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Research article

First published 2004-10

Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese

C. A. Tovar, I. Franco, E. Carballo [...]

Food Science and Technology International

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Research article

First published 2017-4

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

Arturo A Rincón, Verónica Pino, María R Fresno [...]

Food Science and Technology International

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Research article

First published 1999-6

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

S.E. Zorrilla, A.C. Rubiolo

Food Science and Technology International

Open access

Research article

First published 2026

Influence of bacteriocin-producing Lactococcus lactis on the ripening of Cheddar cheese

Susana C Ribeiro, Agathe Blackeway, Sofia PM Silva [...]

Food Science and Technology International

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Research article

First published 2015-02

Survival of Brucella abortus aqp X Mutant in Fresh and Ripened Cheeses

María del Rosario Santiago-Rodríguez, Efrén Díaz-Aparicio, Beatriz Arellano-Reynoso [...]

Foodborne Pathogens and Disease

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Research article

First published 2011-12

Brucella melitensis Survival During Manufacture of Ripened Goat Cheese at Two Temperatures

Karla Y. Méndez-González, Rigoberto Hernández-Castro, Erika M. Carrillo-Casas [...]

Foodborne Pathogens and Disease

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Research article

First published 2022-08

Survival of Brucella abortus RB51 and S19 Vaccine Strains in Fresh and Ripened Cheeses

Juan Carlos Benítez-Serrano, Gabriela Palomares-Resendiz, Efrén Díaz-Aparicio [...]

Foodborne Pathogens and Disease

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Research article

First published 2023-05

Effect of the Lacticaseibacillus paracasei JLM Strain Against Brucella abortus Strains in Ripened Cheese

Juan Carlos Benítez-Serrano, Rigoberto Hernández-Castro, Laura Martínez-Pérez [...]

Foodborne Pathogens and Disease

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Research article

First published 2008-06

Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses

C.I. Pereira, M.I. Franco, E.O. Gomes [...]

Food Science and Technology International

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Research article

First published 2006-10

Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese

Z. Tarakci, E. Kucukoner

Food Science and Technology International

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