1. Viability of Lactobacillus paracasei LPC-37 in Swiss-type cheeses during their ripening;Aljewicz;Zywnosc-Nauka Technologia Jakosc,2009
2. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;Int. J. Food Microbiol.,2003
3. Guidelines for the Evaluation of Probiotics in Food. Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food, London (ON, Canada) April 30 and May 1;Araya,2002
4. Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development;Awad;Food Chem.,2007
5. The microbiology of cheese ripening;Beresford,2004