_cheese-and-microbes-mwv28.jpg "Cheese and Microbes - MWV28 from mwv Video Screenshot Preview")
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⏲ Duration: 4 min 15 sec
✓ Published: 14-May-2009
✓ Published: 14-May-2009
Description:
Fine cheeses are like fine wines. Producing and aging them properly isnboth an art and a science. From cave-aging to the use of raw milk,nwatch Dr. Catherine Donnelly, co-director of the Vermont Institutenfor Artisan Cheeses, describe the microbial world of cheese.nnListeria and Salmonella are just a couple of the pathogens that pose anrisk to cheese consumers. In this episode of MicrobeWorld Video, Dr.nDonnelly explains how these risks are mitigated through strictnprocessing guidelines, why the
Fine cheeses are like fine wines. Producing and aging them properly isnboth an art and a science. From cave-aging to the use of raw milk,nwatch Dr. Catherine Donnelly, co-director of the Vermont Institutenfor Artisan Cheeses, describe the microbial world of cheese.nnListeria and Salmonella are just a couple of the pathogens that pose anrisk to cheese consumers. In this episode of MicrobeWorld Video, Dr.nDonnelly explains how these risks are mitigated through strictnprocessing guidelines, why the
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