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):
The role of propionibacteria in the volatile profile of Pategrás cheeses
I. Verónica Wolf, G. Hugo Peralta, Mario Candioti and M. Cristina PerottiDairy Science & Technology 96 (4) 551 (2016)
https://doi.org/10.1007/s13594-016-0289-y
Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing
Izaskun Valdivielso, Marta Albisu, Mertxe de Renobales and Luis Javier R. BarronInternational Dairy Journal 53 29 (2016)
https://doi.org/10.1016/j.idairyj.2015.09.007
Lactic acid bacteria decarboxylation reactions in cheese
Federico Alberto Zuljan, Pablo Mortera, Sergio Hugo Alarcón, et al.International Dairy Journal 62 53 (2016)
https://doi.org/10.1016/j.idairyj.2016.07.007
Chemical composition of naturally fermented buttermilk
Negussie Gebreselassie, Roger K. Abrahamsen, Fekadu Beyene, Fetien Abay and Judith A. NarvhusInternational Journal of Dairy Technology 69 (2) 200 (2016)
https://doi.org/10.1111/1471-0307.12236
Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese
Ecaterina Gore, Julie Mardon and Annick LebecqueJournal of Dairy Science 99 (9) 6927 (2016)
https://doi.org/10.3168/jds.2016-11094
Flavor of lactic acid fermented malt based beverages: Current status and perspectives
Sorelle Nsogning Dongmo, Susanne Procopio, Bertram Sacher and Thomas BeckerTrends in Food Science & Technology 54 37 (2016)
https://doi.org/10.1016/j.tifs.2016.05.017
Volatile compound profiling of Turkish Divle Cave cheese during production and ripening
S. Ozturkoglu-Budak, A. Gursoy, D.P. Aykas, et al.Journal of Dairy Science 99 (7) 5120 (2016)
https://doi.org/10.3168/jds.2015-10828
Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses
J.M. Poveda, G.M. Molina and S. Gómez-AlonsoJournal of Food Composition and Analysis 51 85 (2016)
https://doi.org/10.1016/j.jfca.2016.06.012
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
Rosa Guarcello, Stefania Carpino, Raimondo Gaglio, et al.Food Microbiology 59 66 (2016)
https://doi.org/10.1016/j.fm.2016.05.011
Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences
Cristina Anamaria Semeniuc, Mara Mandrioli, Maria Teresa Rodriguez-Estrada, Sevastiţa Muste and Giovanni LerckerEuropean Food Research and Technology 242 (3) 431 (2016)
https://doi.org/10.1007/s00217-015-2554-3
Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine
Marianna Giannoglou, Zoi Karra, Eleni Platakou, et al.Innovative Food Science & Emerging Technologies 38 312 (2016)
https://doi.org/10.1016/j.ifset.2016.07.024
Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening
Ali Eroglu, Omer Said Toker and Mahmut DoganInternational Journal of Dairy Technology 69 (2) 243 (2016)
https://doi.org/10.1111/1471-0307.12250
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt
Nadia Innocente, Marialuisa Biasutti, Frisina Rita, Romina Brichese, Giuseppe Comi and Lucilla IacuminLWT - Food Science and Technology 66 158 (2016)
https://doi.org/10.1016/j.lwt.2015.10.031
Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties
Patricia Zaragozá, José V. Ros-Lis, José-Luis Vivancos and Ramón Martínez-MáñezFood Chemistry 172 823 (2015)
https://doi.org/10.1016/j.foodchem.2014.09.114
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
Luciana M. Costabel, Carina V. Bergamini, Leila Pozza, et al.Journal of Dairy Research 82 (3) 375 (2015)
https://doi.org/10.1017/S0022029915000175
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese
Giovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, Aldo Corsetti, Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Giorgia Perpetuini and Rosalba LanciottiJournal of the Science of Food and Agriculture 95 (11) 2252 (2015)
https://doi.org/10.1002/jsfa.6944
Volatile compounds in Nanos cheese: their formation during ripening and sesonal variation
I. Boltar, A. Čanžek Majhenič, K. Jarni, T. Jug and M. Bavcon KraljJournal of Food Science and Technology 52 (1) 608 (2015)
https://doi.org/10.1007/s13197-014-1565-6
Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426
P.M. Ryan, Z. Burdíková, T. Beresford, et al.Journal of Dairy Science 98 (12) 8531 (2015)
https://doi.org/10.3168/jds.2015-9996
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese
Maria Calasso, Leonardo Mancini, Raffaella Di Cagno, Gianluigi Cardinali and Marco GobbettiJournal of Dairy Science 98 (9) 5874 (2015)
https://doi.org/10.3168/jds.2015-9362
1 (2015)
https://doi.org/10.1007/978-3-319-10464-5_1
Draft Genome Sequence of Three Antibiotic-Resistant Leuconostoc mesenteroides Strains of Dairy Origin
Ilenia Campedelli, Ana Belén Flórez, Elisa Salvetti, Susana Delgado, Luigi Orrù, Luigi Cattivelli, Ángel Alegría, Giovanna E. Felis, Sandra Torriani and Baltasar MayoGenome Announcements 3 (5) (2015)
https://doi.org/10.1128/genomeA.01018-15
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
Prashanti Kethireddipalli and Arthur R. HillJournal of Agricultural and Food Chemistry 63 (43) 9389 (2015)
https://doi.org/10.1021/jf504167v
Diacetyl in Foods: A Review of Safety and Sensory Characteristics
Stephanie Clark and Carl K. WinterComprehensive Reviews in Food Science and Food Safety 14 (5) 634 (2015)
https://doi.org/10.1111/1541-4337.12150
Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures
Lise Søndergaard, Mia Ryssel, Carina Svendsen, et al.International Journal of Food Microbiology 213 59 (2015)
https://doi.org/10.1016/j.ijfoodmicro.2015.06.031
Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species
Daniel Cavanagh, Aidan Casey, Eric Altermann, Paul D. Cotter, Gerald F. Fitzgerald, Olivia McAuliffe and D. W. SchaffnerApplied and Environmental Microbiology 81 (12) 3961 (2015)
https://doi.org/10.1128/AEM.04092-14
Next-generation sequencing as an approach to dairy starter selection
Philip Kelleher, James Murphy, Jennifer Mahony and Douwe van SinderenDairy Science & Technology 95 (5) 545 (2015)
https://doi.org/10.1007/s13594-015-0227-4
A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese
Juan Antonio Centeno, Patricia Rodríguez‐Alonso, Javier Carballo and José Ignacio GarabalInternational Journal of Dairy Technology 68 (2) 291 (2015)
https://doi.org/10.1111/1471-0307.12190
103 (2015)
https://doi.org/10.1002/9781118864463.ch07
Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese
Ji Wang, Zhe Zheng, Xiao Zhao, Yawei Yang and Zhennai YangFood Science and Technology Research 21 (3) 419 (2015)
https://doi.org/10.3136/fstr.21.419
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Leonardo Mancini and Patrick F. FoxTrends in Food Science & Technology 45 (2) 167 (2015)
https://doi.org/10.1016/j.tifs.2015.07.016
Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk
Javier Calzada, Ana del Olmo, Antonia Picon and Manuel NuñezFood and Bioprocess Technology 8 (5) 1076 (2015)
https://doi.org/10.1007/s11947-015-1473-4
Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization
Bibiana Juan, Joan Miquel Quevedo, Anna Zamora, Buenaventura Guamis and Antonio-José TrujilloLWT - Food Science and Technology 60 (2) 1034 (2015)
https://doi.org/10.1016/j.lwt.2014.10.003
Are fish fed with cyanobacteria safe, nutritious and delicious? A laboratory study
Hualei Liang, Wenshan Zhou, Yulei Zhang, Qin Qiao and Xuezhen ZhangScientific Reports 5 (1) (2015)
https://doi.org/10.1038/srep15166
Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics
Roberto J. Ceruti, Susana E. Zorrilla, Nora G. Sabbag, Silvia C. Costa and Guillermo A. SihufeDairy Science & Technology 95 (2) 231 (2015)
https://doi.org/10.1007/s13594-014-0205-2
Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis
Makoto Shiota, Ai Iwasawa, Ai Suzuki‐Iwashima and Fumiko IidaJournal of Food Science 80 (12) (2015)
https://doi.org/10.1111/1750-3841.13135
Characterization of a halotolerant lipase from the lactic acid bacteria Lactobacillus plantarum useful in food fermentations
María Esteban-Torres, José Miguel Mancheño, Blanca de las Rivas and Rosario MuñozLWT - Food Science and Technology 60 (1) 246 (2015)
https://doi.org/10.1016/j.lwt.2014.05.063
314 (2015)
https://doi.org/10.1002/9781118868386.ch19
Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates
Véronique Demers-Mathieu, Julie Audy, Émilie Laurin, Ismaïl Fliss and Daniel St-GelaisInternational Dairy Journal 45 31 (2015)
https://doi.org/10.1016/j.idairyj.2015.01.014
An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
Arzu Kavaz Yüksel and İhsan BakırcıFood Science and Biotechnology 24 (3) 807 (2015)
https://doi.org/10.1007/s10068-015-0105-0
Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativus L.)
Carmen C. Licón, Manuel Carmona and María Isabel BerrugaInternational Journal of Dairy Technology 68 (3) 399 (2015)
https://doi.org/10.1111/1471-0307.12193
71 (2015)
https://doi.org/10.1002/9781118560471.ch3
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe’s raw milk cheese
Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, et al.Food Chemistry 175 121 (2015)
https://doi.org/10.1016/j.foodchem.2014.11.088
Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses
M. Bergamaschi, F. Biasioli, L. Cappellin, et al.Journal of Dairy Science 98 (12) 8414 (2015)
https://doi.org/10.3168/jds.2015-9803
Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis
Aneta Jastrzębska, Anna Marlena Piasta and Edward SzłykJournal of Food Composition and Analysis 40 136 (2015)
https://doi.org/10.1016/j.jfca.2015.01.004
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
M. Bergamaschi, E. Aprea, E. Betta, et al.Journal of Dairy Science 98 (4) 2183 (2015)
https://doi.org/10.3168/jds.2014-8807
Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
M.-N. Leclercq-Perlat, M. Sicard, N. Perrot, et al.Journal of Dairy Science 98 (2) 1325 (2015)
https://doi.org/10.3168/jds.2014-8916
Microbiological and lipolytic changes in high-pressure-treated raw milk cheeses during refrigerated storage
Joaquín Rodríguez-Pinilla, Gracia Márquez, Rafael Tabla, Rosario Ramírez and Francisco José DelgadoDairy Science & Technology 95 (4) 425 (2015)
https://doi.org/10.1007/s13594-015-0219-4
Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts
Yogesh Khetra, Ganesh B. Chavhan, S. K. Kanawjia and Ritika PuriDairy Science & Technology 95 (5) 639 (2015)
https://doi.org/10.1007/s13594-015-0248-z
Processing and Impact on Active Components in Food
Seval Andiç, Yusuf Tunçtürk and Gökhan BoranProcessing and Impact on Active Components in Food 231 (2015)
https://doi.org/10.1016/B978-0-12-404699-3.00028-7
Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors
Natalia Gómez-Torres, Sonia Garde, Ángela Peirotén and Marta ÁvilaFood Control 56 186 (2015)
https://doi.org/10.1016/j.foodcont.2015.03.025
Farklı Tür Sütlerinden Üretilen Van Otlu Peynirlerinde Olgunlaşma Boyunca Meydana Gelen Değişiklikler: II. Mikrobiyolojik Değişiklikler, Lipoliz ve Serbest Yağ Asitleri
Elvan Ocak, Yusuf Tunçtürk, Issa Javidipour and Şenol KöseYüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 25 (2) 164 (2015)
https://doi.org/10.29133/yyutbd.236402
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses
Natalia Taboada, Carina Van Nieuwenhove, Soledad López Alzogaray and Roxana MedinaJournal of Food Composition and Analysis 40 86 (2015)
https://doi.org/10.1016/j.jfca.2014.12.013
Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese
Hardy Z. Castada, W. James Harper and Sheryl Ann BarringerInternational Dairy Journal 49 72 (2015)
https://doi.org/10.1016/j.idairyj.2015.04.010
Proteolysis and Biogenic Amine Formation in Sterilized Edam-Type Curd Slurry Inoculated with Probiotic Strains
Mohamed Abdel Hamid Rabie, Ali A. Abdel Galeel and Francisco Xavier MalcataJournal of Food Processing and Preservation 39 (6) 2297 (2015)
https://doi.org/10.1111/jfpp.12475
Dried distillers grains with solubles do not always cause late blowing in baby Swiss cheese
V.Manimanna Sankarlal, E.D. Testroet, D.C. Beitz and S. ClarkJournal of Dairy Science 98 (12) 8545 (2015)
https://doi.org/10.3168/jds.2015-9983
The effect of cooking time on curd composition and textural properties of sheep Halloumi cheese
Stelios Kaminarides, Ioannis Litos, Theophilos Massouras and Aikaterini GeorgalaSmall Ruminant Research 125 106 (2015)
https://doi.org/10.1016/j.smallrumres.2015.01.025
Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization
Maria Barbara Pisano, Maria Elisabetta Fadda, Roberta Melis, et al.Food Control 51 1 (2015)
https://doi.org/10.1016/j.foodcont.2014.11.005
27 111 (2015)
https://doi.org/10.1007/978-3-319-23177-8_5
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk
Riza Temizkan, Kurban Yasar and Ali A. HayalogluInternational Journal of Food Science & Technology 49 (12) 2643 (2014)
https://doi.org/10.1111/ijfs.12597
Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese
Gemma Palencia, Maria Ibargoitia, Maria Fresno, Patricia Sopelana and Maria GuillénMolecules 19 (6) 7937 (2014)
https://doi.org/10.3390/molecules19067937
Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
Fügen Durlu-Özkaya and İlhan GünFood and Nutrition Sciences 05 (04) 425 (2014)
https://doi.org/10.4236/fns.2014.54050
Dairy Microbiology and Biochemistry
A Hayaloglu and P McSweeneyDairy Microbiology and Biochemistry 134 (2014)
https://doi.org/10.1201/b17297-8
Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (Engraulis encrasicolus)
Alexandre Dehaut, Charlotte Himber, Véronique Mulak, Thierry Grard, Frédéric Krzewinski, Bruno Le Fur and Guillaume DuflosJournal of Agricultural and Food Chemistry 62 (32) 8014 (2014)
https://doi.org/10.1021/jf5021736
Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)
Hardy Z. Castada, Cheryl Wick, Kaitlyn Taylor and W. James HarperJournal of Food Science 79 (4) (2014)
https://doi.org/10.1111/1750-3841.12418
Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening
Milna Tudor Kalit, Samir Kalit, Ivančica Delaš, Nikolina Kelava, Danijel Karolyi, Dubravka Kaić, Marija Vrdoljak and Jasmina HavranekInternational Journal of Dairy Technology 67 (2) 255 (2014)
https://doi.org/10.1111/1471-0307.12117
Influence of exopolysaccharide‐producing cultures on the volatile profile and sensory quality of low‐fat Tulum cheese during ripening
Aylin C Oluk, Mehmet Guven and Ali Adnan HayalogluInternational Journal of Dairy Technology 67 (2) 265 (2014)
https://doi.org/10.1111/1471-0307.12118
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
Didem Sahingil, Ali A. Hayaloglu, Osman Simsek and Barbaros OzerDairy Science & Technology 94 (6) 603 (2014)
https://doi.org/10.1007/s13594-014-0185-2
Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening
He Liu, Jun Li, Ping Geng, Yu Tang He and Tao MaAdvanced Materials Research 881-883 797 (2014)
https://doi.org/10.4028/www.scientific.net/AMR.881-883.797
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Mustafa Şengül, Tuba Erkaya, Muhammet Dervişoğlu, Oğuz Aydemir and Osman GülInternational Journal of Dairy Technology 67 (3) 373 (2014)
https://doi.org/10.1111/1471-0307.12120
Identification of potent sulfur‐containing odorants in scent glands of edible male giant water bug, Lethocerus indicus (Lep. and Serv.)
Patthamawadi Kiatbenjakul, Kanok‐Orn Intarapichet and Keith R. CadwalladerFlavour and Fragrance Journal 29 (2) 107 (2014)
https://doi.org/10.1002/ffj.3185
Desert Truffles
Manuela Pérez-Gilabert, Francisco García-Carmona and Asunción MorteSoil Biology, Desert Truffles 38 243 (2014)
https://doi.org/10.1007/978-3-642-40096-4_16
Characterization and Technological Properties of Lactic Acid Bacteria Isolated from Traditional Argentinean Goat’s Milk Products
Natalia Taboada, Martha Núñez, Roxana Medina and María Soledad López AlzogarayFood Biotechnology 28 (2) 123 (2014)
https://doi.org/10.1080/08905436.2014.895944
351 (2014)
https://doi.org/10.1007/978-1-4939-1378-7_14
Cheese and Microbes
Noëlla Marcellino and David R. BensonCheese and Microbes 95 (2014)
https://doi.org/10.1128/9781555818593.ch5
Functional implications of the microbial community structure of undefined mesophilic starter cultures
Eddy J Smid, Oylum Erkus, Maciej Spus, et al.Microbial Cell Factories 13 (Suppl 1) S2 (2014)
https://doi.org/10.1186/1475-2859-13-S1-S2
Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese
E. Sulejmani, A.A. Hayaloglu and V. RafajlovskaJournal of Dairy Science 97 (3) 1210 (2014)
https://doi.org/10.3168/jds.2013-7092
The influence of ripening of Olomouc cheese on its sensory and texture properties
Olga Cwiková and Šárka NedomováActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55 (5) 45 (2014)
https://doi.org/10.11118/actaun200755050045
The changes of flavour and aroma active compounds content during production of Edam cheese
Eva Vítová, Radka Mokáňová, Libor Babák, Jana Zemanová and Kateřina SklenářováActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59 (1) 255 (2014)
https://doi.org/10.11118/actaun201159010255
Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model
Daniel Cavanagh, Kieran N. Kilcawley, Maurice G. O'Sullivan, Gerald F. Fitzgerald and Olivia McAuliffeFood Research International 62 432 (2014)
https://doi.org/10.1016/j.foodres.2014.03.043
Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction
Guillermo Hugo Peralta, Irma Veronica Wolf, Carina Viviana Bergamini, María Cristina Perotti and Erica Rut HynesDairy Science & Technology 94 (1) 73 (2014)
https://doi.org/10.1007/s13594-013-0143-4
Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures
S. Bovolenta, A. Romanzin, M. Corazzin, et al.Journal of Dairy Science 97 (12) 7373 (2014)
https://doi.org/10.3168/jds.2014-8396
Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese
S.C. Ribeiro, M.C. Coelho, S.D. Todorov, et al.Journal of Applied Microbiology 116 (3) 573 (2014)
https://doi.org/10.1111/jam.12388
Phenotypic traits of genetically closely related Leuconostoc spp.
Tomislav Pogačić, Victoria Chuat, Marie-Noëlle Madec, et al.International Dairy Journal 39 (1) 96 (2014)
https://doi.org/10.1016/j.idairyj.2014.05.014
Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk
Debebe Alemayehu, John A. Hannon, Olivia McAuliffe and R. Paul RossInternational Journal of Food Microbiology 172 57 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2013.11.024
249 (2014)
https://doi.org/10.1002/9781118655252.ch19
Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese
Marie-Hélène Lessard, Catherine Viel, Brian Boyle, Daniel St-Gelais and Steve LabrieBMC Genomics 15 (1) (2014)
https://doi.org/10.1186/1471-2164-15-235
Molecules That Amaze Us
Molecules That Amaze Us 569 (2014)https://doi.org/10.1201/b17423-69
Volatile profile differences between spontaneous and cultivated Hyblean pasture
Teresa Rapisarda, Catia Pasta, Stefania Carpino, et al.Animal Feed Science and Technology 191 39 (2014)
https://doi.org/10.1016/j.anifeedsci.2014.02.003
The Role of Lactic Acid Bacteria in Milk Fermentation
Yantyati Widyastuti, Rohmatussolihat and Andi FebrisiantosaFood and Nutrition Sciences 05 (04) 435 (2014)
https://doi.org/10.4236/fns.2014.54051
Cheddar Cheese Ripening and Flavor Characterization: A Review
Mian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, Nuzhat Huma and Iram HafizCritical Reviews in Food Science and Nutrition 54 (10) 1309 (2014)
https://doi.org/10.1080/10408398.2011.634531
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, et al.International Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening
Mehrnaz Aminifar, Manouchehr Hamedi, Zahra Emam-Djomeh and Ali MehdiniaJournal of Food Science and Technology 51 (10) 2454 (2014)
https://doi.org/10.1007/s13197-012-0755-3
Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis, Marco Gobbetti and M. W. GriffithsApplied and Environmental Microbiology 80 (19) 6243 (2014)
https://doi.org/10.1128/AEM.02097-14
Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese)
Zehra GülerInternational Journal of Food Properties 17 (6) 1379 (2014)
https://doi.org/10.1080/10942912.2012.697957
Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content
M.A. Murtaza, N. Huma, A. Sameen, et al.Journal of Dairy Science 97 (11) 6700 (2014)
https://doi.org/10.3168/jds.2014-8046
Cheese and Microbes
Eric Beuvier and Gabriel DubozCheese and Microbes 133 (2014)
https://doi.org/10.1128/9781555818593.ch6
Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese
Javier Calzada, Ana del Olmo, Antonia Picon, Pilar Gaya and Manuel NuñezFood and Bioprocess Technology 7 (5) 1404 (2014)
https://doi.org/10.1007/s11947-013-1141-5
Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements
Hilde Kraggerud, Tormod Næs and Roger K. AbrahamsenInternational Dairy Journal 34 (1) 6 (2014)
https://doi.org/10.1016/j.idairyj.2013.07.008
PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK
Fifi Afiati, Yopi - and Rarah R.A. MaheswariJurnal Teknologi dan Industri Pangan 25 (1) 7 (2014)
https://doi.org/10.6066/jtip.2014.25.1.7
Polymeric ionic liquid coatings versus commercial solid-phase microextraction coatings for the determination of volatile compounds in cheeses
María J. Trujillo-Rodríguez, Honglian Yu, William T.S. Cole, et al.Talanta 121 153 (2014)
https://doi.org/10.1016/j.talanta.2013.12.046