The DOI matches its Crossref record.
Technology of Cheesemaking
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
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]
Citations
Cited by
Sorted by citations
Items 201–237 of 237
Salt in Cheese: Physical, Chemical, Biological, and Sensory Aspects—Water Activity
Bisig, W., Arias‐Roth, E., Fröhlich‐Wyder, M., Guggisberg, D., Jakob, E., Sheehan, J. J., & Skeie, S. B. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00020-8 · Cited by 2
Cheddar Cheese and Related Dry-Salted Cheese Varieties
Ong, L., Powell, I. B., Honoré, C. G., Johnston, K. A., Samal, P. K., & Gras, S. L. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00006-3 · Cited by 1
Changes of quality of rennets during storing
Kozelková, M., Jůzl, M., Lužová, T., et al. (2013) · Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis · doi:10.11118/actaun201260060189 · Cited by 1
Quantification of biogenic amines in fabrication steps of Gorgonzola-type cheese
Santos, É. B., Conte‐Júnior, C. A., Franco, R. M., Gomes, V. D. S., Rosa, B. B., Lemos, M., Guimarães, C. F. M., Calixto, F. A. A., & Silva, A. C. D. O. (2020) · Revista Brasileira de Ciência Veterinária · doi:10.4322/rbcv.2020.018 · Cited by 1
Bankole, I. R., Malloum, M. S. A., Mazou, M., Lokossou, S. C., & Tchobo, F. P. (2021) · American Journal of Chemical Engineering · doi:10.11648/j.ajche.20210903.11 · Cited by 1
Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese
Lashkari, H., & Haghighi, F. M. Z. (2021) · Food Science and Technology · doi:10.52547/fsct.18.119.205 · Cited by 1
Coagulants and Starter Cultures
Powell, I. B. (2023) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839169908-00008 · Cited by 2
A novel cheese made of Gracilaria edulis proteases and its characterisation
Arbita, A. A., Paul, N. A., Cox, J. M., & Zhao, J. J. (2024) · International Dairy Journal · doi:10.1016/j.idairyj.2024.105906 · Cited by 2
Bazezew, A. M., Emire, S. A., Sisay, M. T., Dadi, D. W., Teka, F., & Abebe, A. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02995-9 · Cited by 1
Farahian, N., Hanifian, S., Khiabani, M. S., Shayegh, J., & Gharekhani, M. (2025) · International Dairy Journal · doi:10.1016/j.idairyj.2025.106314 · Cited by 1
Pereira, E. B., Pozza, M. S. D. S., Olivo, P. M., et al. (2017) · Revista Brasileira de Saúde e Produção Animal · doi:10.1590/s1519-99402017000400006 · Cited by 1
Rodríguez-Magadán, H. M., Salinas-Ríos, T., Aquino-Cleto, M., et al. (2019) · Agro Productividad · doi:10.32854/agrop.v0i0.1447 · Cited by 1
(2002) · CRC Press eBooks · doi:10.1201/9781420031942.ch1 · Cited by 1
Chilled Foods: Packaging Under Vacuum
Rossi, M. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-384947-2.00146-x · Cited by 1
Tunick, M. H. (2023) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839169908-00087 · Cited by 1
Čapla, J., Zajác, P., Vietoris, V., et al. (2015) · Journal of Central European Agriculture · doi:10.5513/jcea01/16.3.1618
7. Rennets and sensory characteristics of traditional cheeses
de Renobales, M., Virto, M., & Barrón, L. J. R. (2013) · Wageningen Academic Publishers eBooks · doi:10.3920/978-90-8686-766-0.007
Privatti, R. T. (2017) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/d.74.2017.tde-23112017-101955
Khedim, M. B. (2014) · doi:10.18002/10612/4236
Gaztagintzako prentsaketa-teknikak: gure arbasoetatik gaur egunera arte
Campillo-Robles, J. M., Atxa, A., Telleria, L., et al. (2018) · EKAIA Euskal Herriko Unibertsitateko Zientzi eta Teknologi Aldizkaria · doi:10.1387/ekaia.19681
Packaging and compensatory processes
O’Sullivan, M. G. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-819741-7.00011-0
Perfil de peptídeos de queijo tipo Camembert
Galli, B. D. (2018) · doi:10.47749/t/unicamp.2018.994173
Jiménez, M. S. E., Braccini, V. P., & Richards, N. S. P. D. S. (2022) · Editora Científica Digital eBooks · doi:10.37885/220308432
Rattray, F. P., & Eppert, I. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-818766-1.00249-x
Proteolytic activity of the Carpathian traditional liquid milk coagulant
Yukalo, V., Krupa, O., Datsyshyn, K., et al. (2023) · Ukrainian Food Journal · doi:10.24263/2304-974x-2023-12-2-7
Lewis, M. (2023) · Springer eBooks · doi:10.1007/978-3-031-41900-3_17
Secondary and Adjunct Cultures
Irlinger, F., Hélinck, S., & Jany, J. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00044-0
Rennet-Induced Coagulation of Milk
Lucey, J. A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15956-5.00016-6
Pandey, R., & Khetra, Y. (2025) · Springer eBooks · doi:10.1007/978-3-031-94476-5_2
Rahman, A., Sarker, M. A. H., Rashid, M., et al. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26819
Belen'kaya, S. V., G., L. M., Borisevich, S. S., Khamitov, E., Diusenova, S., Shevtsov, M. B., Borshchevskiy, V. I., Kolosov, P. V., Fomin, A., Arkhipov, S. Г., et al. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.148085
Bourdon, C. (2021) · theses.fr (ABES) · doi:10.70675/e6f72fa4z1e9fz4946zb5e9z2694099cbca9
de Oliveira, J. M., Campos, L. N. D. P., Ferreira, E. H. F., et al. (2026) · Food Science and Biotechnology · doi:10.1007/s10068-026-02237-2
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
About these checks
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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
