Etude de la variété de fromage " Ulloa ". I. Evolution de la flore microbienne et des composants azotes au cours de la maturation
Lait, 57 563-564 (1977) 150-163
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):
Antibiotic Resistance in Lactic Acid Bacteria and Micrococcaceae/Staphylococcaceae Isolates from Artisanal Raw Milk Cheeses, and Potential Implications on Cheese Making
P. Rodríguez‐Alonso, C. Fernández‐Otero, J.A. Centeno and J.I. GarabalJournal of Food Science 74 (6) (2009)
https://doi.org/10.1111/j.1750-3841.2009.01217.x
Microbiological and physicochemical characteristics and aminopeptidase activities during ripening of Serrano cheese
TIZIANO DALLA ROSA, GERMAN ENRIQUE WASSERMANN, CLAUCIA FERNANDA VOLKEN DE SOUZA, DEISE CARON, CÉLIA REGINA CARLINI and MARCO ANTÔNIO ZÁCHIA AYUBInternational Journal of Dairy Technology 61 (1) 70 (2008)
https://doi.org/10.1111/j.1471-0307.2008.00361.x
Microbiological changes in ‘San Simón’ cheese throughout ripening and its relationship with physico-chemical parameters
M.C. Garcı́a Fontán, I. Franco, B. Prieto, M.E. Tornadijo and J. CarballoFood Microbiology 18 (1) 25 (2001)
https://doi.org/10.1006/fmic.2000.0351
Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese
N.A. Fitzsimons, T.M. Cogan, S. Condon and T. BeresfordJournal of Applied Microbiology 90 (4) 600 (2001)
https://doi.org/10.1046/j.1365-2672.2001.01285.x
Proteolysis and Lipolysis of Goat Milk Cheese
Young W. ParkJournal of Dairy Science 84 E84 (2001)
https://doi.org/10.3168/jds.S0022-0302(01)70202-0
Cheese: Chemistry, Physics and Microbiology
A. Marcos and M. A. EstebanCheese: Chemistry, Physics and Microbiology 173 (1999)
https://doi.org/10.1007/978-1-4615-2800-5_6
Effects of variousMicrococcus strains on the ripening and organoleptic characteristics of Arz�a cow's-milk cheese
J. A. Centeno, J. A. Varela, M. Almena and J. L. Rodr�guez-OteroZeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203 (6) 546 (1996)
https://doi.org/10.1007/BF01193161
Lactic acid bacteria isolated from Arzu´a cows' milk cheese
J.A. Centeno, A. Cepeda and J.L. Rodriguez-OteroInternational Dairy Journal 6 (1) 65 (1996)
https://doi.org/10.1016/0958-6946(96)80001-X
Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese
J. A. Centeno, A. Cepeda and J. L. Rodríguez‐OteroFood / Nahrung 39 (1) 55 (1995)
https://doi.org/10.1002/food.19950390107
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, P. L. H. McSweeney and T. K. SinghAdvances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 161 (1995)
https://doi.org/10.1007/978-1-4615-1913-3_10
MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING
J.A. CENTENO, J.L. RODRIGUEZ‐OTERO and A. CEPEDAJournal of Food Safety 14 (3) 229 (1994)
https://doi.org/10.1111/j.1745-4565.1994.tb00596.x
Cheese: Chemistry, Physics and Microbiology
A. Marcos and M. A. EstebanCheese: Chemistry, Physics and Microbiology 173 (1993)
https://doi.org/10.1007/978-1-4615-2648-3_6
Cheese: Chemistry, Physics and Microbiology
P. L. H. McSweeney and P. F. FoxCheese: Chemistry, Physics and Microbiology 341 (1993)
https://doi.org/10.1007/978-1-4615-2650-6_9
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
Baukje Folkertsma and Patrick F. FoxJournal of Dairy Research 59 (02) 217 (1992)
https://doi.org/10.1017/S0022029900030466
Factors influencing the synthesis of an extracellular proteinase by Enterococcus faecalis subsp. liquefaciens
Fakhreya Z. HegaziFood / Nahrung 35 (8) 841 (1991)
https://doi.org/10.1002/food.19910350814
Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens
G. D. García de Fernando, P. E. Hernández, J. Burgos, B. Sanz and J. A. OrdóňezFolia Microbiologica 36 (5) 423 (1991)
https://doi.org/10.1007/BF02884060
Extracellular proteinase fromEnterococcus faecalis subsp.liquefaciens
G. D. García de Fernando, P. E. Hernández, J. Burgos, B. Sanz and J. A. OrdóňezFolia Microbiologica 36 (5) 429 (1991)
https://doi.org/10.1007/BF02884061
Changes in Numbers and Kinds of Lactic Acid Bacteria During Ripening of Kefalotyri Cheese
E. LITOPOULOU‐TZANETAKIJournal of Food Science 55 (1) 111 (1990)
https://doi.org/10.1111/j.1365-2621.1990.tb06029.x
Proteolysis During Cheese Manufacture and Ripening
P.F. FoxJournal of Dairy Science 72 (6) 1379 (1989)
https://doi.org/10.3168/jds.S0022-0302(89)79246-8