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Cited article:

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

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Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster‐Meier, Marie‐Therese Fröhlich‐Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon‐Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö
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Following Pathogen Development and Gene Expression in a Food Ecosystem: the Case of a Staphylococcus aureus Isolate in Cheese

Isabelle Fleurot, Marina Aigle, Renaud Fleurot, Claire Darrigo, Jacques-Antoine Hennekinne, Alexandra Gruss, Elise Borezée-Durant, Agnès Delacroix-Buchet and M. W. Griffiths
Applied and Environmental Microbiology 80 (16) 5106 (2014)

Investigation of curd grains in Swiss-type cheese using light and confocal laser scanning microscopy

Delphine Huc, Gabrielle Moulin, François Mariette and Camille Michon
International Dairy Journal 33 (1) 10 (2013)

Spatial Distribution of Bacterial Colonies in a Model Cheese

S. Jeanson, J. Chadœuf, M. N. Madec, S. Aly, J. Floury, T. F. Brocklehurst and S. Lortal
Applied and Environmental Microbiology 77 (4) 1493 (2011)

Split defect and secondary fermentation in Swiss-type cheeses – A review

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)

Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese

G. Tornambé, A. Cornu, I. Verdier-Metz, et al.
Journal of Dairy Science 91 (1) 58 (2008)

Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese

I. De Freitas, N. Pinon, J.-L. Berdagué, et al.
Journal of Dairy Science 91 (2) 531 (2008)

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)

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)