Mastering Microflora
for Cheesemaking
196 pages - 148 x 210 mm
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Mastering Microflora for Cheesemakingà EUR38.80
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Dedicated to the main microorganisms used in cheesemaking, this guide presents:
➜ Essential acidification and ripening cultures, including bacteria, yeasts, and molds.
➜ the main inoculation techniques: backslopping, traditional starters, bulk starters, direct-set starters…
➜ Simple tests to assess the quality of lactic acid bacteria and the microbiological quality of milk.
➜ And finally, the main problems associated with controlling these cultures.
Depending on the production conditions, the type of cheese, equipment constraints, the cheesemaker's expertise, and the environment of the production and ripening facility, the expression of these indigenous and exogenous microflora can vary considerably. Mastering this ecosystem is a true art. Therefore, to help you make informed choices, each microorganism is presented with its characteristics, optimal growth conditions, and tips, advice, and tricks to promote its development.
Finally, to assist you in your decisions should this microbial ecosystem become unbalanced, the main problems, control methods, and possible corrective actions are presented.
The Author
Roland Bernard is a cheese technologist. Formerly a trainer and Head of Research and Development, he now works for a supplier of processing aids.
