Cheese micro-ecology and the influence of adjunct/wash techniques

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 137-142

  Broadbent, Jeffery R ^a   Brotherson, Carl ^a   Johnson, Mark E ^a   Oberg, Craig J ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; ECOLOGY; FLAVORS; FOOD PROCESSING; MICROBIOLOGY;

MICROECOLOGY;

DAIRY PRODUCTS;

EID: 0036054467     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (46)

1. Recent advances in cheese microbiology
2. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers
3. The isolation and characterization of lactobacilli from Cheddar cheese
4. The use of non-starter lacto-bacilli in Cheddar cheese manufacture
5. Comparative analysis of the genes encoding 23S-5S rRNA intergenic spacer regions of Lactobacillus casei-related strains
6. Deoxyribonucleic acid homology studies of Lactobacillus casei, Lactobacillus paracasei sp. nov., subsp. paracasei and subsp. tolerans, and Lactobacillus rhamnosus sp. nov., comb. nov.
7. The ecology of nun-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
8. The oxidation-reduction potentials of ripening Cheddar cheese
9. Designation of ATCC334 in place of ATCC393 (NCDO 161) as the neotype strain of Lactobacillus casei subsp. casei and rejection of the name Lactobacillus paracasei
10. Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei
11. The effect of fat content on the microbiology and proteolysis in Cheddar cheese during ripening
12. Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature Cheddar cheese
13. Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese
14. Significance of non-starter lactic acid bacteria in cheddar cheese
15. Biochemistry of cheese ripening
16. Interaction between propionibacteria and starter/nonstarter lactic acid bacteria in Swiss-type cheeses
17. Microflora of Cheddar cheese and its influence on cheese flavour
18. De redoxpetential van kaas
19. Development of texture and flavour in cheese and other fermented products
20. Inducible gene expression by nonculturable bacteria in milk after pasteurization
21. Cheese products
22. Influence of nonstarter bacteria on calcium lactate crystallization on the surface of Cheddar cheese
23. Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese
24. Genus Lactobacillus
25. Interrelationships of flavor and chemical changes in cheese
26. Quality attributes of Cheddar cheese containing added lactobacilli
27. Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions
28. Chemical production of essential Cheddar flavour compounds
29. A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality
30. Comparative sequence analyses of the genes coding for 16S rRNA of Lactobacillus casei-related taxa
31. Lactobacilli in Cheddar cheese. II. Duplicate cheeses
32. The impact of lactic acid bacteria in cheese flavor
33. Nonstarter lactobacilli in Cheddar cheese: A review
34. Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysis
35. Growth of facultatively heterofermentative lactobacilli on starter cell suspensions
36. The effect of the microbial flora on the flavour and free fatty acid composition of Cheddar cheese
37. Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures
38. Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw and pasteurised milk
39. The bacterial flora of New Zealand Cheddar cheese
40. Biofilm formation and contamination of cheese by nonstarter lactic acid bacteria in the dairy environment
41. Isolation, characterization, and influence of native nonstarter lactic acid bacteria on Cheddar cheese quality
42. Cannibalism among bacteria found in cheese
43. Oxidative activity of bacteria from Cheddar cheese
44. Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria isolated from Cheddar cheese manufactured in the United Kingdom
45. Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese