Technology of Cheesemaking

doi:10.1002/9781444323740

Cited by 237Advanced Scientific Research MethodsProbiotics and Fermented FoodsFood and Agricultural Sciences

Technology of Cheesemaking

·2010·Wiley eBooks

DOI 10.1002/9781444323740

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High proteolytic activity may be associated with the development of bitter taste and cheese texture defects.
“High PA may be associated with the development of bitter taste and cheese texture defects [15].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [15]
Antibiotics administered to treat mastitis in milk disturb starter cultures and NSLAB, preventing milk acidification and normal cheese ripening.
“The most common chemical residues found in milk are antibiotics administered to treat mastitis upstream, as they disturb starter cultures and NSLAB, and thus prevent milk acidification and normal cheese ripening [28].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [28]
Starter cultures are intentionally added and previously selected based on their effect upon fermentation and desired properties; the dominant selection criterion is usually the acidification rate at a given temperature and insensitivity to phages.
“Conversely, starter cultures are intentionally added and previously selected based on their effect upon fermentation and the desired properties of the product. The selection criteria vary, but the dominant criterion is usually the acidification rate at a given temperature, and the insensitivity to phages [23].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [23]
Proper selection of starter cultures and characterization of each strain is very important to obtain products with reproducible organoleptic and structural properties by the end of cheese production.
“The proper selection of starter cultures and the characterization of each strain is very important to obtain products with reproducible organoleptic and structural properties by the end of cheese production [23,84,98].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [23]
Starter cultures used in the production of cheese can be divided into four types: defined cultures with multiple strains, defined cultures with a single strain, defined mixed cultures, and undefined mixed cultures.
“Starter cultures used in the production of cheese can be divided into: (1) defined cultures with multiple strains (e.g., Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris in Camembert and Brie cheeses); (2) defined cultures with a single strain (e.g., S. thermophilus in Mozzarella cheese); (3) defined mixed cultures (e.g., S. thermophilus, Lb. helveticus, Lb. delbrueckii subsp. lactis, Lb. d”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [23]

Starter cultures used in the production of cheese can be divided into four types: defined cultures with multiple strains, defined cultures with a single strain, defined mixed cultures, and undefined mixed cultures.
“Starter cultures used in the production of cheese can be divided into: (1) defined cultures with multiple strains (e.g., Lc. lactis subsp. lactis and Lc. lactis subsp. cremoris in Camembert and Brie cheeses); (2) defined cultures with a single strain (e.g., S. thermophilus in Mozzarella cheese); (3) defined mixed cultures (e.g., S. thermophilus, Lb. helveticus, Lb. delbrueckii subsp. lactis, Lb. d”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [112]
Starter cultures are usually composed of different species, or multiple strains of one species, and can be divided into defined and undefined cultures.
“Starter cultures are usually composed of different species, or multiple strains of one species. Starter cultures can be divided into defined and undefined cultures [23,105,109].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [23]
The cultures used for the production of Gouda cheese were isolated from an undefined starter culture traditionally used for the production of this cheese, consisting of L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, and Ln. mesenteroides.
“For instance, the cultures used for the production of Gouda cheese were isolated from an undefined starter culture traditionally used for the production of this cheese, consisting of L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, and Ln. mesenteroides [95,112].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [112]

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Venue: Wiley eBooks
Publisher: Wiley
Published: 2010-05-11
DOI: 10.1002/9781444323740
OpenAlex: W2498474730
Cited by: 237
References: 0
Citations by year: 2026: 2 · 2025: 23 · 2024: 11 · 2023: 21 · 2022: 11 · 2021: 29 · 2020: 15 · 2019: 9 · 2018: 20 · 2017: 24 · 2016: 22 · 2015: 19 · 2014: 10 · 2013: 10 · 2012: 5
FWCI: 14.02
Type: book
Language: en
Open access: closed
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm)
Locations: Wiley eBooks (publishedVersion)
OpenAgrar (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords: cheese production, dairy technology

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