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Cited article:

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Fabienne Feutry, Paloma Torre, Ines Arana, et al.
Dairy Science & Technology 92 (6) 655 (2012)
https://doi.org/10.1007/s13594-012-0084-3

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Evanthia Litopoulou-Tzanetaki
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 285 (2012)
https://doi.org/10.1201/b12084-20

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)
https://doi.org/10.1111/j.1471-0307.2010.00615.x

Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese

Erick Casalta, Jean-Michel Sorba, Marina Aigle and Jean-Claude Ogier
International Journal of Food Microbiology 133 (3) 243 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2009.05.022

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

Raffaella Di Cagno, R Evan Miracle, Maria De Angelis, et al.
Journal of Dairy Research 74 (4) 468 (2007)
https://doi.org/10.1017/S0022029907002804

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Denis Hemme and Catherine Foucaud-Scheunemann
International Dairy Journal 14 (6) 467 (2004)
https://doi.org/10.1016/j.idairyj.2003.10.005