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Caractérisation fonctionnelle d'unités cartographiques prairiales dans le massif du Jura. Application à la définition des terroirs du Comté = Functional characterization of meadow map units in Jura mountains. Application to the definition of «terroirs» of Comté cheeseMonnet, Jean-Claude; Gaiffe, M.1996, 526 p.Thesis

La technologie au service de la tradition = Technology at tradition's serviceLEMOINE, R.Revue laitière française. 1995, Num 549, pp 33-35, issn 0035-3590Article

Emmental: real or fake?BOSSET, Jacques-Olivier.European food and drink review. 2002, Num SUMMER, pp 64-67, issn 0955-4416, 4 p.Article

Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheeseCOPPOLA, R; NANNI, M; IORIZZO, M et al.Journal of dairy research. 1997, Vol 64, Num 2, pp 305-310, issn 0022-0299Article

Lactic acid bacteria, yeasts and moulds of a semi-hard cheese made with or without green foliage of wild garlicHEGAZI, F. Z; ABO-ELNAGA, I. G.M.A.N. Microbiologie, aliments, nutrition. 1991, Vol 9, Num 1, pp 61-68, issn 0759-0644Article

Il formaggio : componente di una dieta equilibrataPRELLA, G.Rivista della Società Italiana di Scienze dell'Alimentazione. 1991, Vol 20, Num 3, pp 125-127, issn 0391-4887Conference Paper

Effect of packaging and storage conditions on calcium lactate crystallization on the surface of Cheddar cheeseJOHNSON, M. E; RIESTERER, B. A; CHEN, C et al.Journal of dairy science. 1990, Vol 73, Num 11, pp 3033-3041, issn 0022-0302Article

Caractéristiques et acceptabilité d'emmentals hyposodés = Characteristics and acceptability of hyposodic emmental cheesesCHAMBA, J.-F; DEBRY, G.Sciences des aliments. 1994, Vol 14, Num 3, pp 335-348, issn 0240-8813Article

Sensory evaluation of cheddar cheese: order of tasting and carryover effectsMUIR, D. D; HUNTER, E. A.Food quality and preference. 1991, Vol 3, Num 3, pp 141-145, issn 0950-3293Article

Changes in numbers and kinds of lactic acid bacteria during ripening of Kefalotyri cheeseLITOPOULOU-TZANETAKI, E.Journal of food science. 1990, Vol 55, Num 1, pp 111-113, issn 0022-1147Article

Increased nisin in Cheddar-type cheese prepared with pH control of the bulk starter culture systemYEZZI, T. L; AJAO, A. B; ZOTTOLA, E. A et al.Journal of dairy science. 1993, Vol 76, Num 10, pp 2827-2831, issn 0022-0302Article

Maturazione del formaggio «Canestrato Pugliese». Nota VII : la degradazione delle frazioni caseiniche = Maturation of «Canestrato Pugliese» hard cheese. VII: Degradation of the casein fractionsFACCIA, S. M.Rivista della Società Italiana di Scienze dell'Alimentazione. 1992, Vol 21, Num 3, pp 237-246, issn 0391-4887Article

Antagonistic effect of coryneform bacteria from red smear cheese against Listeria speciesVALDES-STAUBER, N; GOTZ, H; BUSSE, M et al.International journal of food microbiology. 1991, Vol 13, Num 2, pp 119-130, issn 0168-1605Article

Cheddar cheese manufacture from condensed milkFOSTER, S. J; BAER, R. J; MISTRY, V. V et al.Journal of dairy science. 1990, Vol 73, Num 8, pp 1980-1987, issn 0022-0302Article

Répartition et évolution des éléments minéraux au cours de l'affinage des fromages à pâte cuite type BeaufortLE GRAET, Y; BRULE, G; MAUBOIS, J. L et al.Le Lait (Print). 1986, Vol 66, Num 4, pp 391-404, issn 0023-7302Article

Grana Padano cheese aromaMOIO, L; ADDEO, F.Journal of dairy research. 1998, Vol 65, Num 2, pp 317-333, issn 0022-0299Article

Parlons salage et affinage des pâtes pressées cuites = New Emmentaler production techniquesProcess (Cesson-Sévigné). 1992, Num 1071, pp 33-34, issn 0998-6650Article

Influence of pasteurization of milk on protein breakdown in Cheddar cheese during agingLAU, K. Y; BARBANO, D. M; RASMUSSEN, R. R et al.Journal of dairy science. 1991, Vol 74, Num 3, pp 727-740, issn 0022-0302Article

Maturazione del formaggio «Canestrato Pugliese». Nota III : Evoluzione della frazione azotata solubile = Maturation of «Canestrato pugliese» hard cheese. III: Evolution of the soluble nitrogen fractionSANTORO, M.Rivista della Società Italiana di Scienze dell'Alimentazione. 1991, Vol 20, Num 5, pp 313-320, issn 0391-4887Article

New equation for prediction of water activity in unripe cheeseLOPEZ, P; MARCOS, A; ESTEBAN, M. A et al.Journal of dairy research. 1990, Vol 57, Num 4, pp 587-592, issn 0022-0299Article

Conditions allowing the formation of biogenic amines in cheese. 3. Factors influencing the amounts formed = Conditions induisant la formation d'amines biogènes dans le fromage. 3. Facteurs influant sur les concentrations forméesJOOSTEN, H. M. L. J.Netherlands milk and dairy journal. 1987, Vol 41, Num 4, pp 329-357Article

VYROBA SYROBLOKU. = FABRICATION DU FROMAGE "SYROBLOC"SELECKY J.1982; MLEKARSKE LISTY.; ISSN 0139-6986; CSK; DA. 1982; VOL. 8; NO 6; PP. 125-127; ABS. ENG/RUSArticle

Moisture nonuniformity and sampling errors in large cheddar cheese blocks : Cheese moisture: Its variations and measurementBARBANO, David M.Journal of AOAC International. 2001, Vol 84, Num 2, pp 613-619, issn 1060-3271Article

Milkfat in CheddarWIJESUNDERA, Chakra; WATKINS, Peter.Dairy industries international. 2000, Vol 65, Num 12, issn 0308-8197, p. 35Article