Cheese Starter Cultures
Integrity signals
Registry
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
Depending on starter type, lactose is metabolized by the glycolytic (most starter bacteria) or phosphoketolase (Leuconostoc spp.) pathways.
“Depending on starter type, lactose is metabolized by the glycolytic (most starter bacteria) or phosphoketolase (Leuconostoc spp.) pathways (see [26]).”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [26]
Cites
Cogan, T. M. (1987) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1987.tb02726.x · Cited by 135 · see citing works
Self-citationKarahadian, C., & Lindsay, R. C. (1987) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(87)80094-2 · Cited by 111 · see citing works
Crow, V. L. (1990) · Applied and Environmental Microbiology · doi:10.1128/aem.56.6.1656-1665.1990 · Cited by 53 · see citing works
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
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 · see citing works
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823 · see citing works
Self-citationMarilley, L. (2004) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00304-0 · Cited by 420 · see citing works
Cheddar cheese ripening and flavor characterization: A review
Murtaza, M. A., Ur-Rehman, S., Anjum, F. M., Huma, N., & Hafiz, I. (2014) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.634531 · Cited by 94 · see citing works
Factors That Affect the Quality of Cheese
Fox, P. F., Cogan, T. M., & Guinee, T. P. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00025-9 · Cited by 66 · see citing works
Self-citationFunctional Strain Redundancy and Persistent Phage Infection in Swiss Hard Cheese Starter Cultures
Somerville, V., Berthoud, H., Schmidt, R. S., Bachmann, H.-P., Meng, Y. H., Fuchsmann, P., von Ah, U., & Engel, P. (2022) · The ISME Journal · doi:10.1038/s41396-021-01071-0 · Cited by 55 · see citing works
Acetaldehyde metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions
Liu, S.-Q., Asmundson, R. V., Holland, R., & Crow, V. L. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(96)00055-6 · Cited by 25 · see citing works
- Authors
- Cogan, T. M., & Hill, C.
- ORCID
- Hill, Colin
- Venue
- Cheese: Chemistry, Physics and Microbiology
- Publisher
- Springer US
- Published
- 1993
- Pages
- 193-255
- OpenAlex
- W853841142
- Cited by
- 139
- References
- 3
- Citations by year
- 2025: 2 · 2024: 2 · 2023: 3 · 2022: 1 · 2021: 2 · 2020: 2 · 2019: 3 · 2018: 1 · 2017: 7 · 2016: 5 · 2015: 4 · 2014: 8 · 2013: 4 · 2012: 4
- FWCI
- 14.61
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Springer eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Keywords
- cheese starter cultures, lactic acid bacteria, cheese production, lactic acid production, casein coagulation, coagulant activity, calcium phosphate dissolution, pathogen inhibition
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.
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