Microbiology
(46 articles)
- A menace for raw milk cheeses
- Gram-Negative Bacteria : Preserve the Positive
- Bloomy Rinds : Preventing rind formation delays
- In the lab : a STEC detection in practice
- Their pathway from the farm to the make room
- Why do they pose such a high risk ?
- Raw milk cheese and the STEC challenge
- GAEC de Bertinet : “A good way to close the circle”
- Saint-Nectaire : The culture challenge
- Risk-benefits of raw milk cheese : A colloquium and a toolkit
- LIP changes scale
- « Lactobacillus helveticus », The super culture
- In the heart of cheese
- NSLAB: The pros and cons
- The gerle : Its benefits revealed
- Mucor : an invasive ally
- White book on the Risk/Benefit analysis of Raw Milk Cheese : progress report
- Geo, The all-terrain vehicle
- Dry matter, tools for consistency
- Normandy AOPs will be measuring their impact
- B. linens : Color and flavor… with provisos
- Leuconostoc : How to make them work for you
- Diacetylactis : The taste of fresh
- Sleeves rolled up for the ‘White Book’
- Pathogens : Bioprotection, where do things stand ?
- Encouraging growth
- How do openings form
- Propionics : Managing the gas works
- SOS Phages
- Yeasts : paving the way for affinage flora
- “Microbial biodiversity, deadlocked and decreasing !”
- Cultures : Choosing your tools
- Producers Stories
- To each their own path
- Detection kits put to the test
- “A Needle in a Haystack”
- The STEC-ache
- Biodiversity, the clean weapon
- Health benefits… Yet to be quantified
- Understanding cheese alchemy
- The ‘Omics’ revolution
- “Returning to live in symbiosis with microbes”
- How ‘Hygienism’ is undermining public health
- STEC: Emerging peril
- “Staphylococcus Aureus, beware of cuts”
- Up Close and Personal with Raw Milk