Fundamentals of Cheese Science
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Glutamic acid (Glu) was by far the most abundant among free amino acids.
“As previously observed in other cheese types [7,19,20], glutamic acid (Glu) was by far the most abundant among FAA (Table S1).”
From Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months (2020) · cites this paper as [19]
These practices have been reproduced empirically over time, finally evolving into an industrial process through the acquisition of scientific and technological knowledge, which today is the basis of current cheese production.
“These practices have been reproduced empirically over time, finally evolving into an industrial process through the acquisition of scientific and technological knowledge, which today is the basis of current cheese production. [38,53,54,55,56,57,58].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [58]
These metabolic interactions between NSLAB and LAB are crucial for inhibiting spoilage bacteria and contributing to curd structure formation.
“Consequently, these metabolic interactions between NSLAB and LAB are crucial for inhibiting spoilage bacteria and contributing to curd structure formation [55,56,57,58,59,79,80].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [58]
Currently, most cheesemakers use a selected starter culture isolated from traditional cheese production.
“Currently, most cheesemakers use a selected starter culture isolated from traditional cheese production [25].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [25]
Varying degrees of acidification promote different curd structures.
“Varying degrees of acidification promote different curd structures [55,56,57,58,59,79,80].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [58]
Thermization or pasteurization reduce certain microbial species depending on the time/temperature combination used and significantly decrease psychrotrophic and mesophilic populations, including NSLAB.
“These treatments reduce certain microbial species depending on the time/temperature combination used and significantly decrease psychrotrophic and mesophilic populations, including those of non-starter LAB (NSLAB) [56,58,59,80].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [58]
Addition of rennet and breaking of the curd can influence the distribution of lactic acid bacteria because they affect the distribution of nutrients between the liquid whey phase and the solid curd phase.
“But even less direct phases, such as the addition of rennet and the breaking of the curd, can influence the distribution of lactic acid bacteria because they affect the different distribution of nutrients between the liquid phase of the whey and the solid phase of the curd [56,58,59,80].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [58]
Cites
Metabolism of Residual Lactose and of Lactate and Citrate
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Self-citationProcessed Cheese and Substitute/Imitation Cheese Products
Fox, P. F., Guinee, T. P., Cogan, T. M., et al. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7681-9_17 · Cited by 50 · see citing works
Self-citationFresh Cheese Products: Principals of Manufacture and Overview of Different Varieties
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7681-9_16 · Cited by 25 · see citing works
Self-citationFactors that Affect Cheese Quality
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7681-9_15 · Cited by 22 · see citing works
Self-citationPathogens in Cheese and Foodborne Illnesses
Fox, P. F., Guinee, T. P., Cogan, T. M., et al. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7681-9_19 · Cited by 17 · see citing works
Self-citationRenner, E. (1987) · Springer eBooks · doi:10.1007/978-94-017-5571-9_20 · Cited by 17 · see citing works
Definition and expression of cheese yield.
Emmons, D. B. (1993) · Cited by 16 · see citing works
Pasteurized Processed Cheese Products
Guinee, T. P. (2021) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-818766-1.00097-0 · Cited by 14 · see citing works
Self-citationTegoni, M., & Cambillau, C. (2002) · Encyclopedia of Molecular Biology · doi:10.1002/047120918x.emb1063 · Cited by 9 · see citing works
Post-Coagulation Treatment of the Renneted-Milk Gel
Fox, P. F., Guinee, T. P., Cogan, T. M., et al. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7681-9_8 · Cited by 4 · see citing works
Self-citation(2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1988.tb05433.x · Cited by 3 · see citing works
Lehnhardt, E. (1986) · Springer eBooks · doi:10.1007/978-3-642-70929-6_1 · Cited by 1 · see citing works
Factors that affect cheese yield.
Reinbold, R. S. (1990) · Cited by 1 · see citing works
Non starter lactic acid bacteria (NSLAB)
Thierry, A. (2016) · HAL (Le Centre pour la Communication Scientifique Directe) · Cited by 1 · see citing works
References and suggested reading
Eapen, V., Graham, P., & Srinath, S. (2012) · doi:10.1017/9781009541640.019 · Cited by 1 · see citing works
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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-citationInvited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723 · see citing works
Fermented foods in a global age: east meets West
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S. Q., Mayo, B., Westerik, N., & Hutkins, R. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12520 · Cited by 719 · see citing works
Formation and physical properties of milk protein gels
Lucey, J. A. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74078-2 · Cited by 667 · see citing works
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
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 · see citing works
Sequencing of the cheese microbiome and its relevance to industry
Yeluri Jonnala, B. R., McSweeney, P. L. H., Sheehan, J. J., & Cotter, P. D. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01020 · Cited by 160 · see citing works
Self-citationO’Mahony, J. A., Lucey, J. A., & McSweeney, P. L. H. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)72992-1 · Cited by 160 · see citing works
Self-citationCheesomics: the future pathway to understanding cheese flavour and quality.
Afshari, R., Pillidge, C. J., Dias, D. A., Osborn, A. M., & Gill, H. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1512471 · Cited by 126 · see citing works
Invited review: Advances in starter cultures and cultured foods
Cogan, T. M., Beresford, T. P., Steele, J., Broadbent, J., Shah, N. P., & Ustunol, Z. (2007) · Journal of Dairy Science · doi:10.3168/jds.2006-765 · Cited by 124 · see citing works
Self-citationMechanisms of Incorporation and Release of Enzymes into Cheese during Ripening
Wilkinson, M. G., & Kilcawley, K. N. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.08.021 · Cited by 94 · 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-citationDigestion of food proteins: the role of pepsin
Yang, M., Yang, Z., Everett, D. W., Gilbert, E. P., Singh, H., & Ye, A. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2453096 · Cited by 65 · see citing works
Cardoon-Based Rennets for Cheese Production
Almeida, C. M., & Simões, I. (2018) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-018-9032-3 · Cited by 61 · see citing works
D’Incecco, P., Limbo, S., Hogenboom, J., Rosi, V., Gobbi, S., & Pellegrino, L. (2020) · Foods · doi:10.3390/foods9030268 · Cited by 57 · see citing works
Shifts of microbiota during cheese production: Impact on production and quality
Nam, J. H., Cho, Y. S., Rackerby, B., Goddik, L., & Park, S. H. (2021) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-021-11201-5 · Cited by 53 · see citing works
Hayaloglu, A. A., Karatekin, B., & Gurkan, H. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2014.04.001 · Cited by 46 · see citing works
McCarthy, C. M., Kelly, P. M., Wilkinson, M. G., & Guinee, T. P. (2017) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2017.01.007 · Cited by 44 · see citing works
Self-citationProteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese
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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods · doi:10.3390/foods14050830 · Cited by 39 · see citing works
“[38,53–58].”
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Alves, L. S., Merheb-Dini, C., Gomes, E., da Silva, R., & Gigante, M. L. (2013) · Journal of Dairy Science · doi:10.3168/jds.2013-7119 · Cited by 34 · see citing works
Xue, Z., Brooks, J. T., Quart, Z., Stevens, E. T., Kable, M. E., Heidenreich, J., McLeod, J., & Marco, M. L. (2021) · mSystems · doi:10.1128/msystems.01114-20 · Cited by 17 · see citing works
Neviani, E., Levante, A., & Gatti, M. (2024) · Fermentation · doi:10.3390/fermentation10040186 · Cited by 17 · see citing works
Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese
Paludetti, L. F., O'Callaghan, T. F., Sheehan, J. J., Gleeson, D., & Kelly, A. L. (2020) · Journal of Dairy Science · doi:10.3168/jds.2019-18043 · Cited by 17 · see citing works
Putranto, W. S., Suhartono, M. T., Kusumaningrum, H. D., Giriwono, P. E., & Mustopa, A. Z. (2020) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2020.101818 · Cited by 12 · see citing works
Chen, Z., Xie, W., Wei, Z., Sheng, B., Xue, X., & Chen, S. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26760 · Cited by 4 · see citing works
Esmaeilzadeh, P., Mizani, M., Ehsani, M. R., & Givianrad, M. H. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70107 · Cited by 3 · see citing works
- Authors
- Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H.
- Affiliations
- University College Cork (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Venue
- Springer eBooks
- Publisher
- Springer US
- Published
- 2017
- OpenAlex
- W615819422
- Cited by
- 1,922
- References
- 15
- Citations by year
- 2026: 86 · 2025: 131 · 2024: 123 · 2023: 183 · 2022: 137 · 2021: 137 · 2020: 126 · 2019: 72 · 2018: 84 · 2017: 79 · 2016: 67 · 2015: 62 · 2014: 84 · 2013: 78 · 2012: 44
- FWCI
- 102.31
- Type
- book
- Language
- en
- Open access
- closed
- Locations
- Springer eBooks (publishedVersion)
- Digital Access to Libraries (Université catholique de Louvain (UCL), l'Université de Namur (UNamur) and the Université Saint-Louis (USL-B)) (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
- milk chemistry, milk microbiology, starter cultures, milk coagulation, acidification, cheese ripening, cheese flavor, cheese rheology, processed cheese, cheese analysis
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