Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese

Author:

Bouton Yvette,Buchin Solange,Duboz Gabriel,Pochet Sylvie,Beuvier Eric

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference46 articles.

1. Screening and selection of Lactobacillus strains for use as adjunct cultures in production of semi-hard cheese;Antonsson;J. Dairy Res.,2002

2. Characterization of deoxyribonuclease-positive enterococci isolated from milk and milk products;Batish;J. Food Prot,1982

3. Bérodier, F., Lavanchy, P., Zannoni, M., Casals, J., Herrero, L., Adamo, C. 1997. Guide to the Smell, Aroma and Taste of Hard and Semi-hard Cheeses. AIR2039.G.E.CO.TE.F.T., Poligny, France, p. 76.

4. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers;Berthier;Int. Dairy J,2001

5. Raw Milk Cheeses. Cheeses: Chemistry;Beuvier,2004

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