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 -- INTRODUCTION -- 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 -- INTRODUCTION -- TOWARDS A GLOBAL CLASSIFICATION SYSTEM -- CHARACTERIZATION OF MAIN CHEESE TECHNOLOGIES -- AN EXAMPLE OF A FUNCTIONAL CATEGORIZATION OF CHEESES: THE ACS MODEL -- CONCLUSION -- ACKNOWLEDGMENT -- CITATION -- 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 -- ACKNOWLEDGMENT -- CITATION -- 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 -- ACKNOWLEDGMENT -- CITATION -- REFERENCES -- Chapter 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 -- ACKNOWLEDGMENT -- CITATION -- REFERENCES -- Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses -- GENERAL ITALIAN CHEESE HISTORY -- ROLE OF MICROBES -- STRETCHED CHEESES -- SEMIHARD PRESSED CHEESES -- MOLECULAR CHARACTERIZATION OF PREDOMINANT NSLAB IN SOME ITALIAN TRADITIONAL CHEESES -- ACKNOWLEDGMENT -- CITATION -- REFERENCES -- Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking -- WOODEN TOOLS IN TRADITIONAL CHEESEMAKING -- LEGISLATION CONCERNING WOOD’IN CONTACT WITH MILK’OR CHEESES -- MICROBIAL ECOLOGY OF WOODEN VATS -- WOODEN SHELVES, MICROBIAL ECOLOGY, AND TECHNOLOGICAL ROLES IN WATER EXCHANGES -- SAFETY ASSESSMENT -- MAIN CONCLUSIONS AND PERSPECTIVES -- ACKNOWLEDGMENT -- CITATION -- REFERENCES -- Chapter 9: The Microfloras of Traditional Greek Cheeses -- HISTORICAL BACKGROUND -- CHEESES IN BRINE (PICKLED CHEESES) -- SOFT CHEESES -- SEMIHARD CHEESES -- HARD CHEESES -- WHEY CHEESES -- OTHER TRADITIONAL GREEK CHEESES -- CITATION -- REFERENCES -- Chapter 10: Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses -- CHEESES STUDIED -- CONCLUSIONS -- ACKNOWLEDGMENT -- CITATION -- REFERENCES -- Chapter 11: Microbiological Quality and Safety Issues in Cheesemaking.

MICROORGANISMS AND RELATED QUALITY ISSUES IN MILK AND CHEESE -- MICROBIOLOGICAL SAFETY ISSUES RELATED TO CHEESEMAKING -- REGULATORY POLICY REGARDING MILK AND MILK PRODUCTS -- DISCLAIMER -- CITATION -- REFERENCES -- Chapter 12: Towards an Ecosystem Approach to Cheese Microbiology -- CELLULAR-SCALE STUDIES -- COMMUNITY-SCALE STUDIES -- ECOSYSTEM-SCALE STUDIES -- BIOGEOGRAPHIC-SCALE STUDIES -- SUMMARY -- ACKNOWLEDGMENT -- CITATION -- REFERENCES -- Index.