Free Access
Issue
Dairy Sci. Technol.
Volume 89, Number 5, September-October 2009
Page(s) 417 - 418
DOI https://doi.org/10.1051/dst/2009031
Published online 19 August 2009
References of  Dairy Sci. Technol. 89 (2009) 417–418
  1. Bugaud C., Buchin S., Noel Y., Tessier L., Pochet S., Martin B., Chamba J.F., Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures, Lait 81 (2001) 593–607 [CrossRef].
  2. Chamba J.F., Répartition du sel dans l'emmental. Relations entre la teneur en NaCl et la perception de la saveur salée, Sci. Alim. HS VIII (1987) 73–82.
  3. Chamba J.F., Salage de l'emmental : I. Influence des conditions de saumurage sur l'absorption du sel et sa cinétique, Lait 68 (1988) 121–142 [CrossRef].
  4. Chamba J.F., Delacroix-Buchet A., Berdagué J.L., Clement J.F., Une approche globale de la caractérisation des fromages : l'exemple du fromage de Beaufort, Sci. Alim. 14 (1994) 581–590.
  5. Chamba J.F., Irlinger F., Secondary and Adjunct Cultures, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol. 1: General Aspects, 3rd Edn., Elsevier Academic Press, London, UK, 2004, pp. 191–206.
  6. Chamba J.F., Jamet E., Contribution to the safety assessment of technological microflora found in fermented dairy products – Introduction, Int. J. Food Microbiol. 126 (2008) 263–266 [CrossRef] [PubMed].
  7. Chamba J.F., Martin B., Coulon J.B., Bugaud C., Effect of milk urea content on characteristics of matured Reblochon cheeses, Lait 77 (1997) 505–514 [CrossRef].
  8. Chamba J.F., Perreard E., Contribution of propionic acid bacteria to lipolysis of Emmental cheese, Lait 82 (2002) 33–44 [CrossRef].
  9. Chamba J.F., Prost F., Mesure de l'activité acidifiante des bactéries lactiques thermophiles utilisées pour la fabrication des fromages à pâte cuite, Lait 69 (1989) 417–431 [CrossRef].
  10. Chopard M.A., Schmitt M., Perreard E., Chamba J.F., Aspects qualitatifs de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromages à pâte pressée cuite, Lait 81 (2001) 183–194 [CrossRef].
  11. Martin B., Chamba J.F., Coulon J.B., Perreard E., Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese, J. Dairy Res. 64 (1997) 157–162 [CrossRef].
  12. Prost F., Chamba J.F., Effect of aminopeptidase activity of thermophilic lactobacilli on Emmental cheese characteristics, J. Dairy Sci. 77 (1994) 24–33.