The DOI matches its Crossref record; 24 of the 24 references it cites were found in a registry or an index.
Cheese: An Overview
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Cheese and Fermented Milk Foods
Kosikowski, F. V. (1982) · Medical Entomology and Zoology · Cited by 1,277
Advances in the microbiology and biochemistry of cheese and fermented milk
Davies, F. L., & Law, B. A. (1984) · Cited by 372
Fundamentals of Dairy Chemistry
Hills, G. L. (1967) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(67)87593-3 · Cited by 367
Scott, R., Robinson, R. K., & Wilbey, R. A. (1998) · Springer eBooks · doi:10.1007/978-1-4615-5819-4 · Cited by 346
κ-Casein and the Stabilization of Casein Micelles
Waugh, D. F., & von Hippel, P. H. (1956) · Journal of the American Chemical Society · doi:10.1021/ja01599a017 · Cited by 306
Contribution of the indigenous microflora to the maturation of cheddar cheese
McSweeney, P. L. H., Fox, P. F., Lucey, J. A., Jordan, K. N., & Cogan, T. M. (1993) · International Dairy Journal · doi:10.1016/0958-6946(93)90104-8 · Cited by 284
Self-citationLawrence, R. C., Thomas, T. D., & Terzaghi, B. E. (1976) · Journal of Dairy Research · doi:10.1017/s0022029900015703 · Cited by 146
Caseino-glycopeptides: Characterization of a methionine residue and of the N-terminal sequence
Delfour, A., Jollès, J., ALAIS, C., & Jollès, P. (1965) · Biochemical and Biophysical Research Communications · doi:10.1016/0006-291x(65)90145-2 · Cited by 141
Green, M. L. (1977) · Journal of Dairy Research · doi:10.1017/s0022029900020082 · Cited by 103
Observations on plasmin activity in cheese
Farkye, N. Y., & Fox, P. F. (1990) · Journal of Dairy Research · doi:10.1017/s0022029900027060 · Cited by 98
Self-citation
Cited by
The Complete Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis ssp. lactis IL1403
Bolotin, A., Wincker, P., Mauger, S., Jaillon, O., Malarme, K., Weissenbach, J., Ehrlich, S. D., & Sorokin, A. (2001) · Genome Research · doi:10.1101/gr.gr-1697r · Cited by 1,139
Food fermentations: Role of microorganisms in food production and preservation
Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052
Preservation and Fermentation: Past, Present and Future
Paul Ross, R., Morgan, S., & Hill, C. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00174-5 · Cited by 942
The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry
Gopal, N., Hill, C., Ross, P. R., Beresford, T. P., Fenelon, M. A., & Cotter, P. D. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2015.01418 · Cited by 316
Filamentous fungi and mycotoxins in cheese: A review
Hymery, N., Vasseur, V., Coton, M., Mounier, J., Jany, J., Barbier, G., & Coton, E. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12069 · Cited by 215
Metadata
- Authors
- Fox, P. F.
- Venue
- Cheese: Chemistry, Physics and Microbiology
- Publisher
- Springer US
- Published
- 1993
- Pages
- 1-36
- OpenAlex
- W1568068261
- Cited by
- 274
- References
- 24
- FWCI
- 4.74
- Type
- book chapter
- Language
- en
- Open access
- closed
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
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Cheese: An Overview. https://app.cochat.ai/papers/10.1007/978-1-4615-2650-6_1
- The paper
- Fox, P. F. (1993). Cheese: An Overview. Cheese: Chemistry, Physics and Microbiology. https://doi.org/10.1007/978-1-4615-2650-6_1
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
