Free Access
Volume 83, Number 1, January-February 2003
Page(s) 31 - 43


  1. AFNOR, Guide pour l'implantation d'un local destiné aux analyses sensorielles, NF V09-105, 1972.
  2. Bertier P., Bouroche J.M., Analyse de données multidimensionnelles, Presses Universitaires de France, Paris, France, 1981.
  3. Broome M.C., Krause D.A., Hickey M.H., The use of non-starter lactobacilli in Cheddar cheese manufacture, Aust. J. Dairy Technol. 45 (1990) 67-73.
  4. Cluzel J.P., Chopin A., Ehrlich S.D., Chopin M.C., Phage abortive infection mechanism from Lactoccocus lactis subsp. lactis, expression of which is mediated by an Iso-ISS1 element, Appl. Environ. Microbiol. 57 (1991) 3547-3551.
  5. Corsetti A., Gobetti M., Smacchi E., De Angelis M., Rossi J., Accelerated ripening of Pecorino Umbro cheese, J. Dairy Res. 65 (1998) 631-642.
  6. Crow V.L., Coolbear T., Goparl P.K., Martley F.G., McKay L.L., Riepe H., The role of autolysis of lactic acid bacteria in the ripening of cheese, Int. Dairy J. 5 (1995) 855-875.
  7. de Jong L., The influence of the moisture content on the consistency and protein breakdown of cheese, Neth. Milk Dairy J. 32 (1978) 1-14.
  8. Fox P.F., McSweeney P.L.H., Lynch C.M., Significance of non-starter lactic acid bacteria in Cheddar cheese, Aust. J. Dairy Technol. 53 (1998) 83-89.
  9. Gripon J.-C., Desmazeaud M.J., Le Bars D., Bergère J.L., étude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. II. - Influence de la présure commerciale, Lait 55 (1975) 502-516.
  10. Hynes E., Ogier J.-C., Delacroix-Buchet A., Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture, Int. Dairy J. 11 (2001) 587-597.
  11. Hynes E., Ogier J.-C., Son O., Delacroix-Buchet A., Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses, Lait 83 (2003) 17-29.
  12. IDF, Determination of nitrogen content, Standard 20B, Int. Dairy Fed., Brussels, Belgium, 1993.
  13. Kawabata S., Vassal L., Le Bars D., Cesselin B., Nardi M., Gripon J.-C., Chapot-Chartier M.P., Phage induced lysis of Lactoccocus lactis during cheese ripening and its impact on proteolysis, Lait 77 (1997) 229-239.
  14. Kleter G., The ripening of Gouda cheese made under strictly aseptic conditions. 2. The comparison of the activity of different starters and the influence of certain Lactobacillus strains, Neth. Milk Dairy J. 31 (1977) 177-187.
  15. Lane C.N., Fox P.F., Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening, Int. Dairy J. 6 (1996) 715-728.
  16. Lee B.H., Laleye L.C., Simard R.E., Holley R.A., Emmons D.B., Giroux R.N., Influence of homofermentative lactobacilli on physicochemical and sensory properties of Cheddar cheese, J. Food. Sci. 55 (1990) 386-390.
  17. Lepeuple A.-S., Vassal L., Cesselin B., Delacroix-Buchet A., Gripon J.-C., Chapot-Chartier M.-P., Involvement of a prophage in the lysis of Lactococcus lactis subsp. cremoris AM2 during cheese ripening, Int. Dairy J. 8 (1998) 667-674.
  18. Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., Drinan F.D., Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora, Lait 77 (1997) 441-459.
  19. Lynch C.M., Muir D.D., Banks J.M., McSweeney P.L.H., Fox P.F., Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar cheese ripening, J. Dairy Sci. 82 (1999) 1618-1628.
  20. Mabbit L.A., Zielinska M., Acetate agar for isolation of lactobacilli, J. Appl. Bacteriol. 19 (1956) 95-101.
  21. Martley F.G., Crow V.L., Interactions between non-starter microorganisms during cheese manufacture and ripening, Int. Dairy J. 3 (1993) 461-483.
  22. McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review, Lait 80 (2000) 293-324.
  23. McSweeney P.L.H., Fox P.F., Lucey J.A., Kordan K.N., Cogan T.M., Contribution of the indigenous microflora to the maturation of Cheddar cheese, Int. Dairy J. 3 (1993) 613-634.
  24. McSweeney P.L.H., Walsh E.M., Fox P.F., Cogan T.M., Drinan F.D., Castelo-Gonzalez M., A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality, Irish J. Agric. Food Res. 33 (1994) 183-192.
  25. Naylor J., Sharpe M.E., Lactobacilli in Cheddar cheese. III. The source of lactobacilli in cheese, J. Dairy Res. 25 (1958) 431-438.
  26. Perreard E., Fromagerie d'emmental. Flore lactique " secondaire '' ou d'affinage, Rev. Lait. Fr. 1 (1998) 12.
  27. Peterson S.D., Marshall R.T., Non-starter lactobacilli in Cheddar cheese: a review, J. Dairy Sci. 73 (1990) 1395-1410.
  28. Puchades R., Lemieux L., Simard R.E., Evolution of free amino acids during the ripening of Cheddar cheese containing added lactobacilli strains, J. Food Sci. 54 (1989) 885-888.
  29. Shakeel-Ur-Rehman, Banks J.M., McSweeney P.L.H., Fox P.F., Effect of ripening temperature on the growth and significance of non-starter acid bacteria in Cheddar cheese made from raw or pasteurised milk, Int. Dairy J. 10 (2000) 45-53.
  30. Shakeel-Ur-Rehman, Banks J.M., Brechany E.Y., Muir D.D., McSweeney P.L.H., Fox. P.F., Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk, Int. Dairy J. 10 (2000) 55-65.
  31. Tailliez P., Quénée P., Chopin A., Estimation de la diversité parmi les souches de la collection CNRZ: application de la RAPD à un groupe de lactobacilles, Lait 76 (1996) 147-158.
  32. Terzaghi B.E., Sandine W.E., Improved media for lactic streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
  33. Thomas T., Cannibalism among bacteria found in cheese, N. Z. J. Dairy Sci. Technol. 22 (1987) 215-219.
  34. Trépanier G., Simard R.E., Lee B.H., Effect of added lactobacilli on composition and texture of Cheddar cheese during accelerated maturation, J. Food Sci. 56 (1991) 696-700.
  35. Trépanier G., Simard R.E., Lee B.H., Lactic acid bacteria relation to accelerated maturation of Cheddar cheese, J. Food Sci. 56 (1991) 1238-1254.
  36. Turner K.W., Lawrence R.C., Lelievre J., A microbiological specification for milk for aseptic cheesemaking, N. Z. J. Dairy Sci. Technol. 21 (1986) 249-254.
  37. Urbach G., Relations between cheese flavour and chemical composition, Int. Dairy J. 3 (1993) 389-422.
  38. Vassal L., L'analyse sensorielle du fromage, in: Eck A. (Ed.), Le Fromage, Lavoisier, Paris, 1987, pp. 487-495.
  39. Visser S., Slangen K.J., Rollema H.S., Phenotyping of bovine milk proteins by reversed-phase high performance liquid chromatography, J. Chromatogr. 548 (1991) 361-370.


Copyright INRA, EDP Sciences