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All issues Lait, 68 2 (1988) 189-203 Article references

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Cited article:

Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters

Cécile Bord, Delphine Guerinon and Annick Lebecque
Food Science and Technology International 22 (5) 377 (2016)
https://doi.org/10.1177/1082013215605201

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Anne Thierry, Romain Richoux and Jean-René Kerjean
International Dairy Journal 14 (9) 801 (2004)
https://doi.org/10.1016/j.idairyj.2004.02.002

Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese

C. Mendia, F.C. Ibañez, P. Torre and Y. Barcina
Food Control 11 (3) 195 (2000)
https://doi.org/10.1016/S0956-7135(99)00099-7

Progress in developing an international protocol for sensory profiling of hard cheese

ROBERT G NIELSEN, MARIO ZANNONI, Bérodier, P Lavanchy, P C Lorenzen, D D Muir and H K Sivertsen
International Journal of Dairy Technology 51 (2) 57 (1998)
https://doi.org/10.1111/j.1471-0307.1998.tb02510.x