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Fine cheeses are like fine wines. Producing and aging them properly is both an art and a science. From cave-aging to the use of raw milk, watch Dr. Catherine Donnelly, Co-director of the Vermont Institute for Artisan Cheeses, describe the microbial world of cheese.Listeria and Salmonella are just a couple of the pathogens that pose a risk to cheese consumers. In this episode of MicrobeWorld Video, Dr. Donnelly explains how these risks are mitigated through strict processing guidelines, why these safeguards make cheese one of the safest commodities today, and how beneficial organisms contribute to the cheese making process. In addition, Erica Sanford from Cowgirl Creamery with the help of Carolyn Wentz from Everona Dairy walk us through the steps of artisan cheese production.
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