Free Access
Issue
Lait
Volume 85, Number 3, May-June 2005
Page(s) 205 - 222
DOI https://doi.org/10.1051/lait:2005019
References of Lait 85 205-222
  1. AFNOR, Fromages. Détermination de la matière sèche (méthode par étuvage). NF V04 282, in: Recueil de normes françaises. Laits et produits laitiers. Méthodes d'analyse, Afnor, Paris, France, 1980, pp. 104-105.
  2. Assenat L., Le lait de brebis, in: Luquet F.M. (Ed.), Laits et produits laitiers. Vache-chèvre-brebis, Tome I, Tec & Doc Lavoisier, Paris, France, 1985, pp. 281-318.
  3. Aubert C., Caractérisation microbiologique du fromage type Venaco, un fromage de Corse à pâte molle, Rapport de stage, Ensbana, Dijon, France, 1998.
  4. Beresford T., Fitzsimons N.A., Brennan N.L., Cogan T.M., Recent advances in cheese microbiology, Int. Dairy J. 11 (2001) 259-274 [CrossRef].
  5. Berthier F., Beuvier E., Dasen A., Grappin R., Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers, Int. Dairy J. 11 (2001) 293-305 [CrossRef].
  6. Bocquien C.Y., Corrieu G., Desmazeaud M.J., Effect of fermentation conditions on Streptococcus cremoris AM2 and Leuconostoc lactis CNRZ 1091 in pure and mixed cultures, Appl. Environ. Microbiol. 54 (1988) 2527-2531.
  7. Casalta E., Mise au point de levains mésophiles destinés à la fabrication fromagère en Corse. Identification et sélection de souches locales de bactéries lactiques, Mémoire de DEA, Ensbana, Dijon, France, 1992.
  8. Casalta E., Zennaro R., Effect of specific starters on microbiological, biochemical and sensory characteristics of Venaco, a Corsican soft cheese, Sci. Aliments 17 (1997) 79-94.
  9. Casalta E., Vassal Y., Desmazeaud M.J., Casabianca F., Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de Corse, Lebensm. Wiss. Technol. 28 (1995) 291-299.
  10. Casalta E., Noël Y., Le Bars D., Carré C., Achilleos C., Maroselli M.X., Caractérisation du fromage Bastelicaccia, Lait 81 (2001) 529-546 [EDP Sciences].
  11. Chapman G.H., An improved Stone medium for the isolation and testing of food poisoning staphylococci, Food Res. 13 (1948) 100-105.
  12. Cogan T.M., Jordan K.N., Metabolism of the Leuconostoc bacteria, J. Dairy Sci. 77 (1994) 2704-2717.
  13. Cogan T.M., O'Dowd M., Mellerick D., Effects of pH and sugar on acetoin production from citrate by Leuconostoc lactis, Appl. Environ. Microbiol. 41 (1981) 1-8.
  14. Daniellot I., Développement de ferments spécifiques du fromage type Venaco. Etude de l'effet des souches d'affinage, Mémoire Ingénieur, Enitiia, Nantes, France, 1999.
  15. Delacroix-Buchet A., Degas C., Lamberet G., Vassal L., Influence des variants AA et FF de la caséine caprine sur le rendement fromager et les caractéristiques sensorielles, Lait 76 (1996) 217-241.
  16. de Man J.C., Rogosa M., Sharpe M.E., A medium for the cultivation of lactobacilli, J. Appl. Bacteriol. 23 (1960) 130-135.
  17. El Shafei H., El Soda M., Ezzat N., The peptide hydrolase system of the Leuconostoc, J. Food Prot. 53 (1990) 165-169.
  18. El Soda M., Hantira A.A., Ezzat N., El Shafei H.K., Accelerated ripening of ras cheese using freeze-shocked mutant strains of Lb casei, Food Chem. 44 (1992) 179-184.
  19. Gonzalez J., Mas M., Tabla M., Moriche J., Roa I., Rebollo J.E., Caceres P., Autochtonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses, Lait 83 (2003) 193-202 [EDP Sciences].
  20. Grappin R., Les fromages : science, tradition et innovation, Biofutur 177 (1998) 15-19.
  21. Grappin R., Beuvier E., Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese, Int. Dairy J. 7 (1997) 751-761 [CrossRef].
  22. Gripon J.C., Desmazeaud M.J., Le Bars D., Bergère J.L., Etude du rôle des micro-organismes et des enzymes au cours de la maturation du fromage, Lait 55 (1975) 502-516.
  23. Guéguen M., Lenoir J., Aptitude de l'espèce Geotrichum candidum à la production d'enzymes protéolytiques, Lait 55 (1975) 145-162.
  24. Guéguen M., Lenoir J., Aptitude de l'espèce Geotrichum candidum à la production d'enzymes protéolytiques. Note complémentaire, Lait 55 (1975) 621-629.
  25. Heiss E., Essais de dosage de la matière grasse dans le fromage par des méthodes rapides, Dtsch. Molk. Ztg. 82 (1961) 67-70.
  26. 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 [CrossRef].
  27. Hynes E., Bach C., Lamberet G., Ogier J. C., Son O., Delacroix-Buchet A., Contribution of starter lactobacilli and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese, Lait 83 (2003) 31-43 [EDP Sciences].
  28. IDF, Evaluation sensorielle des produits laitiers par cotation. Standard 99C, Int. Dairy Fed., Brussels, Belgium, 1987.
  29. IDF, Free fatty acids in milk and milk products. Standard 6B, Int. Dairy Fed., Brussels, Belgium, 1987.
  30. IDF, Lait et produits laitiers - Lignes directrices générales pour la préparation des échantillons pour essai, de la suspension mère et des dilutions décimales en vue de l'examen microbiologique. Standard 122, Int. Dairy Fed., Brussels, Belgium, 2001.
  31. Isolini D., Grand M., Glattli H., Selective media for the enumeration of obligately and facutativly heterofermentative lactobacilli, Schweiz. Milchwirtsch. Forsch. 19 (1990) 57-59.
  32. Konar A., Thomas P.C., Rook J.A.F., The concentrations of some water-soluble constituents in the milks of cows, sows, ewes and goats, J. Dairy Res. 38 (1971) 333-341.
  33. Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese. Comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-335.
  34. Ledda A., Scintu M.F., Pirisi A., Sanna S., Mannu L., Caratterizzazione tecnologica di ceppi di lattococchi e di enterococchi per la produzione di formaggio Pecorino Sardo, Sci. Tec. Latt.-Casearia 45 (1994) 443-456.
  35. Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., Drinan F.D., Manufacture of Cheddar cheese with adjunct lactocobacilli under controlled microbiological conditions, Int. Dairy J. 6 (1996) 851-867 [CrossRef].
  36. 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.
  37. McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in raw and pasteurized milk cheeses during ripening, in: Proceedings of the Symposium on quality and microbiology of traditional and raw milk cheeses, Cost Action 95, Dijon, France, 30 november-1st december 1998, pp. 73-126.
  38. Macedo A.C., Luz Costa M, Malcata F.X., Changes in the microflora of Serra cheese: Evolution throughout ripening time, lactation period and axial location, Int. Dairy J. 6 (1996) 79-94.
  39. Madkor S.A., Tong P.S., El Soda M., Ripening of Cheddar cheese with added attenuated adjunct cultures of lactobacilli, J. Dairy Sci. 83 (2000) 1684-1691 [PubMed].
  40. Mannu L., Riu G., Comunian R., Fozzi M.C., Scintu M.F., A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewe's milk cheese: PCR-identification and evolution during ripening, Int. Dairy J. 12 (2002) 17-26.
  41. Martinez-Cuesta M.C., Fernandez de Palencia P., Requena T., Pelaez C., Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese, Int. Dairy J. 11 (2001) 577-585.
  42. Mas M., Tabla R., Moriche J., Roa I., Gonzalez J., Rebollo J.E., Caceres P., Ibores goat's milk cheese: microbiological and physicochemical changes throughout ripening, Lait 82 (2002) 579-587 [EDP Sciences].
  43. Menendez S., Centeno J.A., Godinez R., Rodriguez-Otero J.L., Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzùa-Ulloa cheese, Int. J. Food Microbiol. 59 (2000) 37-46 [PubMed].
  44. Meyers S.A., Cuppet S.L., Hutkins R.W., Lipase production by lactic acid bacteria and activity on butter oil, Food Microbiol. 13 (1996) 383-389.
  45. Odet G., Qualité bactériologique des fromages au lait cru, Cahiers Nutr. Diet. 34 (1999) 47-53.
  46. Pearce K.N., The complexometric determination of calcium in dairy products, N. Z. J. Dairy Sci. Technol. 12 (1977) 113-115.
  47. Pelaez C., Jimeno J., Beresford T., Behavior of NSLAB in a variety of european cheeses, in: Proceedings of the 4th Plenary meeting of the Air programme AIR3-CT4-2039, The influence of native flora on the characteristics of cheeses with « appellation d'origine protégée » made from raw milk, Porto, Portugal, 26-27 may 1997, pp. 137-138.
  48. Perez-Elortondo F.J.P., Albisu M., Barcina Y., Physico-chemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese, Lait 79 (1999) 281-290.
  49. Poveda J.M., Sousa M.J., Cabezas L., Mc Sweeney P.L.H., Preliminary observations on proteolysis with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter, Int. Dairy J. 13 (2003) 169-178.
  50. Rademaker J.L.W., Louws F.J., de Bruijn F.J., Characterization of the diversity of ecologically important microbes by rep-PCR genomic fingerprinting, in: Akkermans A.D.L., van Elsas J.D. , de Bruijn F.J. (Eds.), Molecular Microbial Ecology Manual, Suppl. 3, Kluwer Academic Publishers, Dordrecht, The Netherlands, 1998, pp. 1-27.
  51. Reps A., Bacterial surface-ripened cheeses, in: Fox P.F. (Ed.), Cheese : Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups, 2nd ed., Chapman Hall, London, UK, 1993, pp. 137-172.
  52. Sako Y., Umemoto Y., Iwayama S.I., Studies on the lipolysis of dairy lactic acid bacteria. I. On the lipolytic actions of cell suspensions of lactic acid bacteria upon various fats, Nippon Nogeikagaku Kaishi 41 (1967) 585-591.
  53. Scolari G., Picchioni N., Vescovo M., Lisi di Lactobacillus casei in formaggio Grana, Sci. Tec. Latt.-Casearia 3 (1997) 274-282.
  54. Singh A., Srinivasan R.A., Dudani A.T., Studies on exocellular and endocellular lipases of some of the lipolytic bacteria, Milchwissenschaft 28 (1973) 164-166.
  55. Slanetz L.W., Bartley C.H., Numbers of enterococci in water, sewage and feces determined by the membrane filter technique with an improved medium, J. Bacteriol. 74 (1957) 591-596 [PubMed].
  56. Stadhouders J., Dairy starter cultures, Milchwissenschaft 29 (1974) 329-337.
  57. Swearingen P.A., O'Sullivan D.J., Warthesen J.J., Isolation, characterization and influence of native non starter lactic acid bacteria on Cheddar cheese quality, J. Dairy Sci. 84 (2001) 50-59 [PubMed].
  58. Szumski S.A., Cone J.F., Possible role of yeast endoproteinases in ripening surface-ripened-cheeses, J. Dairy Sci. 45 (1962) 349-353.
  59. Tavaria F.K., Malcata F.X., Enzymatic activities of non-starter lactic acid bacteria isolated from a traditional Portuguese cheese, Enzyme Microb.Technol. 33 (2003) 236-243.
  60. Terzaghi B.E., Sandine W.E., Improved medium for lactic streptococci and their bacteriophages, Appl. Microbiol. 29 (1975) 807-813.
  61. Thomas T., Cannibalism among bacteria found in cheese, N. Z. J. Dairy Sci. Technol. 22 (1987) 215-219.
  62. Touraille C., Epreuves discriminatives, in: Evaluation Sensorielle. Manuel méthodologique, Tec & Doc Lavoisier, Paris, France, 1998, pp. 98-122.
  63. Versalovic J., Koeuth T., Lupski J.R., Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes, Nucleic Acids Res. 19 (1991) 6823-6831 [PubMed].