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Cited article:

Les associations microbiennes dans le fromage de Roquefort. IV. - Action inhibitrice des microcoques caseolytiques sur l'ouverture du caille
Microbial associations in Roquefort cheese IV. Inhibitory action of caseolytic micrococci in the openness of the curd

J.J. DEVOYOD, M. DESMAZEAUD, L. ASSENAT, J. AUCLAIR

Lait, 52 515-516 (1972) 297-310

DOI: https://doi.org/10.1051/lait:1972515-51616

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Global Cheesemaking Technology 415 (2017)
DOI: 10.1002/9781119046165.ch11
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General Aspects

T. Beresford and A. Williams
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 287 (2004)
DOI: 10.1016/S1874-558X(04)80071-X
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Recent advances in cheese microbiology

Tom P Beresford, Nora A Fitzsimons, Noelle L Brennan and Tim M Cogan
International Dairy Journal 11 (4-7) 259 (2001)
DOI: 10.1016/S0958-6946(01)00056-5
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