Tapping Into the Artisan Cheese Opportunity

Bill Graves

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Tapping Into the Artisan Cheese Opportunity

机译：挖掘工匠奶酪的机会

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The opportunity is as ripe as the rich aroma from a block of hand-crafted artisan cheese. With their oftentimes unusual names, smooth textures and unique flavors, artisan cheese has grown in popularity. Varieties from feta to Gouda to Asiago have become a must on any savvy host's appetizer platter. Today, across the United States, almost 1 billion pounds of specialty cheese is produced annually. Cheesemakers everywhere are tapping into this growing market and consumers' love affair with these unique cheeses.

机译：机会就像一块手工制作的奶酪带来的浓郁香气一样成熟。工匠奶酪通常以其不同寻常的名称，光滑的质地和独特的风味而越来越受欢迎。从羊乳酪到荷兰扁豆再到亚细亚哥的各种美食，已成为任何精明主持人开胃菜拼盘的必需品。今天，在美国各地，每年生产近10亿磅的特种奶酪。各地的奶酪制造商都在利用这个不断增长的市场，消费者对这些独特奶酪的热爱。

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《Dairy foods》 |2011年第10期|p.48|共1页
作者
Bill Graves;
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1. Occurrence of Nontuberculous Mycobacteria, Salmonella, Listeria monocytogenes, and Staphylococcus aureus in Artisanal Unpasteurized Cheeses in the State of Michoacan, Mexico [J] . RICARDO JIOVANNI SORIA-HERRERA, KARLA GABRIELA DOMINGUEZ-GONZALEZ, REBECA RUMBO-PINO, Journal of food protection . 2021,第5期

机译：在Michoacan，墨西哥麦克兰州的手工山脉未经腐烂的奶酪中出现不泛滥的分枝杆菌，沙门氏菌，histeria单核细胞增生和金黄色葡萄球菌
2. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil [J] . R. D. Castro, S. H. S. P. Pedroso, S. H. C. Sandes, Journal of dairy science . 2020,第3期

机译：巴西Campo Das Vertentes地区Minas手工乳酪生产过程中脓毒葡萄球菌的毒力因子和抗菌抗性
3. The complex microbiota of artisanal cheeses interferes in the performance of enumeration protocols for lactic acid bacteria and staphylococci [J] . de Almeida Thaiza Teixeira, Andretta Milimani, Ferreira Leticia Rocha, International Dairy Journal . 2020,第1期

机译：手工奶酪的复杂微生物群干扰了乳酸菌和葡萄球菌的枚举方案的性能
4. Opportunities for Veterinarians in the Artisan Cheese Industry [C] . Joseph J. Klopfenstein Annual Conference of the American Association of Bovine Practitioners . 2011

机译：工匠奶酪行业兽医机会
5. An Environmental Approach to Food Safety Assessment Using Artisan Cheese and Fresh Produce as Model Systems [D] . Limoges, Marie. 2019

机译：使用工匠奶酪和新鲜农产品作为模型系统的食品安全评估的环境方法
6. Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México [O] . Roberto Adame-Gómez, Jeiry Toribio-Jimenez, Amalia Vences-Velazquez, 2018

机译：墨西哥手工奶酪中的耐甲氧西林金黄色葡萄球菌（MRSA）
7. Detecção de genes toxigênicos, susceptibilidade antimicrobiana e antagonismo in vitro de Staphylococcus spp. isolados de queijos artesanais | Evaluation of toxicity genes, antimicrobial susceptibility, and in vitro antagonism of Staphylococcus spp. isolated from artisanal cheese [O] . Dalila Lapinha Silva Oliveira Rosa, Leonardo Borges Acúrcio, Felipe Machado de Sant’Anna, 2015

机译：检测基因toxigênicos，艾滋病毒抗生素e拮抗剂体外de葡萄球菌属。 isolados de queijos artesanais |评价金黄色葡萄球菌的毒性基因，抗菌药物敏感性和体外拮抗作用。从手工奶酪中分离出来

Tapping Into the Artisan Cheese Opportunity

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