EDP Sciences logo
Search
Menu
All issues Lait, 80 3 (2000) 293-324 Article references

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:

SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo

Pietro Paolo Urgeghe, Carlo Piga, Margherita Addis, et al.
Food Analytical Methods 5 (4) 723 (2012)
https://doi.org/10.1007/s12161-011-9302-5

Probiotic and Technological Properties of Facultatively Heterofermentative Lactobacilli from Greek Traditional Cheeses

George Floros, Magdalini Hatzikamari, Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis
Food Biotechnology 26 (1) 85 (2012)
https://doi.org/10.1080/08905436.2011.645941

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Guillermo Sihufe, Amelia Rubiolo and Susana Zorrilla
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 377 (2012)
https://doi.org/10.1201/b12084-26

Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses

Khaled Abbas, Romdhane Karoui and Abderrahmane Aït-Kaddour
European Food Research and Technology 234 (3) 457 (2012)
https://doi.org/10.1007/s00217-011-1652-0

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Shao Liu
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition 23 (2012)
https://doi.org/10.1201/b12055-4

Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening

A. A. Hayaloglu, N. Bansal and P. L. H. McSweeney
Dairy Science & Technology 92 (6) 671 (2012)
https://doi.org/10.1007/s13594-012-0083-4

Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
LWT - Food Science and Technology 48 (2) 268 (2012)
https://doi.org/10.1016/j.lwt.2012.03.025

Handbook of Meat and Meat Processing, Second Edition

Tzou-Chi Huang and Chi-Tang Ho
Handbook of Meat and Meat Processing, Second Edition 107 (2012)
https://doi.org/10.1201/b11479-10

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

Isabella Endrizzi, Alessandra Fabris, Franco Biasioli, et al.
International Dairy Journal 23 (2) 105 (2012)
https://doi.org/10.1016/j.idairyj.2011.10.004

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Denis Hemme
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 73 (2012)
https://doi.org/10.1201/b12084-7

Fermentation

Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux
Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012)
https://doi.org/10.1201/b11876-3

Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

Patricia Burns, Facundo Cuffia, Mercedes Milesi, et al.
Food Microbiology 30 (1) 45 (2012)
https://doi.org/10.1016/j.fm.2011.09.015

Effect of Bifidobacterium Lactis on Free Fatty Acids of Lighvan Cheese during Ripening

R. Shahab Lavasani and M. R. Ehsani
Journal of Medical and Bioengineering 1 (1) 4 (2012)
https://doi.org/10.12720/jomb.1.1.4-6

Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk

Georgios Vagenas and Ioannis G. Roussis
International Journal of Food Properties 15 (3) 665 (2012)
https://doi.org/10.1080/10942912.2010.498542

ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT

M.A. MURTAZA, S.U. REHMAN, F.M. ANJUM, et al.
Journal of Food Biochemistry 36 (1) 99 (2012)
https://doi.org/10.1111/j.1745-4514.2010.00517.x

Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound

Wanmeng Mu, Shuhuai Yu, Lanjun Zhu, Tao Zhang and Bo Jiang
Applied Microbiology and Biotechnology 95 (5) 1155 (2012)
https://doi.org/10.1007/s00253-012-4269-8

The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

Roberto J. Ceruti, Susana E. Zorrilla and Guillermo A. Sihufe
Food Research International 48 (1) 34 (2012)
https://doi.org/10.1016/j.foodres.2012.02.011

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

D.M. GUGLIELMOTTI, F. PATRIGNANI, R. LANCIOTTI, M.E. GUERZONI, J.A. REINHEIMER and A. QUIBERONI
Journal of Food Protection 75 (9) 1634 (2012)
https://doi.org/10.4315/0362-028X.JFP-12-013

The spatial distribution of bacteria in Grana-cheese during ripening

L. Monfredini, L. Settanni, E. Poznanski, A. Cavazza and E. Franciosi
Systematic and Applied Microbiology 35 (1) 54 (2012)
https://doi.org/10.1016/j.syapm.2011.07.002

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

François Leduc, Pascal Tournayre, Nathalie Kondjoyan, et al.
Food Chemistry 131 (4) 1304 (2012)
https://doi.org/10.1016/j.foodchem.2011.09.123

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Eva Vítová, Blanka Loupancová, Kateřina Sklenářová, Radka Divišová and František Buňka
Chemical Papers 66 (10) 907 (2012)
https://doi.org/10.2478/s11696-012-0181-z

Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant

Adela Abellán, José María Cayuela, Antonio Pino, Adela Martínez‐Cachá, Eva Salazar and Luis Tejada
Journal of the Science of Food and Agriculture 92 (8) 1657 (2012)
https://doi.org/10.1002/jsfa.5528

Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis

Alessandro Pessione, Cristina Lamberti, Luca Cocolin, Simona Campolongo, Alexander Grunau, Sonia Giubergia, Leo Eberl, Kathrin Riedel and Enrica Pessione
PROTEOMICS 12 (3) 431 (2012)
https://doi.org/10.1002/pmic.201100468

High Hydrostatic Pressure Processing of Cheese

Yamile Martínez‐Rodríguez, Carlos Acosta‐Muñiz, Guadalupe I. Olivas, José Guerrero‐Beltrán, Dolores Rodrigo‐Aliaga and David R. Sepúlveda
Comprehensive Reviews in Food Science and Food Safety 11 (4) 399 (2012)
https://doi.org/10.1111/j.1541-4337.2012.00192.x

Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk

Li Juan Yu, Michael Ngadi and Vijaya Raghavan
Food and Bioprocess Technology 5 (1) 47 (2012)
https://doi.org/10.1007/s11947-010-0341-5

Genes involved in protein metabolism of the probiotic lactic acid bacterium Lactobacillus delbrueckii UFV H2b20

A. Do Carmo, D. da Silva, M. De Oliveira, et al.
Beneficial Microbes 2 (3) 209 (2011)
https://doi.org/10.3920/BM2011.0025

Changes of Organic Acids and Free Fatty Acids During the Ripening of Emmental Cheese

Yong-Kook Shin, Nam-Su Oh and Myoung-Soo Nam
Korean Journal for Food Science of Animal Resources 31 (6) 928 (2011)
https://doi.org/10.5851/kosfa.2011.31.6.928

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

Marta Bertolino, Paola Dolci, Manuela Giordano, Luca Rolle and Giuseppe Zeppa
Food Chemistry 129 (3) 1001 (2011)
https://doi.org/10.1016/j.foodchem.2011.05.060

Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy

Anand Subramanian, Valente B. Alvarez, W. James Harper and Luis E. Rodriguez-Saona
International Dairy Journal 21 (6) 434 (2011)
https://doi.org/10.1016/j.idairyj.2010.12.012

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

D. Ercan, F. Korel, Y. Karagül Yüceer and Ö. Kınık
Journal of Dairy Science 94 (9) 4300 (2011)
https://doi.org/10.3168/jds.2010-3941

Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration

Wassim Nouira, Young W Park, Zehra Guler and Thomas Terrill
Open Journal of Animal Sciences 01 (02) 17 (2011)
https://doi.org/10.4236/ojas.2011.12003

Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

Zehra Güler and Alev Canan Gürsoy-Balcı
Food Chemistry 127 (3) 1065 (2011)
https://doi.org/10.1016/j.foodchem.2011.01.090

Food Flavors

Henryk Jeleń and Erwin Wąsowicz
Chemical & Functional Properties of Food Components, Food Flavors 20116950 65 (2011)
https://doi.org/10.1201/b11187-5

Quantification of Amadori products in cheese

Uta Schwietzke, Jessica Malinowski, Katja Zerge and Thomas Henle
European Food Research and Technology 233 (2) 243 (2011)
https://doi.org/10.1007/s00217-011-1509-6

Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
International Dairy Journal 21 (3) 135 (2011)
https://doi.org/10.1016/j.idairyj.2010.10.006

1H‐ and 13C‐NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese

P. Scano, R. Anedda, M. P. Melis, M. A. Dessi’, A. Lai and T. Roggio
Journal of the American Oil Chemists' Society 88 (9) 1305 (2011)
https://doi.org/10.1007/s11746-011-1797-9

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
European Food Research and Technology 233 (3) 483 (2011)
https://doi.org/10.1007/s00217-011-1536-3

Typicality and Geographical Origin Markers of Protected Origin Cheese from The Netherlands Revealed by PTR-MS

Sara A. Galle, Alex Koot, Christos Soukoulis, Luca Cappellin, Franco Biasioli, Martin Alewijn and Saskia M. van Ruth
Journal of Agricultural and Food Chemistry 59 (6) 2554 (2011)
https://doi.org/10.1021/jf104170r

The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese

S. Andiç, Y. Tunçtürk and H. Gençcelep
Journal of Dairy Science 94 (4) 1668 (2011)
https://doi.org/10.3168/jds.2010-3586

Characterization of enterococci isolated from homemade Bulgarian cheeses and katuk

Nikolay Kirilov, Svetoslav Dimov, Michèle Dalgalarrondo, et al.
European Food Research and Technology 233 (6) 1029 (2011)
https://doi.org/10.1007/s00217-011-1600-z

Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction

Ana Rivas-Cañedo, Cristina Juez-Ojeda, Manuel Nuñez and Estrella Fernández-García
Food Chemistry 124 (3) 1201 (2011)
https://doi.org/10.1016/j.foodchem.2010.07.045

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

M. Servili, C.G. Rizzello, A. Taticchi, et al.
International Journal of Food Microbiology 147 (1) 45 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.03.006

Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds

MARÍA A VÉLEZ, MARÍA C PEROTTI, SILVINA R REBECHI, CARLOS A MEINARDI, ERICA R HYNES and CARLOS A ZALAZAR
International Journal of Dairy Technology 64 (2) 227 (2011)
https://doi.org/10.1111/j.1471-0307.2011.00675.x

The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Vendula Pachlová, František Buňka, Leona Buňková, et al.
International Journal of Food Science & Technology 46 (1) 101 (2011)
https://doi.org/10.1111/j.1365-2621.2010.02460.x

Composition and volatile profiles of commercial Argentinean blue cheeses

Irma V Wolf, María C Perotti and Carlos A Zalazar
Journal of the Science of Food and Agriculture 91 (2) 385 (2011)
https://doi.org/10.1002/jsfa.4198

INFLUENCE OF PACKAGING SYSTEMS ON THE BIOCHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS OF INDUSTRIALLY PRODUCED TURKISH WHITE CHEESE*

AYŞE SİBEL AKALIN and AYŞE DEMET KARAMAN
Journal of Food Biochemistry 35 (2) 663 (2011)
https://doi.org/10.1111/j.1745-4514.2010.00409.x

Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks

TUBA ERKAYA and MUSTAFA ŞENGÜL
International Journal of Dairy Technology 64 (2) 240 (2011)
https://doi.org/10.1111/j.1471-0307.2010.00655.x

Effect of biosynthetic intermediates and citrate on the phenyllactic and hydroxyphenyllactic acids production by Lactobacillus plantarum CRL 778

A.M. Dallagnol, C.A.N. Catalán, M.I. Mercado, G. Font de Valdez and G.C. Rollán
Journal of Applied Microbiology 111 (6) 1447 (2011)
https://doi.org/10.1111/j.1365-2672.2011.05159.x

Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product

SONGUL CAKMAKCI and ALI A HAYALOGLU
International Journal of Dairy Technology 64 (3) 444 (2011)
https://doi.org/10.1111/j.1471-0307.2011.00687.x

Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

P. Rodríguez-Alonso, J.A. Centeno and J.I. Garabal
International Dairy Journal 21 (4) 261 (2011)
https://doi.org/10.1016/j.idairyj.2010.11.008

Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

Jasmin Schröder, Irena Maus, Eva Trost and Andreas Tauch
BMC Genomics 12 (1) (2011)
https://doi.org/10.1186/1471-2164-12-545

Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Małgorzata A Majcher, Kamila Goderska, Jan Pikul and Henryk H Jeleń
Journal of the Science of Food and Agriculture 91 (8) 1416 (2011)
https://doi.org/10.1002/jsfa.4326

Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese

Małgorzata A. Majcher and Henryk H. Jeleń
Journal of Agricultural and Food Chemistry 59 (9) 4932 (2011)
https://doi.org/10.1021/jf2002602

Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Francisco J. Delgado, José González‐Crespo, Ramón Cava and Rosario Ramírez
Journal of Food Science 76 (4) (2011)
https://doi.org/10.1111/j.1750-3841.2011.02140.x

Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

S. Andic, Y. Tuncturk and I. Javidipour
Food Science and Technology International 17 (4) 375 (2011)
https://doi.org/10.1177/1082013210382485

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
Food Chemistry 129 (3) 1156 (2011)
https://doi.org/10.1016/j.foodchem.2011.05.096

Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content

R. Moreno-Rojas, P. J. Sánchez-Segarra, F. Cámara-Martos and M. A. Amaro-López
European Food Research and Technology 231 (6) 841 (2010)
https://doi.org/10.1007/s00217-010-1338-z

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

Kumar Sudhir, Yogesh Kumar Jha and Singh Pratibha
International Journal of Food Science & Technology 45 (7) 1403 (2010)
https://doi.org/10.1111/j.1365-2621.2010.02280.x

THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE

GUILLERMO A. SIHUFE, SUSANA E. ZORRILLA, NORA G. SABBAG, SILVIA C. COSTA and AMELIA C. RUBIOLO
Journal of Sensory Studies 25 (1) 94 (2010)
https://doi.org/10.1111/j.1745-459X.2009.00248.x

Pecorino Crotonese cheese: Study of bacterial population and flavour compounds

C.L. Randazzo, I. Pitino, A. Ribbera and C. Caggia
Food Microbiology 27 (3) 363 (2010)
https://doi.org/10.1016/j.fm.2009.11.010

Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese

Mireille Serhan, Michel Linder, Chadi Hosri and Jacques Fanni
Small Ruminant Research 90 (1-3) 75 (2010)
https://doi.org/10.1016/j.smallrumres.2010.01.008

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Pedro Nieto-Arribas, Susana Seseña, Justa M. Poveda, Llanos Palop and Lourdes Cabezas
Food Microbiology 27 (1) 85 (2010)
https://doi.org/10.1016/j.fm.2009.08.006

Sensory properties and volatile composition of full and non-fat cheese produce from curd — Ripened fried acid tvarog

D. Cais-Sokolińska and M. Majcher
Acta Alimentaria 39 (1) 69 (2010)
https://doi.org/10.1556/AAlim.39.2010.1.7

Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity

Shady El-Ghaish, Michèle Dalgalarrondo, Yvan Choiset, et al.
European Food Research and Technology 230 (4) 635 (2010)
https://doi.org/10.1007/s00217-009-1206-x

Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage

Hossein Daryaei, John Coventry, Cornelis Versteeg and Frank Sherkat
Food Microbiology 27 (8) 1051 (2010)
https://doi.org/10.1016/j.fm.2010.07.007

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Laetitia Théron, Pascal Tournayre, Nathalie Kondjoyan, et al.
Meat Science 85 (3) 453 (2010)
https://doi.org/10.1016/j.meatsci.2010.02.015

Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese

A. Serio, C. Chaves-López, A. Paparella and G. Suzzi
International Dairy Journal 20 (7) 459 (2010)
https://doi.org/10.1016/j.idairyj.2010.02.005

Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid‐phase microextraction gas chromatography/mass spectrometry

Anna Maria Gioacchini, Mauro De Santi, Michele Guescini, Giorgio Brandi and Vilberto Stocchi
Rapid Communications in Mass Spectrometry 24 (23) 3405 (2010)
https://doi.org/10.1002/rcm.4782

Variation in aminopeptidase and aminotransferase activities of six cheese related Lactobacillus helveticus strains

Marie P. Jensen and Ylva Ardö
International Dairy Journal 20 (3) 149 (2010)
https://doi.org/10.1016/j.idairyj.2009.09.007

Chemical Deterioration and Physical Instability of Food and Beverages

G. Mortensen, U. Andersen, J.H. Nielsen and H.J. Andersen
Chemical Deterioration and Physical Instability of Food and Beverages 726 (2010)
https://doi.org/10.1533/9781845699260.3.726

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

M.M. Milesi, I.V. Wolf, C.V. Bergamini and E.R. Hynes
Journal of Dairy Science 93 (11) 5020 (2010)
https://doi.org/10.3168/jds.2009-3043

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

CAROLINA HERNÁNDEZ‐MORALES, ARTURO HERNÁNDEZ‐MONTES, ELEAZAR AGUIRRE‐MANDUJANO and ABRAHAM VILLEGAS DE GANTE
International Journal of Dairy Technology 63 (4) 552 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00615.x

Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring

Eunate Abilleira, Hedwig Schlichtherle-Cerny, Mailo Virto, Mertxe de Renobales and Luis Javier R. Barron
International Dairy Journal 20 (8) 537 (2010)
https://doi.org/10.1016/j.idairyj.2010.02.012

PTR‐TOF‐MS and data‐mining methods for rapid characterisation of agro‐industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese

Alessandra Fabris, Franco Biasioli, Pablo M. Granitto, Eugenio Aprea, Luca Cappellin, Erna Schuhfried, Christos Soukoulis, Tilmann D. Märk, Flavia Gasperi and Isabella Endrizzi
Journal of Mass Spectrometry 45 (9) 1065 (2010)
https://doi.org/10.1002/jms.1797

How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

C.I. Pereira, D.M. Neto, J.C. Capucho, et al.
Journal of Dairy Science 93 (4) 1335 (2010)
https://doi.org/10.3168/jds.2009-2294

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco José Delgado, José González-Crespo, Ramón Cava, Jesús García-Parra and Rosario Ramírez
Food Chemistry 118 (1) 182 (2010)
https://doi.org/10.1016/j.foodchem.2009.04.081

Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

D. Picque, M.N. Leclercq-Perlat, H. Guillemin, et al.
Journal of Dairy Science 93 (12) 5601 (2010)
https://doi.org/10.3168/jds.2010-3373

Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

M.A. Vélez, M.C. Perotti, I.V. Wolf, E.R. Hynes and C.A. Zalazar
Journal of Dairy Science 93 (10) 4545 (2010)
https://doi.org/10.3168/jds.2010-3352

Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

M.J. Lerma-García, A. Gori, L. Cerretani, E.F. Simó-Alfonso and M.F. Caboni
Journal of Dairy Science 93 (10) 4490 (2010)
https://doi.org/10.3168/jds.2010-3199

Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

Athanasios A. Koutinas, Argyro Bekatorou, Eleftheria Katechaki, et al.
Applied Biochemistry and Biotechnology 160 (6) 1734 (2010)
https://doi.org/10.1007/s12010-009-8645-5

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

A. Picon, P. Gaya, E. Fernández-García, A. Rivas-Cañedo, M. Ávila and M. Nuñez
Journal of Dairy Science 93 (7) 2896 (2010)
https://doi.org/10.3168/jds.2009-3041

Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production

Mutamed M. Ayyash and Nagendra P. Shah
Journal of Food Science 75 (6) (2010)
https://doi.org/10.1111/j.1750-3841.2010.01691.x

The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

Guillermo A. Sihufe, Susana E. Zorrilla and Amelia C. Rubiolo
LWT - Food Science and Technology 43 (2) 247 (2010)
https://doi.org/10.1016/j.lwt.2009.08.001

Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening

Delgado Francisco‐José, Rodríguez‐Pinilla Joaquín, González‐Crespo José, Rosario Ramírez and Roa Isidro
International Journal of Food Science & Technology 45 (3) 512 (2010)
https://doi.org/10.1111/j.1365-2621.2009.02157.x

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

A. Verzera, C. Condurso, M. Ziino, et al.
CyTA - Journal of Food 8 (3) 237 (2010)
https://doi.org/10.1080/19476330903450282