Concepedia

Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese

M. Ortigosa, C. Arizcun, A. Irigoyen, María Oneca, Paloma Torre

Food Microbiology · 2005 · 33 citations · 27 references

DOI

Concepts

References

27

Citrate metabolism in lactic acid bacteria

Jeroen Hugenholtz · FEMS Microbiology Reviews · 1993 · 396 citations · Full text

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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

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Differentiation of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus by polymerase chain reaction

L.J.H. Ward, Marie J Timmins · Letters in Applied Microbiology · 1999 · 211 citations

, , +12

Interactions between non-starter microorganisms during cheese manufacture and repening

F. G. Martley, Vaughan L. Crow · International Dairy Journal · 1993 · 184 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

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