original ) (raw )Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
MARÍA EUGENIA TORNADIJO RODRÍGUEZ
Le Lait, 1995
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Paolo Piraino
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Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
Gerhard Welzl
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Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches
Vincenzina Fusco
International Dairy Journal, 2008
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Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus
Viviana Suarez
Journal of Dairy Science, 2003
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A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening
Roberta Comunian
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Maddalena del Gallo
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Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese
Monica Gatti
Systematic and Applied Microbiology, 2013
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Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park
Elisa Poznanski
International Journal of Food Microbiology, 2004
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Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach
Maria Aponte , Alessandro Di Cerbo
International Journal of Food Microbiology, 2014
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Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture
paola cremonesi
LWT, 2017
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Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese
Ambra Di Rosa
Italian Journal of Animal Science, 2010
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Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese
Cinzia Cardamone
Journal of Food Quality and Hazards Control, 2020
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Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study
Edoardo Maria Franciosi
Journal of Dairy Science, 2012
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Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
Erica Hynes
International Dairy Journal, 2001
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Survival of Selected Pathogenic Bacteria during PDO Pecorino Romano Cheese Ripening
Margherita Addis
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Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese
Freni Tavaria
International Dairy Journal, 2006
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A comparison for acid production, proteolysis, autolysis and inhibitory properties of lactic acid bacteria from fresh and mature Feta PDO Greek cheese, made at three different mountainous areas
George Menexes
International Journal of Food Microbiology, 2015
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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese
Lucia Aquilanti
Letters in Applied Microbiology, 2006
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Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
Antonio Zalazar
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Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Valentina Bernini
Dairy Science and Technology, 2008
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Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro
Antonio Cufari
International Dairy Journal, 2003
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Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter
Monica Gatti
Food Microbiology, 2013
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Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese
M. Morea , Federico Baruzzi
International Dairy Journal, 2007
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Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Erica Hynes
Journal of Applied Microbiology, 2008
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Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology
Valentina Alessandria , Giuseppe Zeppa
International Journal of Food Microbiology, 2008
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Assessment of probiotic viability during Cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification
Émilie Desfossés Foucault
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Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods
Eva Valdivia
Applied and Environmental Microbiology, 2008
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Microbiological profile in Serra ewes' cheese during ripening
Angela Macedo
Journal of Applied Bacteriology, 1995
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Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
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International Dairy Journal, 2002
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