The Effect of Yeast Species from Raw Milk in China on Proteolysis and Aroma Compound Formation in Camembert-Type Cheese

[1]  Suranjan Panigrahi,et al.  Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review , 2011 .

[2]  Marcio A. Mazutti,et al.  A Review on Microbial Lipases Production , 2010 .

[3]  J. Maubois,et al.  Identifcation of yeasts from raw milk and selection for some specific antioxidant properties , 2010 .

[4]  A. Thierry,et al.  The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation. , 2009, International journal of food microbiology.

[5]  M. Pérez-Coello,et al.  Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses , 2008 .

[6]  A. Thierry,et al.  Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese. , 2008, Journal of dairy science.

[7]  G. Fleet.  Yeasts in foods and beverages: impact on product quality and safety. , 2007, Current opinion in biotechnology.

[8]  G. Corrieu,et al.  Controlled production of camembert-type cheeses: Part III role of the ripening microflora on free fatty acid concentrations , 2007, Journal of Dairy Research.

[9]  J. Mounier,et al.  Sources of the adventitious microflora of a smear‐ripened cheese , 2006, Journal of applied microbiology.

[10]  L. Vannini,et al.  Evaluation of the ability of Yarrowia lipolytica to impart strain‐dependent characteristics to cheese when used as a ripening adjunct , 2005 .

[11]  K. Shimazaki,et al.  Screening of dairy yeast strains for probiotic applications. , 2004, Journal of dairy science.

[12]  A. Verzera,et al.  Solid-phase microextraction and gas chromatography–mass spectrometry for rapid characterisation of semi-hard cheeses , 2004, Analytical and bioanalytical chemistry.

[13]  Eric Latrille,et al.  Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions , 2004, Journal of Dairy Research.

[14]  K. Lopandić,et al.  Phenotypic and genotypic identification of yeasts from cheese , 1999, Antonie van Leeuwenhoek.

[15]  E. Pappa,et al.  Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk , 2003 .

[16]  E. Sliwinski,et al.  A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese , 2003 .

[17]  M. Gobbetti,et al.  Interactions between yeasts and bacteria in the smear surface-ripened cheeses. , 2001, International journal of food microbiology.

[18]  C. Andrighetto,et al.  Some probiotic properties of yeast isolates from infant faeces and Feta cheese. , 2001, International journal of food microbiology.

[19]  G. Corrieu,et al.  Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods. , 2000, Journal of dairy science.

[20]  G Corrieu,et al.  Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation. , 2000, Journal of dairy science.

[21]  M. S. Nielsen,et al.  Effects of atmospheric conditions, NaCl and pH on growth and interactions between moulds and yeasts related to blue cheese production. , 2000, International journal of food microbiology.

[22]  S. Sablé,et al.  Current knowledge of soft cheeses flavor and related compounds. , 1999, Journal of agricultural and food chemistry.

[23]  H. Bachmann,et al.  Role of Selected Yeasts in Cheese Ripening: An Evaluation in Foil Wrapped Raclette Cheese , 1999 .

[24]  J. Gripon,et al.  Flavour and texture in soft cheese , 1997 .

[25]  P. Fox,et al.  Objective indices of cheese ripening , 1990 .

[26]  G. Fleet.  Yeasts in dairy products. , 1990, The Journal of applied bacteriology.