Free Access
Issue
Dairy Sci. Technol.
Volume 89, Number 5, September-October 2009
Page(s) 419 - 436
DOI https://doi.org/10.1051/dst/2009017
Published online 16 June 2009
References of  Dairy Sci. Technol. 89 (2009) 419–436
  1. Addis M., Pirisi A., Di Salvo R., Podda F., Piredda G., The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese, Int. Dairy J. 15 (2005) 1271–1278 [CrossRef].
  2. Akalin A.S., Gonc S., Akbas Y., Variation in organic acid content during ripening of pickled white cheese, J. Dairy Sci. 85 (2002) 1670–1676 [PubMed].
  3. Bacci C., Paris A., Brindani F., Ruolo di Clostridium spp. in alterazioni del Parmigiano Reggiano riconducibili a gonfiore tardivo, Annali Facoltà Medicina Veterinaria Parma XXII (2002) 221–231.
  4. Baer A., Riba I., Interactions between propionic bacteria and thermophilic lactic acid bacteria, Lait 79 (1999) 79–92 [CrossRef].
  5. Bodini T., Guicciardi A., Craveri R., Studio microbiologico e chimico di alcuni formaggi a pasta molle e riconoscimento della micro-flora eumicetica interessata, Latte 43 (1969) 711–719.
  6. Bouzas J., Kantt C.A., Bodyfelt F., Torres J.A., Simultaneous determination of sugars and organic acids in cheddar cheese by high performance liquid chromatography, J. Food Sci. 56 (1991) 276–278 [CrossRef].
  7. Carini S., Mucchetti G., Neviani E., Lysozyme: activity against clostridia and use in cheese production – a review, Microbiologie Aliments Nutrition 3 (1985) 299–320.
  8. Cerf O., Bergere J.L., La numération des spores de Clostridium et son application au lait et aux produits laitiers. Numération des différents groupes de Clostridium, Le Lait 48 (1968) 501–519 [CrossRef].
  9. Chavez-Lopez C., De Angelis M., Martuscelli M., Serio A., Paparella A., Suzzi G., Characterization of the Enterobacteriaceae isolated from an artisanal ewe's cheese (Pecorino Abruzzese), J. Appl. Microbiol. 101 (2006) 353–360 [CrossRef] [PubMed].
  10. Collins F.Y., McSweeney P.L.H., Wilkinson M.G., Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge, Int. Dairy J. 13 (2003) 841–866 [CrossRef].
  11. Del Forno G., Il formaggio Pannerone, Mondo Latte 36 (1982) 431–433.
  12. Dolci P., Alessandria V., Rantsiou K., Rolle L., Zeppa G., Cocolin L., Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology, Int. J. Food Microbiol. 122 (2008) 302–311 [CrossRef] [PubMed].
  13. Freitas C., Malcata X.F.M., Microbiology and biochemistry of cheeses with Appélation d'Origine Protegée and manufactured in the Iberian Peninsula from ovine and caprine milks, J. Dairy Sci. 83 (2000) 584–602 [PubMed].
  14. IDF, Determination of the Protein Content of Processed Cheese Products, IDF Standard 25, Int. Dairy Fed., Brussels, Belgium, 1964.
  15. IDF, Determination of the Ash Content of Processed Cheese Products, IDF Standard 27, Int. Dairy Fed., Brussels, Belgium, 1964.
  16. IDF, Milk – Determination of Fat Content (Gerber Butyrometers), IDF Standard 105, Int. Dairy Fed., Brussels, Belgium, 1981.
  17. IDF, Cheese and Processed Cheese – Determination of the Total Solids Content (Reference Method), IDF Standard 4A, Int. Dairy Fed., Brussels, Belgium, 1982.
  18. Ingham S.C., Hassler J.R., Tsai Y.-W., Ingham B.H., Differentiation of lactate-fermenting gas-producing Clostridium spp. isolated from milk, Int. J. Food Microbiol. 43 (1998) 173–183 [CrossRef] [PubMed].
  19. Ji T., Alvarez V.B., Harper W.J., Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese, J. Dairy Sci. 87 (2004) 1986–1992 [PubMed].
  20. Le Bourhis A.G., Doré J., Carlier J.P., Chamba J.F., Popoff M.R., Tholozan J.L., Contribution of Clostridium beijerinckii and Clostridium sporogenes in association with Clostridium tyrobutyricum to the butyric fermentation in Emmental type cheese, Int. J. Food Microbiol. 113 (2007) 154–163 [CrossRef] [PubMed].
  21. Macedo A.C., Malcata X.F., Changes in the major free fatty acids in Serra cheese through ripening, Int. Dairy J. 6 (1996) 1087–1097 [CrossRef].
  22. Mucchetti G., Neviani E., Microbiologia e tecnologia lattiero casearia, Qualità e sicurezza, Tecniche Nuove, Milano, Italy, 2006.
  23. Ottogalli G., Galli A., Rondinini G., Volonterio G., La microbiologia del formaggio Pannerone, Industria Latte 11 (1975) 7–17.
  24. Pirisi A., Pinna G., Addis M., Piredda G., Mauriello R., De Pascale S., Caira S., Mamone G., Ferranti P., Addeo F., Chianese L., Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese, Int. Dairy J. 17 (2007) 143–156 [CrossRef].
  25. Prieto B., Franco I., Fresno J.H.M., Bernardo A., Carballo J., Picon Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process, Int. Dairy J. 10 (2000) 159–167 [CrossRef].
  26. Savini E., Il Pannerone, Bollettino Istituto Sperimentale di Caseificio n. 8, La Moderna, Lodi, Italy, 1950.
  27. Thierry A., Madec M.N., Enumeration of propionibacteria in raw milk using a new selective medium, Lait 75 (1995) 315–323 [CrossRef].
  28. Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.-L., Affinage de l'Emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse, Lait 78 (1998) 521–542 [CrossRef].
  29. Tripi V., Indagine sulla composizione chimica del formaggio Pannerone, Mondo Latte 34 (1980) 244–246.
  30. Zago M., Bonvini B., Martin Platero A.M., Mucchetti G., Carminati D., Giraffa G., Characterisation of Escherichia coli isolated from raw milk cheeses, Ann. Microbiol. 57 (2007) 49–54.