Cheese Microbes and Edited by Catherine W. Donnelly Cheese Microbes and Washington, DC Cheese Microbes and Edited by Catherine W. Donnelly Department of Nutrition and Food Sciences and Vermont Institute for Artisan Cheese The University of Vermont Burlington, Vermont Copyright © 2014 american Society for Microbiology. all rights reserved. No part of this publication may be reproduced or transmitted in whole or in part or reused in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Disclaimer: to the best of the publisher’s knowledge, this publication provides information concerning the subject matter covered that is accurate as of the date of publication. the publisher is not providing legal, medical, or other professional services. any reference herein to any specific commercial products, procedures, or services by trade name, trademark, manufacturer, or otherwise does not constitute or imply endorsement, recommendation, or favored status by the american Society for Microbiology (aSM). the views and opinions of the author(s) expressed in this publication do not necessarily state or reflect those of aSM, and they shall not be used to advertise or endorse any product. library of Congress Cataloging-in-publication Data Cheese and microbes / edited by Catherine W. Donnelly, Vermont institute for artisan Cheese, the University of Vermont, Burlington, Vermont. volumes cm includes bibliographical references and index. iSBN 978-1-55581-586-8 (hardcover) — iSBN 978-1-55581-859-3 (e-book) 1. Cheese—Microbiology. 2. Cheesemaking. i. Donnelly, Catherine W., editor of compilation. QR121.C47 2014 637’.3—dc23 2014000520 10 9 8 7 6 5 4 3 2 1 printed in the United States of america address editorial correspondence to aSM press, 1752 N St. NW, Washington, DC 20036-2904, USa e-mail: