Concepedia

Cheese Quality Changes

Cheese Quality Changes is a scientific construct that denotes the systematic alterations in sensory, chemical, and textural properties of cheese occurring during the maturation process, distinguishing it from other stages or aspects of cheese development by focusing specifically on temporal quality attributes.

168

Publications

7.9K

Citations

592

Authors

175

Institutions

Publications per year

2017–2026

27

Parents

Publications

168

Nucleic acid-based approaches to investigate microbial-related cheese quality defects

Daniel J. O’Sullivan, Linda Giblin, Paul L.H. McSweeney et al. · Frontiers in Microbiology · 2013 · 1.4K citations · Full text

, , +17

Significance of non-starter lactic acid bacteria in cheddar cheese

Patrick F. Fox, Paul L.H. McSweeney, C. M. Lynch · Australian Journal of Dairy Technology · 1998 · 186 citations

, , +17

Effect of Holstein Friesian and Brown Swiss Breeds on Quality of Milk and Cheese

Massimo De Marchi, Giovanni Bittante, R. Dal Zotto et al. · Journal of Dairy Science · 2008 · 141 citations · Full text

, , +14

Age-Related Changes in the Water Phase of Mozzarella Cheese

Ming R. Guo, Paul S. Kindstedt · Journal of Dairy Science · 1995 · 133 citations · Full text

, , +15

Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Olı́via Pinho, Eulália Mendes, M.M. Alves et al. · Journal of Dairy Science · 2004 · 129 citations · Full text

, , +16

1–5 of 168

Authors

592

  1. GM
    Grith Mortensen

    Arla Foods (Denmark), Denmark

    6 publications · 362 citations

    6

    h-index

  2. PS
    Paul S. Kindstedt

    University of Vermont, United States

    5 publications · 367 citations

    5

    h-index

  3. MA
    Matteo Alessandro Del Nobile

    University of Foggia, Italy

    5 publications · 107 citations

    5

    h-index

  4. AC
    Amalia Conte

    University of Foggia, Italy

    4 publications · 77 citations

    4

    h-index

  5. DB
    D.M. Barbano

    Cornell University, United States

    3 publications · 184 citations

    3

    h-index

1–5 of 592

Institutions

175

  1. Arla Foods (Denmark)

    Aarhus, Denmark

    6 h-index

    6 publications

    362 citations

  2. University of Udine

    Udine, Italy

    5 h-index

    14 publications

    374 citations

  3. University of Foggia

    Foggia, Italy

    5 h-index

    20 publications

    443 citations

  4. Utah State University

    Logan, United States

    5 h-index

    16 publications

    613 citations

  5. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    4 h-index

    13 publications

    6.3K citations

  6. Royal Agricultural University

    Cirencester, United Kingdom

    4 h-index

    9 publications

    647 citations

  7. University of Parma

    Parma, Italy

    4 h-index

    15 publications

    348 citations

  8. Centro Tecnológico Agroalimentario de Extremadura

    Badajoz, Spain

    3 h-index

    10 publications

    329 citations

1–8 of 175

Venues

  1. Journal of Dairy Science

    JDS · 35 publications · 1.5K citations

    22

    h-index

  2. International Dairy Journal

    19 publications · 857 citations

    15

    h-index

  3. Journal of Food Science

    JFS · 14 publications · 585 citations

    13

    h-index

  4. Food Chemistry

    9 publications · 377 citations

    9

    h-index

  5. Journal of Dairy Research

    7 publications · 146 citations

    7

    h-index

1–5