Microbes from raw milk for fermented dairy products

By J. Wouters, E. Ayad, J. Hugenholtz, G. Smit. 2002

571 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2b9cc0a442e0de60a2bff9ea8dc9fb7ae5c68711

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Ross
2. Paul D. Cotter
3. T. Beresford

In Molecular Biology

1. R. Ross
2. Orla O'Sullivan
3. Paul D. Cotter
4. G. FitzGerald
5. C. Stanton

In Nutrition and Dietetics

1. R. Ross
2. G. FitzGerald
3. C. Stanton

Citations in the corpus

• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, unknown): “The yeasts isolated are mainly of the species, Saccharomyces, Candida, Kluyeromyces and Debaryomyces [14, 43].”
• Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “%) and a wide range of temperature (2 °C–53 °C) conditions (Gobbetti et al., 2007; Wouters et al., 2002).”
• The Role of Lactic Acid Bacteria in Milk Fermentation (2014, background): “Milk itself is known as one of the natural habitats of LAB [11,12].”
• The complex microbiota of raw milk. (2013, background): “Microorganisms can bring about the fermentation of milk through the production of lactate and have a variety of different impacts on the sensory, texture, flavour and organoleptic properties of resultant products (Wouters et al., 2002).”