La flore microbienne de laits crus de vache : diversité et influence des conditions de production
Lait, 81 5 (2001) 575-592
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
In search of the microbial path to Terroir: a place-based history of the ecologization of French cheese microbiology, 1990–2000s
Élise DemeulenaereHistory and Philosophy of the Life Sciences 47 (2) (2025)
https://doi.org/10.1007/s40656-025-00669-3
Knowledge of Production Conditions and the Quality of Raw Milk Produced in Burundi
Iribagiza Albert, Niyonsaba Gérard, Munyaneza Napoleon and Ntunzwenimana MélanceJournal of Food and Nutrition Sciences 12 (3) 127 (2024)
https://doi.org/10.11648/j.jfns.20241203.11
Effect of vegetable coagulant and lamb rennet on physicochemical composition, fatty acid profile and lipid quality indices of a traditional fresh cheese (Jben)
Rachid Tabet, Abdelbasset Mechai, Zidane Branes and Haroun ChenchouniBiocatalysis and Agricultural Biotechnology 102609 (2023)
https://doi.org/10.1016/j.bcab.2023.102609
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari and Monica GattiFrontiers in Microbiology 13 (2023)
https://doi.org/10.3389/fmicb.2022.1092224
Dried Raw Camel Milk Spot (“DRCMS”) as a Simple and Efficient Microsampling Method from Hot and Remote Regions for Mesophilic Aerobe Count and Lactofermentation Microbiota Activity Detection
Habiba Drici, Nihar Deb Adhikary, François Villinger and Egon Bech HansenFood Analytical Methods 16 (5) 833 (2023)
https://doi.org/10.1007/s12161-023-02453-0
(2023)
https://doi.org/10.1101/2023.02.08.527581
Milking system and premilking routines have a strong effect on the microbial community in bulk tank milk
Li Sun, Åse Lundh, Annika Höjer, Gun Bernes, David Nilsson, Monika Johansson, Mårten Hetta, Anders H. Gustafsson, Karin Hallin Saedén and Johan DicksvedJournal of Dairy Science 105 (1) 123 (2022)
https://doi.org/10.3168/jds.2021-20661
Filamentous Fungi from Artisanal Cheeses Produced in Canastra Region, Brazil
Isabel Cristina da Rocha César, Meiriele Silva, Samara Aparecida Santana, Jonas Guimarães e Silva, Célia Lucia de Luces Fortes Ferreira and José Guilherme Prado MartinSSRN Electronic Journal (2022)
https://doi.org/10.2139/ssrn.4142335
(2022)
https://doi.org/10.21203/rs.3.rs-2306698/v1
Des indicateurs pour accompagner « les éleveurs de microbes »
Élise Demeulenaere and Mathilde LagrolaRevue d'anthropologie des connaissances 15 (3) (2021)
https://doi.org/10.4000/rac.24953
Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk
Luciana Bava, Maddalena Zucali, Alberto Tamburini, Stefano Morandi and Milena BrascaAnimals 11 (2) 522 (2021)
https://doi.org/10.3390/ani11020522
Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses
Marie Frétin, Christophe Chassard, Céline Delbès, René Lavigne, Etienne Rifa, Sébastien Theil, Benoit Fernandez, Patrice Laforce and Cécile CallonFood Control 115 107282 (2020)
https://doi.org/10.1016/j.foodcont.2020.107282
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 SouzaFood Microbiology 82 349 (2019)
https://doi.org/10.1016/j.fm.2019.02.016
Mucor: A Janus-faced fungal genus with human health impact and industrial applications
Stéphanie Morin-Sardin, Patrice Nodet, Emmanuel Coton and Jean-Luc JanyFungal Biology Reviews 31 (1) 12 (2017)
https://doi.org/10.1016/j.fbr.2016.11.002
The Biodiversity of the Microbiota Producing Heat-Resistant Enzymes Responsible for Spoilage in Processed Bovine Milk and Dairy Products
Solimar G. Machado, François Baglinière, Sophie Marchand, et al.Frontiers in Microbiology 8 (2017)
https://doi.org/10.3389/fmicb.2017.00302
Phenotypic and genotypic characterization of lactic acid bacteria isolated from raw goat milk and effect of farming practices on the dominant species of lactic acid bacteria
Hélène Tormo, Djamila Ali Haimoud Lekhal and C. RoquesInternational Journal of Food Microbiology 210 9 (2015)
https://doi.org/10.1016/j.ijfoodmicro.2015.02.002
Cheese and Microbes
Eric Beuvier and Gabriel DubozCheese and Microbes 133 (2014)
https://doi.org/10.1128/9781555818593.ch6
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, Céline Delbes-Paus, Dominique A. Vuitton, Nathalie Desmasures and Françoise BerthierInternational Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Evaluation of Tunisian milk quality in dairy herds: Inter‐relationship between chemical, physical and hygienic criteria
Ahmed Gargouri, Houda Hamed, Besma Ben Ali, Abdelfettah Elfeki and Radhouane GdouraAnimal Science Journal 85 (6) 714 (2014)
https://doi.org/10.1111/asj.12180
Cheese and Microbes
Noëlla Marcellino and David R. BensonCheese and Microbes 95 (2014)
https://doi.org/10.1128/9781555818593.ch5
The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese
Sister Noëlla Marcellino O.S.B., David R. Benson and Catherine W. DonnellyMicrobiology Spectrum 1 (1) (2013)
https://doi.org/10.1128/microbiolspec.CM-0005-12
Selective <i>Lactococcus</i> Enumeration in Raw Milk
Laetitia Gemelas, Véronique Rigobello, Maï Huong Ly-Chatain and Yann DemarignyFood and Nutrition Sciences 04 (09) 49 (2013)
https://doi.org/10.4236/fns.2013.49A2008
The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
Eric Beuvier, Gabriel Duboz and Catherine W. DonnellyMicrobiology Spectrum 1 (1) (2013)
https://doi.org/10.1128/microbiolspec.CM-0006-2012
Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period
E. Delavenne, J. Mounier, F. Déniel, G. Barbier and G. Le BlayInternational Journal of Food Microbiology 155 (3) 185 (2012)
https://doi.org/10.1016/j.ijfoodmicro.2012.02.003
Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices
Adrien Mallet, Micheline Guéguen, François Kauffmann, Christophe Chesneau, André Sesboué and Nathalie DesmasuresInternational Dairy Journal 27 (1-2) 13 (2012)
https://doi.org/10.1016/j.idairyj.2012.07.009
Use of the rpoB gene as an alternative to the V3 gene for the identification of spoilage and pathogenic bacteria species in milk and milk products
V. Deperrois-Lafarge and T. MeheutLetters in Applied Microbiology 55 (2) 99 (2012)
https://doi.org/10.1111/j.1472-765X.2012.03261.x
Lactic acid bacteria from raw milk as potentially beneficial strains to prevent bovine mastitis
M. Carolina Espeche, Matías Pellegrino, Ignacio Frola, et al.Anaerobe 18 (1) 103 (2012)
https://doi.org/10.1016/j.anaerobe.2012.01.002
205 (2012)
https://doi.org/10.1002/9781118394144.ch8
Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production
Isabelle Verdier-Metz, Geneviève Gagne, Stéphanie Bornes, Françoise Monsallier, Philippe Veisseire, Céline Delbès-Paus and Marie-Christine MontelApplied and Environmental Microbiology 78 (2) 326 (2012)
https://doi.org/10.1128/AEM.06229-11
Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms
Mallory Vacheyrou, Anne-Cécile Normand, Philippe Guyot, Carole Cassagne, Renaud Piarroux and Yvette BoutonInternational Journal of Food Microbiology 146 (3) 253 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.02.033
Do milking practices influence the bacterial diversity of raw milk?
Isabelle Verdier-Metz, Valérie Michel, Céline Delbès and Marie-Christine MontelFood Microbiology 26 (3) 305 (2009)
https://doi.org/10.1016/j.fm.2008.12.005
Incidence of psychrotrophic lipolytic bacteria in cow's raw milk
R. Cempírková and M. MikulováCzech Journal of Animal Science 54 (2) 65 (2009)
https://doi.org/10.17221/1667-CJAS
Monitoring and Identification of Bacteria Associated with Safety Concerns in the Manufacture of São Jorge, a Portuguese Traditional Cheese from Raw Cow's Milk
J. MARCELINO KONGO, ANA P. GOMES and F. XAVIER MALCATAJournal of Food Protection 71 (5) 986 (2008)
https://doi.org/10.4315/0362-028X-71.5.986
Contribution to the safety assessment of technological microflora found in fermented dairy products
Jean François Chamba and Emmanuel JametInternational Journal of Food Microbiology 126 (3) 263 (2008)
https://doi.org/10.1016/j.ijfoodmicro.2007.08.001
Biofilm Ecology of Wooden Shelves Used in Ripening the French Raw Milk Smear Cheese Reblochon de Savoie
C. Mariani, R. Briandet, J.-F. Chamba, et al.Journal of Dairy Science 90 (4) 1653 (2007)
https://doi.org/10.3168/jds.2006-190
An Evaluation of Raw Milk Microorganisms as Markers of On-Farm Hygiene Practices Related to Milking
M. L. HUTCHISON, D. J. I. THOMAS, A. MOORE, D. R. JACKSON and I. OHNSTADJournal of Food Protection 68 (4) 764 (2005)
https://doi.org/10.4315/0362-028X-68.4.764
How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?
B. Martin, I. Verdier-Metz, S. Buchin, C. Hurtaud and J. -B. CoulonAnimal Science 81 (2) 205 (2005)
https://doi.org/10.1079/ASC50800205
Raw Cow Milk Bacterial Population Shifts Attributable to Refrigeration
Véronique Lafarge, Jean-Claude Ogier, Victoria Girard, Véronique Maladen, Jean-Yves Leveau, Alexandra Gruss and Agnès Delacroix-BuchetApplied and Environmental Microbiology 70 (9) 5644 (2004)
https://doi.org/10.1128/AEM.70.9.5644-5650.2004
191 (2004)
https://doi.org/10.4000/books.editionscnrs.9391
Predominant Microflora of Downgraded Danish Bulk Tank Milk
C. Holm, L. Jepsen, M. Larsen and L. JespersenJournal of Dairy Science 87 (5) 1151 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73263-4
https://doi.org/10.1016/S1874-558X(04)80072-1
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation
M. Thiebaud, E. Dumay, L. Picart, J.P. Guiraud and J.C. CheftelInternational Dairy Journal 13 (6) 427 (2003)
https://doi.org/10.1016/S0958-6946(03)00051-7