Application of specific starters for the manufacture of Venaco cheese
Lait, 85 3 (2005) 205-222
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):
Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses
Fabienne Feutry, Paloma Torre, Ines Arana, et al.Food Microbiology 56 52 (2016)
https://doi.org/10.1016/j.fm.2015.12.004
Cheese and Microbes
Eric Beuvier and Gabriel DubozCheese and Microbes 133 (2014)
https://doi.org/10.1128/9781555818593.ch6
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
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
Eric Beuvier, Gabriel Duboz and Catherine W. DonnellyMicrobiology Spectrum 1 (1) (2013)
https://doi.org/10.1128/microbiolspec.CM-0006-2012
Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking
Yann Demarigny, Marion Dalmasso, Aline Tonleu, et al.Food and Nutrition Sciences 02 (06) 618 (2011)
https://doi.org/10.4236/fns.2011.26087
Nutritional and therapeutic value of fermented caprine milk
VEDRAN SLAČANAC, RAJKA BOŽANIĆ, JOVICA HARDI, JUDIT REZESSYNÉ SZABÓ, MIRELA LUČAN and VINKO KRSTANOVIĆInternational Journal of Dairy Technology 63 (2) 171 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00575.x
Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese
Erick Casalta, Jean-Michel Sorba, Marina Aigle and Jean-Claude OgierInternational Journal of Food Microbiology 133 (3) 243 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2009.05.022
Typicity and biodiversity of goat and sheep milk products
M.F. Scintu and G. PireddaSmall Ruminant Research 68 (1-2) 221 (2007)
https://doi.org/10.1016/j.smallrumres.2006.09.005
Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor
J.M. Kongo, A.M. Gomes and F.X. MalcataLetters in Applied Microbiology 060329075718007 (2006)
https://doi.org/10.1111/j.1472-765X.2006.01882.x