Concepedia

Cheese Ripening

Cheese Ripening is a biochemical maturation process in which enzymatic and microbial transformations of milk constituents yield characteristic sensory, textural, and structural properties defining a specific cheese type.

3.6K

Publications

157.9K

Citations

7.9K

Authors

1.4K

Institutions

Publications per year

2017–2026

675

Parents

Children

Publications

3.6K

Biochemistry of cheese ripening

Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations

, , +10

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart Smit, Wim Engels · FEMS Microbiology Reviews · 2005 · 863 citations

, , +17

Recent advances in cheese microbiology

Tom Beresford, Nora Fitzsimons, Noelle L Brennan et al. · International Dairy Journal · 2001 · 808 citations

, , +14

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

, , +10

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

, , +12

1–5 of 3.6K

Authors

7.9K

  1. PF
    Patrick F. Fox

    University College Cork, Ireland

    74 publications · 6.5K citations

    48

    h-index

  2. PL
    Paul L.H. McSweeney

    University College Cork, Ireland

    79 publications · 6.4K citations

    41

    h-index

  3. PG
    Pilar Gaya

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain

    52 publications · 2.1K citations

    31

    h-index

  4. MN
    Manuel Núñez

    Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Spain

    54 publications · 2.2K citations

    31

    h-index

  5. MG
    Martin G. Wilkinson

    University of Limerick, Ireland

    37 publications · 2K citations

    27

    h-index

1–5 of 7.9K

Institutions

1.4K

  1. University College Cork

    Cork, Ireland

    69 h-index

    402 publications

    29.3K citations

  2. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    56 h-index

    377 publications

    27.2K citations

  3. University of Wisconsin–Madison

    Madison, United States

    46 h-index

    307 publications

    14.2K citations

  4. Food Process Engineering and Microbiology

    Paris, France

    36 h-index

    262 publications

    11.4K citations

  5. Unité de Recherche Technologie et Analyses Laitières

    Nantes, France

    34 h-index

    159 publications

    10.6K citations

  6. Institut National de la Recherche Agronomique

    Rabat, Morocco

    30 h-index

    102 publications

    5.6K citations

  7. Universidad de León

    León, Spain

    29 h-index

    166 publications

    6.5K citations

  8. Utah State University

    Logan, United States

    29 h-index

    99 publications

    6.8K citations

1–8 of 1.4K

Venues

  1. Journal of Dairy Science

    JDS · 608 publications · 29.4K citations

    82

    h-index

  2. International Dairy Journal

    402 publications · 22.7K citations

    78

    h-index

  3. Journal of Dairy Research

    191 publications · 8.5K citations

    53

    h-index

  4. Food Chemistry

    160 publications · 7.5K citations

    51

    h-index

  5. Applied and Environmental Microbiology

    AEM · 69 publications · 5.7K citations

    46

    h-index

1–5