Free Access
Dairy Sci. Technol.
Volume 90, Number 1, January–February 2010
Page(s) 3 - 26
DOI https://doi.org/10.1051/dst/2009036
Published online 16 October 2009
  1. Accolas J.P., Veaux M., Vassa L., Mocquot G., Évolution de la flore lactique thermophile au cours du pressage des fromages à pâte cuite, Lait 58 (1978) 118–132. [CrossRef] [EDP Sciences] [Google Scholar]
  2. Akkerman J.C., Walstra P., van Dijk H.J.M., Holes in Dutch-type cheese. 1. Conditions allowing eye formation, Neth. Milk Dairy J. 43 (1989) 453–476. [Google Scholar]
  3. Bachmann H.P., Emmentaler-Käse: Aspartat-Vergärung erhöht Nachgärungsrisiko, Agrarforschung 5 (1998) 161–164. [Google Scholar]
  4. Baer A., Ryba I., Interactions between propionic acid bacteria and thermophilic lactic acid bacteria, Lait 79 (1999) 79–92. [CrossRef] [EDP Sciences] [Google Scholar]
  5. Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435–457. [CrossRef] [Google Scholar]
  6. Berdagué J.L., Grappin R., Duboz G., Affinage et qualité du gruyère de Comté VII. Caractéristiques de présentation : ouverture et défaut de lainure des fromages, Lait 69 (1989) 173–181. [CrossRef] [EDP Sciences] [Google Scholar]
  7. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, Int. Dairy J. 7 (1997) 311–323. [CrossRef] [Google Scholar]
  8. Bosset J.O., Pauchard J., Flückiger E., Blanc B., Nouvelle méthode de dosage du CO2 dans les produits alimentaires et application au fromage, Anal. Chim. Acta 115 (1980) 315–321. [CrossRef] [Google Scholar]
  9. Bouton Y., Grappin R., Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré, Lait 75 (1995) 31–44. [CrossRef] [EDP Sciences] [Google Scholar]
  10. Caccamo M., Melilli C., Barbano D.M., Portelli G., Marino G., Licitra G., Measurement of gas holes and mechanical openness in cheese by image analysis, J. Dairy Sci. 87 (2004) 739–748. [CrossRef] [PubMed] [Google Scholar]
  11. Carminati D., Perrone A., Neviani E., Inhibition of Clostridium sporogenes growth in mascarpone cheese by co-inoculation with Streptococcus thermophilus under conditions of temperature abuse, Food Microbiol. 18 (2001) 571–579. [CrossRef] [Google Scholar]
  12. Christian M.P., Grainger C., Kefford B., Pearce R.J., Effect of cow diet and stage of lactation on casein and mineral composition of milk for cheese manufacture, J. Dairy Sci. 78 (1995) 133. [Google Scholar]
  13. Collomb M., Sollberger H., Bütikofer U., Sieber R., Stoll W., Schaeren W., Impact of a basal diet of hay and fodder beet supplemented with rapeseed, linseed and sunflowerseed on the fatty acid composition of milk fat, Int. Dairy J. 14 (2004) 549–559. [CrossRef] [Google Scholar]
  14. Cooney S., Tiernan D., Joyce P., Kelly A.L., Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese, J. Dairy Res. 67 (2000) 301–307. [CrossRef] [PubMed] [Google Scholar]
  15. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631–636, 646. [CrossRef] [Google Scholar]
  16. Crow V.L, Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: effect on lactate fermentation, Appl. Environ. Microbiol. 52 (1986) 359–365. [PubMed] [Google Scholar]
  17. Curtin A.C., McSweeney P.L.H., Catabolism of amino acids in cheese during ripening, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol. 1, Elsevier Academic Press, London, UK, 2004, pp. 435–454. [CrossRef] [Google Scholar]
  18. Czarnocka-Roczniakowa B., Jaworski J., Kornacka D., Effet stimulant de la microflore lactique sur l’activité biochimique des bactéries propioniques, Lait 52 (1972) 193–202. [CrossRef] [EDP Sciences] [Google Scholar]
  19. Das Gupta A.P., Hull R.R., Late blowing of Swiss cheese: incidence of Clostridium tyrobutyricum in manufacturing milk, Aust. J. Dairy Technol. 44 (1989) 82–87. [Google Scholar]
  20. De Freitas I., Pinon N., Lopez C., Thierry A., Maubois J.L., Lortal S., Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses, Lait 85 (2005) 453–468. [CrossRef] [EDP Sciences] [Google Scholar]
  21. Demarigny Y., Beuvier E., Dasen A., Duboz G., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. 1. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli, Lait 76 (1996) 371–387. [CrossRef] [EDP Sciences] [Google Scholar]
  22. Dufour E., Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Riou N.M., Phase transition of triglycerides during semi-hard cheese ripening, Int. Dairy J. 10 (2000) 81–93. [CrossRef] [Google Scholar]
  23. Eliskases-Lechner F., Ginzinger W., Rohm H., Tschager E., Raw milk flora affects composition and quality of Bergkâse. 1. Microbiology and fermentation compounds, Lait 79 (1999) 385–396. [CrossRef] [EDP Sciences] [Google Scholar]
  24. Eskelinen J.J., Alavuotunki A.P., Hæggstrom E., Alatossava T., Preliminary study of ultrasonic structural quality control of Swiss-type cheese, J. Dairy Sci. 90 (2007) 4071–4077. [CrossRef] [PubMed] [Google Scholar]
  25. Farkye N.Y., Fox P.F., Observation on plasmin activity in cheese, J. Dairy Res. 57 (1990) 413–418. [CrossRef] [Google Scholar]
  26. Fernandez L., Bhowmik T., Steele J.L., Characterization of the Lactobacillus helveticus CNRZ32, Appl. Environ. Microbiol. 60 (1994) 333–336. [PubMed] [Google Scholar]
  27. Flückiger E., CO2 und Lochbildung im Emmentaler-käse, Schweiz. Milchzeit. 106 (1980) 473–474. [Google Scholar]
  28. Flückiger E., CO2 und Lochbildung im Emmentaler-käse, Schweiz. Milchzeit. 106 (1980) 479–480. [Google Scholar]
  29. Fox P.F., Lucey J.A., Cogan T.M., Glycolysis and related reactions during cheese manufacture and ripening, CRC Crit. Rev. Food Sci. Nutr. 29 (1990) 237–253. [CrossRef] [PubMed] [Google Scholar]
  30. Fröhlich-Wyder M., Bachmann H., Cheeses with propionic acid fermentation, in: Fox P.F., McSweeney P.L.H., Cogan M.T., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol. 2: Major Cheese Groups, 3rd edn., Elsevier, Amsterdam, The Netherlands, 2004, pp. 142–156. [Google Scholar]
  31. Fröhlich-Wyder M.T., Bachmann H.P. Swiss Cheese, in: McSweeney P.L.H. (Ed.), Cheese Problems Solved, Woodhead Publishing Ltd., Cambridge, UK, 2007, pp. 246–267. [Google Scholar]
  32. Fröhlich-Wyder M., Bachmann H., Casey M., Interaction between PAB and starter non starter lactic acid bacteria is Swiss-type cheeses, Lait 82 (2002) 1–15. [CrossRef] [EDP Sciences] [Google Scholar]
  33. Gagnaire V., Mollé D., Herrouin M., Léonil J., Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved, J. Agric. Food Chem. 49 (2001) 4402–4413. [CrossRef] [PubMed] [Google Scholar]
  34. Gagnaire V., Mollé D., Serhaug T., Léonil J., Peptidases of dairy propionic acid bacteria, Lait 79 (1999) 43–57. [CrossRef] [EDP Sciences] [Google Scholar]
  35. Gagnaire V., Thierry A., Léonil J., PAB and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese, Lait 81 (2001) 339–353. [CrossRef] [EDP Sciences] [Google Scholar]
  36. Gagnaire V., Trotel E., Le Graët Y., Léonil J., Role of electrostatic interactions in the curd of Emmental cheese, Int. Dairy J. 12 (2002) 601–608. [CrossRef] [Google Scholar]
  37. Garnot P., Mollé D., Heat stability of milk clotting enzymes in conditions encountered in Swiss cheese-making, J. Food Sci. 52 (1987) 75–77. [CrossRef] [Google Scholar]
  38. Gilles J., Turner K., Martley F., Swiss-type cheese. I. Manufacturing and sampling procedures, N. Z. J. Dairy Sci. Technol. 18 (1983) 109–115. [Google Scholar]
  39. Ginzinger W., Jaros D., Lavanchy P., Rohm H., Raw milk flora affects composition and quality of Bergkäse, 3. Physical and sensory properties, and conclusions, Lait 79 (1999) 411–421. [CrossRef] [EDP Sciences] [Google Scholar]
  40. Girard F., Boyaval P., Carbon dioxide measurement in Swiss-type cheeses by coupling extraction and gas chromatography, Lait 74 (1994) 389–398. [CrossRef] [EDP Sciences] [Google Scholar]
  41. Grappin R., Beuvier É., Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese, Int. Dairy J. 7 (1997) 751–761. [CrossRef] [Google Scholar]
  42. Grappin R., Beuvier É., Bouton Y., Pochet S., Advances in the biochemistry and microbiology of Swiss-type cheeses, Lait 79 (1999) 3–22. [CrossRef] [EDP Sciences] [Google Scholar]
  43. Grappin R., Lefier D., Dasen A., Pochet S., Characterizing ripening of Gruyère de Comté: influence of time × temperature and salting conditions on eye and slit formation, Int. Dairy J. 3 (1993) 313–328. [CrossRef] [Google Scholar]
  44. Guinee T.P., Salting and the role of salt in cheese, Int. J. Dairy Technol. 57 (2004) 99–109. [CrossRef] [Google Scholar]
  45. Hettinga D.H., Reinbold G.W., The propionic acid bacteria – a review. II. Metabolism, J. Milk Food Technol. 35 (1972) 358–372. [Google Scholar]
  46. Hettinga D.H., Reinbold G.W., Vedamuthu E.R., Split defect of Swiss cheese. I. Effect of strain of Propionibacterium and wrapping material, J. Milk Food Technol. 37 (1974) 322–328. [Google Scholar]
  47. Horne D.S., Casein interactions: casting light on the black boxes, the structure in dairy products, Int. Dairy J. 8 (1998) 171–177. [CrossRef] [Google Scholar]
  48. Hugenholtz J., van Hylckama Vlieg J.E.T., Monitoring cheese ripening: new developments, in: Weimar B.C. (Ed.), Improving the Flavour of Cheese, Woodhead Publishing Ltd., Cambridge, UK, 2007, pp. 351–369. [Google Scholar]
  49. Jaros D., Ginzinger W., Tschager E., Leitgeb R., Rohm H., Application of oilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period, Int. Dairy J. 11 (2001) 611–619. [CrossRef] [Google Scholar]
  50. Jaros D., Ginzinger W., Tschager E., Mayer H., Rohm H., Effects of water addition on composition and fracture properties of Emmental cheese, Lait 77 (1997) 467–477. [CrossRef] [EDP Sciences] [Google Scholar]
  51. Jimeno J., Lazaro M.J., Sollberger H., Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria, Lait 75 (1995) 401–413. [CrossRef] [EDP Sciences] [Google Scholar]
  52. Kelly A.L., Preparation of cheesemilk: why do elevated somatic cell counts cause difficulty in cheese making? in: McSweeney P.L.H. (Ed.), Cheese Problems Solved, Woodhead Publishing Ltd., Cambridge, UK, 2007, pp. 16–17. [Google Scholar]
  53. Kerjean J.R., Condon S., Lodi R., Kalantzopoulos G., Chamba J.F., Suolmalainen T., Cogan T., Moreau D., Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria, Food Res. Int. 33 (2000) 281–287. [CrossRef] [Google Scholar]
  54. Kiermeier F., Weiss G., Über den Kupfergehalt von Käsen, Z. Lebensm. Unters. Forsch. A 141 (1969) 150–158. [CrossRef] [Google Scholar]
  55. Kiermeier F., Weiss G., Zum Einfluß des Kupfergehaltes auf die Säurebildung in Käse, Z. Lebensm. Unters. Forsch. A 142 (1970) 397–410. [CrossRef] [Google Scholar]
  56. Langsrud T., Reinbold G.W., Flavour development and microbiology of Swiss cheese – a review, J. Milk Food Technol. 36 (1973) 531–542. [Google Scholar]
  57. Langsrud T., Sorhaug T., Vegarud G., Protein degradation and amino acid metabolism by PAB, Lait 75 (1995) 325–330. [CrossRef] [EDP Sciences] [Google Scholar]
  58. Lawrence R.C., Creamer L.K., Gilles J., Texture development during cheese ripening, J. Dairy Sci. 70 (1987) 1748–1760. [CrossRef] [Google Scholar]
  59. Lawrence R.C., Gilles J., Creamer L.K., The relationship between cheese texture and flavour, N. Z. J. Dairy Sci. Technol. 18 (1983) 175–190. [Google Scholar]
  60. Lawrence R.C., Heap H.A., Gilles J., A controlled approach to cheese technology, J. Dairy Sci. 67 (1984) 1632–1645. [CrossRef] [Google Scholar]
  61. Le Bourhis A.G., Doré J., Carlier J.P., Chamba J.F., Popoff M.R., Tholozan J.L., Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese, Int. J. Food Microbiol. 113 (2007) 154–163. [CrossRef] [PubMed] [Google Scholar]
  62. Lomholt S.B., Qvist K.B., The formation of cheese curd, in: Law B.A. (Ed.), Technology of Cheesemaking, Sheffield Academic Press Ltd., Sheffield, UK, 1999, pp. 66–98. [Google Scholar]
  63. Lopez C., Briard-Bion V., The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products, Lait 87 (2007) 317–336. [CrossRef] [EDP Sciences] [Google Scholar]
  64. Lopez C., Briard-Bion V., Camier B., Gassi J.Y., Milk fat thermal properties and solid fat content in Emmental cheese: a differential scanning calorimetry study, J. Dairy Sci. 89 (2006) 2894–2910. [CrossRef] [PubMed] [Google Scholar]
  65. Lopez C., Camier B., Gassi J.Y., Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy, Int. Dairy J. 17 (2007) 235–247. [CrossRef] [Google Scholar]
  66. Lucey J.A., Fox P.F., Importance of calcium and phosphate in cheese manufacture: a review, J. Dairy Sci. 76 (1993) 1714–1724. [CrossRef] [Google Scholar]
  67. Lucey J.A., Johnson M.E., Horne D.S., Perspectives on the basis of the rheology and texture properties of cheese, J. Dairy Sci. 86 (2003) 2725–2743. [CrossRef] [PubMed] [Google Scholar]
  68. Luyten H., The rheological and fracture properties of gouda cheese, Ph.D. Thesis, Wageningen Agricultural University, The Netherlands, 1988. [Google Scholar]
  69. Luyten H., Van Vliet T., Effect of maturation on large deformation and fracture properties of (semi-)hard cheeses, Neth. Milk Dairy J. 50 (1996) 295–307. [Google Scholar]
  70. Ma Y., Barbano D.M., Hotchkiss J.H., Murphy S., Lynch J.M., Impact of CO2 addition to milk on selected analytical testing methods, J. Dairy Sci. 84 (2001) 1959–1968. [CrossRef] [PubMed] [Google Scholar]
  71. Martley F.G., Crow V.L., Interactions between non-starter microorganisms during cheese manufacture and ripening, Int. Dairy J. 3 (1993) 461–483. [CrossRef] [Google Scholar]
  72. Martley F.G., Crow V.L., Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices, J. Dairy Res. 63 (1996) 489–507. [CrossRef] [Google Scholar]
  73. Matar C., Amiot J., Savoie L., Goulet J., The effect of milk fermentation by Lactobacillus helveticus on the release of peptides during in vitro digestion, J. Dairy Sci. 79 (1996) 971–979. [CrossRef] [PubMed] [Google Scholar]
  74. Maurer L., Reinbold G.W., Hammond E.G., Influence of copper on the characteristics of Swiss-type cheeses, J. Dairy Sci. 58 (1975) 645–650. [CrossRef] [Google Scholar]
  75. McGoldrick M., Fox P.F., Intervarietal comparison of proteolysis in commercial cheese, Z. Lebensm. Unters. Forsch. A 208 (1999) 90–99. [CrossRef] [Google Scholar]
  76. Mocquot G., Reviews of the progress of dairy science: Swiss-type cheese, J. Dairy Res. 46 (1979) 133–160. [CrossRef] [Google Scholar]
  77. Mueller H., Nelson W., Wood W., The effect of copper upon the activity of bacteria associated with Swiss cheese manufacture, J. Dairy Sci. 35 (1952) 929–936. [CrossRef] [Google Scholar]
  78. Nelson B.K., Lynch J.M., Barbano D.M., Impact of milk preacidification with CO2 on the aging and proteolysis of Cheddar cheese, J. Dairy Sci. 87 (2004) 3590–3600. [CrossRef] [PubMed] [Google Scholar]
  79. Noël Y., Boyaval P., Thierry A., Gagnaire V., Grappin R., Eye formation and Swiss-type cheeses, in: Law B.A. (Ed.), Technology of Cheesemaking, Sheffield Academic Press, Sheffield, UK, 1999, pp. 222–250. [Google Scholar]
  80. Notz E., Ripening of scalded-curd cheeses. The key to control of a complex ecosystem, Process 1114 (1996) 48–49. [Google Scholar]
  81. Notz E., Noël Y., Bérodier A., Grappin R., Influence of fat on texture and color of Comté cheese, Poster presented at the 25th International Dairy Congress, Aarhus, Denmark (1998). [Google Scholar]
  82. Park H.S., Reinbold G.W., Hammond E.G., Role of propionibacteria in split defect of Swiss cheese, J. Dairy Sci. 50 (1967) 820–823. [CrossRef] [PubMed] [Google Scholar]
  83. Perez Chaia A., Pesce de Ruiz Holgado A., Oliver G., Interactions between Lactobacillius helveticus and Propionibacterium freudenreichii subsp. shermani , Microbiol. Alim. Nutr. 5 (1987) 325–331. [Google Scholar]
  84. Piveteau P., Metabolism of lactate and sugars by dairy propionibacteria: a review, Lait 79 (1999) 23–41. [CrossRef] [EDP Sciences] [Google Scholar]
  85. Piveteau P.G., Condon S., Cogan T., Interactions between lactic and propionic acid bacteria, Lait 75 (1995) 331–343. [CrossRef] [EDP Sciences] [Google Scholar]
  86. Piveteau P.G., Condon S., Cogan T.M., Inability of dairy PAB to grow in milk from low inocula, J. Dairy Res. 67 (2000) 65–71. [CrossRef] [PubMed] [Google Scholar]
  87. Piveteau P.G., O’Callaghan J., Lyons B., Condon S., Cogan T.M., Characterisation of the stimulants produced by Lactobacillus helveticus in milk for Propionibacterium freudenreichii , Lait 82 (2002) 69–80. [CrossRef] [EDP Sciences] [Google Scholar]
  88. Polychroniadou A., Eyes in cheese: a concise review, Milchwissenschaft 56 (2001) 74–77. [Google Scholar]
  89. Rademaker J.L.W., Hoolwerf J.D., Wagendorp A.A., Te Giffel M.C., Assessment of microbial population dynamics during yoghurt and hard cheese fermentation and ripening by DNA population fingerprinting, Int. Dairy J. 16 (2006) 457–466. [CrossRef] [Google Scholar]
  90. Rampilli M., Raja V., Gatti A.L., Evaluation of residual activity in cheese, Scienza e Tecnica Lattiero-Casearia 49 (1998) 29–41. [Google Scholar]
  91. Reinbold G.W., Swiss Cheese Varieties. Pfizer Cheese Monographs, Vol. 5, Pfizer Inc., New York, USA, 1972. [Google Scholar]
  92. Reinbold R.S., Ernstrom C.A., Hansen C.L., Effect of container materials on temperature profiles of large blocks of Swiss and Cheddar cheese, J. Dairy Sci. 75 (1992) 2631–2647. [Google Scholar]
  93. Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N. Z. J. Dairy Sci. Technol. 16 (1981) 209–220. [Google Scholar]
  94. Richoux R., Bactéries Propioniques Laitières, in: Dairy propionic acid bacteria, Standa Industrie, Caen, France, 2006. [Google Scholar]
  95. Richoux R., Faivre É., Kerjean J.R., Effet de la teneur en NaCl sur la fermentation du lactate par Propionibacterium freudenreichii dans des minifromages à pâte cuite, Lait 78 (1998) 319–331. [CrossRef] [EDP Sciences] [Google Scholar]
  96. Rohm H., Ginzinger W., Jaros D., Tschager E., Composition and fracture properties of Emmental cheese as affected by seasonal variations, Milchwissenschaft 51 (1996) 680–683. [Google Scholar]
  97. Rohm H., Lederer H., Ginzinger W., Relationship between rheological properties and composition of Swiss-type cheese. 1. Multiple regression analysis, Lebensm.-Wiss. U. Technol. 25 (1992) 253–260. [Google Scholar]
  98. Rosenberg M., McCarthy M., Kauten R., Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging, J. Dairy Sci. 75 (1992) 2083–2091. [CrossRef] [Google Scholar]
  99. Rousseau M., Le Gallo C., Étude de la structure de l’emmental au cours de la fabrication, par la technique de microscopie électronique à balayage, Lait 70 (1990) 55–66. [CrossRef] [EDP Sciences] [Google Scholar]
  100. Ruegg M., Moor U., The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheese, Food Microstruct. 16 (1987) 35–46. [Google Scholar]
  101. Salvat-Brunaud D., Thierry A., Maubois J.L., Development of a medium simulating Emmental juice for propionibacteria growth, J. Dairy Res. 64 (1997) 573–580. [CrossRef] [Google Scholar]
  102. Soriel R., Pajonk A., Andrieu J., Modelling of French Emmental cheese water activity during salting and ripening periods, J. Food Eng. 63 (2004) 163–170. [CrossRef] [Google Scholar]
  103. Sousa M.J., Ardö Y., McSweeney P.L.H., Advances in the study of proteolysis during cheese ripening, Int. Dairy J. 11 (2001) 327–345. [CrossRef] [Google Scholar]
  104. Steffen C., Bühlmann C., Schnider J., Schär H., Rentsch F., Vergleichende Untersuchungen in Emmentaler-käsen mit und ohne Nachgärung. I. Probenerhebung, statistische Auswertung und Fabrikationsdaten, Schweiz. Milchwirt. Forsch. 8 (1979) 3–8. [Google Scholar]
  105. Steffen C., Flueckiger E., Bosset J., Ruegg M., Swiss type varieties, in: Fox P.F. (Ed.), Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups, 1st edn., Elsevier Applied Science, London, UK, 1987, pp. 93–120. [Google Scholar]
  106. Steffen C., Glatti H., Nick B., Verleichende Unttersuchungen von Käsen mit und ohne Nachgärung, Schweiz. Milchwirt. Forsch. 8 (1979) 19–26. [Google Scholar]
  107. Steffen C., Nick B., Gärrungsverlauf in qualitativ guten und nachgärenden Emmentalern, Schweiz. Milchwirt. Forsch. 10 (1981) 32–35. [Google Scholar]
  108. Su Y.-C., Ingham S.C., Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese, Int. J. Food Microbiol. 54 (2000) 147–154. [CrossRef] [PubMed] [Google Scholar]
  109. 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] [EDP Sciences] [Google Scholar]
  110. Thierry A., Salvat-Brunaud D., Maubois J.L., Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium, J. Dairy Res. 66 (1999) 105–113. [CrossRef] [Google Scholar]
  111. Turner K.W., Morris H.A., Martley F.G., Swiss-type cheese. II. The role of thermophilic lactobacilli in sugar fermentation, N. Z. J. Dairy Sci. Technol. 18 (1983) 117–123. [Google Scholar]
  112. United States Department of Agriculture, National Agricultural Statistics Service, Dairy Products 2007 Summary. Retrieved May 19, 2009 from http://usda.mannlib.cornell.edu/usda/nass/DairProdSu//2000s/2008/DairProdSu-04-25-2008.pdf. [Google Scholar]
  113. Valence F., Deutsch S.-M., Richoux R., Gagnaire V., Lortal S., Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains, J. Dairy Res. 67 (2000) 261–271. [CrossRef] [PubMed] [Google Scholar]
  114. Visser F.M.W., de Groot-Mosert A.E.A., Contribution of enzymes from rennet, starter bacteria, milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: a gel electrophoretical study, Neth. Milk Dairy J. 31 (1977) 247–264. [Google Scholar]
  115. Vissers M.M.M., Driehuis F., Te Giffel M.C., De Jong P., Lankveld J.M.G., Improving farm management by modeling the contamination of farm tank milk with butyric acid bacteria, J. Dairy Sci. 89 (2006) 850–858. [CrossRef] [PubMed] [Google Scholar]
  116. Waes G., Heddeghem A.V., Van Heddeghem A., Prevention of butyric acid fermentation by bacterial centrifugation of the cheese milk, Bull. Int. Dairy Fed., 251 (1990) 47–50. [Google Scholar]
  117. Walstra P., Rheological foundation of eye or slit formation, Bull. Int. Dairy Fed. 268 (1991) 65–66. [Google Scholar]
  118. Weinrichter B., Sollberger H., Ginzinger W., Jaros D., Rohm H., Adjunct starter properties affect characteristic features of Swiss-type cheeses, Nahrung 48 (2004) 73–79. [CrossRef] [PubMed] [Google Scholar]
  119. White S.R., Broadbent J.R., Oberg C.J., McMahon D.J., Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese, J. Dairy Sci. 86 (2003) 719–727. [CrossRef] [PubMed] [Google Scholar]
  120. Wyder M.T., Bosset J.O., Casey M., Isolini D., Sollberger H., Influence of two different PAB cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolism, Milchwissenschaft 56 (2001) 78–81. [Google Scholar]
  121. Wyder M.T., Puhan Z., Einflussfaktoren auf das verwachsen der brochkörner im hartkäse am beispiel von greyerzer käse, Schweizer. Milchzeitung 11 (1994) 6–7. [Google Scholar]
  122. ZMP-Marktbilanz, Milch, 2008, ZMP Zentrale Markt- und Preisberichtstelle GmbH, Bonn, Germany, 2008. [Google Scholar]
  123. Zoon P., Allersma D., Eye and crack formation in cheese by carbon dioxide from decarboxylation of glutamic acid, Neth. Milk Dairy J. 50 (1996) 309–318. [Google Scholar]