Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses-Reference-Cited by-同舟云学术

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Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

Published:2016-06 Issue: Volume:56 Page:52-68
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Feutry Fabienne,Torre Paloma^ORCID,Arana Ines,Garcia Susana,Pérez Elortondo Francisco J.,Berthier Françoise

Funder

Aquitaine Regional Council

Pyrénées Atlantiques Council

ONILAIT (Paris, France)

French State (FNADT)

European Commission

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference18 articles.

1. Galactose expulsion during lactose metabolism in Lactococcus lactis subsp. cremoris FD1 due to dephosphorylation of intracellular galactose 6-Phosphate;Benthin;Appl. Env. Microbiol.,1994

2. Diversity of lactic acid bacteria isolated from AOC Salers cheese;Callon;J. Dairy Res.,2004

3. Comparaison de l’activité acidifante des souches de Lactococcus lactis isolées de lait et de fromages de Corse;Casalta;Leben. Wissen. Technol.,1995

4. Application of specific starters for the manufacture of Venaco cheese;Casalta;Lait,2005

5. Effect of wild strains of Lactoccocus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese;Centeno;J. Dairy Sci.,2002

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