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All issues Lait, 50 497 (1970) 374-390 Article references

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Cited article:

Les associations microbiennes dans le fromage de Roquefort. I. - Action des entérocoques vis-à-vis des streptocoques lactiques et des leuconostoc. Nature des substances stimulantes produites par Streptococcus faecalis var. liquefaciens
Microbial associations in Roquefort cheese. I. - Action of enterococci on lactic streptococci and Leuconostoc

J. J. DEVOYOD, M. DESMAZEAUD, Dominique SPONEM, C. AURIAULT
Lait, 50 497 (1970) 374-390
DOI: https://doi.org/10.1051/lait:197049716

Evolution of microbial populations during traditional Feta cheese manufacture and ripening

Eugenia Manolopoulou, Panagiotis Sarantinopoulos, Evagelia Zoidou, et al.
International Journal of Food Microbiology 82 (2) 153 (2003)
https://doi.org/10.1016/S0168-1605(02)00258-1

Microbiology and biochemistry of gorgonzola cheese during ripening

M. Gobbetti, R. Burzigotti, E. Smacchi, A. Corsetti and M. De Angelis
International Dairy Journal 7 (8-9) 519 (1997)
https://doi.org/10.1016/S0958-6946(97)00047-2