Microbes from raw milk for fermented dairy products

Biochemistry of cheese ripening

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

Agriculture, Food Science, Cheese Science +10

Recent advances in cheese microbiology

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

Agriculture, Dairy Science, Microbiology +14

Cheese flavour formation by amino acid catabolism

Mireille Yvon, Liesbeth Rijnen · International Dairy Journal · 2001 · 717 citations

Agriculture, Biochemistry, Food Science +14

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

Agriculture, Dairy Science, Food Science +12

Antimicrobial substances from lactic acid bacteria for use as food preservatives

M.A. Daeschel · Food technology · 1989 · 424 citations

Agriculture, Food Science, Microbiology +16