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Technology of Cheesemaking
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In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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]
In the citing paper
“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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Papademas, P., & Bintsis, Τ. (2021) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-818766-1.00216-6 · Cited by 2
Jiménez, M. S. E., & Richards, N. S. P. D. S. (2023) · Food and Nutrition Sciences · doi:10.4236/fns.2023.145031 · Cited by 1
Gaglio, R., Garofalo, G., Taşpınar, T., Busetta, G., Barbera, M., Sutera, A. M., Alfonzo, A., Sardina, M. T., Erten, H., & Settanni, L. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104450 · Cited by 2
Uniacke‐Lowe, T., & Fox, P. F. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00027-0 · Cited by 1
Metadata
- Venue
- Wiley eBooks
- Publisher
- Wiley
- Published
- 2010-05-11
- 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
- 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 Nutrient Composition and Product Development
- Keywords
- cheese production, dairy technology
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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