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All issues Lait, 70 1 (1990) 1-14 Article references

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Cited article:

Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Eliot Patrick Botosoa and Romdhane Karoui
Food and Bioprocess Technology 6 (9) 2365 (2013)
https://doi.org/10.1007/s11947-012-0875-9

Time Course and Specificity of Lipolysis in Swiss Cheese

Julien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux and Anne Thierry
Journal of Agricultural and Food Chemistry 58 (22) 11732 (2010)
https://doi.org/10.1021/jf102572z

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

Romain Richoux, Lydie Aubert, Marion Normand, Patricia Privat and Dominique Ibarra
Dairy Science and Technology 89 (2) 177 (2009)
https://doi.org/10.1051/dst/2008038

Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Romain Richoux, Lydie Aubert, Gregory Roset, et al.
Food Research International 41 (10) 1058 (2008)
https://doi.org/10.1016/j.foodres.2008.07.021

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux and Jean-René Kerjean
International Dairy Journal 14 (9) 801 (2004)
https://doi.org/10.1016/j.idairyj.2004.02.002