Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus

Peptidases and amino acid catabolism in lactic acid bacteria

Jeffrey E. Christensen, Edward G. Dudley, Jeffrey A. Pederson et al. · Antonie van Leeuwenhoek · 1999 · 626 citations

Life Sciences, Biochemistry, Microbiology +10

Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982

G. Steiger, R. Martens · Bulletin. International Dairy Federation · 1986 · 472 citations

Agriculture, Dairy Science, Nutrition +13

Contribution of the indigenous microflora to the maturation of cheddar cheese

Paul L.H. McSweeney, Patrick F. Fox, J.A. Lucey et al. · International Dairy Journal · 1993 · 280 citations

Agriculture, Dairy Science, Food Science +14

Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

Eric Beuvier, Karine Berthaud, Sophie Cegarra et al. · International Dairy Journal · 1997 · 179 citations

Agriculture, Dairy Science, Food Science +12

Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions

C. M. Lynch, Paul L.H. McSweeney, Patrick F. Fox et al. · International Dairy Journal · 1996 · 144 citations

Agriculture, Food Science, Microbiology +16