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Cited article:

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Ripening of cheese made from full concentrated milk retentate with and without peptidase addition

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Dynamic Analysis of the Lactococcus lactis Transcriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses

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The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment

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Engineering Aspects of Milk and Dairy Products

Antonio de Carvalho and J Maubois
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Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese

Jing-Ying Dong, Li-Jun Chen, Jean-Louis Maubois and Ying Ma
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Limited ripening of low-fat UF-cheese due to CaPO4barrier?

John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier and Marie-Hélène Famelart
Dairy Science and Technology 89 (6) 555 (2009)

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)

In depth dynamic characterisation of French PDO Cantal cheese made from raw milk

Isabelle De Freitas, Nicolas Pinon, Anne Thierry, et al.
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Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk

J.A. Hannon, C. Lopez, M.-N. Madec and S. Lortal
Journal of Dairy Science 89 (3) 812 (2006)

Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

J.A. Hannon, S.-M. Deutsch, M.-N. Madec, et al.
International Dairy Journal 16 (4) 324 (2006)

Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese

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The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development

Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond Roussel
Journal of Agricultural and Food Chemistry 53 (10) 4157 (2005)

Proteolysis, Volatile Compounds, and Sensory Evaluation in Hispánico Cheese Manufactured with the Addition of a Thermophilic Adjunct Culture, Nisin, and Calcium Alginate-Nisin Microparticles

S. Garde, P. Gaya, E. Fernández-García, M. Medina and M. Nuñez
Journal of Dairy Science 86 (10) 3038 (2003)

Volatile Compounds in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415

Sonia Garde, María Carbonell, Estrella Fernández-García, Margarita Medina and Manuel Nuñez
Journal of Agricultural and Food Chemistry 50 (23) 6752 (2002)