APPLICATIONS FOR ZOONOSESCONCLUDING REMARKS; REFERENCES; Chapter 5: Emerging Infectious Diseases of Wildlife and Species Conservation; INTRODUCTION; EMERGING INFECTIOUS DISEASES OF WILDLIFE; THE GEOGRAPHIC ORIGIN OF PATHOGENS; THE ROLE OF BIODIVERSITY; THE EFFECT OF LANDSCAPE STRUCTURE; THE EFFECT OF ALIEN SPECIES; THE COMBINED EFFECT-THE CASE OF LEPTOSPIRA; CONCLUDING REMARKS; REFERENCES; Zoonotic and Environmental Drivers of Emerging Infectious Diseases; EMERGENCE AND THE CHANGING CAST OF RNA VIRUSES; CONCLUDING REMARKS REFERENCESChapter 7: Factors Impacting the Control of Rabies; INTRODUCTION; RHABDOVIRUSES; LYSSAVIRUS DIVERSITY; THE EMERGENCE AND EVOLUTION OF RABV; RABIES VIRUS: AN OPPORTUNIST PAR EXCELLENCE; PATHOGENICITY AND IMMUNE EVASION OR AMBIVALENCE AND THE BLOOD-BRAIN BARRIER; CONTROL OF DOG RABIES AND EMERGENCE OF WILDLIFE RABIES IN THE DEVELOPED WORLD; EMERGENCE OF DOG RABIES IN THE DEVELOPING WORLD AND THE BURDEN OF HUMAN RABIES; FACTORS IMPACTING THE CONTROL OF RABIES; ASPIRATIONS FOR A RABIES-FREE WORLD AND EVOLUTION OF NEW PARTNERSHIPS; THE FUTURE; CONCLUDING REMARKS Chapter 8: Emergence of Influenza Viruses and CrossingtheSpecies BarrierGENOMIC FEATURES OF INFLUENZA A VIRUSES; RESERVOIRS FOR INFLUENZA A VIRUSES; INFLUENZA VIRUSES: CROSSING THE SPECIES BARRIER; HIGHLY PATHOGENIC H5N1 INFLUENZA-AN UNPRECEDENTED EVENT; CONTROL STRATEGIES; RISK ASSESSMENT AND RISK MANAGEMENT FOR INFLUENZA A: MORE THAN MEETS THE EYE; CONCLUDING REMARKS; REFERENCES; Chapter 9: One Health and Food-Borne Disease: Salmonella Transmission between Humans, Animals, and Plants; INTRODUCTION; IDENTIFICATION AND SURVEILLANCE; EVOLUTION OF HOST RANGE OF VARIANTS NONMAMMALIAN VECTORS FOR SALMONELLA |
| Record Nr. | UNINA-9910555080403321 |
| Washington, District of Columbia : , : ASM Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
One health : people, animals, and the environment / / edited by Ronald M. Atlas and Stanley Maloy
| One health : people, animals, and the environment / / edited by Ronald M. Atlas and Stanley Maloy |
| Pubbl/distr/stampa | Washington, District of Columbia : , : ASM Press, , 2014 |
| Descrizione fisica | 1 online resource (xii, 318 pages) : illustrations |
| Disciplina | 362.196959 |
| Soggetto topico |
Zoonoses
Human-animal relationships Human ecology Communicable diseases in animals Public health Environmental health Animal health |
| ISBN |
1-68367-346-8
1-68367-104-X 1-55581-843-9 1-55581-842-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; One Health: What Is It and Why Is It Important?; Chapter 1: Combating the Triple Threat: The Need for a One Health Approach; BACKGROUND; HUMAN DOMAIN; ANIMAL DOMAIN; GLOBAL FOOD SYSTEMS; ENVIRONMENTAL DOMAIN; CONSEQUENCES OF THIS UNPRECEDENTED CONVERGENCE; A CALL FOR A NEW MODEL TO CONFRONT THIS CHALLENGE; Citation; Chapter 2: The Value of the One Health Approach: Shifting from Emergency Response to Prevention of Zoonotic Disease Threats at Their Source; EMERGENCY RESPONSE TO NEWLY IDENTIFIED HUMAN INFECTIONS
UNDERSTANDING THE DETERMINANTS OF EMERGENCE AND THEIRMITIGATIONTURNING EVIDENCE INTO POLICY THROUGH A ONE HEALTHAPPROACH; REFERENCES; Chapter 3: The Human-Animal Interface; EVOLUTIONARY PATHOGEN HERITAGE OF THE HUMAN SPECIES; DOMESTICATION AND AGRICULTURE; FOOD PRODUCTION, POPULATION GROWTH, AND HUMAN URBANIZATION; HUMAN WORLDWIDE MIGRATION, COLONIZATION, AND TRADE; INDUSTRIALIZATION AND GLOBALIZATION; CONCLUDING REMARKS; REFERENCES; Chapter 4: Ecological Approaches to Studying Zoonoses; ECOLOGICAL APPROACHES TO STUDYING ZOONOSES METHODS OF STUDYING WILDLIFE DISEASES: POTENTIAL APPLICATIONS FOR ZOONOSESCONCLUDING REMARKS; REFERENCES; Chapter 5: Emerging Infectious Diseases of Wildlife and Species Conservation; INTRODUCTION; EMERGING INFECTIOUS DISEASES OF WILDLIFE; THE GEOGRAPHIC ORIGIN OF PATHOGENS; THE ROLE OF BIODIVERSITY; THE EFFECT OF LANDSCAPE STRUCTURE; THE EFFECT OF ALIEN SPECIES; THE COMBINED EFFECT-THE CASE OF LEPTOSPIRA; CONCLUDING REMARKS; REFERENCES; Zoonotic and Environmental Drivers of Emerging Infectious Diseases; EMERGENCE AND THE CHANGING CAST OF RNA VIRUSES; CONCLUDING REMARKS REFERENCESChapter 7: Factors Impacting the Control of Rabies; INTRODUCTION; RHABDOVIRUSES; LYSSAVIRUS DIVERSITY; THE EMERGENCE AND EVOLUTION OF RABV; RABIES VIRUS: AN OPPORTUNIST PAR EXCELLENCE; PATHOGENICITY AND IMMUNE EVASION OR AMBIVALENCE AND THE BLOOD-BRAIN BARRIER; CONTROL OF DOG RABIES AND EMERGENCE OF WILDLIFE RABIES IN THE DEVELOPED WORLD; EMERGENCE OF DOG RABIES IN THE DEVELOPING WORLD AND THE BURDEN OF HUMAN RABIES; FACTORS IMPACTING THE CONTROL OF RABIES; ASPIRATIONS FOR A RABIES-FREE WORLD AND EVOLUTION OF NEW PARTNERSHIPS; THE FUTURE; CONCLUDING REMARKS Chapter 8: Emergence of Influenza Viruses and CrossingtheSpecies BarrierGENOMIC FEATURES OF INFLUENZA A VIRUSES; RESERVOIRS FOR INFLUENZA A VIRUSES; INFLUENZA VIRUSES: CROSSING THE SPECIES BARRIER; HIGHLY PATHOGENIC H5N1 INFLUENZA-AN UNPRECEDENTED EVENT; CONTROL STRATEGIES; RISK ASSESSMENT AND RISK MANAGEMENT FOR INFLUENZA A: MORE THAN MEETS THE EYE; CONCLUDING REMARKS; REFERENCES; Chapter 9: One Health and Food-Borne Disease: Salmonella Transmission between Humans, Animals, and Plants; INTRODUCTION; IDENTIFICATION AND SURVEILLANCE; EVOLUTION OF HOST RANGE OF VARIANTS NONMAMMALIAN VECTORS FOR SALMONELLA |
| Record Nr. | UNINA-9910830501303321 |
| Washington, District of Columbia : , : ASM Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||