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Migration du calcium et des phosphates inorganiques dans les fromages à pâte molle de type Camembert au cours de l'affinage = Mineral migration in soft cheese during ripeningLE GRAET, Y; LEPIENNE, A; BRULE, G et al.Le Lait (Print). 1983, Vol 63, Num 629-630, pp 317-332, issn 0023-7302Article

The formation of histamine in herby cheese during ripeningSAGUN, Emrullah; EKICI, Kamil; DURMAZ, Husamettin et al.Journal of food quality. 2005, Vol 28, Num 2, pp 171-178, issn 0146-9428, 8 p.Article

Biodiversity of the bacterial flora on the surface of a smear cheeseBRENNAN, Noelle M; WARD, Alan C; BERESFORD, Thomas P et al.Applied and environmental microbiology (Print). 2002, Vol 68, Num 2, pp 820-830, issn 0099-2240, 11 p.Article

Utilisation du lysozyme en tant qu'agent régulateur de l'affinage en fromagerie MMV = Use of lysozyme for managing ripening of cheeses made through MMV processGOUDEDRANCHE, H; DUCRUET, P; VACHOT, J.-C et al.Le Lait (Print). 1986, Vol 66, Num 3, pp 189-206, issn 0023-7302Article

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Surface microflora of four smear-ripened cheesesMOURNER, Jérome; GELSOMINO, Roberto; GOERGES, Stefanie et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 11, pp 6489-6500, issn 0099-2240, 12 p.Article

L'autolyse des bactéries, phénomène clé de l'affinage ? = Bacteria autolysis, a key stage in cheese maturation?LORTAL, S.Process (Cesson-Sévigné). 1995, Num 1111, issn 0998-6650, p. 62Article

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The language of cheese-ripening culturesGORI, Klaus; JESPERSEN, Lene.Australian journal of dairy technology. 2010, Vol 65, Num 3, pp 192-194, issn 0004-9433, 3 p.Conference Paper

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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

Ripening of cheese: oxidation-reduction potential and calcium phosphateMCSWEENEY, P. L. H; CALDEO, V; TOPCU, A et al.Australian journal of dairy technology. 2010, Vol 65, Num 3, pp 178-184, issn 0004-9433, 7 p.Conference Paper

Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripeningSFORZA, Stefano; CAVATORTA, Valeria; GALAVERNA, Gianni et al.International dairy journal. 2009, Vol 19, Num 10, pp 582-587, issn 0958-6946, 6 p.Article

Microbial Interactions within a Cheese Microbial CommunityMOUNIER, Jérome; MONNET, Christophe; VALLAEYS, Tatiana et al.Applied and environmental microbiology (Print). 2008, Vol 74, Num 1, pp 172-181, issn 0099-2240, 10 p.Article

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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

L'autolyse, une nouvelle voie pour l'affinage = Autolysis, a new way for cheese ripeningProcess (Cesson-Sévigné). 1997, Num 1124, pp 75-76, issn 0998-6650Article

Effect of ripening on the microbiological profile of high quality raw milk for cheese-makingDESMASURES, N; RADIGUET, S; LEJEUNE, J et al.Milchwissenschaft. 1995, Vol 50, Num 4, pp 193-195, issn 0026-3788Article

A method for the quantification of individual free fatty acids in cheese: application to ripening of Cheddar-type cheesesMCNEILL, G. P; CONNOLLY, J. F.Irish journal of food science and technology. 1989, Vol 13, Num 2, pp 119-128, issn 0332-0375, 10 p.Article

Bacterial diversity of traditional Fossa (pit) cheese and its ripening environmentBARBIERI, Elena; FIORELLA SCHIAVANO, Giuditta; DE SANTI, Mauro et al.International dairy journal. 2012, Vol 23, Num 1, pp 62-67, issn 0958-6946, 6 p.Article

Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheeseMASOTTI, Fabio; HOGENBOOM, Johannes A; ROSI, Veronica et al.International dairy journal. 2010, Vol 20, Num 5, pp 352-359, issn 0958-6946, 8 p.Article