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All issues Volume 83 / No 3 (May-June 2003) Lait, 83 3 (2003) 193-202 References
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Issue
Lait
Volume 83, Number 3, May-June 2003
Page(s) 193 - 202
DOI https://doi.org/10.1051/lait:2003009

References

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  3. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Nú nez M., Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening, J. Dairy Res. 55 (1988) 457-464.
  4. Gaya P., Medina M., Nu nez M., Accelerated decrease of Enterobacteriaceae counts during ripening of raw milk Manchego cheese by lactic culture inoculation, J. Food Protect. 46 (1983) 305-308.
  5. Gaya P., Medina M., Bautista L., Nu nez M., Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese, Int. J. Food Microbiol. 6 (1988) 249-257.
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  9. IDF, Guideline determination of acidifying activity of dairy cultures, Bull. Int. Dairy Fed. 306 (1995) 34-36.
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  11. Litopoulou-Tzanetaki E., Tzanetakis N., Vafopoulou-Mastrojiannaki A., Effect of the type of lactic starter on microbiological composition and sensory characteristics of Feta cheese, Food Microbiol. 10 (1993) 31-41.
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  15. Ortigosa M., Bárcenas P., Arizcun C., Pérez-Elortondo F., Albisu M., Torre P., Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese, Food Microbiol. 16 (1999) 237-247.
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  17. Sanchez-Rey R., Poullet B., Cáceres P., Larriba G., Microbial quality and incidence of some pathogenics microorganisms in La Serena cheese throughout ripening, J. Food Protect. 56 (1993) 879-881.
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  19. Vanos V., Importance of streptococci group D in fermented dairy products, as indicators of quality assurance in comparison with coliforms, Bull. Int. Dairy Fed. 264 (1991) 20-25.
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Abstract

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