Évolution de la flore lactique thermophile au cours du pressage des fromages à pâte cuite
Author:
Publisher
EDP Sciences
Subject
Food Science
Link
http://lait.dairy-journal.org/10.1051/lait:1978573-5747/pdf
Cited by 17 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation;International Dairy Journal;2014-12
2. Split defect and secondary fermentation in Swiss-type cheeses – A review;Dairy Science & Technology;2009-10-16
3. Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses;International Journal of Food Microbiology;2009-04
4. Combined temperature–time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese;Food Research International;2008-12
5. Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheeses;Le Lait;2003-09
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