Etude du rôle des micro-organismes et des enzymes au cours de la maturation des fromages. II. - Influence de la présure commerciale
Lait, 55 548 (1975) 502-516
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Heat treatment of cream affects the physicochemical properties of sweet buttermilk
Jean-Yves Gassi, Marie-Hélène Famelart and Christelle LopezDairy Science and Technology 88 (3) 369 (2008)
https://doi.org/10.1051/dst:2008006
Effect of Microencapsulation on Viability of Lactobacillus acidophilus LA‐5 and Bifidobacterium bifidum BB‐12 During Kasar Cheese Ripening
BARBAROS ÖZER, YAKUP SALIH UZUN and HÜSEYIN AVNI KIRMACIInternational Journal of Dairy Technology 61 (3) 237 (2008)
https://doi.org/10.1111/j.1471-0307.2008.00408.x
Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level
Christelle Lopez, Valerie Briard-Bion, Eric Beaucher and Michel OllivonJournal of Agricultural and Food Chemistry 56 (7) 2406 (2008)
https://doi.org/10.1021/jf0720382
Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese
A. Santillo and M. AlbenzioJournal of Dairy Science 91 (5) 1733 (2008)
https://doi.org/10.3168/jds.2007-0735
Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies
Marie-Caroline Michalski, Bénédicte Camier, Jean-Yves Gassi, et al.Food Research International 40 (1) 191 (2007)
https://doi.org/10.1016/j.foodres.2006.09.011
Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese
Antonella Santillo, Mariangela Caroprese, Rosaria Marino, et al.International Dairy Journal 17 (5) 535 (2007)
https://doi.org/10.1016/j.idairyj.2006.06.024
Influence of residual milk‐clotting enzyme and proteolysis on melting properties of soft cheese
M C CANDIOTI, M J ALONSO and E HYNESInternational Journal of Dairy Technology 60 (3) 175 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00333.x
Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties
SERAFETTIN CELIK and HUSEYIN TURKOGLUInternational Journal of Dairy Technology 60 (4) 253 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00344.x
The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening
DURMUŞ SERT, AHMET AYAR and NIHAT AKINInternational Journal of Dairy Technology 60 (4) 245 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00339.x
Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
Christelle Lopez, Bénédicte Camier and Jean-Yves GassiInternational Dairy Journal 17 (3) 235 (2007)
https://doi.org/10.1016/j.idairyj.2005.12.015
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
María Mercedes Milesi, Mario Candioti and Erica HynesLWT - Food Science and Technology 40 (8) 1427 (2007)
https://doi.org/10.1016/j.lwt.2006.08.003
Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese
Antonio Pirisi, Giuliano Pinna, Margherita Addis, et al.International Dairy Journal 17 (2) 143 (2007)
https://doi.org/10.1016/j.idairyj.2006.02.001
Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub GaafarInternational Journal of Food Properties 9 (3) 523 (2006)
https://doi.org/10.1080/10550490600596262
Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line
Christèle Durrieu, Pascal Degraeve, Stéphane Chappaz and Adèle Martial-GrosInternational Dairy Journal 16 (12) 1505 (2006)
https://doi.org/10.1016/j.idairyj.2005.10.015
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria
Christelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, Benedicte Camier and John A. HannonJournal of Agricultural and Food Chemistry 54 (16) 5855 (2006)
https://doi.org/10.1021/jf060214l