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):

Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

M Gobbetti, M Morea, F Baruzzi, et al.
International Dairy Journal 12 (6) 511 (2002)
DOI: 10.1016/S0958-6946(02)00042-0
See this article

Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits

Mariela A. Bruno, Cristian M. Lazza, María E. Errasti, et al.
LWT - Food Science and Technology 43 (4) 695 (2010)
DOI: 10.1016/j.lwt.2009.12.003
See this article

Effects of low-pressure homogenisation pre-treatment of cheesemilk on the ripening of Cheddar cheese

Kevin C. Deegan and Paul L. H. McSweeney
Dairy Science & Technology 93 (6) 641 (2013)
DOI: 10.1007/s13594-013-0139-0
See this article

Comparison of the milk-clotting properties of three plant extracts

Miguel A. Mazorra-Manzano, Teresa C. Perea-Gutiérrez, María E. Lugo-Sánchez, et al.
Food Chemistry 141 (3) 1902 (2013)
DOI: 10.1016/j.foodchem.2013.05.042
See this article

Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

Erica Hynes, Jean-Claude Ogier and Agnès Delacroix-Buchet
International Dairy Journal 10 (10) 733 (2000)
DOI: 10.1016/S0958-6946(00)00102-3
See this article

Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics

Fabiola dos Santos Gouvea, Eduardo HM Walter, Elisa Helena da Rocha Ferreira, et al.
Food Science and Technology International 25 (7) 597 (2019)
DOI: 10.1177/1082013219843394
See this article

Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

Erica Hynes, Jean-Claude Ogier and Agnès Delacroix-Buchet
International Dairy Journal 11 (8) 587 (2001)
DOI: 10.1016/S0958-6946(01)00094-2
See this article

Changes in the chemical and in-vitro antihypertensive properties of sweet whey obtained from miniature fresh, Chanco and Gouda-style model cheeses

Josemaría Godoy, Marie Peslerbes, Stefanie Vyhmeister, et al.
Journal of Dairy Research 87 (4) 488 (2020)
DOI: 10.1017/S0022029920001041
See this article

Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening

R. Marino, T. Considine, A. Sevi, P.L.H. McSweeney and A.L. Kelly
International Dairy Journal 15 (10) 1026 (2005)
DOI: 10.1016/j.idairyj.2004.10.006
See this article

Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening

María Mercedes Milesi, Mario Candioti and Erica Hynes
LWT - Food Science and Technology 40 (8) 1427 (2007)
DOI: 10.1016/j.lwt.2006.08.003
See this article

Exploring the Milk-Clotting Properties of a Plant Coagulant from the Berries of S. elaeagnifolium var. Cavanilles

Gutiérrez-Méndez Néstor, Chávez-Garay Dely Rubí and Jiménez-Campos Héctor
Journal of Food Science 77 (1) C89 (2012)
DOI: 10.1111/j.1750-3841.2011.02468.x
See this article

A preliminary study on the role of alkaline phosphatase in cheese ripening

Shakeel-Ur-Rehman, N.Y. Farkye and B. Yim
International Dairy Journal 16 (6) 697 (2006)
DOI: 10.1016/j.idairyj.2005.09.015
See this article

Short communication: A new minicurd model system for hard cooked cheeses

M.A. Vélez, M.C. Perotti, S.R. Rebechi and E.R. Hynes
Journal of Dairy Science 98 (6) 3679 (2015)
DOI: 10.3168/jds.2014-8906
See this article

Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimpPleoticus muelleriand their use as milk-clotting enzymes for cheese manufacture

Nair de los Angeles Pereira and Analia Verónica Fernández-Gimenez
International Journal of Food Science & Technology 52 (2) 341 (2017)
DOI: 10.1111/ijfs.13285
See this article

Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese

Ciara E O’Reilly, Paula M O’Connor, Patrick M Murphy, Alan L Kelly and Thomas P Beresford
International Dairy Journal 12 (11) 915 (2002)
DOI: 10.1016/S0958-6946(02)00119-X
See this article

Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle

Katharina Hinz, Paula M O'Connor, Bernadette O'Brien, et al.
Journal of Dairy Research 79 (2) 176 (2012)
DOI: 10.1017/S0022029912000027
See this article

Proteolysis in miniature cheddar-type cheeses manufactured using extracts from the crustacean Munida as coagulant

R. Rossano, P. Piraino, A. D’Ambrosio, et al.
Journal of Biotechnology 120 (2) 220 (2005)
DOI: 10.1016/j.jbiotec.2005.06.007
See this article

Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

M.M. Milesi, C.V. Bergamini and E. Hynes
Food Research International 44 (3) 765 (2011)
DOI: 10.1016/j.foodres.2011.01.007
See this article

Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system

Raffaella Di Cagno, Maurizio Quinto, Aldo Corsetti, Fabio Minervini and Marco Gobbetti
International Dairy Journal 16 (2) 119 (2006)
DOI: 10.1016/j.idairyj.2005.01.012
See this article

Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese

Felicia Ciocia, Paul L. H. McSweeney, Paolo Piraino and Eugenio Parente
Dairy Science & Technology 93 (6) 623 (2013)
DOI: 10.1007/s13594-013-0131-8
See this article

Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses

A.H Pripp, Shakeel-Ur-Rehman, P.L.H McSweeney and P.F Fox
International Dairy Journal 9 (7) 473 (1999)
DOI: 10.1016/S0958-6946(99)00116-8
See this article

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)
DOI: 10.1046/j.1364-727x.2001.00025.x
See this article

Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet fromBacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet

Zhigang An, Xiaoling He, Weidong Gao, Wei Zhao and Weibing Zhang
Journal of Food Science 79 (2) M214 (2014)
DOI: 10.1111/1750-3841.12340
See this article

Fate of Lactococcus lactis starter cultures during late ripening in cheese models

Marianna Ruggirello, Luca Cocolin and Paola Dolci
Food Microbiology 59 112 (2016)
DOI: 10.1016/
See this article

Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content

Lisa N. McAuliffe, Kieran N. Kilcawley, Jeremiah J. Sheehan and Paul L.H. McSweeney
Journal of Food Science 81 (11) C2708 (2016)
DOI: 10.1111/1750-3841.13519
See this article

General Aspects

V.K. Upadhyay, P.L.H. McSweeney, A.A.A. Magboul and P.F. Fox
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 391 (2004)
DOI: 10.1016/S1874-558X(04)80076-9
See this article

Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening

Daniel St-Gelais and Sylvie Haché
Food Research International 38 (5) 523 (2005)
DOI: 10.1016/j.foodres.2004.11.006
See this article

Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus

A.H Pripp, Shakeel-Ur Rehman, P.L.H McSweeney, T Sørhaug and P.F Fox
International Dairy Journal 10 (1-2) 25 (2000)
DOI: 10.1016/S0958-6946(00)00016-9
See this article

Digestive Enzymes of the Crustaceans Munida and Their Application in Cheese Manufacturing: A Review

Rocco Rossano, Marilena Larocca and Paolo Riccio
Marine Drugs 9 (7) 1220 (2011)
DOI: 10.3390/md9071220
See this article

Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum : Enzymatic characterization of the flower-coagulant peptidase

M. Laura Colombo, Agustina Fernández, Cecilia V. Cimino, et al.
Food Chemistry 266 223 (2018)
DOI: 10.1016/j.foodchem.2018.06.007
See this article

Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese

Valeria Centi, Federica Matteucci, Aldo Lepidi, Maddalena Del Gallo and Claudia Ercole
Heliyon 3 (2) e00258 (2017)
DOI: 10.1016/j.heliyon.2017.e00258
See this article

Mammals, Milk, Molecules, and Micelles

P.F. Fox
Annual Review of Food Science and Technology 2 (1) 1 (2011)
DOI: 10.1146/annurev-food-072910-094544
See this article

Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria

N. Trancoso-Reyes, N. Gutiérrez-Méndez, D.R. Sepulveda and L.R. Hernández-Ochoa
Journal of Dairy Science 97 (2) 598 (2014)
DOI: 10.3168/jds.2013-6624
See this article

Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant

James A O'Mahony, Maria J Sousa and Paul L H Mcsweeney
International Journal of Dairy Technology 56 (1) 52 (2003)
DOI: 10.1046/j.1471-0307.2003.00078.x
See this article

Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model

C.V. Bergamini, G.H. Peralta, M.M. Milesi and E.R. Hynes
Journal of Dairy Science 96 (9) 5465 (2013)
DOI: 10.3168/jds.2013-6567
See this article

A high-throughput cheese manufacturing model for effective cheese starter culture screening

H. Bachmann, Z. Kruijswijk, D. Molenaar, M. Kleerebezem and J.E.T. van Hylckama Vlieg
Journal of Dairy Science 92 (12) 5868 (2009)
DOI: 10.3168/jds.2009-2372
See this article

Fate of Staphylococcus aureus in Cheese Treated by Ultrahigh Pressure Homogenization and High Hydrostatic Pressure

T. López-Pedemonte, W.J. Brinẽz, A.X. Roig-Sagués and B. Guamis
Journal of Dairy Science 89 (12) 4536 (2006)
DOI: 10.3168/jds.S0022-0302(06)72502-4
See this article

Viability and contribution to proteolysis of an adjunct culture ofLactobacillus plantarumin two model cheese systems: Cheddar cheese-type and soft-cheese type

M.M. Milesi, P.L.H. McSweeney and E.R. Hynes
Journal of Applied Microbiology 105 (3) 884 (2008)
DOI: 10.1111/j.1365-2672.2008.03813.x
See this article

Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses

M.M. Milesi, P.L.H. McSweeney and E.R. Hynes
Journal of Dairy Science 91 (9) 3277 (2008)
DOI: 10.3168/jds.2008-1197
See this article

Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction

Guillermo Hugo Peralta, Irma Veronica Wolf, Carina Viviana Bergamini, María Cristina Perotti and Erica Rut Hynes
Dairy Science & Technology 94 (1) 73 (2014)
DOI: 10.1007/s13594-013-0143-4
See this article

Comparison of the level of residual coagulant activity in different cheese varieties

Nidhi Bansal, Patrick F Fox and Paul L H McSweeney
Journal of Dairy Research 76 (3) 290 (2009)
DOI: 10.1017/S0022029909004075
See this article

Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

Seda Yildirim-Elikoglu, Halil Vural and Yasar Kemal Erdem
LWT 136 110337 (2021)
DOI: 10.1016/j.lwt.2020.110337
See this article

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

Ciara E. O'Reilly, Paula M. O'Connor, Alan L. Kelly, Thomas P. Beresford and Patrick M. Murphy
Applied and Environmental Microbiology 66 (11) 4890 (2000)
DOI: 10.1128/AEM.66.11.4890-4896.2000
See this article