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Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study
Daniel Abarquero, Ana Belén Flórez, María Eugenia Tornadijo and José María Fresno International Journal of Food Science and Technology 59(8) 5675 (2024) https://doi.org/10.1111/ijfs.17295
Indigenous Lactic Acid Bacteria Isolated from Raw Graviera Cheese and Evaluation of Their Most Important Technological Properties
Effect of an autochthonous starter culture, including lactococci and Geotrichum candidum strains, on the ripening of a semi-hard goats milk cheese
Sacrist aacute n Noelia, Fern aacute ndez Domingo, M Castro Jos eacute, E Tornadijo Mar iacute a and M Fresno Jos eacute African Journal of Microbiology Research 10(9) 301 (2016) https://doi.org/10.5897/AJMR2015.7833
Microbiota dynamics and lactic acid bacteria biodiversity in raw goat milk cheeses
Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture
Leticia González, Araceli Fernández Cuadrillero, José María Castro, Ana Bernardo and María Eugenia Tornadijo Advances in Microbiology 05(11) 748 (2015) https://doi.org/10.4236/aim.2015.511079
Domenico Carminati, Giorgio Giraffa, Miriam Zago, Mariángeles Briggiler Marcó, Daniela Guglielmotti, Ana Binetti and Jorge Reinheimer 191 (2015) https://doi.org/10.1002/9781118868386.ch12
Effect ofThymus vulgarisandOriganum compactumessential oils on the shelf life of fresh goat cheese
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
Evanthia Litopoulou-Tzanetaki Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 285 (2012) https://doi.org/10.1201/b12084-20
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 AYUB International Journal of Dairy Technology 61(1) 70 (2008) https://doi.org/10.1111/j.1471-0307.2008.00361.x
Influence of ripening container on the lactic acid bacteria population in Tulum cheese
S. Cakmakci, E. Dagdemir, A. A. Hayaloglu, M. Gurses and E. Gundogdu World Journal of Microbiology and Biotechnology 24(3) 293 (2008) https://doi.org/10.1007/s11274-007-9470-z
Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study
Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
M BARBARA PISANO, M ELISABETTA FADDA, MAURA DEPLANO, ARIANNA CORDA and SOFIA COSENTINO International Journal of Dairy Technology 59(3) 171 (2006) https://doi.org/10.1111/j.1471-0307.2006.00260.x
Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture
Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar International Journal of Food Properties 9(3) 523 (2006) https://doi.org/10.1080/10550490600596262
Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín and Baltasar Mayo European Food Research and Technology 223(4) 503 (2006) https://doi.org/10.1007/s00217-005-0230-8
Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk
A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening
Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
Cinzia L. Randazzo, Sandra Torriani, Antoon D. L. Akkermans, Willem M. de Vos and Elaine E. Vaughan Applied and Environmental Microbiology 68(4) 1882 (2002) https://doi.org/10.1128/AEM.68.4.1882-1892.2002
Changes in the Microflora of Valdeteja Raw Goat's Milk Cheese throughout Manufacturing and Ripening
Carlos Alonso-Calleja, Javier Carballo, Rosa Capita, Ana Bernardo and Marı́a Luisa Garcı́a-López LWT - Food Science and Technology 35(3) 222 (2002) https://doi.org/10.1006/fstl.2001.0842
Microbiological, chemical and biochemical characteristics of ‘Tetilla’ raw cows-milk cheese
