Articles citing this article

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Cited article:

Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb Vladimír, Kavková Miloslava, Markvartová Markéta, Hanáková Jaroslava and Roubal Petr
International Journal of Dairy Technology 73 (1) 202 (2020)
https://doi.org/10.1111/1471-0307.12638

Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

C. Bonaïti, M.-N. Leclercq-Perlat, E. Latrille and G. Corrieu
Journal of Dairy Science 87 (11) 3976 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73538-9

Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

M.-N. Leclercq-Perlat, A. Oumer, J.-L. Bergere, H.-E. Spinnler and G. Corrieu
Journal of Dairy Science 83 (8) 1665 (2000)
https://doi.org/10.3168/jds.S0022-0302(00)75035-1

Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

Eric Beuvier, Karine Berthaud, Sophie Cegarra, et al.
International Dairy Journal 7 (5) 311 (1997)
https://doi.org/10.1016/S0958-6946(97)00015-0

Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation

Rémy Grappin, Dominique Lefier, André Dasen and Sylvie Pochet
International Dairy Journal 3 (4-6) 313 (1993)
https://doi.org/10.1016/0958-6946(93)90020-Z