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BOOKS ACS Certified Cheese Professional Exam Reference Materials

ACS Certified Cheese Professional Exam® Reference Materials

                                             BOOKS
      Ak & Gunasekaran: Cheese Rheology & texture
      Androuet: The Complete Encyclopedia of French Cheese
      Bliss: Practical Cheesemaking
      Caldwell: The Small Scale Cheese Business
      Caldwell: Mastering Artisan Cheesemaking
      Clark, Costello, Bodyfelt, Drake : The sensory evaluation of dairy products
      Ehlers & Hurd: Cheeses of the World
      Fletcher: Cheese & Wine
      Fox: Cheese, General Aspects
      Harbutt: Cheese
      Jenkins: The Cheese Primer
      Kaufelt: Murray's Cheese Handbook
      Kindstedt: American Farmstead Cheese
      Lawless, Heyman, Heildegard: Sensory Evaluation of Food: Principles and Practices,
      Le Jaouen: The Fabrication of Farmstead Goat Cheese
      Marth & Steele: Applied Dairy Microbiology
      Masui & Yamada : French Cheeses
      McCalman: Mastering Cheese
      McCalman: Cheese: A Connoisseur's Guide
      McCalman: The Cheese Plate
      McSweeney: Cheese Problems Solved, (Woodhead Publishing Series in Food Science,
       Technology and Nutrition, no. 147
      Michelson: The Cheese Room
      Morris: Cheesemakers Manual
      Pfizer Cheese Monographs
      Reed/Butler/Rilla: Farmstead and Artisan Cheeses
      Roberts: The Atlas of American Cheese
      Silliker: Practical HACCP Training Manual
      Teubner: The Cheese Bible
      Tunick: The Science of Cheese
      Werlin: All-American Cheese & Wine Book
      Werlin: New American Cheese
      Wilbey: Scott, Robinson: Cheesemaking Practice

_____________________________________________________________________________________

INTERNET LINKS
General
     http://www.enotes.com/dairy-products-reference/dairy-products
University of Guelph Cheese Technology article
     https://www.uoguelph.ca/foodscience/cheese-making-technology
Cornell University Milk Facts:
     http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm
Dairy Practises Council Guidelines:
     http://www.dairypc.org/catalog/guidelines

FDA Food Code
      http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2001/ucm089
       132.htm#3-5
      http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/default.htm
      http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/default.htm

Code of Federal Regulations Title 21 (Food and Drugs)
101: Food labeling
      http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=101

110: Good Manufacturing Processes
      http://www.fda.gov/drugs/developmentapprovalprocess/manufacturing/ucm169105.htm
      http://www.fda.gov/food/guidanceregulation/cgmp/default.htm

120: HACCP
      http://www.fda.gov/food/guidanceregulation/haccp/default.htm
      http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM188554.pdf
      https://edis.ifas.ufl.edu/pdffiles/AN/AN22100.pdf
      www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006811.htm

Grade A Dairy voluntary HACCP
      http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2007982.htm

Recalls
FDA Compliance Manuals:
    http://www.fda.gov/downloads/ICECI/ComplianceManuals/RegulatoryProceduresManual/UCM
      074312.pdf (chapter 7, page 13, section 7-6-2)

133 : cheese definitions
      http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=133

1240: Control of communicable diseases
       http://www.cdc.gov/foodsafety/
       http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=1240.3
       http://www.gpo.gov/fdsys/granule/CFR-2000-title21-vol8/CFR-2000-title21-vol8-sec1240-
        10/content-detail.html
       http://www.gpo.gov/fdsys/granule/CFR-2000-title21-vol8/CFR-2000-title21-vol8-sec1240-
        61/content-detail.html
       http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=1240.61

FDA Food Safety guidelines
           ACS Cheesemaker Best Practises (in member area of ACS website:)
            //netforum/avectra/com/eweb/dynamicpage/aspx?site=ACS1&webcode=ACSFoodSafety

Traceability
   USDA Economic Research Service: Traceability in the US Food Supply: Economic Theory and Industry
   Studies (Agricultural Economic Report # 830)
    http://www.foodsafetynews.com/2013/05/the-changing-world-of-food-chain-
       traceability/#.UznXwIUiVoI
    http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=
       0CFgQFjAC&url=http%3A%2F%2Fwww.ers.usda.gov%2FersDownloadHandler.ashx%3Ffile%3D%
       2Fmedia%2F806593%2Faer830c_1_.pdf&ei=Ptg5U9WzE4KMygGz7IGoCw&usg=AFQjCNGtnrTVt
       8muhEH7sZNNSl7IU0ft7A&sig2=ue9sns5D9QirwQLlcLrehA&bvm=bv.63808443,d.aWc
    http://www.ag.ndsu.edu/foodlaw/processingsector/recordkeeping
    http://www.usdairy.com/news/2013/enhanced-dairy-traceability-best-practices
    http://www.dairyfoods.com/articles/90307-all-aboard-the-traceability-train
    http://www.dairypc.org/assets/2013-conference/Traceability-Presentation--E-Wilkin-11-08-
       13.pdf

Affinage
Zepos, Appreciating Affinage, Culture Magazine Fall 2009
    http://www.culturecheesemag.com/appreciating_affinage

Raw milk cheese ageing
       http://www.cheesesociety.org/wp-content/uploads/2012/07/PPT-Nsofor-Working-Proactively-
        to-Mitigate-Risk.pdf

Mites
NASFT Specialty Food Magazine: Cheese Rinds 101 by Janet Fletcher:
     http://www.janetfletcher.com/pdfs/fletcher_understanding_rind.pdf
Gianaclis Caldwell blog post on Cheese Mites:
     http://gianacliscaldwell.wordpress.com/2011/07/07/cheese-mites-a-creepy-little-secret/
Purdue University, Extension, Department of Entomology, article E-222-W, Stored Product Pests: Grain
Mite, by Linda J. Mason:
     http://extension.entm.purdue.edu/publications/E-222.pdf

Walter V. Price, Department of Dairy Industry: Cheese Mites WVP-193 October 1938
    http://drinc.ucdavis.edu/research/cheese_mites.pdf

Allergens & Bacteria & Molds & Pathogens (unwanted)
Allergies/allergens
     http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/allerg
        ens/default.htm

Lactose/lactase
Mayo Clinic:
     http://www.mayoclinic.com/health/lactose-intolerance/ds00530
Scrimshaw, Murray, The acceptability of milk and milk products in populations with a high prevalence of
lactose intolerance, American Journal of Clinical Nutrition, Vol 48, 1079-1159
     http://www.ajcn.org/content/48/4/1079.2.abstract
MacDonald and Portnoi, Cheese on a low-lactose diet
     http://www.foodsmatter.com/allergy_intolerance/lactose_intolerance/articles/low_lactose_ch
         eese.html
Bacteria
Pseudomonas fluroescens
     http://www.dairyforall.com/cheese-microbial-defects.php
     http://www.foodsci.uoguelph.ca/dairyedu/micro.html
Clostridium
              http://www.dairyscience.info/cheese-quality/67-causes-of-early-gas-production-in-
                cheddar-cheese.html

Mold (unwanted)
UK Food Standards Agency Cheese Recovery Guide 2007
     http://www.food.gov.uk/multimedia/pdfs/cheeserecovery.pdf
LE BARS-BAILLY, BAILLY, BRUGERE: Accidents de fabrications dus aux moisissures en fromagerie

    http://mycotoxicologie.free.fr/publications/Fromages_RMV_1999.pdf
Aspergillus
    http://en.wikipedia.org/wiki/Aspergillus_niger
    http://www.aspergillus.org.uk/
Mucor
    http://www.phadia.com/fr/5/Produits/ImmunoCAP-Allergens/Molds-and-other-
        Microorganisms/Allergens/Mucor-racemosus/

Pathogens
Pregnancy (safe cheese)
    Mayo Clinic pregnancy healthcare:
     http://www.mayoclinic.com/health/pregnancy-nutrition/PR00109
Centers for Disease Control
     http://www.cdc.gov/pregnancy/infections-listeria.html

Listeria
      http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/listeria/
      http://www.cdc.gov/listeria

Bloomy Rind
Rind development
Gianaclis Caldwell, All About Bloomies article in Chelsea Green, 9/19/2011:
     http://chelseagreen.com/blogs/gianacliscaldwell/2011/09/19/all-%E2%80%98bout-bloomies-
        secrets-of-making-white-mold-ripened-beauties/
Geotrichum
NASFT Specialty Food Magazine: Cheese Rinds 101 by Janet Fletcher:
     http://www.janetfletcher.com/pdfs/fletcher_understanding_rind.pdf
Danisco ChooseIt Ripening & Mould Cultures (pdf)
     http://www.orchard-
        dairy.co.uk/downloads%5CChoozitRipening&MouldCultures_20022009102952.pdf

Blue cheese
          http://www.cniel.com/prodlait/AOC/Roquef.html (in french)

FDA Food Safety guidelines:
         http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/uc
            m186451.htm see section 3-302.11 (A)(2)(b)
Roquefort brochure designed and created by La Confederation Generale des Producteurs de Lait de
Brebis et des Industriels de Roquefort Institut National des Appellations d'Origine:

          http://www.inao.gouv.fr/public/produits/showTexte.php?ID_TEXTE_CONSOLIDE=791
Roquefort cheese
          http://www.cniel.com/prodlait/aoc/roquef.html
Stilton Cheesemaker's Association:
          http://www.stiltoncheese.co.uk/stilton_facts
          http://www.stiltoncheese.com
          http://cheeseforum.org/forum/index.php?topic=3683.0

Calcium & Protein content in US cheese
         http://www.usdec.org/Products/content.cfm?ItemNumber=82451&navItemNumber=82243
Mullan, W.M.A. (2005). Dairy Science and Food Technology - Why is one cheese different than another?.
         http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-
           using-calcium-and-ph.html

Cheddar
Cheddaring
        http://cheese.about.com/od/howcheeseismade/f/What-Is-Cheddaring.htm
        http://armymedical.tpub.com/md0715/md07150047.htm

Pink discoloration
         https://www.cdr.wisc.edu/sites/default/files/pipelines/2006/pipeline_2006_vol18_04.pdf
Journal of Dairy Research
         http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=82309
Journal of Food Science : Volume 38, Issue 4, pages 675–678, May 1973
         http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1973.tb02843.x/abstract

Cheesemaking
University of Guelph
         http://www.foodsci.uoguelph.ca/cheese/sectiona.htm
Ohio State cheesemaking outline
         http://class.fst.ohio-state.edu/Dairy_Tech/20Cheese.htm
Cornell University Milk Facts:
         http://www.milkfacts.info/Milk%20Processing/Cheese%20Production.htm
Lypolysis
         http://www.cheesescience.net/2007/07/introduction-to-cheese-science_30.html
Crystals/crystallization
Tyrosene crystals
         http://www.babycentre.co.uk/pregnancy/nutrition/foodsafety/cheeseexpert/
         http://www.parmigiano-
            reggiano.it/en/communication/parmigiano_reggiano_sport_1/default.aspx

Parmigiano-reggiano consortium :
    http://www.parmigianoreggiano.com/taste/sensory_analysis/default.aspx (video)
    http://www.thekitchn.com/the-cheesemonger-a-bit-of-crun-47988

Calcium Lactate
Journal of Dairy Science, Volume 88, Issue 12 , Pages 4157-4164, December 2005: Development and
Application of Image Analysis to Quantify Calcium Lactate Crystals on the Surface of Smoked Cheddar
Cheese by Rajbhandari & Kindstedt
     http://www.journalofdairyscience.org/article/S0022-0302(05)73101-5/abstract
     https://www.cdr.wisc.edu/sites/default/files/pipelines/2004/pipeline_2004_vol16_01.pdf

Customs
      http://www.cpb.gov/xp/cgov/trade/basic_trade/internet_purchases
      https://help.cbp.gov/app/answers/detail/a_id/82/~/travelers-bringing-food-into-the-u.s.-for-
       personal-use
      https://help.cbp.gov/app/answers/detail/a_id/206/~/regulations-for-importing-dairy-products-
       for-commercial-use
      http://www.cbp.gov/trade/basic-import-export/internet-purchases

Cutting cheese
US Dairy Export Council chart (knives):
    http://oldeuropecheese.com/pdfs/US07_4.pdf

Distribution, direct sales
Beaman, J.A. Johnson, A.J. "Food Distribution Channel Overview." Oregon State University, Food
Innovation Center. EM 8921. December 2006
     http://library.state.or.us/repository/2007/200701021517172/index.pdf

Eyes in cheese
Canadian Dairy Commission:
    www.milkingredients.ca/index-eng.php/id=178
Teddington Cheese:
    http://www.teddingtoncheese.co.uk/acatalog/chwire/Issue08/cw8.htm#focus
    http://www.cheesescience.net/
    http://agro.afacereamea.ro/wp-content/uploads/carti/Technology%20of%20Cheesemaking.pdf

Fat Percentage
      http://www.foodsci.uoguelph.ca/cheese/sectionc.htm table 6.1 (Canadian standard cheese
       definitions)
      http://www.ianunwin.demon.co.uk/eurocode/foodinfo/cheesedata.htm (UK/European)
      http://www.dairyforall.com/cheeseclassification.php

Halloumi
      http://en.wikipedia.org/wiki/Halloumi

Labeling
FDA Food Code: 21 CFR 101.4(a)
    http://www.gpo.gov/fdsys/granule/CFR-2011-title21-vol2/CFR-2011-title21-vol2-sec101-4
    http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Lab
       elingNutrition/

Signage
Peer reviewed paper: Reed & Bruhn, California Agriculture (vol 57, #3), Sampling and Farm Stories
Prompt Consumers to Buy Specialty Cheeses (as referenced in Butler, Reed, Rilla and George, Farmstead
and Artisan Cheeses, p 59)
    http://escholarship.org/uc/item/9g11h4ff#page-1

UPC
      http://www.nationalbarcode.com/articles/what-is-a-barcode.html
      http://en.wikipedia.org/wiki/Universal_Product_Code
      http://upcdatabase.org/barcode-info

Date marking
      http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/IndustryandRegulatoryAss
       istanceandTrainingResources/ucm113942.htm

Pricing, Margin (on sales)
       http://en.wikipedia.org/wiki/Gross_margin
       http://dyson.cornell.edu/outreach/extensionpdf/2013/Cornell-Dyson-eb1307ii.pdf
       http://dyson.cornell.edu/outreach/extensionpdf/2013/Cornell-Dyson-eb1307i.pdf
       http://dyson.cornell.edu/outreach/extensionpdf/2013/Cornell-Dyson-eb1307.pdf

Milk
Color
McGill University, Animal Science:
     http://animsci.agrenv.mcgill.ca/courses/450/topics/14.pdf , page 5
Calderón F, Chauveau-Duriot B, Martin B, Graulet B, Doreau M, Nozière P., J Dairy Sci. 2007
May;90(5):2335-46.: Variations in carotenoids, vitamins A and E, and color in cow's plasma and milk
during late pregnancy and the first three months of lactation.
     www.ncbi.nlm.nih.gov/pubmed/17430936
Animal Feed Science and Technology, Volume 131, Issues 3–4, 15 December 2006, Pages 418–450:
Carotenoids for ruminants: From forages to dairy products, by Nozièrea, Grauleta, Lucasa, Martina,
Grolierb, Doreaua
     http://www.sciencedirect.com/science/article/pii/S0377840106002719
L. Paine, Grass-Based Dairy Products: Challenges and Opportunities,
     http://www.cias.wisc.edu/wp-content/uploads/2009/09/gbdairyreportfinallowres.pdf
Wendorff, Preventing color fade in grass-based natural cheeses, Dept. of Food Science, University of
Wisconsin-Madison,
     https://www.cdr.wisc.edu/sites/default/files/pipelines/2007/pipeline_2007_vol19_02.pdf

Comparisons
     http://www.sciencedirect.com/science/article/pii/S0921448806002549
Daily production/season
     (sheep) http://www.agmrc.org/media/cms/040601dairysheep_FC73B664C4143.pdf (table)
     (goats) http://pubs.cas.psu.edu/FreePubs/pdfs/ua260.pdf
Dairy Goat Journal: Dairy Goat Production Guide:
     http://www.dairygoatjournal.com/goats/dairy_goat_production_guide.html
Dairy Goat Milk Composition, by John C. Bruhn, UC Davis
     http://www.goatworld.com/articles/goatmilkcomposition.shtml
     https://www.cdr.wisc.edu/sites/default/files/pipelines/2011/pipeline_2011_vol23_01.pdf
     http://www.ers.usda.gov/briefing/dairy/background.htm
     http://www.epa.gov/agriculture/ag101/dairysystems.html

Pasteurization
       Montville, T.J., and K.R. Matthews: "food microbiology an introduction" page 30. American
        Society for Microbiology Press, 2005. (via wikipedia)
       http://www.fda.gov/Food/FoodSafety/Product-
        SpecificInformation/MilkSafety/NationalConferenceonInterstateMilkShipmentsNCIMSModelDoc
        uments/PasteurizedMilkOrdinance2007/ucm063876.htm

60-day rule
       http://law.justia.com/cfr/title21/21-2.0.1.1.20.2.html
       http://www.foodsafetynews.com/2011/02/publishers-platform-60-day-rule-the-facts/

PDO/AOC
       http://www.inao.gouv.fr/public/home.php?pageFromIndex=produits/index.php~mnu=145
        (this resource is in french)
       PDO information http://www.fromages-aop.com/index.php/en/pdo
       http://ec.europa.eu/agriculture/quality/schemes/index_en.htm

Receiving cheese
       http://www.formaggiokitchen.com/customerservice
       http://www.rdpfoodservice.com/wp/archives/326
       http://www.fda.gov/Food/GuidanceRegulation/HACCP/ucm2006811.htm
       http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188363.ht
        m

Voluntary Interindustry Commerce Solutions Voluntary Guidelines for the Bill of Lading
     http://www.gs1us.org/DesktopModules/Bring2mind/DMX/Download.aspx?Command=Core_Do
       wnload&EntryId=652&PortalId=0&TabId=785
     http://en.wikipedia.org/wiki/Free_On_Board
     http://simplestudies.com/what-are-fob-shipping-terms.html

Rotation of Stock
       http://restaurants.about.com/od/foodsafetylaw/a/FoodSafety.htm Annex 4 – Management of
        Food Safety Practices – Achieving Active Managerial Control of Foodborne Illness Risk Factors
        488

Sanitizers
       http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-
        safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety/ct_index
       http://www.dairypc.org/catalog/guidelines/cleaning-sanitizing

Servsafe
       http://www.servsafe.com/Starters/index.aspx

Sensory Evaluation/Judging
Innovations in Dairy newsletter:
     http://www.innovatewithdairy.com/SiteCollectionDocuments/DMI2262SensoryBulletin.pdf

Storage
       http://www.eatwisconsincheese.com/cheese/cheese_101.aspx
       http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3506.html

Wrap
Formaticum.com:
    http://www.formaticum.com/blogs/cheese-paper-101/2809722-all-about-cheese-storage
   Wendorff and Smukowski, Handling Cheese to Maintain Quality,
    https://www.cdr.wisc.edu/sites/default/files/pipelines/2007/pipeline_2007_vol19_04.pdf
    www.cheesemaking.com/store/pg/245-FAQ-aging-cheese.html

Organizing walk-in
       http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188092.ht
        m
   
Temperatures
Cheese at room temperature
     http://www.cdr.wisc.edu/newsletter/pdf/2007/pipeline_2007_vol19_04.pdf
Bishop & Smukowski, Wisconsin Center for Dairy Research, Storage Temperatures Necessary to
     http://www.henningscheese.com/pdf/storage_temperatures_necessary_to_maintain_cheese_s
       afety.pdf

Cold Chain regulation
     http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm089302.ht
       m
FDA Guidelines for Food Transport:
     http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/San
       itationTransportation/default.htm
Temperature abuse
     http://www.thekitchn.com/have-cheese-will-fly-what-chee-104747

Tracking shipments
       Air Cargo Tracking Consultant & News: http://cargotracking.utopiax.org/
       Aircargotracking.net: http://www.aircargotracking.net/
       Air Track-Trace: http://www.track-trace.com/aircargo

Umami
       http://www.umamiinfo.com/2011/03/umami-in-cheese.php
       NASFT Specialty Food Magazine: Cheese Rinds 101 by Janet Fletcher:
        http://admin.specialtyfood.com/do/news/PrintNewsArticle?id=3068

Water Activity
       UC Davis: Water Activity in Food: http://drinc.ucdavis.edu/dairychem4_new.htm

Retail Food Code
http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm189169.htm

These resources are provided as a service to ACS members. ACS assumes no responsibility for these
links. If you experience a problem with any link please contact Jane Bauer, jbauer@cheesesociety.org

Updated March 31, 2014

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