Concepedia

Characterization of the natural microflora of artisanal Mexican Fresco cheese

María J. Torres‐Llanez, Belinda Vallejo‐Córdoba, Martha Díaz-Cinco, Miguel A. Mazorra‐Manzano, Aarón F. González‐Córdova

Food Control · 2005 · 85 citations · 23 references

DOI

Concepts

References

23

Characterization of the lactic acid bacteria in artisanal dairy products

Timothy M. Cogan, Manuela Barbosa, Éric Beuvier et al. · Journal of Dairy Research · 1997 · 318 citations

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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

, , +12

Biochemical and Microbiological Characteristics of Artisanal Hard Goat's Cheese

Javier Fontecha, Carmen Peláez, Manuela Juárez et al. · Journal of Dairy Science · 1990 · 155 citations · Full text

, , +14

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

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Microbiological Safety of Cheese Made from Heat-Treated Milk, Part II. Microbiology

Eric A. Johnson, J.H. Nelson, M.E. Johnson · Journal of Food Protection · 1990 · 135 citations

, , +17