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Bacteriological Studies On American Cheddar Cheese Made From Raw And From Pasteurized Milk
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Book Synopsis Bacteriological Studies on American Cheddar Cheese Made from Raw and from Pasteurized Milk by : Stanley G. Knight
Download or read book Bacteriological Studies on American Cheddar Cheese Made from Raw and from Pasteurized Milk written by Stanley G. Knight and published by . This book was released on 1943 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ending the War on Artisan Cheese by : Catherine Donnelly
Download or read book Ending the War on Artisan Cheese written by Catherine Donnelly and published by Chelsea Green Publishing. This book was released on 2019-11-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Book Synopsis The Bacteriology of Cheddar Cheese by : Edwin George Hastings
Download or read book The Bacteriology of Cheddar Cheese written by Edwin George Hastings and published by . This book was released on 1912 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pp. 52.
Book Synopsis Making American Cheddar Cheese of Uniformly Good Quality from Pasteurized Milk by : Harry Ream Lochry
Download or read book Making American Cheddar Cheese of Uniformly Good Quality from Pasteurized Milk written by Harry Ream Lochry and published by . This book was released on 1951 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Manufacture of Cheddar Cheese from Pasteurized Milk by : John Langley Sammis
Download or read book The Manufacture of Cheddar Cheese from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1912 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Factors Concerned in the Ripening of Cheddar Cheese by : Edwin George Hastings
Download or read book Studies on the Factors Concerned in the Ripening of Cheddar Cheese written by Edwin George Hastings and published by . This book was released on 1912 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk by : John Langley Sammis
Download or read book The Manufacture of Cheese of the Cheddar Type from Pasteurized Milk written by John Langley Sammis and published by . This book was released on 1913 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pp. 90.
Book Synopsis Effect of Pasteurization and Cooling of Milk Upon the Quality of Cheddar Cheese by : J. C. Marquardt
Download or read book Effect of Pasteurization and Cooling of Milk Upon the Quality of Cheddar Cheese written by J. C. Marquardt and published by . This book was released on 1926 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bacteriology of Cheese by : Clarence Bronson Lane
Download or read book Bacteriology of Cheese written by Clarence Bronson Lane and published by . This book was released on 1935 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Raw Milk Revolution by : David E. Gumpert
Download or read book The Raw Milk Revolution written by David E. Gumpert and published by Chelsea Green Publishing. This book was released on 2009-11-06 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food. The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution. Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk. David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti-raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply-even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
Book Synopsis Micrococci in the Ripening of Cheddar Cheese by : John A. Alford
Download or read book Micrococci in the Ripening of Cheddar Cheese written by John A. Alford and published by . This book was released on 1949 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Book Synopsis Cheese and Microbes by : Catherine W. Donnelly
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by ASM Press. This book was released on 2014-04-30 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Book Synopsis Bacteriology of Cheese by : Clarence Bronson Lane
Download or read book Bacteriology of Cheese written by Clarence Bronson Lane and published by . This book was released on 1935 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bacteriological Studies on Swiss-type Cheese from Pasteurized Milk ... by : Frederick John Babel
Download or read book Bacteriological Studies on Swiss-type Cheese from Pasteurized Milk ... written by Frederick John Babel and published by . This book was released on 1939 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Studies on the Treatment of Cheddar Cheese with Ultrasonic Sound Waves by : William Charles Winder
Download or read book Studies on the Treatment of Cheddar Cheese with Ultrasonic Sound Waves written by William Charles Winder and published by . This book was released on 1949 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
