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All issues Lait, 80 3 (2000) 293-324 Article references

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Cited article:

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Effect of Wild Strains of Lactococcus lactis on the Volatile Profile and the Sensory Characteristics of Ewes’ Raw Milk Cheese

J.A. Centeno, F.J. Tomillo, E. Fernández-García, P. Gaya and M. Nuñez
Journal of Dairy Science 85 (12) 3164 (2002)
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SENSORY PROFILE OF FLAVOR AND ODOR CHARACTERISTICS IN RONCAL CHEESE MADE FROM RAW EWE'S MILK

PATRICIA LARRÁYOZ, CARLOS MENDÍA, PALOMA TORRE, YOLANDA BARCINA and ANA ISABEL ORDÓÑEZ
Journal of Sensory Studies 17 (5) 415 (2002)
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Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

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Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses

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Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening

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The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro

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Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

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Growth of Geotrichum candidum and Penicillium camembertii in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide

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Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis

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Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese

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Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology

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Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese

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Alternatives to pilot plant experiments in cheese‐ripening studies

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