The Microbiology of Cheese Ripening

By T. Beresford, A. Williams. 2004

231 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/cf46706e99acf5d6e7be4bc28e55b0f7a13d99bc

How researchers see this paper

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In Food Science

1. D. O'sullivan
2. P. McSweeney
3. Paul D. Cotter
4. J. Sheehan
5. L. Giblin

Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “A lower level of S/M and high water activities allow excessive bacterial growth, promote excessive proteolysis and lipolysis, and in turn lead to defective body, texture (open, soft, or greasy), flavor (unclean or bitter), and consumer unacceptability (Beresford and Williams 2004).”
• Nucleic acid-based approaches to investigate microbial-related cheese quality defects (2012, background): “They primarily consist of facultatively heterofermentative (mesophilic) lactobacilli (FHLs) as well as Pediococci, Enterococci, and Leuconostocs (Beresford et al., 2001; Beresford and Williams, 2004).”
• Biochemistry of Cheese Ripening (2004, background): “Microbial changes during ripening have been discussed by Beresford and Williams (2004) and are not discussed further here.”