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Critical reactions in ripening of cheeses : a kinetic analysisKIM, J. K; STARZAK, M. J; PRECKSHOT, G. W et al.Applied biochemistry and biotechnology. 1994, Vol 45-46, pp 51-68, issn 0273-2289Conference Paper

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

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

Cheese ripening and technology: abstracts of IDF Symposium, Banff, Canada, March 2000International Dairy Federation special issue. 2000, Num 2, issn 1025-8515, 158 p.Conference Proceedings

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

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

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

Proteolysis during ripening of soft cheese. ii- effect of milk-clotting enzyme on cremoso Argentino cheese ripeningHYNES, Erica; ZALAZAR, C; DELACROIX-BUCHET, Agnès et al.M.A.N. Microbiologie, aliments, nutrition. 1999, Vol 17, Num 3-4, pp 199-205, issn 0759-0644Article

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

Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety)FRESNO, J. M; TORNADIJO, M. E; CARBALLO, J et al.Journal of the science of food and agriculture. 1997, Vol 75, Num 2, pp 148-154, issn 0022-5142Article

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

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripeningKILCAWLEY, K. N; NONGONIERMA, A. B; HANNON, J. A et al.International dairy journal. 2012, Vol 26, Num 1, pp 50-57, issn 0958-6946, 8 p.Conference Paper

Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent MethodsMARTIN-PLATERO, Antonio M; VALDIVIA, Eva; MAQUEDA, Mercedes et al.Applied and environmental microbiology (Print). 2008, Vol 74, Num 18, pp 5662-5673, issn 0099-2240, 12 p.Article

Effect of composition and ripening on casein breakdown in idiazábal cheeseIBANEZ, F. C; TORRES, M. I; ORDONEZ, A. I et al.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1995, Vol 17, Num 1-2, pp 37-44, issn 0366-7154Article

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

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

The role of the nonstarter lactic acid bacteria in Cheddar cheese ripeningBANKS, Jean M; WILLIAMS, A. G.International journal of dairy technology. 2004, Vol 57, Num 2-3, pp 145-152, issn 1364-727X, 8 p.Article

Fromages et bois : une symbiose encore pleine de mystères : Ferments = Cheese and wood : a mysterious symbiosisFAURE, O.Revue laitière française. 1997, Num 570, pp 14-15, issn 0035-3590Conference Paper