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Volumn 16, Issue 4, 2003, Pages 279-282

Breeding practices, milk microflora and the qualities of dairy products;Pratiques d'élevage, microflore du lait et qualités des produits laitiers

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0344153778     PISSN: 09900632     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper
Times cited : (8)

References (15)
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    • Genetic diversity of Streptococcus thermophilus strains isolated from Italian traditional cheeses
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    • Andrighetto, C.1    Borney, F.2    Barmaz, A.3    Stefanon, B.4    Lombardi, A.5
  • 2
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    • Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers
    • Berthier F., Beuvier E., Dasen A., Grappin R., 2001. Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers. International Dairy Journal, 11, 293-305.
    • (2001) International Dairy Journal , vol.11 , pp. 293-305
    • Berthier, F.1    Beuvier, E.2    Dasen, A.3    Grappin, R.4
  • 4
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    • Predictive microbiology of dairy products: Influence of biological factors affecting growth of Listeria monocytogenes
    • Brouillaud-Delattre A., Maire M., Collette C., Mattei C., Lahellec C., 1997. Predictive microbiology of dairy products: influence of biological factors affecting growth of Listeria monocytogenes. Journal of AOAC International, 80, 913-919.
    • (1997) Journal of AOAC International , vol.80 , pp. 913-919
    • Brouillaud-Delattre, A.1    Maire, M.2    Collette, C.3    Mattei, C.4    Lahellec, C.5
  • 5
    • 0346339573 scopus 로고    scopus 로고
    • Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese
    • Buchin S., Delague V., Duboz G., Berdague J.-L., Beuvier E., Pochet S., Grappin R., 1998. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. Journal of Dairy Science, 81, 3097-3108.
    • (1998) Journal of Dairy Science , vol.81 , pp. 3097-3108
    • Buchin, S.1    Delague, V.2    Duboz, G.3    Berdague, J.-L.4    Beuvier, E.5    Pochet, S.6    Grappin, R.7
  • 6
    • 0035106814 scopus 로고    scopus 로고
    • Molecular evaluation of microbial diversity occuring in different types of Mozarella cheese
    • Coppola S., Blaiotta G., Ercolini D., Moschetti G., 2001. Molecular evaluation of microbial diversity occuring in different types of Mozarella cheese. Journal of Applied Microbiology, 90, 414-420.
    • (2001) Journal of Applied Microbiology , vol.90 , pp. 414-420
    • Coppola, S.1    Blaiotta, G.2    Ercolini, D.3    Moschetti, G.4
  • 7
    • 0031792931 scopus 로고    scopus 로고
    • An ecological study of lactococci isolated from raw milk in the Camembert cheese registered designation of origin area
    • Corroler D., Mangin I., Desmasures N., Gueguen M., 1998. An ecological study of lactococci isolated from raw milk in the Camembert cheese registered designation of origin area. Applied and Environmental Microbiology, 64, 4729-4735.
    • (1998) Applied and Environmental Microbiology , vol.64 , pp. 4729-4735
    • Corroler, D.1    Mangin, I.2    Desmasures, N.3    Gueguen, M.4
  • 8
    • 0031510109 scopus 로고    scopus 로고
    • Influence of raw milk microflora on the characteristics of Swiss-type cheeses. II. Biochemical and sensory characteristics
    • Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R., 1997. Influence of raw milk microflora on the characteristics of Swiss-type cheeses. II. Biochemical and sensory characteristics. Lait, 77, 151-167.
    • (1997) Lait , vol.77 , pp. 151-167
    • Demarigny, Y.1    Beuvier, E.2    Buchin, S.3    Pochet, S.4    Grappin, R.5
  • 9
    • 0037479834 scopus 로고    scopus 로고
    • Bacterial community dynamics during production of "Registered Designation of Origin" Salers cheese as evaluated by 16S rDNA SSCP analysis
    • Duthoit F., Godon J.J., Montel M.C., 2003. Bacterial community dynamics during production of "Registered Designation of Origin" Salers cheese as evaluated by 16S rDNA SSCP analysis. Applied and Environmental Microbiology, 69, 3840-3848
    • (2003) Applied and Environmental Microbiology , vol.69 , pp. 3840-3848
    • Duthoit, F.1    Godon, J.J.2    Montel, M.C.3
  • 10
    • 0343683278 scopus 로고    scopus 로고
    • Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium linens as evaluated in situ on soft Cheese
    • Eppert I., Valdes-Stauber N., Gotz H., Busse M., Scherer S., 1997. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium linens as evaluated in situ on soft Cheese. Applied and Environmental Microbiology, 63, 4812-4817.
    • (1997) Applied and Environmental Microbiology , vol.63 , pp. 4812-4817
    • Eppert, I.1    Valdes-Stauber, N.2    Gotz, H.3    Busse, M.4    Scherer, S.5
  • 11
    • 0031582837 scopus 로고    scopus 로고
    • Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
    • Grappin R., Beuvier E., 1997. Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. International Dairy Journal, 7, 751-761.
    • (1997) International Dairy Journal , vol.7 , pp. 751-761
    • Grappin, R.1    Beuvier, E.2
  • 13
    • 0035618159 scopus 로고    scopus 로고
    • La flore microbienne de laits crus de vache: Diversité et influence des conditions de production
    • Michel V., Hauwuy A., Chamba J.F., 2001. La flore microbienne de laits crus de vache : diversité et influence des conditions de production. Lait, 81, 575-592.
    • (2001) Lait , vol.81 , pp. 575-592
    • Michel, V.1    Hauwuy, A.2    Chamba, J.F.3
  • 14
    • 0036325188 scopus 로고    scopus 로고
    • Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis
    • Ogier J.C., Son O., Gruss A., Tailliez P., Delacroix-Buchet A., 2002. Identification of the bacterial microflora in dairy products by temporal temperature gradient gel electrophoresis. Applied and Environmental Microbiology, 68, 3691-3701.
    • (2002) Applied and Environmental Microbiology , vol.68 , pp. 3691-3701
    • Ogier, J.C.1    Son, O.2    Gruss, A.3    Tailliez, P.4    Delacroix-Buchet, A.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.