Recent advances in cheese microbiology

By T. Beresford, N. Fitzsimons, Noelle L Brennan, T. Cogan. 2001

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Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “Their occurrence – at lower counts – in pasteurized milk cheeses is probably due both to a partial resistance to heat treatment and to contamination by the factory environment after pasteurization (Banks andWilliams, 2004; Beresford et al., 2001; Peterson and Marshall, 1990).”
The Role of Lactic Acid Bacteria in Milk Fermentation (2014, background): “In traditional cheeses, their flavor intensity also from the non-starter LAB [51].”
Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races (2004, background): “However, in industry the selection of the lactic bacteria is based on the production of lactic acid, aromatic compounds, production of CO2, bacteriocins, resistance to phages and autolytic potential (Gibbs, 1987; Frey, 1993; Huang et al., 1994; Albenzino et al., 2001; Beresford et al., 2001).”