Split defect and secondary fermentation in Swiss-type cheeses - A review

Dairy Science and Technology

Volumn 90, Issue 1, 2010, Pages 3-26

  Daly, David F M ^a,b   McSweeney, Paul L H ^b   Sheehan, Jeremiah J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Eye formation; Secondary fermentation; Split defect; Swiss type cheese

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 77950679969     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1051/dst/2009036     Document Type: Review

References (123)

1. Accolas J.P., Veaux M., Vassa L., Mocquot G., Évolution de la flore lactique thermophile au cours du pressage des fromages à pâte cuite, Lait 58 (1978) 118-132.
2. Akkerman J.C., Walstra P., Van Dijk H.J. M., Holes in Dutch-type cheese. 1. Conditions allowing eye formation, Neth. Milk Dairy J. 43 (1989) 453-476.
3. Bachmann H.P., Emmentaler-Käse: Aspartat- Vergärung erhöht Nachgärungsrisiko, Agrarforschung 5 (1998) 161-164.
4. Baer A., Ryba I., Interactions between propionic acid bacteria and thermophilic lactic acid bacteria, Lait 79 (1999) 79-92. (Pubitemid 129511853)
5. Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435-457. (Pubitemid 27084443)
6. Berdagué J.L., Grappin R., Duboz G., Affinage et qualité du gruyère de Comté VII. Caractéristiques de présentation : ouverture et défaut de lainure des fromages, Lait 69 (1989) 173-181
7. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, Int. Dairy J. 7 (1997) 311-323. (Pubitemid 28042755)
8. 2 dans les produits alimentaires et application au fromage, Anal. Chim. Acta 115 (1980) 315-321.
9. Bouton Y., Grappin R., Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré, Lait 75 (1995) 31-44.
10. Caccamo M., Melilli C., Barbano D.M., Portelli G., Marino G., Licitra G., Measurement of gas holes and mechanical openness in cheese by image analysis, J. Dairy Sci. 87 (2004) 739-748. (Pubitemid 44151763)
11. Carminati D., Perrone A., Neviani E., Inhibition of Clostridium sporogenes growth in mascarpone cheese by co-inoculation with Streptococcus thermophilus under conditions of temperature abuse, Food Microbiol. 18 (2001) 571-579. (Pubitemid 34096110)
12. Christian M.P., Grainger C., Kefford B., Pearce R.J., Effect of cow diet and stage of lactation on casein and mineral composition of milk for cheese manufacture, J. Dairy Sci. 78 (1995) 133.
13. Collomb M., Sollberger H., Bütikofer U., Sieber R., Stoll W., Schaeren W., Impact of a basal diet of hay and fodder beet supplemented with rapeseed, linseed and sunflowerseed on the fatty acid composition of milk fat, Int. Dairy J. 14 (2004) 549-559. (Pubitemid 38431074)
14. Cooney S., Tiernan D., Joyce P., Kelly A.L., Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese, J. Dairy Res. 67 (2000) 301-307. (Pubitemid 30308251)
15. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631-636, 646.
16. Crow V.L, Metabolism of aspartate by Propionibacterium freudenreichii subsp. shermanii: effect on lactate fermentation, Appl.Environ.Microbiol. 52 (1986) 359-365. (Pubitemid 16036155)
17. Curtin A.C., McSweeney P.L.H., Catabolism of amino acids in cheese during ripening, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol.1, Elsevier Academic Press, London, UK, 2004, pp. 435-454.
18. Czarnocka-Roczniakowa B., Jaworski J., Kornacka D., Effet stimulant de la microflore lactique sur l'activité biochimique des bactéries propioniques, Lait 52 (1972) 193-202.
19. Das Gupta A.P., Hull R.R., Late blowing of Swiss cheese: incidence of Clostridium tyrobutyricum in manufacturing milk, Aust. J. Dairy Technol. 44 (1989) 82-87.
20. De Freitas I., Pinon N., Lopez C., Thierry A., Maubois J.L., Lortal S., Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses, Lait 85 (2005) 453-468. (Pubitemid 41781666)
21. Demarigny Y., Beuvier E., Dasen A., Duboz G., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. 1. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli, Lait 76 (1996) 371-387. (Pubitemid 126355075)
22. Dufour E., Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Riou N.M., Phase transition of triglycerides during semi-hard cheese ripening, Int. Dairy J. 10 (2000) 81-93. (Pubitemid 30627043)
23. Eliskases-Lechner F., Ginzinger W., Rohm H., Tschager E., Raw milk flora affects composition and quality of Bergkâse. 1. Microbiology and fermentation compounds, Lait 79 (1999) 385-396. (Pubitemid 129493251)
24. Eskelinen J.J., Alavuotunki A.P., Hæggstrom E., Alatossava T., Preliminary study of ultrasonic structural quality control of Swiss-type cheese, J. Dairy Sci. 90 (2007) 4071-4077. (Pubitemid 350045181)
25. Farkye N.Y., Fox P.F., Observation on plasmin activity in cheese, J. Dairy Res. 57 (1990) 413-418.
26. Fernandez L., Bhowmik T., Steele J.L., Characterization of the Lactobacillus helveticus CNRZ32, Appl. Environ. Microbiol. 60 (1994) 333-336.
27. 2 und Lochbildung im Emmentaler- käse, Schweiz. Milchzeit. 106 (1980) 473-474.
28. 2 und Lochbildung im Emmentaler- käse, Schweiz. Milchzeit. 106 (1980) 479-480.
29. Fox P.F., Lucey J.A., Cogan T.M., Glycolysis and related reactions during cheese manufacture and ripening, CRC Crit. Rev. Food Sci. Nutr. 29 (1990) 237-253.
30. Fröhlich-Wyder M., Bachmann H., Cheeses with propionic acid fermentation, in: Fox P.F.,McSweeney P.L.H., CoganM.T., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol.2: Major Cheese Groups, 3rd edn., Elsevier, Amsterdam, The Netherlands, 2004, pp. 142-156.
31. Fröhlich-Wyder M.T., Bachmann H.P., Swiss cheese, in: McSweeney P.L.H. (Ed.), Cheese Problems Solved, Woodhead Publishing Ltd., Cambridge, UK, 2007, pp. 246-267.
32. Fröhlich-Wyder M., Bachmann H., Casey M., Interaction between PAB and starter non starter lactic acid bacteria is Swiss-type cheeses, Lait 82 (2002) 1-15.
33. Gagnaire V., Mollé D., Herrouin M., Léonil J., Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved, J. Agric. Food Chem. 49 (2001) 4402-4413. (Pubitemid 32896445)
34. Gagnaire V., Mollé D., Serhaug T., Léonil J., Peptidases of dairy propionic acid bacteria, Lait 79 (1999) 43-57. (Pubitemid 129511850)
35. Gagnaire V., Thierry A., Léonil J., PAB and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese, Lait 81 (2001) 339-353. (Pubitemid 33575502)
36. Gagnaire V., Trotel E., Le Graët Y., Léonil J., Role of electrostatic interactions in the curd of Emmental cheese, Int. Dairy J. 12 (2002) 601-608. (Pubitemid 34766870)
37. Garnot P., Mollé D., Heat stability of milk clotting enzymes in conditions encountered in Swiss cheese-making, J. Food Sci. 52 (1987) 75-77.
38. Gilles J., Turner K., Martley F., Swiss-type cheese. I. Manufacturing and sampling procedures, N. Z. J. Dairy Sci. Technol. 18 (1983) 109-115.
39. Ginzinger W., Jaros D., LaVanchy P., Rohm H., Raw milk flora affects composition and quality of Bergkäse, 3. Physical and sensory properties, and conclusions, Lait 79 (1999) 411-421. (Pubitemid 129493253)
40. Girard F., Boyaval P., Carbon dioxide measurement in Swiss-type cheeses by coupling extraction and gas chromatography, Lait 74 (1994) 389-398. (Pubitemid 24832603)
41. Grappin R., Beuvier É., Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese, Int. Dairy J. 7 (1997) 751-761. (Pubitemid 28320629)
42. Grappin R., Beuvier É., Bouton Y., Pochet S., AdVances in the biochemistry and microbiology of Swiss-type cheeses, Lait 79 (1999) 3-22. (Pubitemid 129511848)
43. Grappin R., Lefier D., Dasen A., Pochet S., Characterizing ripening of Gruyère de Comté: influence of time × temperature and salting conditions on eye and slit formation, Int. Dairy J. 3 (1993) 313-328.
44. Guinee T.P., Salting and the role of salt in cheese, Int. J. Dairy Technol. 57 (2004) 99-109.
45. Hettinga D.H., Reinbold G.W., The propionic acid bacteria - a review. II. Metabolism, J. Milk Food Technol. 35 (1972) 358-372.
46. Hettinga D.H., Reinbold G.W., Vedamuthu E.R., Split defect of Swiss cheese. I. Effect of strain of Propionibacterium and wrapping material, J. Milk Food Technol. 37 (1974) 322-328.
47. Horne D.S., Casein interactions: casting light on the black boxes, the structure in dairy products, Int. Dairy J. 8 (1998) 171-177.
48. Hugenholtz J., Van Hylckama Vlieg J.E.T., Monitoring cheese ripening: new developments, in: Weimar B.C. (Ed.), Improving the Flavour of Cheese, Woodhead Publishing Ltd., Cambridge, UK, 2007, pp. 351-369.
49. Jaros D., Ginzinger W., Tschager E., Leitgeb R., Rohm H., Application of oilseed feeding to reduce firmness of hard cheeses produced in the winter feeding period, Int. Dairy J. 11 (2001) 611-619. (Pubitemid 32827757)
50. Jaros D., Ginzinger W., Tschager E., Mayer H., Rohm H., Effects of water addition on composition and fracture properties of Emmental cheese, Lait 77 (1997) 467-477. (Pubitemid 127365785)
51. Jimeno J., Lazaro M.J., Sollberger H., Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria, Lait 75 (1995) 401-413. (Pubitemid 126008042)
52. Kelly A.L., Preparation of cheesemilk: why do elevated somatic cell counts cause difficulty in cheese making? in: McSweeney P.L.H. (Ed.), Cheese Problems Solved, Woodhead Publishing Ltd., Cambridge, UK, 2007, pp. 16-17.
53. Kerjean J.R., Condon S., Lodi R., Kalantzopoulos G., Chamba J.F., Suolmalainen T., Cogan T., Moreau D., Improving the quality of European hardcheeses by controlling of interactions between lactic acid bacteria and propionibacteria, Food Res. Int. 33 (2000) 281-287. (Pubitemid 30308706)
54. Kiermeier F., Weiss G., Über den Kupfergehalt von Käsen, Z. Lebensm. Unters. Forsch. A 141 (1969) 150-158.
55. Kiermeier F., Weiss G., Zum Einfluß des Kupfergehaltes auf die Säurebildung in Käse, Z. Lebensm. Unters. Forsch. A 142 (1970) 397-410.
56. Langsrud T., Reinbold G.W., Flavour development and microbiology of Swiss cheese - a review, J. Milk Food Technol. 36 (1973) 531-542.
57. Langsrud T., Sorhaug T., Vegarud G., Protein degradation and amino acid metabolism by PAB, Lait 75 (1995) 325-330. (Pubitemid 126008036)
58. Lawrence R.C., Creamer L.K., Gilles J., Texture development during cheese ripening, J. Dairy Sci. 70 (1987) 1748-1760.
59. Lawrence R.C., Gilles J., Creamer L.K., The relationship between cheese texture and flavour, N. Z. J. Dairy Sci. Technol. 18 (1983) 175-190.
60. Lawrence R.C., Heap H.A., Gilles J., A controlled approach to cheese technology, J. Dairy Sci. 67 (1984) 1632-1645.
61. Le Bourhis A.G., Doré J., Carlier J.P., Chamba J.F., Popoff M.R., Tholozan J.L., Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese, Int. J. Food Microbiol. 113 (2007) 154-163. (Pubitemid 46039838)
62. Lomholt S.B., Qvist K.B., The formation of cheese curd, in: Law B.A. (Ed.), Technology of Cheesemaking, Sheffield Academic Press Ltd., Sheffield, UK, 1999, pp. 66-98.
63. Lopez C., Briard-Bion V., The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products, Lait 87 (2007) 317-336. (Pubitemid 351499748)
64. Lopez C., Briard-Bion V., Camier B., Gassi J.Y., Milk fat thermal properties and solid fat content in Emmental cheese: a differential scanning calorimetry study, J. Dairy Sci. 89 (2006) 2894-2910. (Pubitemid 44197206)
65. Lopez C., Camier B., Gassi J.Y., Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy, Int. Dairy J. 17 (2007) 235-247. (Pubitemid 44708746)
66. Lucey J.A., Fox P.F., Importance of calcium and phosphate in cheese manufacture: a review, J. Dairy Sci. 76 (1993) 1714-1724.
67. Lucey J.A., Johnson M.E., Horne D.S., Perspectives on the basis of the rheology and texture properties of cheese, J. Dairy Sci. 86 (2003) 2725-2743.
68. Luyten H., The rheological and fracture properties of gouda cheese, Ph.D. Thesis, Wageningen Agricultural University, The Netherlands, 1988.
69. Luyten H., Van Vliet T., Effect of maturation on large deformation and fracture properties of (semi-)hard cheeses, Neth. Milk Dairy J. 50 (1996) 295-307.
70. 2 addition to milk on selected analytical testing methods, J. Dairy Sci. 84 (2001) 1959-1968. (Pubitemid 33338119)
71. Martley F.G., Crow V.L., Interactions between non-starter microorganisms during cheese manufacture and ripening, Int. Dairy J. 3 (1993) 461-483.
72. Martley F.G., Crow V.L., Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices, J. Dairy Res. 63 (1996) 489-507.
73. Matar C., Amiot J., Savoie L., Goulet J., The effect of milk fermentation by Lactobacillus helveticus on the release of peptides during in vitro digestion, J. Dairy Sci. 79 (1996) 971-979. (Pubitemid 126429132)
74. Maurer L., Reinbold G.W., Hammond E. G., Influence of copper on the characteristics of Swiss-type cheeses, J. Dairy Sci. 58 (1975) 645-650.
75. McGoldrick M., Fox P.F., Intervarietal comparison of proteolysis in commercial cheese, Z. Lebensm. Unters. Forsch. A 208 (1999) 90-99.
76. Mocquot G., Reviews of the progress of dairy science: Swiss-type cheese, J. Dairy Res. 46 (1979) 133-160.
77. Mueller H., Nelson W., Wood W., The effect of copper upon the activity of bacteria associated with Swiss cheese manufacture, J. Dairy Sci. 35 (1952) 929-936.
78. 2 on the aging and proteolysis of Cheddar cheese, J. Dairy Sci. 87 (2004) 3590-3600. (Pubitemid 39474531)
79. Noël Y., Boyaval P., Thierry A., Gagnaire V., Grappin R., Eye formation and Swisstype cheeses, in: Law B.A. (Ed.), Technology of Cheesemaking, Sheffield Academic Press, Sheffield, UK, 1999, pp. 222-250.
80. Notz E., Ripening of scalded-curd cheeses. The key to control of a complex ecosystem, Process 1114 (1996) 48-49.
81. Notz E., Noël Y., Bérodier A., Grappin R., Influence of fat on texture and color of Comté cheese, Poster presented at the 25th International Dairy Congress, Aarhus, Denmark (1998).
82. Park H.S., Reinbold G.W., Hammond E.G., Role of propionibacteria in split defect of Swiss cheese, J. Dairy Sci. 50 (1967) 820-823.
83. Perez Chaia A., Pesce de Ruiz Holgado A., Oliver G., Interactions between Lactobacillius helveticus and Propionibacterium freudenreichii subsp. shermani, Microbiol. Alim. Nutr. 5 (1987) 325-331.
84. Piveteau P., Metabolism of lactate and sugars by dairy propionibacteria: a review, Lait 79 (1999) 23-41. (Pubitemid 129511849)
85. Piveteau P.G., Condon S., Cogan T., Interactions between lactic and propionic acid bacteria, Lait 75 (1995) 331-343. (Pubitemid 126008037)
86. Piveteau P.G., Condon S., Cogan T.M., Inability of dairy PAB to grow in milk from low inocula, J. Dairy Res. 67 (2000) 65-71. (Pubitemid 30104847)
87. Piveteau P.G., O'Callaghan J., Lyons B., Condon S., Cogan T.M., Characterisation of the stimulants produced by Lactobacillus helveticus in milk for Propionibacterium freudenreichii, Lait 82 (2002) 69-80.
88. Polychroniadou A., Eyes in cheese: a concise review, Milchwissenschaft 56 (2001) 74-77. (Pubitemid 33228964)
89. Rademaker J.L.W., Hoolwerf J.D., Wagendorp A.A., Te Giffel M.C., Assessment of microbial population dynamics during yoghurt and hard cheese fermentation and ripening by DNA population fingerprinting, Int. Dairy J. 16 (2006) 457-466.
90. Rampilli M., Raja V., Gatti A.L., Evaluation of residual activity in cheese, Scienza e Tecnica Lattiero-Casearia 49 (1998) 29-41.
91. Reinbold G.W., Swiss Cheese Varieties. Pfizer Cheese Monographs, Vol.5, Pfizer Inc., New York, USA, 1972.
92. Reinbold R.S., Ernstrom C.A., Hansen C.L., Effect of container materials on temperature profiles of large blocks of Swiss and Cheddar cheese, J. Dairy Sci. 75 (1992) 2631-2647.
93. Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N. Z. J. Dairy Sci. Technol. 16 (1981) 209-220.
94. Richoux R., Bactéries Propioniques Laitières, in: Dairy propionic acid bacteria, Standa Industrie, Caen, France, 2006.
95. Richoux R., Faivre É., Kerjean J.R., Effet de la teneur en NaCl sur la fermentation du lactate par Propionibacterium freudenreichii dans des minifromages à pâte cuite, Lait 78 (1998) 319-331.
96. Rohm H., Ginzinger W., Jaros D., Tschager E., Composition and fracture properties of Emmental cheese as affected by seasonal variations, Milchwissenschaft 51 (1996) 680-683.
97. Rohm H., Lederer H., Ginzinger W., Relationship between rheological properties and composition of Swiss-type cheese. 1. Multiple regression analysis, Lebensm.- Wiss. U. Technol. 25 (1992) 253-260.
98. Rosenberg M., McCarthy M., Kauten R., Evaluation of eye formation and structural quality of Swiss-type cheese by magnetic resonance imaging, J. Dairy Sci. 75 (1992) 2083-2091.
99. Rousseau M., Le Gallo C., Étude de la structure de l'emmental au cours de la fabrication, par la technique de microscopie électronique à balayage, Lait 70 (1990) 55-66.
100. Ruegg M., Moor U., The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheese, Food Microstruct. 16 (1987) 35-46.
101. Salvat-Brunaud D., Thierry A., Maubois J.L., Development of a medium simulating Emmental juice for propionibacteria growth, J. Dairy Res. 64 (1997) 573-580.
102. Soriel R., Pajonk A., Andrieu J., Modelling of French Emmental cheese water activity during salting and ripening periods, J. Food Eng. 63 (2004) 163-170.
103. Sousa M.J., Ardö Y., McSweeney P.L.H., AdVances in the study of proteolysis during cheese ripening, Int. Dairy J. 11 (2001) 327-345.
104. Steffen C., Bühlmann C., Schnider J., Schär H., Rentsch F., Vergleichende Untersuchungen in Emmentaler-käsen mit und ohne Nachgärung. I. Probenerhebung, statistische Auswertung und Fabrikationsdaten, Schweiz. Milchwirt. Forsch. 8 (1979) 3-8.
105. Steffen C., Flueckiger E., Bosset J., Ruegg M., Swiss type varieties, in: Fox P.F. (Ed.), Chemistry, Physics and Microbiology, Vol.2, Major Cheese Groups, 1st edn., Elsevier Applied Science, London, UK, 1987, pp. 93-120.
106. Steffen C., Glatti H., Nick B., Verleichende Unttersuchungen von Käsen mit und ohne Nachgärung, Schweiz. Milchwirt. Forsch. 8 (1979) 19-26.
107. Steffen C., Nick B., Gärrungsverlauf in qualitativ guten und nachgärenden Emmentalern, Schweiz. Milchwirt. Forsch. 10 (1981) 32-35.
108. Su Y.-C., Ingham S.C., Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese, Int. J. Food Microbiol. 54 (2000) 147-154.
109. Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.L., Affinage de l'emmental : dynamique des populations bactériennes et évolution de la composition de la phase aqueuse, Lait 78 (1998) 521-542.
110. Thierry A., Salvat-Brunaud D., Maubois J.L., Influence of thermophilic lactic acid bacteria strains on propionibacteria growth and lactate consumption in an Emmental juice-like medium, J. Dairy Res. 66 (1999) 105-113.
111. Turner K.W., Morris H.A., Martley F.G., Swiss-type cheese. II. The role of thermophilic lactobacilli in sugar fermentation, N. Z. J. Dairy Sci. Technol. 18 (1983) 117-123.
112. United States Department of Agriculture, National Agricultural Statistics Service, Dairy Products 2007 Summary. Retrieved May 19, 2009 from http://usda.mannlib. cornell.edu/usda/nass/DairProdSu//2000s/ 2008 /DairProdSu-04-25-2008.pdf.
113. Valence F., Deutsch S.-M., Richoux R., Gagnaire V., Lortal S., Autolysis and related proteolysis in Swiss cheese for two Lactobacillus helveticus strains, J. Dairy Res. 67 (2000) 261-271.
114. Visser F.M.W., de Groot-Mosert A.E.A., Contribution of enzymes from rennet, starter bacteria, milk to proteolysis, and flavour development in Gouda cheese. 4. Protein breakdown: a gel electrophoretical study, Neth. Milk Dairy J. 31 (1977) 247-264.
115. Vissers M.M.M., Driehuis F., Te Giffel M.C., De Jong P., Lankveld J.M.G., Improving farm management by modeling the contamination of farm tank milk with butyric acid bacteria, J. Dairy Sci. 89 (2006) 850-858. (Pubitemid 43943304)
116. Waes G., Heddeghem A.V., Van Heddeghem A., Prevention of butyric acid fermentation by bacterial centrifugation of the cheese milk, Bull. Int. Dairy Fed. 251 (1990) 47-50.
117. Walstra P., Rheological foundation of eye or slit formation, Bull. Int. Dairy Fed. 268 (1991) 65-66.
118. Weinrichter B., Sollberger H., GinzingerW., Jaros D., Rohm H., Adjunct starter properties affect characteristic features of Swisstype cheeses, Nahrung 48 (2004) 73-79. (Pubitemid 38368292)
119. White S.R., Broadbent J.R., Oberg C.J., McMahon D.J., Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii combinations on propensity for split defect in Swiss cheese, J. Dairy Sci. 86 (2003) 719-727.
120. Wyder M.T., Bosset J.O., Casey M., Isolini D., Sollberger H., Influence of two different PAB cultures on the characteristics of Swiss-type cheese with regard to aspartate metabolism, Milchwissenschaft 56 (2001) 78-81. (Pubitemid 33228965)
121. Wyder M.T., Puhan Z., Einflussfaktoren auf das verwachsen der brochkörner im hartkäse am beispiel von greyerzer käse, Schweizer. Milchzeitung 11 (1994) 6-7.
122. ZMP-Marktbilanz, Milch, 2008, ZMP Zentrale Markt- und Preisberichtstelle GmbH, Bonn, Germany, 2008.
123. Zoon P., Allersma D., Eye and crack formation in cheese by carbon dioxide from decarboxylation of glutamic acid, Neth. Milk Dairy J. 50 (1996) 309-318.