An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking-Reference-Cited by-同舟云学术

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An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking

Published:2024-07 Issue:7 Volume:107 Page:4288-4297
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Rossi Anna^ORCID,Marroni Fabio^ORCID,Renoldi Niccolò^ORCID,Di Filippo Giulia^ORCID,Gover Elisabetta^ORCID,Marino Marilena^ORCID,Innocente Nadia^ORCID

Publisher

American Dairy Science Association

Reference44 articles.

1. Natural variations of citrate and calcium in milk and their effects on milk processing properties;Akkerman;J. Dairy Sci.,2019

2. Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation;Álvarez-Martín;Food Control,2008

3. Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture;Bettera;Front. Microbiol.,2023

4. How the fewest become the greatest. L. casei’s impact on long ripened cheeses;Bottari;Front. Microbiol.,2018

5. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing;Carraro;Res. Microbiol.,2011

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