Contents  ◾  xv
Unripened Cheese ........................................................................................179
Ripened Cheese ............................................................................................179
Microbiology of Cottage Cheese ............................................................................180
Characteristics ..............................................................................................180
Processing (from Skim Milk) ........................................................................180
Starters (Controlled Fermentation) ...............................................................180
Growth, Biochemistry, and Genetics ............................................................180
Microbial Problems ......................................................................................180
Microbiology of Cheddar Cheese...........................................................................181
Characteristics ..............................................................................................181
Processing .....................................................................................................181
Starters (Controlled Fermentation) ...............................................................181
Growth .........................................................................................................181
Biochemistry ................................................................................................181
Genetics ........................................................................................................182
Microbial Problems ......................................................................................182
Microbiology of Swiss Cheese ................................................................................183
Characteristics ..............................................................................................183
Processing .....................................................................................................183
Starters (Controlled Fermentation) ...............................................................183
Growth .........................................................................................................183
Biochemistry ................................................................................................183
Genetics ........................................................................................................184
Microbial Problems ......................................................................................184
Microbiology of Blue Cheese .................................................................................184
Characteristics ..............................................................................................184
Processing .....................................................................................................184
Starters and Growth (Controlled Fermentation) ...........................................184
Biochemistry, Genetics, and Problems ..........................................................184
Accelerated Cheese Ripening .................................................................................185
Curing at High Temperature ........................................................................185
Addition of Enzymes ....................................................................................185
Slurry Method ..............................................................................................185
Novel Methods .............................................................................................185
Fermented Meat Products ...............................................................................................186
Types .....................................................................................................................186
Microbiology of Semidry Sausages .........................................................................186
Characteristics ..............................................................................................186
Processing .....................................................................................................186
Starters (Controlled or Natural Fermentation) ..............................................187
Growth .........................................................................................................187
Biochemistry ................................................................................................187
Genetics ........................................................................................................187
Microbial Problems ......................................................................................188
Fermented Vegetable Products ........................................................................................188
Microbiology of Sauerkraut ...................................................................................189
Characteristics ..............................................................................................189