Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria
Jean-René Kerjean(Institut Français), Daniel Moreau, Jean-François Chamba(Roche (France)), George Kalantzopoulos(Agricultural University of Athens), S. Condón(University College Cork), R. Lodi, T. M. Cogan(Vrije Universiteit Brussel), Tarja Suomalainen(Valio (Finland))
Cited by 41
Related Papers
Recent advances in cheese microbiology
|International Dairy Journal|2001|806
Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese
|Applied and Environmental Microbiology|1999|185
Source of Enterococci in a Farmhouse Raw-Milk Cheese
|Applied and Environmental Microbiology|2002|145
Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
|International Dairy Journal|1996|144
Dairy Starter Cultures
|Unknown|1995|126