Atlas Brings Artisan Cheese Into Focus

David Phillips

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Atlas Brings Artisan Cheese Into Focus

机译：阿特拉斯（Atlas）将工匠奶酪带入焦点

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Evcn those who spend the better part ofl each day making selliig, or discussing American artisanrncheesc arc dumblounded by thernexpiosiveness depicted inrnThe Atlas of AmericanrnArtisan Cheese, anrnexhaustive newrncompendium ofrnthe stories of 345rncheese makers,rnfrom 43 states.

机译：例如，那些每天花费大部分时间进行卖盘，或讨论因具有高表现力而du不休的美国手工艺品的人在《美国手工艺品奶酪图集》中提到了来自43个州的345家奶酪制造商的故事，这是一本详尽无遗的新书。

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《Dairy foods》 |2008年第2期|26-27|共页
作者
David Phillips;
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2. Tesco brings affordable artisan cheese to the table [J] . Milk industry . 2012,第2期

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3. Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach [J] . Ane Aldalur, Maria Angeles Bustamante, Jesus Salmerón, Journal of dairy science . 2021,第1期

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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

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6. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian Kalmykian and Italian artisanal cheeses [O] . Jing Li, Yi Zheng, Haiyan Xu, 2017

机译：通过单分子实时（SMRT）测序揭示哈萨克斯坦奶酪的细菌菌群并将其与比利时卡尔梅克和意大利手工奶酪进行比较
7. Application of quantitative approach focused on the competition of lactic acid bacteria culture with coagulase-positive staphylococci under the conditions related to artisanal cheese fermentation [O] . Ľ. Valík, A. Medveďová, D. Liptáková 2012

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Atlas Brings Artisan Cheese Into Focus

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