Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
Lait, 80 3 (2000) 293-324
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture
M. Bergamaschi and G. BittanteJournal of Dairy Science 101 (5) 3918 (2018)
https://doi.org/10.3168/jds.2017-13573
The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese
A. Jalilzadeh, J. Hesari, S.H. Peighambardoust and I. JavidipourJournal of Dairy Science 101 (7) 5809 (2018)
https://doi.org/10.3168/jds.2017-14352
Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation
F. Castellani, N. Bernardi, A. Vitali, et al.Journal of Animal and Feed Sciences 27 (4) 361 (2018)
https://doi.org/10.22358/jafs/99600/2018
How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
Benedetta Bottari, Alessia Levante, Erasmo Neviani and Monica GattiFrontiers in Microbiology 9 (2018)
https://doi.org/10.3389/fmicb.2018.02866
Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
Maryam Batool, Muhammad Nadeem, Muhammad Imran, et al.Lipids in Health and Disease 17 (1) (2018)
https://doi.org/10.1186/s12944-018-0871-9
Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room
G. Corrieu, B. Perret, A. Kakouri, D. Pappas and J. SamelisJournal of Food Engineering 222 162 (2018)
https://doi.org/10.1016/j.jfoodeng.2017.11.021
The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk
Raquel Lo, Van Thi Thuy Ho, Nidhi Bansal and Mark S. TurnerInternational Journal of Food Microbiology 265 30 (2018)
https://doi.org/10.1016/j.ijfoodmicro.2017.10.029
Innovations in Technologies for Fermented Food and Beverage Industries
Sujatha Kandasamy, Digambar Kavitake and Prathapkumar Halady ShettyInnovations in Technologies for Fermented Food and Beverage Industries 25 (2018)
https://doi.org/10.1007/978-3-319-74820-7_2
Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanica L.) oil
Rahman Ullah, Muhammad Nadeem, Muhammad Imran, et al.Journal of Food Processing and Preservation 42 (4) e13566 (2018)
https://doi.org/10.1111/jfpp.13566
Integrated PTR-ToF-MS, GWAS and biological pathway analyses reveal the contribution of cow’s genome to cheese volatilome
Sara Pegolo, Matteo Bergamaschi, Flavia Gasperi, Franco Biasioli, Alessio Cecchinato and Giovanni BittanteScientific Reports 8 (1) (2018)
https://doi.org/10.1038/s41598-018-35323-5
Alteration of Ovoproducts
Sophie Jan, Florence Baron, Rémy Coat and Olivier GonçalvesAlteration of Ovoproducts 51 (2018)
https://doi.org/10.1016/B978-1-78548-271-7.50002-X
Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production
Giulia Tabanelli, Federica Pasini, Ylenia Riciputi, Lucia Vannini, Giorgia Gozzi, Federica Balestra, Maria Fiorenza Caboni, Fausto Gardini and Chiara MontanariJournal of Food Science 83 (3) 711 (2018)
https://doi.org/10.1111/1750-3841.14036
Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods
Maite Iriondo-DeHond, Eugenio Miguel and María Dolores Del CastilloNutrients 10 (10) 1358 (2018)
https://doi.org/10.3390/nu10101358
Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese
Vendula Pachlová, Leona Buňková, Radka Flasarová, Richardos-Nikolaos Salek, Andrea Dlabajová, Irena Butor and František BuňkaLWT 97 730 (2018)
https://doi.org/10.1016/j.lwt.2018.07.045
Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study
E. Tirloni, M. Vasconi, P. Cattaneo, A. Ravasio, E. Pesenti, V.M. Moretti, F. Bellagamba, S. Stella and C. BernardiLWT 98 124 (2018)
https://doi.org/10.1016/j.lwt.2018.08.034
Biochemical changes of Iranian probiotic Lighvan cheese
Alireza SHAHAB LAVASANICzech Journal of Food Sciences 36 (2) 181 (2018)
https://doi.org/10.17221/453/2016-CJFS
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS
Marianna Ruggirello, Manuela Giordano, Marta Bertolino, et al.Food Microbiology 74 132 (2018)
https://doi.org/10.1016/j.fm.2018.03.012
Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese
Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. KilcawleyComprehensive Reviews in Food Science and Food Safety 17 (2) 371 (2018)
https://doi.org/10.1111/1541-4337.12332
Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese
A.S. Bertuzzi, K.N. Kilcawley, J.J. Sheehan, et al.International Dairy Journal 72 44 (2017)
https://doi.org/10.1016/j.idairyj.2017.04.001
45 (2017)
https://doi.org/10.1002/9781119046165.ch0c
Nutrients in Dairy and their Implications on Health and Disease
Sebnem Ozturkoglu-BudakNutrients in Dairy and their Implications on Health and Disease 333 (2017)
https://doi.org/10.1016/B978-0-12-809762-5.00026-7
Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses
Laura Zabaleta, Marta Albisu and Luis Javier R. BarronEuropean Food Research and Technology 243 (8) 1405 (2017)
https://doi.org/10.1007/s00217-017-2851-0
Dairy in Human Health and Disease Across the Lifespan
Sebnem Ozturkoglu-Budak and Ronald P. de VriesDairy in Human Health and Disease Across the Lifespan 353 (2017)
https://doi.org/10.1016/B978-0-12-809868-4.00027-3
97 (2017)
https://doi.org/10.1002/9781119115007.ch6
Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity
Maciej Spus, Hua Liu, Michiel Wels, Tjakko Abee and Eddy J. SmidInternational Journal of Food Microbiology 241 173 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2016.10.020
Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk
M. KaramiLWT 80 386 (2017)
https://doi.org/10.1016/j.lwt.2017.03.001
Lactic Acid in the Food Industry
Sara M. Ameen and Giorgia CarusoSpringerBriefs in Molecular Science, Lactic Acid in the Food Industry 33 (2017)
https://doi.org/10.1007/978-3-319-58146-0_5
Linking wine lactic acid bacteria diversity with wine aroma and flavour
Maria Stella Cappello, Giacomo Zapparoli, Antonio Logrieco and Eveline J BartowskyInternational Journal of Food Microbiology 243 16 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2016.11.025
Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses
Solange Buchin, Gabriel Duboz and Jean-Christophe SalmonEuropean Food Research and Technology 243 (11) 1943 (2017)
https://doi.org/10.1007/s00217-017-2899-x
Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk
Hacène Medjoudj, Mohammed Nasreddine Zidoune and Ali Adnan HayalogluInternational Journal of Food Properties 20 (8) 1876 (2017)
https://doi.org/10.1080/10942912.2016.1222588
Nanobiosensors
Jose Vicente Ros-Lis, Jose-Luis Vivancos and Ramón Martínez-MáñezNanobiosensors 1 (2017)
https://doi.org/10.1016/B978-0-12-804301-1.00001-1
The Effect of Substituting Milk Fat by Peanut Oil on the Quality of White Soft Cheese
Ahmad A. Omar, Salah A. Khalifa and Azza H. MohamedInternational Journal of Dairy Science 12 (1) 28 (2017)
https://doi.org/10.3923/ijds.2017.28.40
Cheese
Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen and Ylva ArdöCheese 929 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00037-5
Cheese
Paul L.H. McSweeneyCheese 379 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00014-4
Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry
Janneth Gallegos, Cristina Arce, Rafael Jordano, Lourdes Arce and Luis M. MedinaFood Chemistry 220 362 (2017)
https://doi.org/10.1016/j.foodchem.2016.10.022
Volatiles and sensory characteristics of yogurt manufactured by incorporating basil (Ocimum basilicum L.)
H. Gurkan and A. A. HayalogluInternational Journal of Food Properties 20 (sup1) S779 (2017)
https://doi.org/10.1080/10942912.2017.1311344
A Handbook for Sensory and Consumer-Driven New Product Development
Maurice G. O'SullivanA Handbook for Sensory and Consumer-Driven New Product Development 259 (2017)
https://doi.org/10.1016/B978-0-08-100352-7.00012-9
Cheese
Lydia Ong, Robert C. Lawrence, John Gilles, et al.Cheese 829 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00033-8
Cheese
Eva-Maria Düsterhöft, Wim Engels and Thom HuppertzCheese 865 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00034-X
Nutrients in Dairy and their Implications on Health and Disease
Naresh Kumar, Midathala Raghavendra, Jayanti Tokas and Hari R. SingalNutrients in Dairy and their Implications on Health and Disease 123 (2017)
https://doi.org/10.1016/B978-0-12-809762-5.00010-3
Fundamentals of Cheese Science
Kieran N. KilcawleyFundamentals of Cheese Science 443 (2017)
https://doi.org/10.1007/978-1-4899-7681-9_13
Cheese
Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, et al.Cheese 423 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00017-X
Cheese
Paul L.H. McSweeney, Patrick F. Fox and Felicia CiociaCheese 411 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00016-8
Cheese
Patrick F. Fox, Timothy M. Cogan and Timothy P. GuineeCheese 617 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00025-9
Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct
Angeliki Angelopoulou, Voula Alexandraki, Marina Georgalaki, et al.International Dairy Journal 66 135 (2017)
https://doi.org/10.1016/j.idairyj.2016.11.011
Role of lactic acid bacteria on the yogurt flavour: A review
Chen Chen, Shanshan Zhao, Guangfei Hao, et al.International Journal of Food Properties 20 (sup1) S316 (2017)
https://doi.org/10.1080/10942912.2017.1295988
Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems
Ewelina Stefanovic, Anne Thierry, Marie-Bernadette Maillard, et al.Journal of Dairy Science 100 (9) 6918 (2017)
https://doi.org/10.3168/jds.2016-12408
222 (2017)
https://doi.org/10.1002/9781119110316.ch3.3
Survival of micro‐organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening
Mian A Murtaza, Nuzhat Huma, Muhammad A Shabbir, Mian S Murtaza and Muhammad Anees‐ur‐RehmanInternational Journal of Dairy Technology 70 (4) 562 (2017)
https://doi.org/10.1111/1471-0307.12406
Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification
E. Stefanovic, K.N. Kilcawley, M.C. Rea, G.F. Fitzgerald and O. McAuliffeJournal of Applied Microbiology 122 (5) 1245 (2017)
https://doi.org/10.1111/jam.13420
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters
Elena Bancalari, Maria Luisa Savo Sardaro, Alessia Levante, et al.Food Research International 100 682 (2017)
https://doi.org/10.1016/j.foodres.2017.07.066
Heterotrimeric G protein alpha subunit controls growth, stress response, extracellular protease activity, and cyclopiazonic acid production in Penicillium camemberti
Ramón O. García-Rico, Carlos Gil-Durán, Juan F. Rojas-Aedo, et al.Fungal Biology 121 (9) 754 (2017)
https://doi.org/10.1016/j.funbio.2017.05.007
Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation
Stefania Carpino, Cinzia L. Randazzo, Alessandra Pino, et al.Food Microbiology 61 126 (2017)
https://doi.org/10.1016/j.fm.2016.09.006
Sour milk production by wheat bran supported probiotic biocatalyst as starter culture
Antonia Terpou, Angelika-Ioanna Gialleli, Argyro Bekatorou, et al.Food and Bioproducts Processing 101 184 (2017)
https://doi.org/10.1016/j.fbp.2016.11.007
A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis
Débora Parra Baptista, Francisca Diana da Silva Araújo, Marcos Nogueira Eberlin and Mirna Lúcia GiganteJournal of Food Science 82 (2) 386 (2017)
https://doi.org/10.1111/1750-3841.13618
A high-throughput qPCR system for simultaneous quantitative detection of dairy Lactococcus lactis and Leuconostoc bacteriophages
Musemma K. Muhammed, Lukasz Krych, Dennis S. Nielsen, Finn K. Vogensen and Luca CocolinPLOS ONE 12 (3) e0174223 (2017)
https://doi.org/10.1371/journal.pone.0174223
The effect of smoking on the formation of biogenic amines in Circassian cheese
Hatice Sıçramaz, Ahmet Ayar and Mustafa ÖztürkJournal of Consumer Protection and Food Safety 12 (2) 139 (2017)
https://doi.org/10.1007/s00003-017-1102-4
Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation
Catherine M. McCarthy, Phil M. Kelly, Martin G. Wilkinson and Timothy P. GuineeJournal of Food Composition and Analysis 59 132 (2017)
https://doi.org/10.1016/j.jfca.2017.01.007
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
María A. Vélez, Erica R. Hynes, Carlos A. Meinardi, Verónica I. Wolf and María C. PerottiFood Research International 96 215 (2017)
https://doi.org/10.1016/j.foodres.2017.02.011
71 (2017)
https://doi.org/10.1002/9781119046165.ch0d
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese
Maria Calasso, Leonardo Mancini, Maria De Angelis, et al.Food Microbiology 66 129 (2017)
https://doi.org/10.1016/j.fm.2017.04.011
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
Sandra P A Câmara, Airidas Dapkevicius, Henrique J D Rosa, Célia C G Silva, F Xavier Malcata and Maria L N Enes DapkeviciusInternational Journal of Dairy Technology 70 (4) 542 (2017)
https://doi.org/10.1111/1471-0307.12424
Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri
Aslı AKPINAR, Oktay YERLİKAYA, Özer KINIK, et al.Ege Üniversitesi Ziraat Fakültesi Dergisi 54 (1) 27 (2017)
https://doi.org/10.20289/zfdergi.297939
Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese
F. Castellani, A. Vitali, N. Bernardi, et al.Journal of Dairy Science 100 (11) 8658 (2017)
https://doi.org/10.3168/jds.2017-12899
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
Tom F. O'Callaghan, David T. Mannion, Deirdre Hennessy, et al.Journal of Dairy Science 100 (8) 6053 (2017)
https://doi.org/10.3168/jds.2016-12508
The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese
Valeria Guarrasi, Ciro Sannino, Marta Moschetti, Adriana Bonanno, Antonino Di Grigoli and Luca SettanniInternational Journal of Food Microbiology 259 35 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2017.07.022
Review: The link between feeding dairy cows and Parmigiano-Reggiano cheese production area
Attilio Luigi Mordenti, Nico Brogna and Andrea FormigoniThe Professional Animal Scientist 33 (5) 520 (2017)
https://doi.org/10.15232/pas.2016-01602
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type
Ecaterina Gore, Julie Mardon, Delphine Guerinon and Annick LebecqueInternational Journal of Food Sciences and Nutrition 67 (4) 412 (2016)
https://doi.org/10.3109/09637486.2016.1166188
Comparison of Biochemical Changes in Kefirs Produced from Organic and Conventional Milk at Different Inoculation Rates of Kefir Grains
Z Güler, A Tekin and YW ParkJournal of Food Science and Nutrition Therapy 2 (1) 008 (2016)
https://doi.org/10.17352/jfsnt.000003
Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening
Josef Mrázek, Vendula Pachlová, František Buňka, Michaela Černíková, Vladimír Dráb, Martina Bejblová, Karel Staněk and Leona BuňkováJournal of the Science of Food and Agriculture 96 (7) 2547 (2016)
https://doi.org/10.1002/jsfa.7375
Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese
Ilsa C. Barbosa, Maria E. G. Oliveira, Marta S. Madruga, et al.Food & Function 7 (10) 4356 (2016)
https://doi.org/10.1039/C6FO00657D
63 (2016)
https://doi.org/10.1007/978-3-319-22026-0_6
Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese
Radka Flasarová, Vendula Pachlová, Leona Buňková, et al.Food Chemistry 194 68 (2016)
https://doi.org/10.1016/j.foodchem.2015.07.069
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano
Camilla Lazzi, Milena Povolo, Francesco Locci, et al.International Journal of Food Microbiology 233 20 (2016)
https://doi.org/10.1016/j.ijfoodmicro.2016.06.009
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization
Annalisa Mentana, Anna Natale, Carmen Palermo, Donatella Nardiello, Amalia Conte, Matteo Alessandro Del Nobile, Maurizio Quinto and Diego CentonzeELECTROPHORESIS 37 (13) 1861 (2016)
https://doi.org/10.1002/elps.201500500
Changes in volatiles of palm kernel oil before and after kernel roasting
Wencan Zhang, Rui Wang, Yonghong Yuan, Tiankui Yang and Shaoquan LiuLWT 73 432 (2016)
https://doi.org/10.1016/j.lwt.2016.06.051
Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese
T.B. Pedersen, F.K. Vogensen and Y. ArdöInternational Dairy Journal 57 72 (2016)
https://doi.org/10.1016/j.idairyj.2016.02.041
Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin
M. Soltani, D. Sahingil, Y. Gokce and A.A. HayalogluJournal of Dairy Science 99 (10) 7744 (2016)
https://doi.org/10.3168/jds.2016-11179
Exopolysaccharide-producing culture in the manufacture of Prato cheese
Raquel Sant’Ana Coelho Nepomuceno, Luiz Carlos Gonçalves Costa Junior and Renata Golin Bueno CostaLWT - Food Science and Technology 72 383 (2016)
https://doi.org/10.1016/j.lwt.2016.04.053
“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”
Despina Bozoudi, Sofia Pavlidou, Charalambos Kotzamanidis, et al.Small Ruminant Research 136 161 (2016)
https://doi.org/10.1016/j.smallrumres.2016.01.022
Effects of Miling System on Gouda Cheese Characteristics made from Farmstead Milk-processing Plant
Jin-Sung Lee, Ju Yeon Moon, Ki-Taeg Nam, Seong-Min Park, Seung-Yong Park, Mun Yhung Jung and Yong-Suk SonJournal of Milk Science and Biotechnology 34 (4) 245 (2016)
https://doi.org/10.22424/jmsb.2016.34.4.245
Characterisation of microbial diversity and chemical properties of Cheddar cheese prepared from heat-treated milk
Ji Young Lee, Jae Yeon Joung, Yun-Sang Choi, Younghoon Kim and Nam Su OhInternational Dairy Journal 63 92 (2016)
https://doi.org/10.1016/j.idairyj.2016.07.016
Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE
P. Chombo-Morales, M. Kirchmayr, A. Gschaedler, E. Lugo-Cervantes and S. Villanueva-RodríguezLWT 65 1153 (2016)
https://doi.org/10.1016/j.lwt.2015.09.044
347 (2016)
https://doi.org/10.1007/978-1-4939-2800-2_14
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
I. Diezhandino, D. Fernández, N. Sacristán, P. Combarros-Fuertes, B. Prieto and J.M. FresnoLWT 65 1118 (2016)
https://doi.org/10.1016/j.lwt.2015.10.003
Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese
Natalia Gómez-Torres, Marta Ávila, David Delgado and Sonia GardeInternational Journal of Food Microbiology 232 103 (2016)
https://doi.org/10.1016/j.ijfoodmicro.2016.05.031
Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
Guillermo Hugo Peralta, I. V. Wolf, M. C. Perotti, C. V. Bergamini and E. R. HynesDairy Science & Technology 96 (5) 603 (2016)
https://doi.org/10.1007/s13594-016-0291-4
Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening
Palina Yanachkina, Catherine McCarthy, Tim Guinee and Martin WilkinsonInternational Journal of Food Microbiology 224 7 (2016)
https://doi.org/10.1016/j.ijfoodmicro.2016.02.006
The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese
S. Schiavon, G. Cesaro, A. Cecchinato, C. Cipolat-Gotet, F. Tagliapietra and G. BittanteJournal of Dairy Science 99 (11) 8759 (2016)
https://doi.org/10.3168/jds.2016-11371
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.PLOS ONE 11 (4) e0153213 (2016)
https://doi.org/10.1371/journal.pone.0153213
The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk
Yusuf Cakir, Songul Cakmakci and Ali Adnan HayalogluSmall Ruminant Research 134 65 (2016)
https://doi.org/10.1016/j.smallrumres.2015.12.004
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters
Cécile Bord, Delphine Guerinon and Annick LebecqueFood Science and Technology International 22 (5) 377 (2016)
https://doi.org/10.1177/1082013215605201
Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture
Edouard Tabet, Nicoletta P. Mangia, Emilio Mouannes, Georges Hassoun, Zeina Helal and Pietrino DeianaSmall Ruminant Research 140 13 (2016)
https://doi.org/10.1016/j.smallrumres.2016.05.011
From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)
Matteo Bergamaschi, Alessio Cecchinato, Franco Biasioli, et al.Genetics Selection Evolution 48 (1) (2016)
https://doi.org/10.1186/s12711-016-0263-4
Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
Laura Zabaleta, Karine Gourrat, Luis Javier R. Barron, Marta Albisu and Elisabeth GuichardInternational Dairy Journal 58 23 (2016)
https://doi.org/10.1016/j.idairyj.2016.01.018
Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
Magnus Westling, Marie-Louise Danielsson-Tham, Jana Jass, et al.Procedia Food Science 7 17 (2016)
https://doi.org/10.1016/j.profoo.2016.02.075
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Cindy J. Zhao, Andreas Schieber and Michael G. GänzleFood Research International 89 39 (2016)
https://doi.org/10.1016/j.foodres.2016.08.042
Electronic Noses and Tongues in Food Science
M.T.S.R. GomesElectronic Noses and Tongues in Food Science 21 (2016)
https://doi.org/10.1016/B978-0-12-800243-8.00003-2
Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products
Maytiya Konkit and Wonyong KimJournal of Dairy Science 99 (7) 4999 (2016)
https://doi.org/10.3168/jds.2016-11002
Antibiotic Susceptibility Profiles of Dairy Leuconostoc, Analysis of the Genetic Basis of Atypical Resistances and Transfer of Genes In Vitro and in a Food Matrix
Ana Belén Flórez, Ilenia Campedelli, Susana Delgado, et al.PLOS ONE 11 (1) e0145203 (2016)
https://doi.org/10.1371/journal.pone.0145203