Microbial communities involved in Kaşar cheese ripening

Recent advances in cheese microbiology

Tom Beresford, Nora Fitzsimons, Noelle L Brennan et al. · International Dairy Journal · 2001 · 799 citations

Microbial Contamination, Foodborne Pathogens, Food Microbiology +4

Microbes from raw milk for fermented dairy products

Jan Wouters, Eman Ayad, Jeroen Hugenholtz et al. · International Dairy Journal · 2002 · 545 citations · Full text

Food Fermentation, Lactic Acid Bacteria, Raw Milk +4

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

Biology, Cheddar Cheese, Indigenous Microflora +3

Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese

Rémy Grappin, Éric Beuvier · International Dairy Journal · 1997 · 263 citations

Possible Implications, Sensory Quality, Food Processing +5

Whole genome sequence of <i>Staphylococcus saprophyticus</i> reveals the pathogenesis of uncomplicated urinary tract infection

Makoto Kuroda, Atsushi Yamashita, Hideki Hirakawa et al. · Proceedings of the National Academy of Sciences · 2005 · 242 citations · Full text