Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk
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Indigenous PAB can influence the formation of cheese flavour.
“Indigenous PAB can also influence the formation of cheese flavour.”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [7]
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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
Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665 · see citing works
Self-citationThierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · 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
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
Bettera, L., Levante, A., Bancalari, E., Bottari, B., & Gatti, M. (2023) · Frontiers in microbiology · doi:10.3389/fmicb.2022.1092224 · Cited by 47 · see citing works
“, 2007), Swiss-type (Beuvier et al., 1997), Traditional Mountain cheese (Carafa et al.”
BackgroundInfluentialCharacterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese
Casey, M. G., Häni, J. P., Gruskovnjak, J., Schaeren, W., & Wechsler, D. (2006) · Le Lait · doi:10.1051/lait:2006020 · Cited by 41 · see citing works
Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria
Settanni, L., Franciosi, E., Cavazza, A., Cocconcelli, P. S., & Poznanski, E. (2011) · Food Microbiology · doi:10.1016/j.fm.2010.12.003 · Cited by 33 · see citing works
Methods Used to Study Non-Starter Microorganisms in Cheese: A Review
SHAKEEL‐UR‐REHMAN, FOX, P. F., & McSWEENEY, P. L. H. (2000) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2000.tb02672.x · Cited by 32 · see citing works
Biolcati, F., Ferrocino, I., Bottero, M. T., & Dalmasso, A. (2020) · Journal of Dairy Science · doi:10.3168/jds.2020-18208 · Cited by 20 · see citing works
- Authors
- Beuvier, E., Berthaud, K., Cegarra, S., Dasen, A., Pochet, S., Buchin, S., & Duboz, G.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- ORCID
- Buchin, Solange
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1997-05
- Volume
- 7
- Issue
- 5
- Pages
- 311-323
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2091803039
- Cited by
- 183
- References
- 0
- Citations by year
- 2025: 4 · 2024: 3 · 2023: 7 · 2022: 3 · 2021: 2 · 2020: 6 · 2019: 6 · 2018: 6 · 2017: 8 · 2016: 4 · 2015: 5 · 2014: 8 · 2013: 4 · 2012: 7
- FWCI
- 11.09
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- HAL (submittedVersion)
- 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 › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Keywords
- Swiss-type cheese, cheese ripening, raw milk, pasteurized milk, indigenous microorganisms, cheese aroma, pungency, lactobacilli, propionibacteria, Enterococcus, nitrogen fractionation, casein hydrolysis, plasmin, volatile fatty acids, cheese quality
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.
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