Concepedia

Blue Cheese Technology

Blue Cheese Technology is a subfield of cheese technology that studies and designs the specific processes, microbiological and physicochemical controls, and equipment required for the manufacture, ripening, and quality assurance of blue-veined cheeses produced with Penicillium cultures.

23

Publications

655

Citations

67

Authors

36

Institutions

Publications per year

2017–2026

1

Parents

Children

Publications

23

Lactic acid bacteria isolated from a hand-made blue cheese

Cecilia Roman, Marı́a-Luisa Garcı́a-López, B. Moreno · Food Microbiology · 2000 · 72 citations

, , +14

Production of Blue cheese flavor via submerged fermentation by Penicillium roqueforti

J.H. Nelson · Journal of Agricultural and Food Chemistry · 1970 · 60 citations

, , +8

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

Elliott J. Price, Robert Linforth, Christine E. R. Dodd et al. · Food Chemistry · 2013 · 43 citations · Full text

, , +17

Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application

Silvina A. Pujato, Daniela Marta Guglielmotti, Hans-W. Ackermann et al. · International Journal of Food Microbiology · 2014 · 42 citations · Full text

, , +15

Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese

T.K Hansen, Mogens Jakobsen · International Journal of Food Microbiology · 2001 · 41 citations

, , +14

1–5 of 23

Authors

67

  1. RJ
    R.C. Jolly

    Cornell University, United States

    3 publications · 77 citations

    3

    h-index

  2. FK
    F.V. Kosikowski

    Cornell University, United States

    3 publications · 77 citations

    3

    h-index

  3. AT
    Araceli Tomasini

    Universidad Autónoma Metropolitana, Mexico

    2 publications · 36 citations

    2

    h-index

  4. BM
    B. Moreno

    Universidad de León, Spain

    2 publications · 90 citations

    2

    h-index

  5. GB
    Gustavo Bustillo

    Université de Technologie de Compiègne, France

    2 publications · 36 citations

    2

    h-index

1–5 of 67

Institutions

36

  1. Cornell University

    Ithaca, United States

    4 h-index

    7 publications

    213 citations

  2. Université de Technologie de Compiègne

    Compiègne, France

    3 h-index

    7 publications

    138 citations

  3. Universidad de León

    León, Spain

    2 h-index

    8 publications

    360 citations

  4. University of Minnesota

    Minneapolis, United States

    2 h-index

    3 publications

    67 citations

  5. University of Nottingham

    Nottingham, United Kingdom

    2 h-index

    14 publications

    392 citations

  6. University of Wisconsin–Madison

    Madison, United States

    2 h-index

    5 publications

    129 citations

  7. Natural Sciences and Engineering Research Council of Canada

    Ottawa, Canada

    1 h-index

    1 publications

    15 citations

  8. Royal Agricultural University

    Cirencester, United Kingdom

    1 h-index

    2 publications

    82 citations

1–8 of 36

Venues

  1. Journal of Dairy Science

    JDS · 6 publications · 118 citations

    6

    h-index

  2. Journal of Agricultural and Food Chemistry

    2 publications · 95 citations

    2

    h-index

  3. International Journal of Food Microbiology

    2 publications · 83 citations

    2

    h-index

  4. International Dairy Journal

    2 publications · 36 citations

    2

    h-index

  5. Food Chemistry

    2 publications · 57 citations

    2

    h-index

1–5