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Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese

K. Evert-Arriagada, M.M. Hernández-Herrero, J.J. Gallardo-Chacón, B. Juan and A.J. Trujillo
Innovative Food Science & Emerging Technologies 19 73 (2013)
DOI: 10.1016/j.ifset.2013.04.001
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Methionine Metabolism: Major Pathways and Enzymes Involved and Strategies for Control and Diversification of Volatile Sulfur Compounds in Cheese

María Del Carmen Martínez-Cuesta, Carmen Peláez and Teresa Requena
Critical Reviews in Food Science and Nutrition 53 (4) 366 (2013)
DOI: 10.1080/10408398.2010.536918
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Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Martı́n Buffa, Buenaventura Guamis, Jordi Saldo and Antonio J Trujillo
LWT - Food Science and Technology 37 (2) 247 (2004)
DOI: 10.1016/j.lwt.2003.08.006
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Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk

Debebe Alemayehu, John A. Hannon, Olivia McAuliffe and R. Paul Ross
International Journal of Food Microbiology 172 57 (2014)
DOI: 10.1016/j.ijfoodmicro.2013.11.024
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The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Dorota Cais-Sokolińska, Jacek Wójtowski, Jan Pikul, et al.
Annals of Animal Science 19 (2) 483 (2019)
DOI: 10.2478/aoas-2019-0005
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Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity ofLactobacillus delbrueckiissp.bulgaricusAminopeptidases

G.I. Katsaros, M.N. Giannoglou and P.S. Taoukis
Journal of Food Science 74 (5) E219 (2009)
DOI: 10.1111/j.1750-3841.2009.01148.x
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Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties

Patricia Zaragozá, José V. Ros-Lis, José-Luis Vivancos and Ramón Martínez-Máñez
Food Chemistry 172 823 (2015)
DOI: 10.1016/j.foodchem.2014.09.114
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Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses

S.T. Martín-del-Campo, D. Picque, R. Cosío-Ramírez and G. Corrieu
International Dairy Journal 17 (7) 835 (2007)
DOI: 10.1016/j.idairyj.2006.10.003
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A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheese

T Bintsis and R.K Robinson
Food Chemistry 88 (3) 435 (2004)
DOI: 10.1016/j.foodchem.2004.01.057
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Flavour precursor development in Cheddar cheese due to lactococcal starters and the presence and lysis of Lactobacillus helveticus.

J.A. Hannon, K.N. Kilcawley, M.G. Wilkinson, C.M. Delahunty and T.P. Beresford
International Dairy Journal 17 (4) 316 (2007)
DOI: 10.1016/j.idairyj.2006.03.001
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Rheological and calcium equilibrium changes during the ripening of Cheddar cheese

J.A. Lucey, R. Mishra, A. Hassan and M.E. Johnson
International Dairy Journal 15 (6-9) 645 (2005)
DOI: 10.1016/j.idairyj.2004.08.018
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Effects of dissolved carbon dioxide on growth, nutrient consumption, cephalosporin C synthesis and morphology of Acremonium chrysogenum in batch cultures

Nasser El-Sabbagh, Linda M. Harvey and Brian McNeil
Enzyme and Microbial Technology 42 (4) 315 (2008)
DOI: 10.1016/j.enzmictec.2007.10.012
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Commensalism during submerged mixed culture of Geotrichum candidum and Penicillium camembertii on glutamate and lactate

Majda Aziza and Abdeltif Amrane
Process Biochemistry 41 (12) 2452 (2006)
DOI: 10.1016/j.procbio.2006.07.012
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Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening

J. Saldo, P.L.H. McSweeney, E. Sendra, A.L. Kelly and B. Guamis
International Dairy Journal 12 (1) 35 (2002)
DOI: 10.1016/S0958-6946(01)00169-8
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1 H‐ and 13 C‐NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese

P. Scano, R. Anedda, M. P. Melis, et al.
Journal of the American Oil Chemists' Society 88 (9) 1305 (2011)
DOI: 10.1007/s11746-011-1797-9
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Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese

C.L. Randazzo, I. Pitino, S. De Luca, G.O. Scifò and C. Caggia
International Journal of Food Microbiology 122 (3) 269 (2008)
DOI: 10.1016/j.ijfoodmicro.2007.12.005
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Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models

R OLISZEWSKI, C VAN NIEUWENHOVE, S GONZLEZ and A PREZ CHAIA
International Journal of Dairy Technology 61 (3) 256 (2008)
DOI: 10.1111/j.1471-0307.2008.00417.x
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A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

M Alewijn, E.L Sliwinski and J.T.M Wouters
International Dairy Journal 13 (9) 733 (2003)
DOI: 10.1016/S0958-6946(03)00098-0
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Breed differences in sheep milk fatty acid profiles: Opportunities for sustainable use of animal genetic resources

Federica Signorelli, Giovanna Contarini, Giovanni Annicchiarico, et al.
Small Ruminant Research 78 (1-3) 24 (2008)
DOI: 10.1016/j.smallrumres.2008.04.003
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Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripening

Kumar Sudhir, Yogesh Kumar Jha and Singh Pratibha
International Journal of Food Science & Technology 45 (7) 1403 (2010)
DOI: 10.1111/j.1365-2621.2010.02280.x
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The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese

TULAY OZCAN and EKREM KURDAL
International Journal of Dairy Technology 65 (4) 585 (2012)
DOI: 10.1111/j.1471-0307.2012.00868.x
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Quantification of Amadori products in cheese

Uta Schwietzke, Jessica Malinowski, Katja Zerge and Thomas Henle
European Food Research and Technology 233 (2) 243 (2011)
DOI: 10.1007/s00217-011-1509-6
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The use of lamb rennet paste in traditional sheep milk cheese production

M. Addis, G. Piredda and A. Pirisi
Small Ruminant Research 79 (1) 2 (2008)
DOI: 10.1016/j.smallrumres.2008.07.002
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High pressure treatment decelerates the lipolysis in a caprine cheese

Jordi Saldo, Avelina Fernández, Esther Sendra, et al.
Food Research International 36 (9-10) 1061 (2003)
DOI: 10.1016/j.foodres.2003.08.004
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The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system

Karsten Tjener, Louise H. Stahnke, Lone Andersen and Jan Martinussen
International Journal of Food Microbiology 97 (1) 31 (2004)
DOI: 10.1016/j.ijfoodmicro.2004.04.007
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Evaluation of the chemical, microbiological and volatile aroma characteristics of Ispir Kaymak, a traditional Turkish dairy product

SONGUL CAKMAKCI and ALI A HAYALOGLU
International Journal of Dairy Technology 64 (3) 444 (2011)
DOI: 10.1111/j.1471-0307.2011.00687.x
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Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine

S. Kaminarides, P. Stamou and T. Massouras
Food Chemistry 100 (1) 219 (2007)
DOI: 10.1016/j.foodchem.2005.09.039
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Proteolysis and the optimal ripening time of Tounj cheese

S. Kalit, J. Lukac Havranek, M. Kaps, B. Perko and V. Cubric Curik
International Dairy Journal 15 (6-9) 619 (2005)
DOI: 10.1016/j.idairyj.2004.09.010
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Evolution of the volatile components of raw ewes’ milk Castellano cheese: seasonal variation

Estrella Fernández-Garcı́a, Pilar Gaya, Margarita Medina and Manuel Nuñez
International Dairy Journal 14 (1) 39 (2004)
DOI: 10.1016/S0958-6946(03)00148-1
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Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds

Damian Conrad Frank, Caroline Mary Owen and John Patterson
LWT - Food Science and Technology 37 (2) 139 (2004)
DOI: 10.1016/S0023-6438(03)00144-0
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Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification

R. Holland, S.-Q. Liu, V.L. Crow, et al.
International Dairy Journal 15 (6-9) 711 (2005)
DOI: 10.1016/j.idairyj.2004.09.012
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Comparison of the characteristics of set type yoghurt made from ovine milk of different fat content

Stelios Kaminarides, Paraskeri Stamou and Theophiles Massouras
International Journal of Food Science & Technology 42 (9) 1019 (2007)
DOI: 10.1111/j.1365-2621.2006.01320.x
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Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses

Jeremiah J. Sheehan, Martin G. Wilkinson and Paul L.H. McSweeney
International Dairy Journal 18 (9) 905 (2008)
DOI: 10.1016/j.idairyj.2007.11.024
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Purification and properties of intracellular esterases from Streptococcus thermophilus

Shao-Quan Liu, Ross Holland and Vaughan L Crow
International Dairy Journal 11 (1-2) 27 (2001)
DOI: 10.1016/S0958-6946(01)00035-8
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Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes’, goats’ milk and their mixture using two different commercial starter cultures during refrigerated storage

Zehra Güler and Alev Canan Gürsoy-Balcı
Food Chemistry 127 (3) 1065 (2011)
DOI: 10.1016/j.foodchem.2011.01.090
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Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese

G Moatsou, E Moschopoulou, Aik Georgala, et al.
Food Chemistry 88 (4) 517 (2004)
DOI: 10.1016/j.foodchem.2004.01.066
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Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses

María C. Abeijón Mukdsi, Roxana B. Medina, María de F. Alvarez and Silvia N. González
Food Chemistry 117 (2) 241 (2009)
DOI: 10.1016/j.foodchem.2009.03.105
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Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco José Delgado, José González-Crespo, Ramón Cava, Jesús García-Parra and Rosario Ramírez
Food Chemistry 118 (1) 182 (2010)
DOI: 10.1016/j.foodchem.2009.04.081
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Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound

Wanmeng Mu, Shuhuai Yu, Lanjun Zhu, Tao Zhang and Bo Jiang
Applied Microbiology and Biotechnology 95 (5) 1155 (2012)
DOI: 10.1007/s00253-012-4269-8
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Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis

Carmen Martínez-Cuesta, Teresa Requena and Carmen Peláez
FEMS Microbiology Letters 217 (1) 109 (2002)
DOI: 10.1111/j.1574-6968.2002.tb11463.x
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Changes in proteolysis and volatile fraction during ripening of Darfiyeh, a Lebanese artisanal raw goat's milk cheese

Mireille Serhan, Michel Linder, Chadi Hosri and Jacques Fanni
Small Ruminant Research 90 (1-3) 75 (2010)
DOI: 10.1016/j.smallrumres.2010.01.008
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ORGANIC ACID CONTENTS OF BUFFALO MILK CHEDDAR CHEESE AS INFLUENCED BY ACCELERATED RIPENING AND SODIUM SALT

M.A. MURTAZA, S.U. REHMAN, F.M. ANJUM, et al.
Journal of Food Biochemistry 36 (1) 99 (2012)
DOI: 10.1111/j.1745-4514.2010.00517.x
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Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations

Jorge Ignacio Sánchez, Beatriz Martínez and Ana Rodríguez
International Journal of Food Microbiology 105 (3) 377 (2005)
DOI: 10.1016/j.ijfoodmicro.2005.04.025
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Pecorino Crotonese cheese: Study of bacterial population and flavour compounds

C.L. Randazzo, I. Pitino, A. Ribbera and C. Caggia
Food Microbiology 27 (3) 363 (2010)
DOI: 10.1016/j.fm.2009.11.010
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Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese

M.Carmen Martı́nez-Cuesta, Pilar Fernández de Palencia, Teresa Requena and Carmen Peláez
International Dairy Journal 11 (8) 577 (2001)
DOI: 10.1016/S0958-6946(01)00046-2
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Fat-Derived Volatiles of Various Products of Cows', Ewes', and Goats' Milk

Georgios Vagenas and Ioannis G. Roussis
International Journal of Food Properties 15 (3) 665 (2012)
DOI: 10.1080/10942912.2010.498542
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SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

Ali Adnan Hayaloglu and Ihsan Karabulut
International Journal of Food Properties 16 (7) 1630 (2013)
DOI: 10.1080/10942912.2011.587625
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Characterisation of soft cheese by front face fluorescence spectroscopy coupled with chemometric tools: Effect of the manufacturing process and sampling zone

R. Karoui, E. Dufour, R. Schoonheydt and J. De Baerdemaeker
Food Chemistry 100 (2) 632 (2007)
DOI: 10.1016/j.foodchem.2005.09.082
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Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses

J.J. Sheehan, A.D. Patel, M.A. Drake and P.L.H. McSweeney
International Dairy Journal 19 (9) 498 (2009)
DOI: 10.1016/j.idairyj.2009.03.009
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Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening

O. Kenny, R.J. FitzGerald, G. O’Cuinn, T. Beresford and K. Jordan
International Dairy Journal 16 (7) 797 (2006)
DOI: 10.1016/j.idairyj.2005.07.008
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Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life

C. Condurso, A. Verzera, V. Romeo, M. Ziino and F. Conte
International Dairy Journal 18 (8) 819 (2008)
DOI: 10.1016/j.idairyj.2007.12.005
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Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

S. Di Marzo, R. Di Monaco, S. Cavella, et al.
Trends in Food Science & Technology 17 (4) 169 (2006)
DOI: 10.1016/j.tifs.2005.11.014
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Volatile composition and sensory properties of industrially produced Idiazabal cheese

Luis Javier R. Barron, Yolanda Redondo, Mikel Aramburu, et al.
International Dairy Journal 17 (12) 1401 (2007)
DOI: 10.1016/j.idairyj.2007.04.001
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Monitoring amino acids, organic acids, and ripening changes in Cheddar cheese using Fourier-transform infrared spectroscopy

Anand Subramanian, Valente B. Alvarez, W. James Harper and Luis E. Rodriguez-Saona
International Dairy Journal 21 (6) 434 (2011)
DOI: 10.1016/j.idairyj.2010.12.012
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Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese

Guillermo A. Sihufe, Susana E. Zorrilla, María C. Perotti, et al.
Food Chemistry 119 (1) 101 (2010)
DOI: 10.1016/j.foodchem.2009.06.001
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The spatial distribution of bacteria in Grana-cheese during ripening

L. Monfredini, L. Settanni, E. Poznanski, A. Cavazza and E. Franciosi
Systematic and Applied Microbiology 35 (1) 54 (2012)
DOI: 10.1016/j.syapm.2011.07.002
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Discriminate analysis of the volatile fraction from “Terrincho” ewe cheese: correlation with flavour characteristics

O. Pinho, I.M.P.L.V.O. Ferreira and M. Ferreira
International Dairy Journal 14 (5) 455 (2004)
DOI: 10.1016/j.idairyj.2003.08.007
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Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

I.V. Wolf, M.C. Perotti, S.M. Bernal and C.A. Zalazar
Food Research International 43 (4) 1204 (2010)
DOI: 10.1016/j.foodres.2010.02.018
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Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses

J.Ben Lawlor, Conor M Delahunty, Martin G Wilkinson and Jeremiah Sheehan
International Dairy Journal 12 (6) 493 (2002)
DOI: 10.1016/S0958-6946(02)00039-0
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The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

Siv Skeie, Guri Feten, Trygve Almøy, Hilde Østlie and Tomas Isaksson
International Dairy Journal 16 (3) 236 (2006)
DOI: 10.1016/j.idairyj.2005.03.008
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Effect of cook temperature on starter and non-starter lactic acid bacteria viability, cheese composition and ripening indices of a semi-hard cheese manufactured using thermophilic cultures

Jeremiah J. Sheehan, Mark A. Fenelon, Martin G. Wilkinson and Paul L.H. McSweeney
International Dairy Journal 17 (6) 704 (2007)
DOI: 10.1016/j.idairyj.2006.08.011
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Different protein expression profiles in cheese and clinical isolates of Enterococcus faecalis revealed by proteomic analysis

Alessandro Pessione, Cristina Lamberti, Luca Cocolin, et al.
PROTEOMICS 12 (3) 431 (2012)
DOI: 10.1002/pmic.201100468
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Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

Ilsa C. Barbosa, Maria E. G. Oliveira, Marta S. Madruga, et al.
Food & Function 7 (10) 4356 (2016)
DOI: 10.1039/C6FO00657D
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Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, et al.
Foods 10 (2) 258 (2021)
DOI: 10.3390/foods10020258
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Linking wine lactic acid bacteria diversity with wine aroma and flavour

Maria Stella Cappello, Giacomo Zapparoli, Antonio Logrieco and Eveline J Bartowsky
International Journal of Food Microbiology 243 16 (2017)
DOI: 10.1016/j.ijfoodmicro.2016.11.025
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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

Aleksandra Martinovic, Kim Marius Moe, Ehab Romeih, et al.
International Dairy Journal 31 (2) 70 (2013)
DOI: 10.1016/j.idairyj.2013.02.009
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Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese

Claudia Biagiotti, Maurizio Ciani, Laura Canonico and Francesca Comitini
European Food Research and Technology 244 (11) 1921 (2018)
DOI: 10.1007/s00217-018-3104-6
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Effects of different strainsPenicillium nalgiovensein the Nalžovy cheese during ripening

Josef Mrázek, Vendula Pachlová, František Buňka, et al.
Journal of the Science of Food and Agriculture 96 (7) 2547 (2016)
DOI: 10.1002/jsfa.7375
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Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics

Sapna Rani and Sharmili Jagtap
Journal of Food Science and Technology 56 (1) 497 (2019)
DOI: 10.1007/s13197-018-3482-6
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Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides

Davide Tagliazucchi, Andrea Baldaccini, Serena Martini, et al.
International Journal of Food Microbiology 330 108688 (2020)
DOI: 10.1016/j.ijfoodmicro.2020.108688
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Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses

Solange Buchin, Gabriel Duboz and Jean-Christophe Salmon
European Food Research and Technology 243 (11) 1943 (2017)
DOI: 10.1007/s00217-017-2899-x
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Characterizing volatile compounds and proteolysis in Gokceada artisanal goat cheese

A.A. Hayaloglu, K. Yasar, C. Tolu and D. Sahingil
Small Ruminant Research 113 (1) 187 (2013)
DOI: 10.1016/j.smallrumres.2013.01.001
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Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization

Annalisa Mentana, Anna Natale, Carmen Palermo, et al.
ELECTROPHORESIS 37 (13) 1861 (2016)
DOI: 10.1002/elps.201500500
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Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

E. Manzocchi, B. Martin, C. Bord, et al.
Journal of Dairy Science 104 (5) 5285 (2021)
DOI: 10.3168/jds.2020-19738
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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

Giovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, et al.
Journal of the Science of Food and Agriculture 95 (11) 2252 (2015)
DOI: 10.1002/jsfa.6944
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Advanced Dairy Chemistry Volume 2 Lipids

T. P. Guinee and P. L. H. McSweeney
Advanced Dairy Chemistry Volume 2 Lipids 377 (2006)
DOI: 10.1007/0-387-28813-9_11
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Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

Anastassia Taivosalo, Tiina Kriščiunaite, Irina Stulova, et al.
Foods 8 (5) 165 (2019)
DOI: 10.3390/foods8050165
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Identification of potent sulfur-containing odorants in scent glands of edible male giant water bug,Lethocerus indicus(Lep. and Serv.)

Patthamawadi Kiatbenjakul, Kanok-Orn Intarapichet and Keith R. Cadwallader
Flavour and Fragrance Journal 29 (2) 107 (2014)
DOI: 10.1002/ffj.3185
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Preventing undesired eye formation in soft cheese

P. Giménez, G.H. Peralta, D. Guglielmotti, et al.
International Dairy Journal 116 104958 (2021)
DOI: 10.1016/j.idairyj.2020.104958
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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Camilla Lazzi, Milena Povolo, Francesco Locci, et al.
International Journal of Food Microbiology 233 20 (2016)
DOI: 10.1016/j.ijfoodmicro.2016.06.009
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Proteolysis and volatile profile in the Algerian traditional Bouhezza cheese made using raw goat’s milk

Hacène Medjoudj, Mohammed Nasreddine Zidoune and Ali Adnan Hayaloglu
International Journal of Food Properties 20 (8) 1876 (2017)
DOI: 10.1080/10942912.2016.1222588
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Effect of Bifidobacterium Lactis on Free Fatty Acids of Lighvan Cheese during Ripening

R. Shahab Lavasani and M. R. Ehsani
Journal of Medical and Bioengineering 1 (1) 4 (2012)
DOI: 10.12720/jomb.1.1.4-6
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Polymeric ionic liquid coatings versus commercial solid-phase microextraction coatings for the determination of volatile compounds in cheeses

María J. Trujillo-Rodríguez, Honglian Yu, William T.S. Cole, et al.
Talanta 121 153 (2014)
DOI: 10.1016/j.talanta.2013.12.046
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Influence of lactococcal surface properties on cell retention and distribution in cheese curd

M. Tarazanova, T. Huppertz, J. Kok and H. Bachmann
International Dairy Journal 85 73 (2018)
DOI: 10.1016/j.idairyj.2018.05.003
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Use of gases in dairy manufacturing: A review

Bhaskar Mani Adhikari, Tuyen Truong, Nidhi Bansal and Bhesh Bhandari
Critical Reviews in Food Science and Nutrition 58 (15) 2557 (2018)
DOI: 10.1080/10408398.2017.1333488
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Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Robinson Vázquez-Velázquez, Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Guadalupe DeGyves–Córdova and Alfredo Vázquez-Ovando
CyTA - Journal of Food 16 (1) 460 (2018)
DOI: 10.1080/19476337.2017.1420694
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Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese

S. Andic, Y. Tuncturk and I. Javidipour
Food Science and Technology International 17 (4) 375 (2011)
DOI: 10.1177/1082013210382485
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Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese

María Cristina Perotti, Irma Verónica Wolf, Margherita Addis, et al.
Dairy Science & Technology 94 (3) 255 (2014)
DOI: 10.1007/s13594-013-0158-x
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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. Kilcawley
Comprehensive Reviews in Food Science and Food Safety 17 (2) 371 (2018)
DOI: 10.1111/1541-4337.12332
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The Effect of Sodium Caseinate or Chitosan Edible Coatings on Some Chemical Textural and Microbiological Characteristics of Kashar Cheese

Ümit YALÇIN, Seval ANDİÇ and Suna AKKOL
Journal of the Institute of Science and Technology 290 (2021)
DOI: 10.21597/jist.741326
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The role of propionibacteria in the volatile profile of Pategrás cheeses

I. Verónica Wolf, G. Hugo Peralta, Mario Candioti and M. Cristina Perotti
Dairy Science & Technology 96 (4) 551 (2016)
DOI: 10.1007/s13594-016-0289-y
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Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures

Flavio Tidona, Aurora Meucci, Milena Povolo, et al.
International Journal of Food Microbiology 271 1 (2018)
DOI: 10.1016/j.ijfoodmicro.2018.02.015
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Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

Riza Temizkan, Kurban Yasar and Ali A. Hayaloglu
International Journal of Food Science & Technology 49 (12) 2643 (2014)
DOI: 10.1111/ijfs.12597
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Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening

Alice Nongonierma, Magdalena Abrlova and Kieran Kilcawley
Foods 2 (1) 100 (2013)
DOI: 10.3390/foods2010100
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Complexity and Uniqueness of the Aromatic Profile of Smoked and Unsmoked Herreño Cheese

Gemma Palencia, Maria Ibargoitia, Maria Fresno, Patricia Sopelana and Maria Guillén
Molecules 19 (6) 7937 (2014)
DOI: 10.3390/molecules19067937
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Nanobiosensors

Jose Vicente Ros-Lis, Jose-Luis Vivancos and Ramón Martínez-Máñez
Nanobiosensors 1 (2017)
DOI: 10.1016/B978-0-12-804301-1.00001-1
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Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties

Amarela Terzić-Vidojević, Katarina Veljović, Maja Tolinački, et al.
Food Research International 136 109494 (2020)
DOI: 10.1016/j.foodres.2020.109494
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Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis

Makoto Shiota, Ai Iwasawa, Ai Suzuki-Iwashima and Fumiko Iida
Journal of Food Science 80 (12) C2740 (2015)
DOI: 10.1111/1750-3841.13135
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Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese

Ji Wang, Zhe Zheng, Xiao Zhao, Yawei Yang and Zhennai Yang
Food Science and Technology Research 21 (3) 419 (2015)
DOI: 10.3136/fstr.21.419
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Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

Patricia Burns, Facundo Cuffia, Mercedes Milesi, et al.
Food Microbiology 30 (1) 45 (2012)
DOI: 10.1016/j.fm.2011.09.015
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Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
LWT - Food Science and Technology 48 (2) 268 (2012)
DOI: 10.1016/j.lwt.2012.03.025
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A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese

Juan Antonio Centeno, Patricia Rodríguez-Alonso, Javier Carballo and José Ignacio Garabal
International Journal of Dairy Technology 68 (2) 291 (2015)
DOI: 10.1111/1471-0307.12190
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Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

Sebnem Ozturkoglu-Budak, Didem P Aykas, Celalettin Kocak, et al.
International Journal of Dairy Technology 71 99 (2018)
DOI: 10.1111/1471-0307.12493
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The anticlostridial effect of lactococcal and enterococcal adjunct starters in Dutch-type low-scalded cheese

Šárka Havlíková, Eva Kvasničková, Miloslava Kavková and Irena Němečková
International Journal of Dairy Technology 71 107 (2018)
DOI: 10.1111/1471-0307.12508
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Dairy Microbiology and Biochemistry

A Hayaloglu and P McSweeney
Dairy Microbiology and Biochemistry 134 (2014)
DOI: 10.1201/b17297-8
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Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese

S. Skeie, A. Kieronczyk, S. Eidet, et al.
International Dairy Journal 18 (2) 169 (2008)
DOI: 10.1016/j.idairyj.2007.09.002
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Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction

Ana Rivas-Cañedo, Cristina Juez-Ojeda, Manuel Nuñez and Estrella Fernández-García
Food Chemistry 124 (3) 1201 (2011)
DOI: 10.1016/j.foodchem.2010.07.045
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Free amino acids and volatile compounds in an ewe’s milk cheese as affected by seasonal and cheese-making plant variations

Noemı́ Muñoz, Marı́a Ortigosa, Paloma Torre and Jesús M Izco
Food Chemistry 83 (3) 329 (2003)
DOI: 10.1016/S0308-8146(03)00133-X
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Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds

MARÍA A VÉLEZ, MARÍA C PEROTTI, SILVINA R REBECHI, et al.
International Journal of Dairy Technology 64 (2) 227 (2011)
DOI: 10.1111/j.1471-0307.2011.00675.x
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Encyclopedia of Dairy Sciences

M.C. Broome, I.B. Powell and G.K.Y. Limsowtin
Encyclopedia of Dairy Sciences 559 (2011)
DOI: 10.1016/B978-0-12-374407-4.00067-4
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An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

Arzu Kavaz Yüksel and İhsan Bakırcı
Food Science and Biotechnology 24 (3) 807 (2015)
DOI: 10.1007/s10068-015-0105-0
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Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses

S. Kaminarides, K. Nestoratos and T. Massouras
Small Ruminant Research 113 (2-3) 446 (2013)
DOI: 10.1016/j.smallrumres.2013.04.009
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General Aspects

P.F. Fox and T.M. Cogan
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 583 (2004)
DOI: 10.1016/S1874-558X(04)80084-8
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An unstructured model for the diauxic growth of Penicillium camembertii on glucose and arginine

Abdeltif Amrane, Lydia Adour and Catherine Couriol
Biochemical Engineering Journal 24 (2) 125 (2005)
DOI: 10.1016/j.bej.2005.02.009
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The Effect of Substituting Milk Fat by Peanut Oil on the Quality of White Soft Cheese

Ahmad A. Omar, Salah A. Khalifa and Azza H. Mohamed
International Journal of Dairy Science 12 (1) 28 (2017)
DOI: 10.3923/ijds.2017.28.40
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The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

Isabella Endrizzi, Alessandra Fabris, Franco Biasioli, et al.
International Dairy Journal 23 (2) 105 (2012)
DOI: 10.1016/j.idairyj.2011.10.004
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Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis

N.A. Kocaoglu-Vurma, A. Eliardi, M.A. Drake, L.E. Rodriguez-Saona and W.J. Harper
Journal of Food Science 74 (6) S232 (2009)
DOI: 10.1111/j.1750-3841.2009.01188.x
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Food Flavors

Henryk Jeleń and Erwin Wąsowicz
Chemical & Functional Properties of Food Components, Food Flavors 20116950 65 (2011)
DOI: 10.1201/b11187-5
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High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese

Javier Calzada, Ana del Olmo, Antonia Picon, Pilar Gaya and Manuel Nuñez
Food and Bioprocess Technology 7 (8) 2207 (2013)
DOI: 10.1007/s11947-013-1206-5
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Solid-state culture of Geotrichum candidum and Penicillium camembertii on a glutamate and lactate based medium

M. Aldarf, F. Fourcade and A. Amrane
Enzyme and Microbial Technology 36 (2-3) 159 (2005)
DOI: 10.1016/j.enzmictec.2004.03.027
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Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture

Sonia Garde, Marta Ávila, Estrella Fernández-García, Margarita Medina and Manuel Nuñez
International Dairy Journal 17 (6) 717 (2007)
DOI: 10.1016/j.idairyj.2006.07.005
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Effect of defined-strain surface starters on the ripening of Tilsit cheese

J.A Hannon, M.J Sousa, S Lillevang, et al.
International Dairy Journal 14 (10) 871 (2004)
DOI: 10.1016/j.idairyj.2004.03.001
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Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety

A.A. Hayaloglu, E.Y. Brechany, K.C. Deegan and P.L.H. McSweeney
LWT - Food Science and Technology 41 (7) 1323 (2008)
DOI: 10.1016/j.lwt.2007.08.020
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Handbook of cheese in health

M.C. Perotti, M.A. Vélez and I.V. Wolf
Handbook of cheese in health 585 (2013)
DOI: 10.3920/978-90-8686-766-0.038
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Cheese

Mette Dines Cantor, Tatjana van den Tempel, Tine Kronborg Hansen and Ylva Ardö
Cheese 929 (2017)
DOI: 10.1016/B978-0-12-417012-4.00037-5
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Encyclopedia of Dairy Sciences

I.B. Powell, M.C. Broome and G.K.Y. Limsowtin
Encyclopedia of Dairy Sciences 261 (2002)
DOI: 10.1016/B0-12-227235-8/00061-4
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Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Denis Hemme and Catherine Foucaud-Scheunemann
International Dairy Journal 14 (6) 467 (2004)
DOI: 10.1016/j.idairyj.2003.10.005
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Common components and specific weights analysis: A tool for monitoring the molecular structure of semi-hard cheese throughout ripening

Romdhane Karoui, Éric Dufour and Josse De Baerdemaeker
Analytica Chimica Acta 572 (1) 125 (2006)
DOI: 10.1016/j.aca.2006.04.089
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Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening

Delgado Francisco-José, Rodríguez-Pinilla Joaquín, González-Crespo José, Rosario Ramírez and Roa Isidro
International Journal of Food Science & Technology 45 (3) 512 (2010)
DOI: 10.1111/j.1365-2621.2009.02157.x
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Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: formation and matrix interferences

Cristina Anamaria Semeniuc, Mara Mandrioli, Maria Teresa Rodriguez-Estrada, Sevastiţa Muste and Giovanni Lercker
European Food Research and Technology 242 (3) 431 (2016)
DOI: 10.1007/s00217-015-2554-3
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General Aspects

P.L.H. McSweeney
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 347 (2004)
DOI: 10.1016/S1874-558X(04)80073-3
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The Use of Viable and Heat-shockedLactobacillus helveticusDPC 4571 in Enzyme-Modified Cheese Production

B.H. Lee, K.N. Kilcawley, J.A. Hannon, et al.
Food Biotechnology 21 (2) 129 (2007)
DOI: 10.1080/08905430701410530
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Organic or mineral nitrogen source during Penicillium camembertii growth on a glucose limited medium

L. Adour, C. Couriol and A. Amrane
Enzyme and Microbial Technology 38 (1-2) 55 (2006)
DOI: 10.1016/j.enzmictec.2005.03.025
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Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk

Javier Calzada, Ana del Olmo, Antonia Picon and Manuel Nuñez
Food and Bioprocess Technology 8 (5) 1076 (2015)
DOI: 10.1007/s11947-015-1473-4
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Handbook of Meat and Meat Processing, Second Edition

Tzou-Chi Huang and Chi-Tang Ho
Handbook of Meat and Meat Processing, Second Edition 107 (2012)
DOI: 10.1201/b11479-10
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PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK

Fifi Afiati, Yopi - and Rarah R.A. Maheswari
Jurnal Teknologi dan Industri Pangan 25 (1) 7 (2014)
DOI: 10.6066/jtip.2014.25.1.7
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Improving the Flavour of Cheese

S. Rankin and D. Berg
Improving the Flavour of Cheese 284 (2007)
DOI: 10.1533/9781845693053.2.284
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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
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Characterization of a new isolate of Lactobacillus fermentum IFO 3956 from Egyptian Ras cheese with proteolytic activity

Shady El-Ghaish, Michèle Dalgalarrondo, Yvan Choiset, et al.
European Food Research and Technology 230 (4) 635 (2010)
DOI: 10.1007/s00217-009-1206-x
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Formation of volatile compounds in Teleme cheese manufactured with mesophilic and thermophilic dairy starters

Eleni C. Pappa, Theofilos Massouras, Kyriaki Sotirakoglou and Ioannis Kandarakis
Small Ruminant Research 111 (1-3) 110 (2013)
DOI: 10.1016/j.smallrumres.2012.10.013
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Microbiological and lipolytic changes in high-pressure-treated raw milk cheeses during refrigerated storage

Joaquín Rodríguez-Pinilla, Gracia Márquez, Rafael Tabla, Rosario Ramírez and Francisco José Delgado
Dairy Science & Technology 95 (4) 425 (2015)
DOI: 10.1007/s13594-015-0219-4
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Fermentation

Muhammad Imran, Nathalie Desmasures and Jean-Paul Vernoux
Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012)
DOI: 10.1201/b11876-3
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Cheese

Paul L.H. McSweeney
Cheese 379 (2017)
DOI: 10.1016/B978-0-12-417012-4.00014-4
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Improving the Flavour of Cheese

P.L.H. McSweeney
Improving the Flavour of Cheese 1 (2007)
DOI: 10.1533/9781845693053.1
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Biotechnology of Lactic Acid Bacteria

Anne Thierry, Tomislav Pogačić, Magalie Weber and Sylvie Lortal
Biotechnology of Lactic Acid Bacteria 314 (2015)
DOI: 10.1002/9781118868386.ch19
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Dual influence of the carbon source and l-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum

K. Arfi, R. Tâche, H. E. Spinnler and P. Bonnarme
Applied Microbiology and Biotechnology 61 (4) 359 (2003)
DOI: 10.1007/s00253-002-1217-z
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Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

Heleni Mallatou, Eleni C. Pappa and Vasiliki A. Boumba
International Dairy Journal 14 (11) 977 (2004)
DOI: 10.1016/j.idairyj.2004.03.009
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Influence of brine immersion and vacuum packaging on the chemistry, biochemistry, and microstructure of Mihalic cheese made using sheep’s milk during ripening

A. A. Hayaloglu, N. Bansal and P. L. H. McSweeney
Dairy Science & Technology 92 (6) 671 (2012)
DOI: 10.1007/s13594-012-0083-4
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Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Shao Liu
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition 23 (2012)
DOI: 10.1201/b12055-4
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Manufacture of Turkish Beyaz cheese added with probiotic strains

Gülden Başyiğit Kılıç, Hakan Kuleaşan, İsmail Eralp and Aynur Gül Karahan
LWT - Food Science and Technology 42 (5) 1003 (2009)
DOI: 10.1016/j.lwt.2008.12.015
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Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewes’ milk cheeses

Patricia Larráyoz, Margherita Addis, Roland Gauch and Jacques Olivier Bosset
International Dairy Journal 11 (11-12) 911 (2001)
DOI: 10.1016/S0958-6946(01)00144-3
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Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements

Hilde Kraggerud, Tormod Næs and Roger K. Abrahamsen
International Dairy Journal 34 (1) 6 (2014)
DOI: 10.1016/j.idairyj.2013.07.008
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Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation

Francisco J. Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
Journal of Food Science 76 (4) C669 (2011)
DOI: 10.1111/j.1750-3841.2011.02140.x
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Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

Javier Calzada, Ana del Olmo, Antonia Picon, Pilar Gaya and Manuel Nuñez
Food and Bioprocess Technology 7 (5) 1404 (2014)
DOI: 10.1007/s11947-013-1141-5
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Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses

J.Ben Lawlor, Conor M Delahunty, Jeremiah Sheehan and Martin G Wilkinson
International Dairy Journal 13 (6) 481 (2003)
DOI: 10.1016/S0958-6946(03)00048-7
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Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26

Pin-Rou Lee, Christine Xiaoying Boo and Shao-Quan Liu
Annals of Microbiology 63 (4) 1441 (2013)
DOI: 10.1007/s13213-013-0607-z
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At-line determination of octanoic acid in cultivation broth-An electronic tongue (ET) feasibility study

Carina Juel Lomborg, Lars Wiebe and Kim H. Esbensen
Journal of Biotechnology 133 (1) 162 (2008)
DOI: 10.1016/j.jbiotec.2007.09.013
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Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain

Pilar Fernández de Palencia, Marta de la Plaza, M.Luz Mohedano, et al.
International Journal of Food Microbiology 93 (3) 335 (2004)
DOI: 10.1016/j.ijfoodmicro.2003.11.018
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Current state of Portuguese dairy products from ovine and caprine milks

Patrícia J.M. Reis and F. Xavier Malcata
Small Ruminant Research 101 (1-3) 122 (2011)
DOI: 10.1016/j.smallrumres.2011.09.032
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The origin of the volatile metabolites found in mastitis milk

K.A. Hettinga, H.J.F. van Valenberg, T.J.G.M. Lam and A.C.M. van Hooijdonk
Veterinary Microbiology 137 (3-4) 384 (2009)
DOI: 10.1016/j.vetmic.2009.01.016
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Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese

Marta Ávila, Javier Calzada, Sonia Garde and Manuel Nuñez
International Dairy Journal 17 (12) 1415 (2007)
DOI: 10.1016/j.idairyj.2007.04.004
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Major Cheese Groups

M.D. Cantor, T. van den Tempel, T.K. Hansen and Y. Ardö
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 175 (2004)
DOI: 10.1016/S1874-558X(04)80044-7
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Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses

Ali Adnan Hayaloglu and Ihsan Karabulut
International Journal of Food Properties 16 (6) 1407 (2013)
DOI: 10.1080/10942912.2011.587626
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Comparison of free fatty acid composition between low-fat and full-fat goat milk cheeses stored for 3 months under refrigeration

Wassim Nouira, Young W Park, Zehra Guler and Thomas Terrill
Open Journal of Animal Sciences 01 (02) 17 (2011)
DOI: 10.4236/ojas.2011.12003
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Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese

A.G Williams, J Noble, J Tammam, D Lloyd and J.M Banks
International Dairy Journal 12 (10) 841 (2002)
DOI: 10.1016/S0958-6946(02)00063-8
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A Two-Stage Process for the Production of a Novel Cheese Flavor Powder

Xiaolei Ma, Jianming Wang, Xingda Lu and Changsheng Qiao
Journal of Food Process Engineering n/a (2013)
DOI: 10.1111/jfpe.12022
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Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation

Estrella Fernández-Garcı́a, Marı́a Carbonell, Pilar Gaya and Manuel Nuñez
International Dairy Journal 14 (8) 701 (2004)
DOI: 10.1016/j.idairyj.2003.12.011
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Application of synchronous fluorescence spectroscopy for the determination of some chemical parameters in PDO French blue cheeses

Khaled Abbas, Romdhane Karoui and Abderrahmane Aït-Kaddour
European Food Research and Technology 234 (3) 457 (2012)
DOI: 10.1007/s00217-011-1652-0
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Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)

M.A Herreros, J.M Fresno, M.J González Prieto and M.E Tornadijo
International Dairy Journal 13 (6) 469 (2003)
DOI: 10.1016/S0958-6946(03)00054-2
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Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

Natalia Gómez-Torres, Marta Ávila, David Delgado and Sonia Garde
International Journal of Food Microbiology 232 103 (2016)
DOI: 10.1016/j.ijfoodmicro.2016.05.031
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Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Sorayya Azarnia, Normand Robert and Byong Lee
Critical Reviews in Biotechnology 26 (3) 121 (2006)
DOI: 10.1080/07388550600840525
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Next-generation sequencing as an approach to dairy starter selection

Philip Kelleher, James Murphy, Jennifer Mahony and Douwe van Sinderen
Dairy Science & Technology 95 (5) 545 (2015)
DOI: 10.1007/s13594-015-0227-4
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SENSORY PROFILE OF FLAVOR AND ODOR CHARACTERISTICS IN RONCAL CHEESE MADE FROM RAW EWE'S MILK

PATRICIA LARRÁYOZ, CARLOS MENDÍA, PALOMA TORRE, YOLANDA BARCINA and ANA ISABEL ORDÓÑEZ
Journal of Sensory Studies 17 (5) 415 (2002)
DOI: 10.1111/j.1745-459X.2002.tb00356.x
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Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content

M.A. Murtaza, N. Huma, A. Sameen, et al.
Journal of Dairy Science 97 (11) 6700 (2014)
DOI: 10.3168/jds.2014-8046
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Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

Janneth Gallegos, Cristina Arce, Rafael Jordano, Lourdes Arce and Luis M. Medina
Food Chemistry 220 362 (2017)
DOI: 10.1016/j.foodchem.2016.10.022
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From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Matteo Bergamaschi, Alessio Cecchinato, Franco Biasioli, et al.
Genetics Selection Evolution 48 (1) (2016)
DOI: 10.1186/s12711-016-0263-4
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Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production

Mutamed M. Ayyash and Nagendra P. Shah
Journal of Food Science 75 (6) C525 (2010)
DOI: 10.1111/j.1750-3841.2010.01691.x
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Volatile organic compounds and palatability of concentrates fed to lambs and ewes

T. Rapisarda, A. Mereu, A. Cannas, et al.
Small Ruminant Research 103 (2-3) 120 (2012)
DOI: 10.1016/j.smallrumres.2011.08.011
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Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese

A. Kieronczyk, S. Skeie, K. Olsen and T. Langsrud
International Dairy Journal 11 (4-7) 217 (2001)
DOI: 10.1016/S0958-6946(01)00051-6
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Encyclopedia of Dairy Sciences

P.F. Fox
Encyclopedia of Dairy Sciences 320 (2002)
DOI: 10.1016/B0-12-227235-8/00068-7
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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)
DOI: 10.1016/j.tifs.2015.07.016
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General Aspects

P.L.H. McSweeney and P.F. Fox
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 361 (2004)
DOI: 10.1016/S1874-558X(04)80074-5
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Growth of Geotrichum candidum and Penicillium camembertii in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide

L Adour, C Couriol, A Amrane and Y Prigent
Enzyme and Microbial Technology 31 (4) 533 (2002)
DOI: 10.1016/S0141-0229(02)00149-7
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Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

Chandrakant Ankolekar and Kalidas Shetty
Functional Foods, Nutraceuticals, and Degenerative Disease Prevention 341 (2011)
DOI: 10.1002/9780470960844.ch13
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Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses

J.M. Poveda, G.M. Molina and S. Gómez-Alonso
Journal of Food Composition and Analysis 51 85 (2016)
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Handbook of cheese in health

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J.-L. Le Quéré and P. Molimard
Encyclopedia of Dairy Sciences 330 (2002)
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International Journal of Food Properties 17 (6) 1379 (2014)
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Food Chemistry 129 (3) 1001 (2011)
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International Dairy Journal 17 (3) 226 (2007)
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International Dairy Journal 19 (2) 100 (2009)
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H. Gurkan and A. A. Hayaloglu
International Journal of Food Properties 20 (sup1) S779 (2017)
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International Dairy Journal 45 31 (2015)
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Food Microbiology 27 (8) 1051 (2010)
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M. Carmen Martínez-Cuesta, Teresa Requena and Carmen Peláez
International Journal of Food Microbiology 109 (3) 198 (2006)
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Journal of Biotechnology 114 (3) 307 (2004)
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Review Article: Sensory Characteristics of Probiotic Cheese

R. Karimi, S. Sohrabvandi and A. M. Mortazavian
Comprehensive Reviews in Food Science and Food Safety 11 (5) 437 (2012)
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International Journal of Food Microbiology 177 136 (2014)
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Food Biochemistry and Food Processing

Benjamin K. Simpson, Xin Rui and Sappasith Klomklao
Food Biochemistry and Food Processing 181 (2012)
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Journal of Dairy Research 74 (4) 438 (2007)
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I. Van Leuven, T. Van Caelenberg and P. Dirinck
International Dairy Journal 18 (8) 790 (2008)
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T. Coolbear, V.L. Crow, R. Holland, S.Q. Liu and J.R. Reid
Encyclopedia of Dairy Sciences 1520 (2002)
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Journal of Food Science and Technology 51 (10) 2454 (2014)
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International Dairy Journal 63 92 (2016)
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Guillermo Sihufe, Amelia Rubiolo and Susana Zorrilla
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 377 (2012)
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P.F. Fox and P.L.H. McSweeney
Encyclopedia of Food Sciences and Nutrition 1073 (2003)
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M. Oneca, M. Ortigosa, A. Irigoyen and P. Torre
Food Chemistry 100 (4) 1602 (2007)
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Felix Amárita, Dolores Fernández-Esplá, Teresa Requena and Carmen Pelaez
FEMS Microbiology Letters 204 (1) 189 (2001)
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S. Yasuda and K. Igoshi
Handbook of cheese in health 703 (2013)
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A Handbook for Sensory and Consumer-Driven New Product Development 259 (2017)
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Eunate Abilleira, Hedwig Schlichtherle-Cerny, Mailo Virto, Mertxe de Renobales and Luis Javier R. Barron
International Dairy Journal 20 (8) 537 (2010)
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Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, et al.
Food Chemistry 175 121 (2015)
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P. Rodríguez-Alonso, J.A. Centeno and J.I. Garabal
International Dairy Journal 21 (4) 261 (2011)
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Alane Beatriz Vermelho, Verônica Cardoso, Rodrigo Pires Nascimento, Anderson S. Pinheiro and Igor Almeida Rodrigues
Advances in Food Biotechnology 103 (2015)
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Encyclopedia of Food Sciences and Nutrition

M.J. Sousa
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Heleni Mallatou, Eleni Pappa and Theophilos Massouras
International Dairy Journal 13 (2-3) 211 (2003)
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Handbook of Food and Beverage Fermentation Technology

Jean Banks and Alan Williams
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Axel Orban, Marco A. Fraatz and Martin Rühl
Advances in Biochemical Engineering/Biotechnology, Solid State Fermentation 169 85 (2019)
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Cheddar Cheese Ripening and Flavor Characterization: A Review

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Processing and Impact on Active Components in Food

Seval Andiç, Yusuf Tunçtürk and Gökhan Boran
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Jeremiah J Sheehan and Timothy P Guinee
International Dairy Journal 14 (2) 161 (2004)
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Aylin C Oluk, Mehmet Guven and Ali Adnan Hayaloglu
International Journal of Dairy Technology 67 (2) 265 (2014)
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M.C. Perotti, S.M. Bernal, C.A. Meinardi and C.A. Zalazar
International Dairy Journal 15 (11) 1150 (2005)
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Encyclopedia of Dairy Sciences

J.-L. Le Quéré
Encyclopedia of Dairy Sciences 675 (2011)
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Food Control 56 186 (2015)
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D.K. Hickey, K.N. Kilcawley, T.P. Beresford, E.M. Sheehan and M.G. Wilkinson
International Dairy Journal 16 (6) 679 (2006)
DOI: 10.1016/j.idairyj.2005.10.017
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Food Microbiology 26 (2) 183 (2009)
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Food Chemistry 132 (4) 1846 (2012)
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The Role of Lactic Acid Bacteria in Milk Fermentation

Yantyati Widyastuti, Rohmatussolihat   and Andi Febrisiantosa
Food and Nutrition Sciences 05 (04) 435 (2014)
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Volatile profile differences between spontaneous and cultivated Hyblean pasture

Teresa Rapisarda, Catia Pasta, Stefania Carpino, et al.
Animal Feed Science and Technology 191 39 (2014)
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International Dairy Journal 30 (1) 19 (2013)
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Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
International Dairy Journal 21 (3) 135 (2011)
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Molecules That Amaze Us

Molecules That Amaze Us 569 (2014)
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E Pionnier, E Engel, C Salles and J.L Le Quéré
Food Chemistry 76 (1) 13 (2002)
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Hardy Z. Castada, Cheryl Wick, Kaitlyn Taylor and W. James Harper
Journal of Food Science 79 (4) C489 (2014)
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General Aspects

Y.F. Collins, P.L.H. McSweeney and M.G. Wilkinson
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 373 (2004)
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PLOS ONE 11 (1) e0145203 (2016)
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International Dairy Journal 13 (11) 841 (2003)
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M.C. Qian and H.M. Burbank
Improving the Flavour of Cheese 421 (2007)
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AYŞE SİBEL AKALIN and AYŞE DEMET KARAMAN
Journal of Food Biochemistry 35 (2) 663 (2011)
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Encyclopedia of Food Sciences and Nutrition

P.L.H. McSweeney
Encyclopedia of Food Sciences and Nutrition 1087 (2003)
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A. Michaelidou, M.C. Katsiari, L.P. Voutsinas, A. Polychroniadou and E. Alichanidis
Food Chemistry 104 (2) 800 (2007)
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A. Verzera, C. Condurso, M. Ziino, et al.
CyTA - Journal of Food 8 (3) 237 (2010)
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Stefano Sforza, Valeria Cavatorta, Gianni Galaverna, Arnaldo Dossena and Rosangela Marchelli
International Dairy Journal 19 (10) 582 (2009)
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Handbook of cheese in health

M. de Renobales, M. Virto and L.J.R. Barron
Handbook of cheese in health 103 (2013)
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Encyclopedia of Dairy Sciences

M.C. Broome, I.B. Powell and G.K.Y. Limsowtin
Encyclopedia of Dairy Sciences 269 (2002)
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Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk

T MASSOURAS, E C PAPPA and H MALLATOU
International Journal of Dairy Technology 59 (4) 250 (2006)
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Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

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Food Chemistry 129 (3) 1156 (2011)
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V.K. Upadhyay and P.L.H. McSweeney
Dairy Processing 419 (2003)
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Journal of the Science of Food and Agriculture 92 (8) 1657 (2012)
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Cheese 865 (2017)
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Bibiana Juan, Victoria Ferragut, Buenaventura Guamis and Antonio-José Trujillo
International Dairy Journal 18 (2) 129 (2008)
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A.M. Dallagnol, C.A.N. Catalán, M.I. Mercado, G. Font de Valdez and G.C. Rollán
Journal of Applied Microbiology 111 (6) 1447 (2011)
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Bibiana Juan, Joan Miquel Quevedo, Anna Zamora, Buenaventura Guamis and Antonio-José Trujillo
LWT - Food Science and Technology 60 (2) 1034 (2015)
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Effect ofPenicillium roquefortiand incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese

Songul Cakmakci, Elif Dagdemir, Ali A Hayaloglu, et al.
International Journal of Dairy Technology n/a (2013)
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Naresh Kumar, Midathala Raghavendra, Jayanti Tokas and Hari R. Singal
Nutrients in Dairy and their Implications on Health and Disease 123 (2017)
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S.-Q. Liu, R. Holland and V.L. Crow
International Dairy Journal 14 (11) 923 (2004)
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E. Jerónimo and F.X. Malcata
Handbook of cheese in health 39 (2013)
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Ingemar Svensson, Igor Hernández, Mailo Virto and Mertxe de Renobales
International Dairy Journal 16 (5) 423 (2006)
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Small Ruminant Research 125 106 (2015)
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Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, et al.
Lactic Acid Bacteria 249 (2014)
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Le Lait 87 (6) 575 (2007)
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Konstantinos Gkatzionis, Robert S.T. Linforth and Christine E.R. Dodd
Food Chemistry 113 (2) 506 (2009)
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M.H. Riahi, I.C. Trelea, M.-N. Leclercq-Perlat, D. Picque and G. Corrieu
International Dairy Journal 17 (8) 946 (2007)
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P.M.G. Curioni and J.O. Bosset
International Dairy Journal 12 (12) 959 (2002)
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TUBA ERKAYA and MUSTAFA ŞENGÜL
International Journal of Dairy Technology 64 (2) 240 (2011)
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Yamile Martínez-Rodríguez, Carlos Acosta-Muñiz, Guadalupe I. Olivas, et al.
Comprehensive Reviews in Food Science and Food Safety 11 (4) 399 (2012)
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B. Herranz, M. Fernández, L. de la Hoz and J.A. Ordóñez
Meat Science 72 (2) 318 (2006)
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International Dairy Journal 15 (6-9) 733 (2005)
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Rubén Oliszewski, I Verónica Wolf, Carina V Bergamini, Mario Candioti and María C Perotti
Journal of the Science of Food and Agriculture 93 (11) 2730 (2013)
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P. Chombo-Morales, M. Kirchmayr, A. Gschaedler, E. Lugo-Cervantes and S. Villanueva-Rodríguez
LWT - Food Science and Technology 65 1153 (2016)
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General Aspects

E. Beuvier and S. Buchin
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 319 (2004)
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Á.C. Curtin and P.L.H. McSweeney
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 435 (2004)
DOI: 10.1016/S1874-558X(04)80077-0
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BMC Genomics 12 (1) (2011)
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Arthur R. Hill and Prashanti Kethireddipalli
Biochemistry of Foods 319 (2013)
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Fundamentals of Cheese Science

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Fundamentals of Cheese Science 443 (2017)
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A. Irigoyen, M. Ortigosa, I. Juansaras, M. Oneca and P. Torre
Food Chemistry 100 (1) 71 (2007)
DOI: 10.1016/j.foodchem.2005.09.011
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International Dairy Journal 57 72 (2016)
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Phenotypic traits of genetically closely related Leuconostoc spp.

Tomislav Pogačić, Victoria Chuat, Marie-Noëlle Madec, et al.
International Dairy Journal 39 (1) 96 (2014)
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Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

C.V. Bergamini, I.V. Wolf, M.C. Perotti and C.A. Zalazar
Small Ruminant Research 94 (1-3) 79 (2010)
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Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese

A. Serio, C. Chaves-López, A. Paparella and G. Suzzi
International Dairy Journal 20 (7) 459 (2010)
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Encyclopedia of Dairy Sciences

P.L.H. McSweeney
Encyclopedia of Dairy Sciences 667 (2011)
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Major Cheese Groups

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Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 71 (2004)
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Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

Ana Rivas-Cañedo, Estrella Fernández-García and Manuel Nuñez
Meat Science 82 (2) 162 (2009)
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Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Laetitia Théron, Pascal Tournayre, Nathalie Kondjoyan, et al.
Meat Science 85 (3) 453 (2010)
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Competition during submerged mixed culture of Geotrichum candidum and Penicillium camembertii on glucose and threonine

Majda Aziza and Abdeltif Amrane
The Journal of General and Applied Microbiology 54 (1) 1 (2008)
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Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Milna Tudor Kalit, Samir Kalit, Ivančica Delaš, et al.
International Journal of Dairy Technology 67 (2) 255 (2014)
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Sensory properties and volatile composition of full and non-fat cheese produce from curd — Ripened fried acid tvarog

D. Cais-Sokolińska and M. Majcher
Acta Alimentaria 39 (1) 69 (2010)
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Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

James A. O’Mahony, Elizabeth M. Sheehan, Conor M. Delahunty and Paul L.H. McSweeney
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Cheese

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Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter

I. Castillo, M.V. Calvo, L. Alonso, M. Juárez and J. Fontecha
Food Chemistry 100 (2) 590 (2007)
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Emerging Dairy Processing Technologies

Daniela D. Voigt, Alan L. Kelly and Thom Huppertz
Emerging Dairy Processing Technologies 71 (2015)
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Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model

Daniel Cavanagh, Kieran N. Kilcawley, Maurice G. O'Sullivan, Gerald F. Fitzgerald and Olivia McAuliffe
Food Research International 62 432 (2014)
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Lactic acid bacteria decarboxylation reactions in cheese

Federico Alberto Zuljan, Pablo Mortera, Sergio Hugo Alarcón, et al.
International Dairy Journal 62 53 (2016)
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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)
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Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Denis Hemme
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 73 (2012)
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The formation mechanism of lactones in Gouda cheese

M. Alewijn, B.A. Smit, E.L. Sliwinski and J.T.M. Wouters
International Dairy Journal 17 (1) 59 (2007)
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Comparison of free amino acids and volatile components in three fermented milks

AURORA IRIGOYEN, MARIA ORTIGOSA, SUSANA GARCÍA, FRANCISCO C IBÁÑEZ and PALOMA TORRE
International Journal of Dairy Technology 65 (4) 578 (2012)
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General Aspects

T. Beresford and A. Williams
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 287 (2004)
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Cheese

Paul L.H. McSweeney, Patrick F. Fox and Felicia Ciocia
Cheese 411 (2017)
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Functional implications of the microbial community structure of undefined mesophilic starter cultures

Eddy J Smid, Oylum Erkus, Maciej Spus, et al.
Microbial Cell Factories 13 (Suppl 1) S2 (2014)
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Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese

Are Hugo Pripp, Siv Skeie, Tomas Isaksson, Grethe Iren Borge and Terje Sørhaug
International Dairy Journal 16 (3) 225 (2006)
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Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativusL.)

Carmen C. Licón, Manuel Carmona and María Isabel Berruga
International Journal of Dairy Technology 68 (3) 399 (2015)
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Metabolic impact and potential exploitation of the stress reactions in lactobacilli

Diana I. Serrazanetti, Maria Elisabetta Guerzoni, Aldo Corsetti and Rudi Vogel
Food Microbiology 26 (7) 700 (2009)
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Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk

Li Juan Yu, Michael Ngadi and Vijaya Raghavan
Food and Bioprocess Technology 5 (1) 47 (2012)
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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Y. Waché and AgroSup Dijon
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals 175 (2013)
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Changes of Organic Acids and Free Fatty Acids During the Ripening of Emmental Cheese

Yong-Kook Shin, Nam-Su Oh and Myoung-Soo Nam
Korean Journal for Food Science of Animal Resources 31 (6) 928 (2011)
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Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis

Aneta Jastrzębska, Anna Marlena Piasta and Edward Szłyk
Journal of Food Composition and Analysis 40 136 (2015)
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Cheese

Patrick F. Fox, Timothy M. Cogan and Timothy P. Guinee
Cheese 617 (2017)
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Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of ‘Torta del Casar’ cheese

Elena Ordiales, Maria José Benito, Alberto Martin, et al.
Journal of Dairy Research 80 (4) 429 (2013)
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Exopolysaccharide-producing culture in the manufacture of Prato cheese

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LWT - Food Science and Technology 72 383 (2016)
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Advances in Food and Nutrition Research

Anand Subramanian and Luis Rodriguez-Saona
Advances in Food and Nutrition Research 59 167 (2010)
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Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

J. Horne, S. Carpino, L. Tuminello, et al.
International Dairy Journal 15 (6-9) 605 (2005)
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Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Pedro Nieto-Arribas, Susana Seseña, Justa M. Poveda, Llanos Palop and Lourdes Cabezas
Food Microbiology 27 (1) 85 (2010)
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Shelf Life of short ripened soft Cheese Stored under Various Packaging Conditions

Eva Marcuzzo, Donatella Peressini and Alessandro Sensidoni
Journal of Food Processing and Preservation 37 (6) 1094 (2013)
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Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Roberto J. Ceruti, Susana E. Zorrilla, Nora G. Sabbag, Silvia C. Costa and Guillermo A. Sihufe
Dairy Science & Technology 95 (2) 231 (2015)
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Biochemical Taste Parameters of Milk from Machine Milking Cows in Late Lactation Period

O. Tekelioglu
Journal of Animal and Veterinary Advances 9 (2) 418 (2010)
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Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS

M. Ziino, C. Condurso, V. Romeo, D. Giuffrida and A. Verzera
International Dairy Journal 15 (6-9) 585 (2005)
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Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation

Karsten Tjener, Louise H. Stahnke, Lone Andersen and Jan Martinussen
Meat Science 67 (4) 711 (2004)
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Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

Didem Sahingil, Ali A. Hayaloglu, Osman Simsek and Barbaros Ozer
Dairy Science & Technology 94 (6) 603 (2014)
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Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese

A.S. Bertuzzi, K.N. Kilcawley, J.J. Sheehan, et al.
International Dairy Journal 72 44 (2017)
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Handbook of cheese in health

F.J. Delgado, J. GonzÁlez-Crespo, R. Ramírez and R. Cava
Handbook of cheese in health 467 (2013)
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Innovations in Technologies for Fermented Food and Beverage Industries

Sujatha Kandasamy, Digambar Kavitake and Prathapkumar Halady Shetty
Innovations in Technologies for Fermented Food and Beverage Industries 25 (2018)
DOI: 10.1007/978-3-319-74820-7_2
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Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanica L.) oil

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Journal of Food Processing and Preservation 42 (4) e13566 (2018)
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Effect of olive leaves feeding on phenolic composition and lipolytic volatile profile in goat milk

A. Ianni, D. Innosa, E. Oliva, F. Bennato, L. Grotta, M.A. Saletti, F. Pomilio, M. Sergi and G. Martino
Journal of Dairy Science 104 (8) 8835 (2021)
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Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage

S.N. Li, S.H. Tang, R. Ren, J.X. Gong and Y.M. Chen
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Lactic Acid Bacteria

Shunhe Wang, Pei Chen and Hui Dang
Lactic Acid Bacteria 1 (2019)
DOI: 10.1007/978-981-13-7283-4_1
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Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses

Ahmet Ferit Atasoy, Ali A. Hayaloglu, Hüseyin Kırmacı, Okan Levent and Hüseyin Türkoğlu
Small Ruminant Research 115 (1-3) 113 (2013)
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Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production

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Journal of Food Science 83 (3) 711 (2018)
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Aroma profile of a traditionally fermented butter (smen)

Clarisse Iradukunda, Wan Moustapha Wan Aida, Ahmed Tadlaoui Ouafi, Yassir Barkouch and Abdellatif Boussaid
Journal of Dairy Research 85 (1) 114 (2018)
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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart A. Smit and Wim J.M. Engels
FEMS Microbiology Reviews 29 (3) 591 (2005)
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Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

Salwa Tsouli Sarhir, Asghar Amanpour and Serkan Selli
Analytical Letters 52 (13) 2077 (2019)
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Advances in Biotechnology for Food Industry

Helder A.R. Gomes, Leonora R.S. Moreira and Edivaldo X.F. Filho
Advances in Biotechnology for Food Industry 55 (2018)
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Development of traditional flavour in commercial doogh by addition of lipase

Nazanin Sasanian, Amir Mohammad Mortazavian, Hedayat Hosseini, et al.
International Journal of Dairy Technology (2018)
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Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid-phase microextraction gas chromatography/mass spectrometry

Anna Maria Gioacchini, Mauro De Santi, Michele Guescini, Giorgio Brandi and Vilberto Stocchi
Rapid Communications in Mass Spectrometry 24 (23) 3405 (2010)
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Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds

Juliana Matera, Aderval S. Luna, Diego B. Batista, et al.
Food Research International 108 18 (2018)
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Isolation, identification and screening of high-quality yeast strains for the production of milk beer

Liang Wang, Enyan Gao, Man Hu, et al.
International Journal of Dairy Technology (2018)
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Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct

Angeliki Angelopoulou, Voula Alexandraki, Marina Georgalaki, et al.
International Dairy Journal 66 135 (2017)
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Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu, Egon Bech Hansen, Eyassu Seifu, et al.
International Dairy Journal 81 122 (2018)
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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

C.D. Hickey, M.G. O'Sullivan, J. Davis, et al.
Food Research International 103 468 (2018)
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Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures

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International Journal of Food Microbiology 213 59 (2015)
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Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Stephanie Clark and Carl K. Winter
Comprehensive Reviews in Food Science and Food Safety 14 (5) 634 (2015)
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A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese

Xiaochun Zheng, Xuewei Shi and Bin Wang
Frontiers in Microbiology 12 (2021)
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How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese

Stefano Morandi, Giovanna Battelli, Tiziana Silvetti, et al.
LWT 115 108480 (2019)
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Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Radka Flasarová, Vendula Pachlová, Leona Buňková, et al.
Food Chemistry 194 68 (2016)
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Role of lactic acid bacteria on the yogurt flavour: A review

Chen Chen, Shanshan Zhao, Guangfei Hao, et al.
International Journal of Food Properties 20 (sup1) S316 (2017)
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Response of Leuconostoc strains against technological stress factors: Growth performance and volatile profiles

Joaquín Cicotello, Irma V. Wolf, Luisa D'Angelo, et al.
Food Microbiology 73 362 (2018)
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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type

Ecaterina Gore, Julie Mardon, Delphine Guerinon and Annick Lebecque
International Journal of Food Sciences and Nutrition 67 (4) 412 (2016)
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Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Ewelina Stefanovic, Anne Thierry, Marie-Bernadette Maillard, et al.
Journal of Dairy Science 100 (9) 6918 (2017)
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The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

Rehab F.M. Ali, Ayman M. El-Anany and Hassan M. Mousa
Nutrition & Food Science 51 (1) 191 (2021)
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Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese

M. Faccia, A. Trani, G. Natrella and G. Gambacorta
Journal of Dairy Science 101 (7) 5751 (2018)
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Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese

Massimo Todaro, Marisa Palmeri, Cinzia Cardamone, et al.
Food Packaging and Shelf Life 17 85 (2018)
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Reference Module in Life Sciences

Luca Cocolin, Paola Dolci, Valentina Alessandria and Kalliopi Rantsiou
Reference Module in Life Sciences (2018)
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Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus

Yongjun Xia, Ran Yuan, Shengnan Weng, et al.
Food Research International 137 109657 (2020)
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Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine

Fügen Durlu-Özkaya and İlhan Gün
Food and Nutrition Sciences 05 (04) 425 (2014)
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Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

Sandra P A Câmara, Airidas Dapkevicius, Henrique J D Rosa, et al.
International Journal of Dairy Technology 70 (4) 542 (2017)
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Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

Mian A Murtaza, Nuzhat Huma, Muhammad A Shabbir, Mian S Murtaza and Muhammad Anees-ur-Rehman
International Journal of Dairy Technology 70 (4) 562 (2017)
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Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331

Lisa Solieri, Luciana De Vero and Davide Tagliazucchi
International Dairy Journal 85 237 (2018)
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Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

E. Stefanovic, K.N. Kilcawley, M.C. Rea, G.F. Fitzgerald and O. McAuliffe
Journal of Applied Microbiology 122 (5) 1245 (2017)
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Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese

Margherita Caccamo, Bernardo Valenti, Giuseppe Luciano, et al.
Frontiers in Nutrition 6 (2019)
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Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis

Maria Teresa P. Gonçalves, María José Benito, María de Guía Córdoba, et al.
Journal of Food Science 83 (5) 1333 (2018)
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The effect of addition of black cumin (Nigella sativa L.) and ripening period on proteolysis, sensory properties and volatile profiles of Erzincan Tulum (Şavak) cheese made from raw Akkaraman sheep’s milk

Yusuf Cakir, Songul Cakmakci and Ali Adnan Hayaloglu
Small Ruminant Research 134 65 (2016)
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Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, et al.
Frontiers in Microbiology 9 (2018)
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Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Yogesh Khetra, Ganesh B. Chavhan, S. K. Kanawjia and Ritika Puri
Dairy Science & Technology 95 (5) 639 (2015)
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The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life

F. Masotti, G. Battelli and I. De Noni
Journal of Dairy Science 95 (9) 4760 (2012)
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Sensory and chemical properties of Gouda cheese

Y. Jo, D.M. Benoist, A. Ameerally and M.A. Drake
Journal of Dairy Science 101 (3) 1967 (2018)
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“Graviera Naxou and Graviera Kritis Greek PDO cheeses: Discrimination based on microbiological and physicochemical criteria and volatile organic compounds profile”

Despina Bozoudi, Sofia Pavlidou, Charalambos Kotzamanidis, et al.
Small Ruminant Research 136 161 (2016)
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Proteolytic Volatile Profile and Electrophoretic Analysis of Casein Composition in Milk and Cheese Derived from Mironutrient-Fed Cows

Andrea Ianni, Francesca Bennato, Camillo Martino, et al.
Molecules 25 (9) 2249 (2020)
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An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters

Elena Bancalari, Maria Luisa Savo Sardaro, Alessia Levante, et al.
Food Research International 100 682 (2017)
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Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

Gökhan AKARCA
Food Science and Technology 40 (1) 102 (2020)
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Heterotrimeric G protein alpha subunit controls growth, stress response, extracellular protease activity, and cyclopiazonic acid production in Penicillium camemberti

Ramón O. García-Rico, Carlos Gil-Durán, Juan F. Rojas-Aedo, et al.
Fungal Biology 121 (9) 754 (2017)
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Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses

Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
PLOS ONE 11 (4) e0153213 (2016)
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Handbook of Milk of Non-Bovine Mammals

W.L. Wendorff and Samir Kalit
Handbook of Milk of Non-Bovine Mammals 222 (2017)
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Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt

Nadia Innocente, Marialuisa Biasutti, Frisina Rita, et al.
LWT - Food Science and Technology 66 158 (2016)
DOI: 10.1016/j.lwt.2015.10.031
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Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

I. Diezhandino, D. Fernández, N. Sacristán, et al.
LWT - Food Science and Technology 65 1118 (2016)
DOI: 10.1016/j.lwt.2015.10.003
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Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing

Izaskun Valdivielso, Marta Albisu, Mertxe de Renobales and Luis Javier R. Barron
International Dairy Journal 53 29 (2016)
DOI: 10.1016/j.idairyj.2015.09.007
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Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese

Hardy Z. Castada, W. James Harper and Sheryl Ann Barringer
International Dairy Journal 49 72 (2015)
DOI: 10.1016/j.idairyj.2015.04.010
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Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation

Stefania Carpino, Cinzia L. Randazzo, Alessandra Pino, et al.
Food Microbiology 61 126 (2017)
DOI: 10.1016/j.fm.2016.09.006
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A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production

Rosa Guarcello, Stefania Carpino, Raimondo Gaglio, et al.
Food Microbiology 59 66 (2016)
DOI: 10.1016/j.fm.2016.05.011
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Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

Guillermo Hugo Peralta, I. V. Wolf, M. C. Perotti, C. V. Bergamini and E. R. Hynes
Dairy Science & Technology 96 (5) 603 (2016)
DOI: 10.1007/s13594-016-0291-4
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Production of natural fruity flavour in dairy foods

Shao‐Quan Liu, Mabel Blades, Vaughan L. Crow and Ross Holland
Nutrition & Food Science 39 (5) 483 (2009)
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Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk

Magnus Westling, Marie-Louise Danielsson-Tham, Jana Jass, et al.
Procedia Food Science 7 17 (2016)
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Vapor-liquid equilibrium and excess properties of the binary mixtures formed by ethyl isobutyrate and n-alkanols

Najla Ben Mahdoui, Raouia Abidi, Héctor Artigas, Monia Hichri and Carlos Lafuente
The Journal of Chemical Thermodynamics 139 105884 (2019)
DOI: 10.1016/j.jct.2019.105884
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Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

Marianna Giannoglou, Zoi Karra, Eleni Platakou, et al.
Innovative Food Science & Emerging Technologies 38 312 (2016)
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Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement

Sedjro Emile Tokpohozin, Susann Fischer and Thomas Becker
LWT 90 303 (2018)
DOI: 10.1016/j.lwt.2017.12.043
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A Washed-Curd Goat's Cheese as a Vehicle for Delivery of a Potential Probiotic Bacterium: Lactobacillus delbrueckii subsp. lactis UO 004

M. FERNANDA FERNÁNDEZ, TERESA DELGADO, SOLEDAD BORIS, ANA RODRÍGUEZ and COVADONGA BARBÉS
Journal of Food Protection 68 (12) 2665 (2005)
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High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

D. M. GUGLIELMOTTI, F. PATRIGNANI, R. LANCIOTTI, et al.
Journal of Food Protection 75 (9) 1634 (2012)
DOI: 10.4315/0362-028X.JFP-12-013
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p-Cresol in cheese: Is it a flavouring compound or chemical contaminant?

Susane Oshiro, Marta Ramalho, Paloma Cristina Durães, et al.
Food Additives & Contaminants: Part A 37 (9) 1510 (2020)
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Sour milk production by wheat bran supported probiotic biocatalyst as starter culture

Antonia Terpou, Angelika-Ioanna Gialleli, Argyro Bekatorou, et al.
Food and Bioproducts Processing 101 184 (2017)
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A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis

Débora Parra Baptista, Francisca Diana da Silva Araújo, Marcos Nogueira Eberlin and Mirna Lúcia Gigante
Journal of Food Science 82 (2) 386 (2017)
DOI: 10.1111/1750-3841.13618
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Draft Genome Sequence of Three Antibiotic-Resistant Leuconostoc mesenteroides Strains of Dairy Origin

Ilenia Campedelli, Ana Belén Flórez, Elisa Salvetti, et al.
Genome Announcements 3 (5) e01018-15 (2015)
DOI: 10.1128/genomeA.01018-15
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A high-throughput qPCR system for simultaneous quantitative detection of dairy Lactococcus lactis and Leuconostoc bacteriophages

Musemma K. Muhammed, Lukasz Krych, Dennis S. Nielsen, Finn K. Vogensen and Luca Cocolin
PLOS ONE 12 (3) e0174223 (2017)
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Flavor of lactic acid fermented malt based beverages: Current status and perspectives

Sorelle Nsogning Dongmo, Susanne Procopio, Bertram Sacher and Thomas Becker
Trends in Food Science & Technology 54 37 (2016)
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Electronic Noses and Tongues in Food Science

M.T.S.R. Gomes
Electronic Noses and Tongues in Food Science 21 (2016)
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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Maite Iriondo-DeHond, Eugenio Miguel and María del Castillo
Nutrients 10 (10) 1358 (2018)
DOI: 10.3390/nu10101358
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The effect of smoking on the formation of biogenic amines in Circassian cheese

Hatice Sıçramaz, Ahmet Ayar and Mustafa Öztürk
Journal of Consumer Protection and Food Safety 12 (2) 139 (2017)
DOI: 10.1007/s00003-017-1102-4
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Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation

Catherine M. McCarthy, Phil M. Kelly, Martin G. Wilkinson and Timothy P. Guinee
Journal of Food Composition and Analysis 59 132 (2017)
DOI: 10.1016/j.jfca.2017.01.007
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Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

María A. Vélez, Erica R. Hynes, Carlos A. Meinardi, Verónica I. Wolf and María C. Perotti
Food Research International 96 215 (2017)
DOI: 10.1016/j.foodres.2017.02.011
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Alteration of Ovoproducts

Sophie Jan, Florence Baron, Rémy Coat and Olivier Gonçalves
Alteration of Ovoproducts 51 (2018)
DOI: 10.1016/B978-1-78548-271-7.50002-X
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Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese

Maria Calasso, Leonardo Mancini, Maria De Angelis, et al.
Food Microbiology 66 129 (2017)
DOI: 10.1016/j.fm.2017.04.011
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Improvement of the Sensory Characteristics of Goat Milk Yogurt

Diana Santis, Giuseppina Giacinti, Giulia Chemello and Maria Teresa Frangipane
Journal of Food Science 84 (8) 2289 (2019)
DOI: 10.1111/1750-3841.14692
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Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Ashkan Rezaei, Kazem Alirezalu, Sodeif Azadmard Damirchi, et al.
Fermentation 6 (4) 95 (2020)
DOI: 10.3390/fermentation6040095
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Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

Helena Araújo-Rodrigues, Maria Teresa P.G. dos Santos, Santiago Ruiz-Moyano, Freni K. Tavaria, António P.L. Martins, Nuno Alvarenga and Manuela E. Pintado
LWT 150 112079 (2021)
DOI: 10.1016/j.lwt.2021.112079
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Biocatalysis

Praveen Kumar Mehta and Shelly Sehgal
Biocatalysis 255 (2019)
DOI: 10.1007/978-3-030-25023-2_13
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Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese

Vendula Pachlová, Leona Buňková, Radka Flasarová, et al.
LWT 97 730 (2018)
DOI: 10.1016/j.lwt.2018.07.045
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Handbook of cheese in health

E. Jerónimo and F.X. Malcata
Human Health Handbooks, Handbook of cheese in health 6 39 (2013)
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Handbook of cheese in health

M. de Renobales, M. Virto and L.J.R. Barron
Human Health Handbooks, Handbook of cheese in health 6 103 (2013)
DOI: 10.3920/978-90-8686-766-0_7
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Handbook of cheese in health

F.J. Delgado, J. GonzÁlez-Crespo, R. Ramírez and R. Cava
Human Health Handbooks, Handbook of cheese in health 6 467 (2013)
DOI: 10.3920/978-90-8686-766-0_31
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Handbook of cheese in health

M.C. Perotti, M.A. Vélez and I.V. Wolf
Human Health Handbooks, Handbook of cheese in health 6 585 (2013)
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Handbook of cheese in health

S. Yasuda and K. Igoshi
Human Health Handbooks, Handbook of cheese in health 6 703 (2013)
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Effects of Proteolytic and Lipolytic Enzyme Supplementations on Lipolysis and Proteolysis Characteristics of White Cheeses

Oya Berkay Karaca and Mehmet Güven
Foods 7 (8) 125 (2018)
DOI: 10.3390/foods7080125
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Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study

E. Tirloni, M. Vasconi, P. Cattaneo, et al.
LWT 98 124 (2018)
DOI: 10.1016/j.lwt.2018.08.034
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Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

Cinzia Lucia Randazzo, Luigi Liotta, Maria De Angelis, et al.
Microorganisms 9 (1) 179 (2021)
DOI: 10.3390/microorganisms9010179
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Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses

Pilar Ruiz Pérez‐Cacho, María Auxiliadora Haba Ruiz, Rafaela Dios‐Palomares and Hortensia Galán‐Soldevilla
International Journal of Food Science & Technology 54 (7) 2396 (2019)
DOI: 10.1111/ijfs.14151
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Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination

Deniz Bas, Perihan Kendirci, Pelin Salum, Gokce Govce and Zafer Erbay
Food and Bioproducts Processing 117 287 (2019)
DOI: 10.1016/j.fbp.2019.07.016
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Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time

Parisa Rashtchi, Ali Bazmi, Nooshin Noshirvani and Mir Hassan Moosavy
Food Science & Nutrition (2021)
DOI: 10.1002/fsn3.2511
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Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis

Salwa Tsouli Sarhir, Asghar Amanpour, Amina Bouseta and Serkan Selli
Journal of Food Science and Technology 56 (8) 3836 (2019)
DOI: 10.1007/s13197-019-03854-y
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Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese‐surface model

Klaus Gori, Louise Marie Sørensen, Mikael Agerlin Petersen, Lene Jespersen and Nils Arneborg
MicrobiologyOpen 1 (2) 161 (2012)
DOI: 10.1002/mbo3.11
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Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods

Wen-Hao Su and Da-Wen Sun
Food Engineering Reviews 11 (3) 142 (2019)
DOI: 10.1007/s12393-019-09191-2
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Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

José Luis Guzmán, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, et al.
Foods 9 (10) 1420 (2020)
DOI: 10.3390/foods9101420
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Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts

Clarisse Techer, Sophie Jan, Anne Thierry, et al.
Food Microbiology 86 103317 (2020)
DOI: 10.1016/j.fm.2019.103317
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Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain

Federica Biolcati, Ilario Ferrocino, Maria Teresa Bottero and Alessandra Dalmasso
Foods 10 (8) 1859 (2021)
DOI: 10.3390/foods10081859
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Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese production

Federica Biolcati, Ilario Ferrocino, Maria Teresa Bottero and Alessandra Dalmasso
Journal of Dairy Science 103 (11) 10015 (2020)
DOI: 10.3168/jds.2020-18208
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Characterisation of Lactococcus lactis isolates from herbs, fruits and vegetables for use as biopreservatives against Listeria monocytogenes in cheese

Van Thi Thuy Ho, Raquel Lo, Nidhi Bansal and Mark S. Turner
Food Control 85 472 (2018)
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Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese

Małgorzata A. Majcher and Henryk H. Jeleń
Journal of Agricultural and Food Chemistry 59 (9) 4932 (2011)
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Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (Engraulis encrasicolus)

Alexandre Dehaut, Charlotte Himber, Véronique Mulak, Thierry Grard, Frédéric Krzewinski, Bruno Le Fur and Guillaume Duflos
Journal of Agricultural and Food Chemistry 62 (32) 8014 (2014)
DOI: 10.1021/jf5021736
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Typicality and Geographical Origin Markers of Protected Origin Cheese from The Netherlands Revealed by PTR-MS

Sara A. Galle, Alex Koot, Christos Soukoulis, Luca Cappellin, Franco Biasioli, Martin Alewijn and Saskia M. van Ruth
Journal of Agricultural and Food Chemistry 59 (6) 2554 (2011)
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Leuconostoc mesenteroides in the brewing process: A controversial role

Patricia Ruiz, Lucía Celada, Susana Seseña and María Llanos Palop
Food Control 90 415 (2018)
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Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging

M. Pedrotti, I. Khomenko, L. Cappellin, et al.
Journal of Mass Spectrometry 53 (9) 753 (2018)
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Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese

M. Ozturk, S. Govindasamy-Lucey, J.J. Jaeggi, et al.
Journal of Dairy Science 96 (11) 6792 (2013)
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Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time

Felipe Machado Sant'Anna, Stefanie Urimarie Wetzels, Sávio Henrique Sandes Cicco, Ranier Chaves Figueiredo, Gilson Assis Sales, Naiara Chaves Figueiredo, Cantini Alvaro Nunes, Stephan Schmitz-Esser, Evelyne Mann, Martin Wagner and Marcelo Resende Souza
Food Microbiology 82 349 (2019)
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The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

Raquel Lo, Van Thi Thuy Ho, Nidhi Bansal and Mark S. Turner
International Journal of Food Microbiology 265 30 (2018)
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Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room

G. Corrieu, B. Perret, A. Kakouri, D. Pappas and J. Samelis
Journal of Food Engineering 222 162 (2018)
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The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses

Valentina DE LUCA, Maria Cristina PEROTTI, Irma Veronica WOLF, Carlos Alberto MEINARDI and Luigi MANDRICH
Food Science and Technology 39 (3) 711 (2019)
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Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Maryam Batool, Muhammad Nadeem, Muhammad Imran, et al.
Lipids in Health and Disease 17 (1) (2018)
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Local air velocity, a key factor governing the Raclette cheese mass loss in an industrial ripening room

G. Corrieu, M. N. Leclercq-Perlat, D. Picque, J. P. Canal and B. Perret
Journal of Food Process Engineering 41 (6) e12822 (2018)
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Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Amanda M.S. Sant’Ana, Rui J.B. Bessa, Susana P. Alves, et al.
International Dairy Journal 91 147 (2019)
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Are fish fed with cyanobacteria safe, nutritious and delicious? A laboratory study

Hualei Liang, Wenshan Zhou, Yulei Zhang, Qin Qiao and Xuezhen Zhang
Scientific Reports 5 (1) 15166 (2015)
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A survey of the relationship between functional genes and acetaldehyde production characteristics in Streptococcus thermophilus by multilocus sequence typing

Wenjun Liu, Xin Su, Nala Duo, et al.
Journal of Dairy Science 102 (11) 9651 (2019)
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Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination

Yan Ping Chen, Tsz Kei Chiang and Hau Yin Chung
Food Chemistry 275 32 (2019)
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Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening

He Liu, Jun Li, Ping Geng, Yu Tang He and Tao Ma
Advanced Materials Research 881-883 797 (2014)
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Characterization of aroma and aroma‐active composition of Gaziantep cheese by solvent‐assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)

Ahmet Salih Sonmezdag
Journal of Food Processing and Preservation 43 (6) e13840 (2019)
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How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses

Benedetta Bottari, Alessia Levante, Erasmo Neviani and Monica Gatti
Frontiers in Microbiology 9 (2018)
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Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics

Raimondo Gaglio, Margherita Cruciata, Maria Luisa Scatassa, et al.
International Journal of Food Microbiology 291 91 (2019)
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Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology

A.C. Curtin, M. De Angelis, M. Cipriani, et al.
Journal of Applied Microbiology 91 (2) 312 (2001)
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Malolactic fermentation in wine - beyond deacidification

S.-Q. Liu
Journal of Applied Microbiology 92 (4) 589 (2002)
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The EstA esterase is responsible for the main capacity of Lactococcus lactis to synthesize short chain fatty acid esters in vitro

M. Nardi, C. Fiez-Vandal, P. Tailliez and V. Monnet
Journal of Applied Microbiology 93 (6) 994 (2002)
DOI: 10.1046/j.1365-2672.2002.01793.x
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Recombinant Lactococcus starters as a potential source of additional peptidolytic activity in cheese ripening

V. Joutsjoki, S. Luoma, M. Tamminen, et al.
Journal of Applied Microbiology 92 (6) 1159 (2002)
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Swiss-type and Swiss-Cheddar hybrid-type cheeses: effects of manufacture on sensory character and relationships between the sensory attributes and volatile compounds and gross compositional constituents

J Ben Lawlor, Conor M Delahunty, Martin G Wilkinson and Jerimiah Sheehan
International Journal of Dairy Technology 56 (1) 39 (2003)
DOI: 10.1046/j.1471-0307.2003.00075.x
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Dairy enzymology

Leszek Stepaniak
International Journal of Dairy Technology 57 (2-3) 153 (2004)
DOI: 10.1111/j.1471-0307.2004.00144.x
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Biochemistry of cheese ripening

Paul L H McSweeney
International Journal of Dairy Technology 57 (2-3) 127 (2004)
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The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening

Jean M Banks and A G Williams
International Journal of Dairy Technology 57 (2-3) 145 (2004)
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Reference Module in Food Science

P.L.H. McSweeney
Reference Module in Food Science (2021)
DOI: 10.1016/B978-0-12-818766-1.00311-1
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Solid-phase microextraction and gas chromatography?mass spectrometry for rapid characterisation of semi-hard cheeses

A. Verzera, M. Ziino, C. Condurso, V. Romeo and M. Zappal�
Analytical and Bioanalytical Chemistry 380 (7-8) 930 (2004)
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Lysis of Lactobacillus casei 5Mn 373 accelerates Grana cheese ripening

Gianluigi Scolari and Marisa Vescovo
European Food Research and Technology 220 (5-6) 477 (2005)
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Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

Aslı AKPINAR, Oktay YERLİKAYA, Özer KINIK, et al.
Ege Üniversitesi Ziraat Fakültesi Dergisi 54 (1) 27 (2017)
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EFFECTS OF LIPASE ENZYME AND ADJUNCT CULTURE ON GOAT CHEESE RIPENING

Hasan Uzkuç, Onur Güneşer and Yonca Yüceer
GIDA / THE JOURNAL OF FOOD 250 (2018)
DOI: 10.15237/gida.GD17102
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MICROBIAL QUALITY, VOLATILE COMPOUNDS PROFILE, TEXTURAL AND SOME CHEMICAL PROPERTIES OF TRADITIONAL MENGEN CHEESE

Kübra Sarı, Hülya Yaman, Hayri Coşkun and Aylin Akoğlu
GIDA / THE JOURNAL OF FOOD 185 (2018)
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Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant

NIAMH A O'SULLIVAN, MARIA J SOUSA, DEIRDRE O'GRADY-WALSH, et al.
International Journal of Dairy Technology 58 (1) 13 (2005)
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The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Oktay Tomar
International Journal of Dairy Technology 72 (2) 218 (2019)
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Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

F. Castellani, N. Bernardi, A. Vitali, et al.
Journal of Animal and Feed Sciences 27 (4) 361 (2018)
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Farklı Tür Sütlerinden Üretilen Van Otlu Peynirlerinde Olgunlaşma Boyunca Meydana Gelen Değişiklikler: II. Mikrobiyolojik Değişiklikler, Lipoliz ve Serbest Yağ Asitleri

Elvan Ocak, Yusuf Tunçtürk, Issa Javidipour and Şenol Köse
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 25 (2) 164 (2015)
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Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products

Maytiya Konkit and Wonyong Kim
Journal of Dairy Science 99 (7) 4999 (2016)
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Lipolytic volatile compounds in dairy products derived from cows fed with dried olive pomace

Federica Castellani, Andrea Vitali, Nadia Bernardi, et al.
European Food Research and Technology 245 (1) 159 (2019)
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Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese

F. Castellani, A. Vitali, N. Bernardi, et al.
Journal of Dairy Science 100 (11) 8658 (2017)
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Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening

Vivek K. Upadhyay, Alan L. Kelly and Paul L.H. McSweeney
Le Lait 86 (3) 227 (2006)
DOI: 10.1051/lait:2006004
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Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus

E.R. Hynes, C.V. Bergamini, V.B. Suárez and C.A. Zalazar
Journal of Dairy Science 86 (12) 3831 (2003)
DOI: 10.3168/jds.S0022-0302(03)73990-3
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Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature

N.A. Kocaoglu-Vurma, W.J. Harper, M.A. Drake and P.D. Courtney
Journal of Dairy Science 91 (8) 2947 (2008)
DOI: 10.3168/jds.2007-0592
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Dried distillers grains with solubles do not always cause late blowing in baby Swiss cheese

V.Manimanna Sankarlal, E.D. Testroet, D.C. Beitz and S. Clark
Journal of Dairy Science 98 (12) 8545 (2015)
DOI: 10.3168/jds.2015-9983
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Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

S. Ozturkoglu-Budak, A. Gursoy, D.P. Aykas, et al.
Journal of Dairy Science 99 (7) 5120 (2016)
DOI: 10.3168/jds.2015-10828
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Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

Ecaterina Gore, Julie Mardon and Annick Lebecque
Journal of Dairy Science 99 (9) 6927 (2016)
DOI: 10.3168/jds.2016-11094
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Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

A. Santillo, M. Albenzio, M. Quinto, et al.
Journal of Dairy Science 92 (4) 1330 (2009)
DOI: 10.3168/jds.2008-1598
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The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese

A. Jalilzadeh, J. Hesari, S.H. Peighambardoust and I. Javidipour
Journal of Dairy Science 101 (7) 5809 (2018)
DOI: 10.3168/jds.2017-14352
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Effect of Wild Strains of Lactococcus lactis on the Volatile Profile and the Sensory Characteristics of Ewes’ Raw Milk Cheese

J.A. Centeno, F.J. Tomillo, E. Fernández-García, P. Gaya and M. Nuñez
Journal of Dairy Science 85 (12) 3164 (2002)
DOI: 10.3168/jds.S0022-0302(02)74404-4
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Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations

S. Carpino, S. Mallia, S. La Terra, et al.
Journal of Dairy Science 87 (4) 816 (2004)
DOI: 10.3168/jds.S0022-0302(04)73226-9
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Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

M.M. Milesi, I.V. Wolf, C.V. Bergamini and E.R. Hynes
Journal of Dairy Science 93 (11) 5020 (2010)
DOI: 10.3168/jds.2009-3043
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Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures

M.A. Murtaza, S.U. Rehman, F.M. Anjum and N. Huma
Journal of Dairy Science 96 (3) 1380 (2013)
DOI: 10.3168/jds.2012-5992
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Nonstarter lactic acid bacteria volatilomes produced using cheese components

E. Sgarbi, C. Lazzi, G. Tabanelli, et al.
Journal of Dairy Science 96 (7) 4223 (2013)
DOI: 10.3168/jds.2012-6472
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Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese

Tom F. O'Callaghan, David T. Mannion, Deirdre Hennessy, et al.
Journal of Dairy Science 100 (8) 6053 (2017)
DOI: 10.3168/jds.2016-12508
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From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture

M. Bergamaschi and G. Bittante
Journal of Dairy Science 101 (5) 3918 (2018)
DOI: 10.3168/jds.2017-13573
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Effect of pH and Calcium Concentration on Proteolysis in Mozzarella Cheese

E.P. Feeney, T.P. Guinee and P.F. Fox
Journal of Dairy Science 85 (7) 1646 (2002)
DOI: 10.3168/jds.S0022-0302(02)74237-9
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Influence of Residual Milk-Clotting Enzyme on αs1 Casein Hydrolysis During Ripening of Reggianito Argentino Cheese

E.R. Hynes, L. Aparo and M.C. Candioti
Journal of Dairy Science 87 (3) 565 (2004)
DOI: 10.3168/jds.S0022-0302(04)73198-7
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Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

D. Ercan, F. Korel, Y. Karagül Yüceer and Ö. Kınık
Journal of Dairy Science 94 (9) 4300 (2011)
DOI: 10.3168/jds.2010-3941
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Changes in volatile composition and sensory properties of Iranian ultrafiltered white cheese as affected by blends of Rhizomucor miehei protease or camel chymosin

M. Soltani, D. Sahingil, Y. Gokce and A.A. Hayaloglu
Journal of Dairy Science 99 (10) 7744 (2016)
DOI: 10.3168/jds.2016-11179
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Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy

A. Subramanian, W.J. Harper and L.E. Rodriguez-Saona
Journal of Dairy Science 92 (1) 87 (2009)
DOI: 10.3168/jds.2008-1449
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How three adventitious lactic acid bacteria affect proteolysis and organic acid production in model Portuguese cheeses manufactured from several milk sources and two alternative coagulants

C.I. Pereira, D.M. Neto, J.C. Capucho, et al.
Journal of Dairy Science 93 (4) 1335 (2010)
DOI: 10.3168/jds.2009-2294
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Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese

E. Sulejmani, A.A. Hayaloglu and V. Rafajlovska
Journal of Dairy Science 97 (3) 1210 (2014)
DOI: 10.3168/jds.2013-7092
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Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

Ali A. Hayaloglu and Elizabeth Y. Brechany
Le Lait 87 (1) 39 (2007)
DOI: 10.1051/lait:2006025
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Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

Xiaochun Zheng, Zhengkai Ge, Ke Lin, et al.
International Dairy Journal 113 104878 (2021)
DOI: 10.1016/j.idairyj.2020.104878
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In depth dynamic characterisation of French PDO Cantal cheese made from raw milk

Isabelle De Freitas, Nicolas Pinon, Anne Thierry, et al.
Le Lait 87 (2) 97 (2007)
DOI: 10.1051/lait:2007007
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Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

José Ángel Gómez-Ruiz, Lourdes Cabezas, Isabel Martínez-Castro, Miguel Ángel González-Viñas and Justa Maria Poveda
European Food Research and Technology 227 (1) 181 (2008)
DOI: 10.1007/s00217-007-0708-7
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Batch cultures ofPenicillium camembertii on glucose and amino acids—model for growth and ammonium production

Fadila Ayati, Majda Aziza, Rachida Maachi and Abdeltif Amrane
Journal of Chemical Technology & Biotechnology 83 (1) 27 (2008)
DOI: 10.1002/jctb.1772
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Nucleotide Sequencing, Purification, and Biochemical Properties of an Arylesterase from Lactobacillus casei LILA

K.M. Fenster, K.L. Parkin and J.L. Steele
Journal of Dairy Science 86 (8) 2547 (2003)
DOI: 10.3168/jds.S0022-0302(03)73849-1
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Characterization of Nutty Flavor in Cheddar Cheese

Y.K. Avsar, Y. Karagul-Yuceer, M.A. Drake, et al.
Journal of Dairy Science 87 (7) 1999 (2004)
DOI: 10.3168/jds.S0022-0302(04)70017-X
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Production of Ingredient-Type Cheddar Cheese with Accelerated Flavor Development by Addition of Enzyme-Modified Cheese Powder

J.A. Hannon, K.N. Kilcawley, M.G. Wilkinson, C.M. Delahunty and T.P. Beresford
Journal of Dairy Science 89 (10) 3749 (2006)
DOI: 10.3168/jds.S0022-0302(06)72416-X
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Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

A.A. Hayaloglu, C. Tolu, K. Yasar and D. Sahingil
Journal of Dairy Science 96 (5) 2765 (2013)
DOI: 10.3168/jds.2012-6170
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Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds

Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, et al.
European Food Research and Technology 227 (2) 323 (2008)
DOI: 10.1007/s00217-007-0769-7
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Effect of Molasses and Dried Orange Pulp as Sheep Dietary Supplementation on Physico-Chemical, Microbiological and Fatty Acid Profile of Comisana Ewe's Milk and Cheese

Luigi Liotta, Cinzia L. Randazzo, Nunziatina Russo, et al.
Frontiers in Nutrition 6 (2019)
DOI: 10.3389/fnut.2019.00001
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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
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Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

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Journal of the Science of Food and Agriculture 85 (10) 1660 (2005)
DOI: 10.1002/jsfa.2175
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Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

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Journal of Agricultural and Food Chemistry 63 (43) 9389 (2015)
DOI: 10.1021/jf504167v
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Analysis of Volatile Compounds Produced by 2 Strains ofLactococcus lactisIsolated from Leben (Tunisian Fermented Milk) Using Solid-Phase Microextraction-Gas Chromatography

M. Ziadi, J.P. Wathelet, M. Marlier, M. Hamdi and P. Thonart
Journal of Food Science 73 (6) S247 (2008)
DOI: 10.1111/j.1750-3841.2008.00846.x
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Study of organic acids, volatile fraction and caseins of a new Halloumi-type cheese during ripening in whey brine

Kaminarides Stelios, Stamou Paraskevi, Massouras Theophilos and Georgala Aikaterini
International Journal of Food Science & Technology 44 (2) 297 (2009)
DOI: 10.1111/j.1365-2621.2007.01706.x
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Intracellular Esterase from Lactobacillus casei LILA: Nucleotide Sequencing, Purification, and Characterization

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DOI: 10.3168/jds.S0022-0302(03)73694-7
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DOI: 10.3168/jds.S0022-0302(05)73030-7
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Microbiology, Biochemistry, and Volatile Composition of Tulum Cheese Ripened in Goat's Skin or Plastic Bags

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Journal of Dairy Science 90 (3) 1102 (2007)
DOI: 10.3168/jds.S0022-0302(07)71597-7
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Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol

F. Sympoura, A. Cornu, P. Tournayre, et al.
Journal of Dairy Science 92 (7) 3040 (2009)
DOI: 10.3168/jds.2008-1802
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Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy

M.J. Lerma-García, A. Gori, L. Cerretani, E.F. Simó-Alfonso and M.F. Caboni
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DOI: 10.3168/jds.2010-3199
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The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese

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DOI: 10.3168/jds.2010-3586
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Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening

N. Innocente, M. Munari and M. Biasutti
Journal of Dairy Science 96 (1) 26 (2013)
DOI: 10.3168/jds.2012-5689
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Automatic milking systems in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality

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Journal of Dairy Science 96 (2) 740 (2013)
DOI: 10.3168/jds.2012-5512
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Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening

H.J. Jung, P. Ganesan, S.J. Lee and H.S. Kwak
Journal of Dairy Science 96 (4) 1972 (2013)
DOI: 10.3168/jds.2012-5644
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High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese

J. Calzada, A. Del Olmo, A. Picon, P. Gaya and M. Nuñez
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DOI: 10.3168/jds.2013-7221
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Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis

M. Esteban-Torres, J.M. Mancheño, B. de las Rivas and R. Muñoz
Journal of Dairy Science 97 (11) 6737 (2014)
DOI: 10.3168/jds.2014-8234
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Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

S. Bovolenta, A. Romanzin, M. Corazzin, et al.
Journal of Dairy Science 97 (12) 7373 (2014)
DOI: 10.3168/jds.2014-8396
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Properties of cholesterol-reduced Camembert cheese made by crosslinked β-cyclodextrin

SOO-YUN KIM, HYUN-YOUNG BAE, HYE-YOUNG KIM, JOUNGJWA AHN and HAE-SOO KWAK
International Journal of Dairy Technology 61 (4) 364 (2008)
DOI: 10.1111/j.1471-0307.2008.00429.x
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Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Maria Calasso, Leonardo Mancini, Raffaella Di Cagno, Gianluigi Cardinali and Marco Gobbetti
Journal of Dairy Science 98 (9) 5874 (2015)
DOI: 10.3168/jds.2015-9362
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Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426

P.M. Ryan, Z. Burdíková, T. Beresford, et al.
Journal of Dairy Science 98 (12) 8531 (2015)
DOI: 10.3168/jds.2015-9996
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The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese

S. Schiavon, G. Cesaro, A. Cecchinato, et al.
Journal of Dairy Science 99 (11) 8759 (2016)
DOI: 10.3168/jds.2016-11371
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Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

S.C. Ribeiro, M.C. Coelho, S.D. Todorov, et al.
Journal of Applied Microbiology 116 (3) 573 (2014)
DOI: 10.1111/jam.12388
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DIFFUSION OF CALCIUM AND INORGANIC PHOSPHATE AT THE SURFACE OF A SOLID MODEL MEDIUM IN RELATION WITH GROWTH OFGEOTRICHUM CANDIDUMANDPENICILLIUM CAMEMBERTII

ABDELTIF AMRANE and YVES PRIGENT
Journal of Food Biochemistry 32 (6) 813 (2008)
DOI: 10.1111/j.1745-4514.2008.00200.x
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Advanced Dairy Chemistry Volume 2 Lipids

K. N. Kilcawley
Advanced Dairy Chemistry Volume 2 Lipids 675 (2006)
DOI: 10.1007/0-387-28813-9_19
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Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

Sandra Teresita Martín Del Campo, Nicolas Bonnaire, Daniel Picque and Georges Corrieu
Dairy Science and Technology 89 (2) 155 (2009)
DOI: 10.1051/dst/2008041
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Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR-FTIR Spectroscopy

A. Subramanian, W.J. Harper and L.E. Rodriguez-Saona
Journal of Food Science 74 (3) C292 (2009)
DOI: 10.1111/j.1750-3841.2009.01111.x
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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

Hardy Castada, Kaitlyn Hanas and Sheryl Barringer
Foods 8 (2) 78 (2019)
DOI: 10.3390/foods8020078
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Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

Athanasios A. Koutinas, Argyro Bekatorou, Eleftheria Katechaki, et al.
Applied Biochemistry and Biotechnology 160 (6) 1734 (2010)
DOI: 10.1007/s12010-009-8645-5
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Volatile composition and proteolysis in traditionally produced mature Kashar cheese

Ali Adnan Hayaloglu
International Journal of Food Science & Technology 44 (7) 1388 (2009)
DOI: 10.1111/j.1365-2621.2009.01968.x
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An Esterase Gene from Lactobacillus casei Cotranscribed with Genes Encoding a Phosphoenolpyruvate:Sugar Phosphotransferase System and Regulated by a LevR-Like Activator and σ54 Factor

María J. Yebra, Rosa Viana, Vicente Monedero, Josef Deutscher and Gaspar Pérez-Martínez
Journal of Molecular Microbiology and Biotechnology 8 (2) 117 (2004)
DOI: 10.1159/000084567
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Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening

Francisco José Delgado, José González-Crespo, Luis Ladero, Ramón Cava and Rosario Ramírez
International Journal of Food Science & Technology 44 (9) 1721 (2009)
DOI: 10.1111/j.1365-2621.2009.01987.x
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THE INFLUENCE OF RIPENING TEMPERATURE ON THE SENSORY CHARACTERISTICS OF REGGIANITO ARGENTINO CHEESE

GUILLERMO A. SIHUFE, SUSANA E. ZORRILLA, NORA G. SABBAG, SILVIA C. COSTA and AMELIA C. RUBIOLO
Journal of Sensory Studies 25 (1) 94 (2010)
DOI: 10.1111/j.1745-459X.2009.00248.x
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The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis

MIGUEL A LURUEÑA-MARTÍNEZ, ISABEL REVILLA, PATRICIA SEVERIANO-PÉREZ and ANA M VIVAR-QUINTANA
International Journal of Dairy Technology 63 (2) 216 (2010)
DOI: 10.1111/j.1471-0307.2010.00565.x
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Effect of dehydration by sun or by oven on volatiles and aroma compounds of Trachanas

Stefania Carpino, Teresa Rapisarda, Giovanni Belvedere, et al.
Dairy Science & Technology 90 (6) 715 (2010)
DOI: 10.1051/dst/2010027
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Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

CAROLINA HERNÁNDEZ-MORALES, ARTURO HERNÁNDEZ-MONTES, ELEAZAR AGUIRRE-MANDUJANO and ABRAHAM VILLEGAS DE GANTE
International Journal of Dairy Technology 63 (4) 552 (2010)
DOI: 10.1111/j.1471-0307.2010.00615.x
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Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials

Ali Tekin and Zehra Güler
Food Chemistry 286 160 (2019)
DOI: 10.1016/j.foodchem.2019.01.190
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Multivariate analysis techniques as tools for categorization of Southern Spanish cheeses: nutritional composition and mineral content

R. Moreno-Rojas, P. J. Sánchez-Segarra, F. Cámara-Martos and M. A. Amaro-López
European Food Research and Technology 231 (6) 841 (2010)
DOI: 10.1007/s00217-010-1338-z
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Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk

Łucja Łaniewska-Trokenheim, Magdalena Olszewska, Marta Mikš-Krajnik and Anna Zadernowska
The Journal of Microbiology 48 (4) 445 (2010)
DOI: 10.1007/s12275-010-0056-3
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Changes in volatiles of palm kernel oil before and after kernel roasting

Wencan Zhang, Rui Wang, Yonghong Yuan, Tiankui Yang and Shaoquan Liu
LWT 73 432 (2016)
DOI: 10.1016/j.lwt.2016.06.051
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Effects of High Pressure Treatment on Volatile Profile During Ripening of Ewe Milk Cheese

B. Juan, L.J.R. Barron, V. Ferragut and A.J. Trujillo
Journal of Dairy Science 90 (1) 124 (2007)
DOI: 10.3168/jds.S0022-0302(07)72614-0
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Composition and volatile profiles of commercial Argentinean blue cheeses

Irma V Wolf, María C Perotti and Carlos A Zalazar
Journal of the Science of Food and Agriculture 91 (2) 385 (2011)
DOI: 10.1002/jsfa.4198
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Production of ingredient type flavoured white enzyme modified cheese

Barkat Ali, Kiran Yasmin Khan, Hamid Majeed, et al.
Journal of Food Science and Technology 56 (4) 1683 (2019)
DOI: 10.1007/s13197-018-3526-y
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The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

Vendula Pachlová, František Buňka, Leona Buňková, et al.
International Journal of Food Science & Technology 46 (1) 101 (2011)
DOI: 10.1111/j.1365-2621.2010.02460.x
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Chromatography of Aroma Compounds and Fragrances

Tibor Cserháti
Chromatography of Aroma Compounds and Fragrances 13 (2010)
DOI: 10.1007/978-3-642-01656-1_2
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Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening

Palina Yanachkina, Catherine McCarthy, Tim Guinee and Martin Wilkinson
International Journal of Food Microbiology 224 7 (2016)
DOI: 10.1016/j.ijfoodmicro.2016.02.006
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Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor

Fengchuan Yu, Yajun Bai, Tai‐ping Fan, Xiaohui Zheng and Yujie Cai
Journal of the Science of Food and Agriculture (2019)
DOI: 10.1002/jsfa.9642
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Microbial lipases and their industrial applications: a comprehensive review

Prem Chandra, Enespa, Ranjan Singh and Pankaj Kumar Arora
Microbial Cell Factories 19 (1) (2020)
DOI: 10.1186/s12934-020-01428-8
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Growth ofGeotrichum candidum and Penicillium camemberti Cultivated on Liquid Media Correlated with Ammonia and Methanethiol Emission

A. Amrane and Y. Prigent
Acta Biotechnologica 21 (3) 283 (2001)
DOI: 10.1002/1521-3846(200108)21:3<283::AID-ABIO283>3.0.CO;2-8
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Wheat bran as prebiotic cell immobilisation carrier for industrial functional Feta-type cheese making: Chemical, microbial and sensory evaluation

Antonia Terpou, Argyro Bekatorou, Loulouda Bosnea, et al.
Biocatalysis and Agricultural Biotechnology 13 75 (2018)
DOI: 10.1016/j.bcab.2017.11.010
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Amino acids as carbon, energy and nitrogen sources forPenicillium camembertii

Lydia Adour, Majda Aziza, Catherine Couriol and Abdeltif Amrane
Journal of Chemical Technology & Biotechnology 81 (4) 573 (2006)
DOI: 10.1002/jctb.1431
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Characterization of goat milk from Lebanese Baladi breed and his suitability for setting up a ripened cheese using a selected starter culture

Edouard Tabet, Nicoletta P. Mangia, Emilio Mouannes, et al.
Small Ruminant Research 140 13 (2016)
DOI: 10.1016/j.smallrumres.2016.05.011
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Effect of ripening time on bacteriological and physicochemical goat milk cheese characteristics

Rodrigo V. Moreira, Marion P. Costa, Beatriz S. Frasao, et al.
Food Science and Biotechnology 29 (4) 459 (2020)
DOI: 10.1007/s10068-019-00682-w
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Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus

Dian Widya Ningtyas, Bhesh Bhandari, Nidhi Bansal and Sangeeta Prakash
LWT 105 16 (2019)
DOI: 10.1016/j.lwt.2019.01.063
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Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

A. Picon, O. López-Pérez, E. Torres, S. Garde and M. Nuñez
International Journal of Food Microbiology 299 8 (2019)
DOI: 10.1016/j.ijfoodmicro.2019.03.011
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Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment

J. Blaya, Z. Barzideh and G. LaPointe
Journal of Dairy Science 101 (4) 3611 (2018)
DOI: 10.3168/jds.2017-13345
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The Lactococcus lactis Pan-Plasmidome

Philip Kelleher, Jennifer Mahony, Francesca Bottacini, et al.
Frontiers in Microbiology 10 (2019)
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Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

Maryam Batool, Muhammad Nadeem, Muhammad Imran, et al.
Lipids in Health and Disease 17 (1) (2018)
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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Luciana M. Costabel, Carina V. Bergamini, Leila Pozza, et al.
Journal of Dairy Research 82 (3) 375 (2015)
DOI: 10.1017/S0022029915000175
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Technological characterisation, antibiotic susceptibility and antimicrobial activity of wild-type Leuconostoc strains isolated from north Italian traditional cheeses

Stefano Morandi, Paola Cremonesi, Tiziana Silvetti and Milena Brasca
Journal of Dairy Research 80 (4) 457 (2013)
DOI: 10.1017/S0022029913000447
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Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics

Alberto Romanzin, Mirco Corazzin, Edi Piasentier and Stefano Bovolenta
Journal of Dairy Research 80 (4) 390 (2013)
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Recent Advancement in White Biotechnology Through Fungi

Surekha Challa, Titash Dutta and Nageswara Rao Reddy Neelapu
Fungal Biology, Recent Advancement in White Biotechnology Through Fungi 11235 119 (2019)
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‘Lipase and protease production of dairy Penicillium sp. on milk‐protein‐based solid substrates’

Haruto Kumura, Megumi Satoh, Taiki Machiya, et al.
International Journal of Dairy Technology (2019)
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Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese

Marzia Albenzio, Antonella Santillo, Donatella Esterina Russo, et al.
Journal of Dairy Research 77 (4) 385 (2010)
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Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage

Zafer Erbay and Nurcan Koca
International Dairy Journal 96 1 (2019)
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Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Denise Innosa, Andrea Ianni, Michele Faccia, et al.
Animals 10 (12) 2238 (2020)
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The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses

G. Bonczar, M. Filipczak-Fiutak, A. Pluta-Kubica, et al.
Chemical Papers 72 (10) 2599 (2018)
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High pressure processing of cheese: Lights, shadows and prospects

Manuel Nuñez, Javier Calzada and Ana del Olmo
International Dairy Journal 100 104558 (2020)
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Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese

Marco A. Murgia, Pietrino Deiana, Anna Nudda, et al.
Fermentation 6 (4) 119 (2020)
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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard
International Journal of Food Microbiology 354 109174 (2021)
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Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation

Guanmian Wei, Zhihui Yang, Joe M. Regenstein, Xiaoming Liu and Dasong Liu
Food Bioscience 33 100508 (2020)
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Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

Yangyi Chen, William MacNaughtan, Paul Jones, et al.
LWT 136 110306 (2021)
DOI: 10.1016/j.lwt.2020.110306
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Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development

María C Abeijón, Roxana B Medina, Marta B Katz and Silvia N González
Canadian Journal of Microbiology 52 (3) 237 (2006)
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Potential of lactic acid bacteria from Pico cheese for starter culture development

SP Câmara, A Dapkevicius, C Riquelme, et al.
Food Science and Technology International 25 (4) 303 (2019)
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The volatile organic compound profile of ripened cheese is influenced by crude protein shortage and conjugated linoleic acid supplementation in the cow's diet

Qianlin Ni, Flavia Gasperi, Eugenio Aprea, et al.
Journal of Dairy Science 103 (2) 1377 (2020)
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Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese

OGUZ GURSOY, AHMET KÜÇÜKÇETİN, ÖZGE GÖKÇE, FİRUZE ERGİN and KÜBRA KOCATÜRK
Anais da Academia Brasileira de Ciências 90 (4) 3661 (2018)
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Muş'ta Üretilen Geleneksel Kaşar Peyniri'nin Mikrobiyolojik, Fizikokimyasal, Tekstürel ve Uçucu Bileşen Özellikleri

Sefa IŞIK, Fatih BOZKURT, Senem GUNER, Sümeyra IŞIK and Zeynal TOPALCENGİZ
Harran Tarım ve Gıda Bilimleri Dergisi (2020)
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Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Marie Frétin, Bruno Martin, Solange Buchin, et al.
Journal of Dairy Science 102 (2) 1131 (2019)
DOI: 10.3168/jds.2018-15534
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Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses

Ai Suzuki-Iwashima, Hiroaki Matsuura, Ai Iwasawa and Makoto Shiota
Journal of Bioscience and Bioengineering 129 (3) 333 (2020)
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Multivariate analysis approach for assessing coated dry-cured ham flavor quality during long-term storage

Yanan Shi, Xiang Li and Aixiang Huang
Journal of Food Science and Technology 58 (2) 651 (2021)
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Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Andrea Ianni, Francesca Bennato, Camillo Martino, Lisa Grotta and Giuseppe Martino
Molecules 25 (3) 461 (2020)
DOI: 10.3390/molecules25030461
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Molecular analysis of volatile metabolites released specifically by staphylococcus aureus and pseudomonas aeruginosa

Wojciech Filipiak, Andreas Sponring, Maria Magdalena Baur, Anna Filipiak, Clemens Ager, Helmut Wiesenhofer, Markus Nagl, Jakob Troppmair and Anton Amann
BMC Microbiology 12 (1) (2012)
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Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

Gustavo Amores, Francisco José Pérez-Elortondo, Marta Albisu and Luis Javier R. Barron
Journal of Dairy Science 104 (1) 301 (2021)
DOI: 10.3168/jds.2020-18358
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Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures

Rong Jia, Fuxin Zhang, Yuxuan Song, et al.
Journal of Dairy Science 104 (1) 270 (2021)
DOI: 10.3168/jds.2020-18884
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Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review

Aziz Homayouni, Fereshteh Ansari, Aslan Azizi, Hadi Pourjafar and Masuod Madadi
Current Nutrition & Food Science 16 (1) 15 (2020)
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Total nitrogen, water-soluble nitrogen and free amino acids profile during ripening of soft cheese enriched with Nigella sativa seed oil

Mara Georgescu, Ștefania Mariana Raita and Dana Tăpăloagă
The EuroBiotech Journal 3 (2) 90 (2019)
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Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Marie-Hélène Lessard, Catherine Viel, Brian Boyle, Daniel St-Gelais and Steve Labrie
BMC Genomics 15 (1) (2014)
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GC-MS/O for the characterization of odours from cheese-production wastewater: A case study

M. Hanková, K. Maturová and H. Čížková
Water Science and Technology 82 (11) 2482 (2020)
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Proteolysis and Biogenic Amine Formation in Sterilized Edam-Type Curd Slurry Inoculated with Probiotic Strains

Mohamed Abdel Hamid Rabie, Ali A. Abdel Galeel and Francisco Xavier Malcata
Journal of Food Processing and Preservation 39 (6) 2297 (2015)
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Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids

Tomás García-Cayuela, Luz P. Gómez de Cadiñanos, Carmen Peláez and Teresa Requena
International Journal of Food Microbiology 159 (3) 207 (2012)
DOI: 10.1016/j.ijfoodmicro.2012.09.002
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Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

Raffaele Sacchi, Andrea Marrazzo, Felicia Masucci, et al.
Molecules 25 (6) 1332 (2020)
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Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Jennifer M. Chen, Kait F. Al, Laura J. Craven, et al.
Nutrients 12 (3) 648 (2020)
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Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

P. Quintanilla, M.C. Beltrán, A. Molina, I. Escriche and M.P. Molina
Journal of Dairy Science 102 (4) 2941 (2019)
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Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

Rosario Gutiérrez-Peña, Carmen Avilés, Hortensia Galán-Soldevilla, et al.
Foods 10 (1) 80 (2021)
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Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

Zhenli Xu, Jiluan Chen, Xuewei Shi, et al.
Food Bioscience 35 100586 (2020)
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Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation

Bart A. Smit, Johan E. T. van Hylckama Vlieg, Wim J. M. Engels, et al.
Applied and Environmental Microbiology 71 (1) 303 (2005)
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W. James Harper, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes and Vaughan Langford
1068 153 (2011)
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Technological roles of microorganisms in fish fermentation: a review

Yanshun Xu, Jinhong Zang, Joe M. Regenstein and Wenshui Xia
Critical Reviews in Food Science and Nutrition 61 (6) 1000 (2021)
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Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection

Ryan High, Graham T. Eyres, Phil Bremer and Biniam Kebede
Food Chemistry 347 128955 (2021)
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Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)

Wenmeng He and Hau Yin Chung
Food Microbiology 90 103408 (2020)
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An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

Mengxi Xie, Junrui Wu, Feiyu An, et al.
Food Research International 115 414 (2019)
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Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins

Israel García-Cano, Diana Rocha-Mendoza, Joana Ortega-Anaya, et al.
Applied Microbiology and Biotechnology 103 (13) 5243 (2019)
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Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat

E. Renes, P. Gómez-Cortés, M.A. de la Fuente, et al.
Journal of Dairy Science 103 (1) 63 (2020)
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Dietary supplementation of Saanen goats with dried licorice root modifies chemical and textural properties of dairy products

Francesca Bennato, Andrea Ianni, Camillo Martino, et al.
Journal of Dairy Science 103 (1) 52 (2020)
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Chemometric Analysis of Fatty Acids Profile of Ripening Chesses

Agnieszka Białek, Małgorzata Białek, Tomasz Lepionka, Małgorzata Czerwonka and Marian Czauderna
Molecules 25 (8) 1814 (2020)
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Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

Pelin Salum, Gokce Govce, Perihan Kendirci, Deniz Bas and Zafer Erbay
International Dairy Journal 87 26 (2018)
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1H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities

Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, et al.
Saudi Journal of Biological Sciences 27 (6) 1446 (2020)
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A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Yin Zheng, Yongtao Fei, Yue Yang, et al.
Food Microbiology 91 103540 (2020)
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Microbial Cultures and Enzymes in Dairy Technology

Şebnem Öztürkoğlu Budak, Celalettin Koçak, Peter A. Bron and Ronald P. de Vries
Advances in Medical Technologies and Clinical Practice, Microbial Cultures and Enzymes in Dairy Technology 182 (2018)
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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)
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Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves

Francesca Bennato, Denise Innosa, Andrea Ianni, et al.
Molecules 25 (10) 2311 (2020)
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The influence of ripening of Olomouc cheese on its sensory and texture properties

Olga Cwiková and Šárka Nedomová
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55 (5) 45 (2014)
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Diversity in genetic and peptidase activity of Lactobacillus helveticus strains biodiversity of Lactobacillus helveticus

Yanran Qi, Yang Jiang, Xinyi Zhang, et al.
Food Bioscience 40 100915 (2021)
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Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Małgorzata A Majcher, Kamila Goderska, Jan Pikul and Henryk H Jeleń
Journal of the Science of Food and Agriculture 91 (8) 1416 (2011)
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Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese

Fotini Karali, Aikaterini Georgala, Theophilos Massouras and Stelios Kaminarides
Journal of the Science of Food and Agriculture 93 (8) 1845 (2013)
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Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk

P. Quintanilla, K.A. Hettinga, M.C. Beltrán, I. Escriche and M.P. Molina
Journal of Dairy Science 103 (7) 6015 (2020)
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Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

Guillermo H. Peralta, Carina V. Bergamini, Luciana Costabel, et al.
International Dairy Journal 109 104779 (2020)
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Genes involved in protein metabolism of the probiotic lactic acid bacterium Lactobacillus delbrueckii UFV H2b20

A. Do Carmo, D. da Silva, M. De Oliveira, et al.
Beneficial Microbes 2 (3) 209 (2011)
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Handbook of cheese in health

C.L. Randazzo, I. Pitino and C. Caggia
Human Health Handbooks, Handbook of cheese in health 6 211 (2013)
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Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis

Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, et al.
LWT 140 110845 (2021)
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Identification of a Powerful Aroma Compound in Munster and Camembert Cheeses: Ethyl 3-Mercaptopropionate

Alain M. Sourabié, Henry-Eric Spinnler, Pascal Bonnarme, Anne Saint-Eve and Sophie Landaud
Journal of Agricultural and Food Chemistry 56 (12) 4674 (2008)
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Oxidation-reduction potential of UF white cheese: Impact on organic acids, volatile compounds and sensorial properties

Tugba Bulat and Ali Topcu
LWT 131 109770 (2020)
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Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses

C.I. Pereira, M.I. Franco, E.O. Gomes, A.M.P. Gomes and F.X. Malcata
Food Science and Technology International 14 (3) 233 (2008)
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Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes

Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis and Marco Gobbetti
Food Research International 116 1344 (2019)
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Ansar Alam, Komal Agrawal and Pradeep Verma
31 103 (2021)
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Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems

Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Aristide Maggiolino and Michele Faccia
International Journal of Food Science & Technology 55 (11) 3403 (2020)
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Chemical Changes During Processing and Storage of Foods

Juliano L. Bicas and Delia B. Rodriguez-Amaya
Chemical Changes During Processing and Storage of Foods 385 (2021)
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

Didem Sözeri Atik, Nihat Akın, Havva Ceren Akal and Celalettin Koçak
International Dairy Journal 117 104991 (2021)
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Improving Human Health with Milk Fat Globule Membrane, Lactic Acid Bacteria, and Bifidobacteria

Erica Kosmerl, Diana Rocha-Mendoza, Joana Ortega-Anaya, Rafael Jiménez-Flores and Israel García-Cano
Microorganisms 9 (2) 341 (2021)
DOI: 10.3390/microorganisms9020341
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Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink

Saurabh Kadyan, H.M. Rashmi, Diwas Pradhan, et al.
LWT 142 111059 (2021)
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Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing

Shuo Mu, Lu Liu, Hongna Liu, Qingwu Shen and Jie Luo
Journal of Dairy Science 104 (3) 2855 (2021)
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The changes of flavour and aroma active compounds content during production of Edam cheese

Eva Vítová, Radka Mokáňová, Libor Babák, Jana Zemanová and Kateřina Sklenářová
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59 (1) 255 (2014)
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Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol

Anna Iwaniak, Damir Mogut, Piotr Minkiewicz, Justyna Żulewska and Małgorzata Darewicz
International Journal of Molecular Sciences 22 (6) 2949 (2021)
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Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

Marine Penland, Hélène Falentin, Sandrine Parayre, et al.
International Journal of Food Microbiology 345 109130 (2021)
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Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features

Amaal Mohammed Alhelli, Nameer Khairulla Mohammed, Eilaf Suliman Khalil and Anis Shobirin Meor Hussin
AMB Express 11 (1) (2021)
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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)
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Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria

Giovanna Battelli, Paola Scano, Clara Albano, et al.
LWT 116 108576 (2019)
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Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties

Cecilia Loffi, Elena Bortolazzo, Anna Garavaldi, et al.
Foods 10 (4) 770 (2021)
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Study on the Influence of Pasture on Volatile Fraction of Ewes’ Dairy Products by Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

M. Povolo, G. Contarini, M. Mele and P. Secchiari
Journal of Dairy Science 90 (2) 556 (2007)
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Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

A. Picon, P. Gaya, E. Fernández-García, et al.
Journal of Dairy Science 93 (7) 2896 (2010)
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Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

M.A. Vélez, M.C. Perotti, I.V. Wolf, E.R. Hynes and C.A. Zalazar
Journal of Dairy Science 93 (10) 4545 (2010)
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Camembert-type cheese ripening dynamics are changed by the properties of wrapping films

D. Picque, M.N. Leclercq-Perlat, H. Guillemin, et al.
Journal of Dairy Science 93 (12) 5601 (2010)
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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

M.-N. Leclercq-Perlat, M. Sicard, N. Perrot, et al.
Journal of Dairy Science 98 (2) 1325 (2015)
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Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses

M. Bergamaschi, E. Aprea, E. Betta, et al.
Journal of Dairy Science 98 (4) 2183 (2015)
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Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses

M. Bergamaschi, F. Biasioli, L. Cappellin, et al.
Journal of Dairy Science 98 (12) 8414 (2015)
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Enrofloxacin treatment on dairy goats: Presence of antibiotic in milk and impact of residue on technological process and characteristics of mature cheese

P. Quintanilla, M.C. Beltrán, M.P. Molina and I. Escriche
Food Control 123 107762 (2021)
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Laura Zabaleta, Karine Gourrat, Luis Javier R. Barron, Marta Albisu and Elisabeth Guichard
International Dairy Journal 58 23 (2016)
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Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method

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Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

John Samelis, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas and Athanasia Kakouri
Fermentation 7 (2) 67 (2021)
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Purification and characterization of a phospholipid-hydrolyzing phosphoesterase produced by Pediococcus acidilactici isolated from Gouda cheese

Israel García-Cano, Diana Rocha-Mendoza, Erica Kosmerl and Rafael Jiménez-Flores
Journal of Dairy Science 103 (5) 3912 (2020)
DOI: 10.3168/jds.2019-17965
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Microbial characterization of an artisanal production of Robiola di Roccaverano cheese

Federica Biolcati, Christian Andrighetto, Maria Teresa Bottero and Alessandra Dalmasso
Journal of Dairy Science 103 (5) 4056 (2020)
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Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Yingying Hu, Lang Zhang, Rongxin Wen, Qian Chen and Baohua Kong
Critical Reviews in Food Science and Nutrition 1 (2020)
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HS-SPME/GC–MS volatile fraction determination and chemometrics for the discrimination of typical Italian Pecorino cheeses

Francesca Di Donato, Alessandra Biancolillo, Daniela Mazzulli, Leucio Rossi and Angelo Antonio D'Archivio
Microchemical Journal 165 106133 (2021)
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The effect of aeration and mixing in developing a dairy-based functional food rich in menaquinone-7

Donya Novin, Jordan van der Wel, Mostafa Seifan and Aydin Berenjian
Bioprocess and Biosystems Engineering 43 (10) 1773 (2020)
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Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality

Mohamed A. Farag, Haidy A. Saleh, Sherwet El Ahmady and Moamen M. Elmassry
Food Reviews International 1 (2021)
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Effects of several lactic acid bacteria inoculants on fermentation and mycotoxins in corn silage

Antonio Gallo, Francesco Fancello, Francesca Ghilardelli, et al.
Animal Feed Science and Technology 277 114962 (2021)
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Volatile fingerprinting of ripened cheese for authentication and characterisation of different dairy systems

M. Bergamaschi, A. Cecchinato and G. Bittante
Italian Journal of Animal Science 19 (1) 173 (2020)
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High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

Francisco José Delgado, Jonathan Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
Food Science and Technology International 19 (6) 493 (2013)
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Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening

Sümeyye Demirci, Hale İnci Öztürk, Didem Sözeri Atik, Celalettin Koçak, Talha Demirci and Nihat Akın
European Food Research and Technology 247 (8) 2097 (2021)
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Impact of vitamin A supplementation on composition, lipolysis, stability, and sensory of refrigerated stored Cheddar cheese

Ayesha Ikram, Muhammad Nadeem and Muhammad Imran
Journal of Food Processing and Preservation 45 (7) (2021)
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Production of Hard-Type Cheese Using Free or Immobilized Freeze-Dried Kefir Cells as a Starter Culture

Eleftheria Katechaki, Panayiotis Panas, Katerina Rapti, Leonidas Kandilogiannakis and Athanasios A. Koutinas
Journal of Agricultural and Food Chemistry 56 (13) 5316 (2008)
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Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

Giuseppe Maniaci, Marco Alabiso, Nicola Francesca, et al.
CyTA - Journal of Food 18 (1) 383 (2020)
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Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models

María C. Abeijón Mukdsi, Roxana B. Medina, Marta B. Katz, Rodolfo Pivotto, Patricia Gatti and Silvia N. González
Journal of Agricultural and Food Chemistry 57 (3) 1036 (2009)
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Proteolysis characteristics and aroma development during ripening of functional Iranian Lighvan cheese

Alireza Shahab Lavasani
Journal of Food Processing and Preservation 45 (7) (2021)
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The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses

Eric Beuvier, Gabriel Duboz and Catherine W. Donnelly
Microbiology Spectrum 1 (1) (2013)
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The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

Sister Noëlla Marcellino O.S.B., David R. Benson and Catherine W. Donnelly
Microbiology Spectrum 1 (1) (2013)
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Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

Ryosuke Unno, Toshihiro Suzuki, Minenosuke Matsutani and Morio Ishikawa
Frontiers in Microbiology 12 (2021)
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The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd

Guanmian Wei, Joe M. Regenstein and Peng Zhou
Food Research International 147 110473 (2021)
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Thibault Caron, Mélanie Le Piver, Anne-Claire Péron, Pascale Lieben, René Lavigne, Sammy Brunel, Daniel Roueyre, Michel Place, Pascal Bonnarme, Tatiana Giraud, Antoine Branca, Sophie Landaud and Christophe Chassard
(2020)
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J.-L. Le Quéré and S. Buchin
(2020)
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Effects of Miling System on Gouda Cheese Characteristics made from Farmstead Milk-processing Plant

Jin-Sung Lee, Ju Yeon Moon, Ki-Taeg Nam, Seong-Min Park, Seung-Yong Park, Mun Yhung Jung and Yong-Suk Son
Journal of Milk Science and Biotechnology 34 (4) 245 (2016)
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Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese

Mahmoud A. Mailam, Howida Abd El-Raz and Hamdy A. Shaaban
Pakistan Journal of Biological Sciences 23 (5) 691 (2020)
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IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova and E. S. Danilova
Food systems 3 (2) 29 (2020)
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Genotypic and Phenotypic Analysis of Dairy Lactococcus lactis Biodiversity in Milk: Volatile Organic Compounds as Discriminating Markers

Amandine Dhaisne, Maeva Guellerin, Valérie Laroute, Sandrine Laguerre, Muriel Cocaign-Bousquet, Pascal Le Bourgeois and Pascal Loubiere
Applied and Environmental Microbiology 79 (15) 4643 (2013)
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Lactate and Amino Acid Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica

S. Mansour, J. M. Beckerich and P. Bonnarme
Applied and Environmental Microbiology 74 (21) 6505 (2008)
DOI: 10.1128/AEM.01519-08
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Cheese quality from cows given a tannin extract in 2 different grazing seasons

R. Menci, A. Natalello, G. Luciano, A. Priolo, B. Valenti, A. Difalco, T. Rapisarda, M. Caccamo, I. Constant, V. Niderkorn and M. Coppa
Journal of Dairy Science 104 (9) 9543 (2021)
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Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
Applied and Environmental Microbiology 80 (19) 6243 (2014)
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Role of Cystathionine β-Lyase in Catabolism of Amino Acids to Sulfur Volatiles by Genetic Variants of Lactobacillus helveticus CNRZ 32

Won-Jae Lee, Dattatreya S. Banavara, Joanne E. Hughes, et al.
Applied and Environmental Microbiology 73 (9) 3034 (2007)
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TİRE ÇAMUR PEYNİRİNİN BAZI FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİ

Onur KARAALİOĞLU, Ezgi GÜNAY and Yonca YUCEER
GIDA / THE JOURNAL OF FOOD 46 (4) 914 (2021)
DOI: 10.15237/gida.GD21052
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Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening

Shinji Takenaka, Chiaki Ogawa, Mariko Uemura, Tomoya Umeki, Yukihiro Kimura, Satoko Yokota and Mikiharu Doi
International Journal of Food Microbiology 353 109299 (2021)
DOI: 10.1016/j.ijfoodmicro.2021.109299
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