Methods Used to Study Non-Starter Microorganisms in Cheese: A Review

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 · see citing works

Nonstarter Lactobacilli in Cheddar Cheese: A Review

Peterson, S. D., & Marshall, R. T. (1990) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(90)78804-2 · Cited by 258 · see citing works

Interactions between non-starter microorganisms during cheese manufacture and repening

Martley, F. G., & Crow, V. L. (1993) · International Dairy Journal · doi:10.1016/0958-6946(93)90027-w · Cited by 187 · see citing works

Lactobacilli — Their Enzymes and Role in Ripening and Spoilage of Cheese: A Review

Khalid, N. M., & Marth, E. H. (1990) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(90)78952-7 · Cited by 186 · see citing works

Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese

Fitzsimons, N. A., Cogan, T. M., Condon, S., & Beresford, T. (1999) · Applied and Environmental Microbiology · doi:10.1128/aem.65.8.3418-3426.1999 · Cited by 186 · see citing works

Significance of non-starter lactic acid bacteria in cheddar cheese

Fox, P. F., McSweeney, P. L. H., & Lynch, C. M. K. (1998) · Australian Journal of Dairy Technology · Cited by 186 · see citing works

Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

Beuvier, E., Berthaud, K., Cegarra, S., Dasen, A., Pochet, S., Buchin, S., & Duboz, G. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)00015-0 · Cited by 183 · see citing works

Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom

Williams, A. G., & Banks, J. M. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(97)00092-7 · Cited by 158 · see citing works

Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions

Lynch, C. M., McSweeney, P. L. H., Fox, P. F., Cogan, T. M., & Drinan, F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(96)00019-2 · Cited by 144 · see citing works

Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

Lane, C. N., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00067-4 · Cited by 126 · see citing works

Evolution of Free Amino Acids during the Ripening of Cheddar Cheese Containing Added Lactobacilli Strains

PUCHADES, R., LEMIEUX, L., & SIMARD, R. E. (1989) · Journal of Food Science · doi:10.1111/j.1365-2621.1989.tb07905.x · Cited by 123 · see citing works

The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese

Reiter, B., Fryer, T. F., Pickering, A., Chapman, H. R., Lawrence, R. C., & Sharpe, M. E. (1967) · Journal of Dairy Research · doi:10.1017/s0022029900012437 · Cited by 110 · see citing works

Increasing Starter Cell Lysis in Cheddar Cheese Using a Bacteriocin-Producing Adjunct

Morgan, S. M., Ross, R. P., & Hill, C. (1997) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(97)75906-x · Cited by 105 · see citing works

Accelerated ripening of Cheddar cheese at elevated temperatures

Folkertsma, B., Fox, P. F., & McSweeney, P. L. H. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00066-6 · Cited by 98 · see citing works

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora

Lynch, C. M., McSweeney, P. L. H., Fox, P. F., Cogan, T. M., & Drinan, F. (1997) · Le Lait · doi:10.1051/lait:1997431 · Cited by 96 · see citing works

Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture

Fenelon, M. A., Ryan, M. P., Rea, M. C., Guinee, T. P., Ross, R. P., Hill, C., & Harrington, D. (1999) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(99)75203-3 · Cited by 92 · see citing works

Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants

Green, M. L., & Foster, P. M. D. (1974) · Journal of Dairy Research · doi:10.1017/s0022029900019683 · Cited by 73 · see citing works

Hydrolysis of αs1-casein by bovine plasmin

Bars, D. L., & Gripon, J. C. (1993) · Le Lait · doi:10.1051/lait:1993431 · Cited by 61 · see citing works

602. Experiments in cheesemaking without starter

Mabbitt, L. A., Chapman, H. R., & Berridge, N. J. (1955) · Journal of Dairy Research · doi:10.1017/s0022029900007913 · Cited by 57 · see citing works

Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese

Lee, B. H., Laleye, L. C., SIMARD, R. E., et al. (1990) · Journal of Food Science · doi:10.1111/j.1365-2621.1990.tb06770.x · Cited by 57 · see citing works

Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré

Bouton, Y., & Grappin, R. (1995) · Le Lait · doi:10.1051/lait:199513 · Cited by 50 · see citing works

Proteolytic abilities of some lactic acid bacteria in a model cheese system

Farkye, N. Y., Madkor, S. A., & Atkins, H. G. (1995) · International Dairy Journal · doi:10.1016/0958-6946(95)00032-x · Cited by 48 · see citing works

Lactobacilli in Cheddar cheese

Johns, C. K., & Cole, S. E. (1959) · Journal of Dairy Research · doi:10.1017/s0022029900009845 · Cited by 43 · see citing works

The effect of some manufacturing conditions on the development of flavour in Cheddar cheese

Law, B. A., Hosking, Z. D., & Chapman, H. R. (1979) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1979.tb01901.x · Cited by 42 · see citing works

Effect of elevated ripening temperatures on the microflora of Cheddar cheese

Cromie, S. J., Giles, J. E., & Dulley, J. R. (1987) · Journal of Dairy Research · doi:10.1017/s0022029900025218 · Cited by 41 · see citing works

Lactic Acid Bacteria Relation to Accelerated Maturation of Cheddar Cheese

Trépanier, G., SIMARD, R. E., & Lee, B. H. (1991) · Journal of Food Science · doi:10.1111/j.1365-2621.1991.tb04742.x · Cited by 38 · see citing works

Making Cheddar cheese on a small scale under controlled bacteriological conditions

Mabbitt, L. A., Chapman, H. R., & Sharpe, M. E. (1959) · Journal of Dairy Research · doi:10.1017/s0022029900009766 · Cited by 35 · see citing works

Effect of Lactobacillus plantarum as adjunct starter on the flavour and texture of a semi-hard cheese made from pasteurised cows' milk

Gomez, M. J., Gaya, P., Nunez, M., & Médina, M. (1996) · Le Lait · doi:10.1051/lait:1996535 · Cited by 33 · see citing works

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Roy, D., Pitre, M., Blanchette, L., Savoie, L., Bélanger, G., Ward, P., & Maubois, J. (1997) · Le Lait · doi:10.1051/lait:1997538 · Cited by 32 · see citing works

The manufacture of ‘normal’ and ‘starter-free’ Cheddar cheese under controlled bacteriological conditions

Perry, K. D., & McGillivray, W. A. (1964) · Journal of Dairy Research · doi:10.1017/s0022029900018057 · Cited by 31 · see citing works

Evaluation of Several Nonstarter Lactobacilli for Their Influence on Cheddar Cheese Slurry Proteolysis

Muehlenkamp, M. R., & WARTHESEN, J. J. (1999) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(99)75362-2 · Cited by 25 · see citing works

Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli

Madkor, S. A., El‐Soda, M., & Tong, P. S. (1999) · DigitalCommons - CalPoly (California State Polytechnic University) · Cited by 22 · see citing works

237. Lactic acid bacteria in relation to cheese flavour. II. Observations on the inoculation of the milk employed in cheese manufacture with lactobacilli

Sherwood, I. R. (1939) · Journal of Dairy Research · doi:10.1017/s0022029900003046 · Cited by 18 · see citing works

The ripening of Gouda cheese made under strict aseptic conditions. I. Cheese with no other bacterial enzymes than those from a starter streptococcus

Kleter, G. A. (1976) · Socio-Environmental Systems Modeling · Cited by 17 · see citing works

The use of proteinase negative starter and lactobacilli in Cheddar cheese manufacture.

Broome, M. C., Krause, D., & Hickey, M. W. (1991) · Australian Journal of Dairy Technology · Cited by 16 · see citing works

144. Observations on the Ripening of Cheeses made from Raw and Pasteurized Milk

Sherwood, I. R. (1936) · Journal of Dairy Research · doi:10.1017/s0022029900001837 · Cited by 12 · see citing works

Use of antibiotics to inhibit non-starter lactic acid bacteria in Cheddar cheese

Walsh, E. M., McSweeney, P. L. H., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00055-0 · Cited by 12 · see citing works

Acceleration de l'affinage de fromages par addition de cellules entieres ou d'extraits acellulaires de Lactobacillus casei a des cailles de fromages

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Microbes from raw milk for fermented dairy products

Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J., & Smit, G. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(01)00151-0 · Cited by 561 · 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

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

The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?

Neviani, E., Levante, A., & Gatti, M. (2024) · Fermentation · doi:10.3390/fermentation10040186 · Cited by 17 · see citing works

Selection Criteria of Lactic Acid Bacteria Used in the Starter Cultures of the Fermented Sausages

(2007)

Discussion on the method of increasing lactic acid bacteria number in the culture medium

(2008)

Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC

Altemueller, A., & Rosenberg, M. (1996) · Journal of Food Science · doi:10.1111/j.1365-2621.1996.tb14179.x · Cited by 20 · see citing works

The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis

Morgan, S. M., O’Sullivan, L., Ross, R. P., & Hill, C. (2002) · International Dairy Journal · doi:10.1016/s0958-6946(02)00123-1 · Cited by 40 · see citing works

Advances in adjunct culture to accelerate cheese ripening

Wang, Y. (2008) · Zhongguo rupin gongye