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Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment
Amira R. Khattab, Hania A. Guirguis, Sherouk M. Tawfik and Mohamed A. Farag Trends in Food Science & Technology 88 343 (2019) https://doi.org/10.1016/j.tifs.2019.03.009
Microbial Cultures and Enzymes in Dairy Technology
Ayşe Gürsoy and Nazlı Türkmen Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 234 (2018) https://doi.org/10.4018/978-1-5225-5363-2.ch013
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Leonardo Mancini and Patrick F. Fox Trends in Food Science & Technology 45(2) 167 (2015) https://doi.org/10.1016/j.tifs.2015.07.016
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese
Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria
Determination of optimal conditions for γ-aminobutyric acid production by Lactococcus lactis ssp. lactis
Catherine Gardner-Fortier, Daniel St-Gelais, Claude P. Champagne and Jean-Christophe Vuillemard International Dairy Journal 32(2) 136 (2013) https://doi.org/10.1016/j.idairyj.2013.03.013
Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening
Nonstarter Lactobacilli Isolated from Soft and Semihard Argentinean Cheeses: Genetic Characterization and Resistance to Biological Barriers
MARIANA BUDE UGARTE, DANIELA GUGLIELMOTTI, GIORGIO GIRAFFA, JORGE REINHEIMER and ERICA HYNES Journal of Food Protection 69(12) 2983 (2006) https://doi.org/10.4315/0362-028X-69.12.2983
Sources of the adventitious microflora of a smear-ripened cheese
Starter Bacteria Are the Prime Agents of Lipolysis in Cheddar Cheese
Dara K. Hickey, Kieran N. Kilcawley, Tom P. Beresford and Martin G. Wilkinson Journal of Agricultural and Food Chemistry 54(21) 8229 (2006) https://doi.org/10.1021/jf060819h
Surface Microflora of Four Smear-Ripened Cheeses
Jérôme Mounier, Roberto Gelsomino, Stefanie Goerges, Marc Vancanneyt, Katrien Vandemeulebroecke, Bart Hoste, Siegfried Scherer, Jean Swings, Gerald F. Fitzgerald and Timothy M. Cogan Applied and Environmental Microbiology 71(11) 6489 (2005) https://doi.org/10.1128/AEM.71.11.6489-6500.2005
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis
Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter
Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese
Noelle M. Brennan, Alan C. Ward, Thomas P. Beresford, Patrick F. Fox, Michael Goodfellow and Timothy M. Cogan Applied and Environmental Microbiology 68(2) 820 (2002) https://doi.org/10.1128/AEM.68.2.820-830.2002
16S–23S rDNA Intergenic Spacer Region Polymorphism of Lactococcus garvieae, Lactococcus raffinolactis and Lactococcus lactis as Revealed by PCR and Nucleotide Sequence Analysis
Giuseppe Blaiotta, Olimpia Pepe, Gianluigi Mauriello, Francesco Villani, Rosamaria Andolfi and Giancarlo Moschetti Systematic and Applied Microbiology 25(4) 520 (2002) https://doi.org/10.1078/07232020260517652
Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures
Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
Alternatives to pilot plant experiments in cheese‐ripening studies
Shakeel‐ur‐rehman, Patrick F Fox, Paul L H McSweeney, Sabry A Madkor and Nana Y Farkye International Journal of Dairy Technology 54(4) 121 (2001) https://doi.org/10.1046/j.1364-727x.2001.00025.x
Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus
Effect of technological parameters on the characteristics of kasseri cheese made from raw or pasteurized ewes’ milk
Golfo Moatsou, Ioannis Kandarakis, Ekaterini Moschopoulou, Emmanouil Anifantakis and Efstathios Alichanidis International Journal of Dairy Technology 54(2) 69 (2001) https://doi.org/10.1046/j.1471-0307.2001.00010.x
Ripening of Cheddar cheese made from blends of raw and pasteurised milk
