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Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, María Estrella Sayas-Barbera, José Angel Perez-Alvarez & José M. Lorenzo. (2022) Autochthonous Starter Cultures in Cheese Production – A Review. Food Reviews International 0:0, pages 1-19.
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Laura Morante-Carriel, Fernando Abasolo, Carlos Bastidas-Caldes, Erwin A. Paz, Rodrigo Huaquipán, Rommy Díaz, Marco Valdes, David Cancino, Néstor Sepúlveda & John Quiñones. (2023) Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef. Microbiology Research 14:3, pages 1150-1167.
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Yuhui Li, Chunyan Wang & Jungang Wang. (2023) Diversity analysis of the yeast and fungal community structure in Kazak cheese from the Yili Pastoral area in Xinjiang. International Dairy Journal 143, pages 105672.
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B. Vallejo-Cordoba, R. Reyes-Díaz, L. M. Beltrán-Barrientos, A. F. González-Córdova & A. Hernández-Mendoza. 2023. Handbook of Cheese Chemistry. Handbook of Cheese Chemistry
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Paulina Zavistanaviciute, Jolita Klementaviciute, Dovile Klupsaite, Egle Zokaityte, Modestas Ruzauskas, Vilija Buckiuniene, Pranas Viskelis & Elena Bartkiene. (2023) Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 12:7, pages 1391.
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Mónica María Durango-Zuleta, Mayra Fuentes-Vanegas, José Uriel Sepúlveda-Valencia & Claudia Ximena Moreno Herrera. (2022) Isolation, identification, and antimicrobial activity of lactic acid bacteria associated with two traditional Colombian types of cheese: Quesillo and double-cream cheese. LWT 171, pages 114119.
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Márcia C. Coelho, Francisco Xavier Malcata & Célia C. G. Silva. (2022) Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions. Foods 11:15, pages 2276.
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Almudena V. Merchán, Santiago Ruiz-Moyano, María Vázquez Hernández, Alberto Martín, María Jesús Lorenzo & María José Benito. (2022) Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture. International Journal of Food Microbiology 373, pages 109703.
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José Martín Ruvalcaba-Gómez, Héctor Ruiz-Espinosa, María Dolores Méndez-Robles, Ramón Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuamí Villagrán & Raúl Jacobo Delgado-Macuil. (2022) Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese. Fermentation 8:5, pages 234.
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Anna Łepecka, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Kajak-Siemaszko, Danuta Jaworska, Katarzyna Neffe-Skocińska, Barbara Sionek, Monika Trząskowska, Danuta Kołożyn-Krajewska & Zbigniew J. Dolatowski. (2022) The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk. Molecules 27:3, pages 1097.
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Jonathan Rhoades, Iro Anastasiou, Sofia Michailidou, Antonis Koinidis, Christos Doulgerakis, Elena A. Alexa, Avelino Alvarez-Ordóñez, Anagnostis Argiriou & Eleni Likotrafiti. (2021) Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria. International Dairy Journal 123, pages 105183.
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Giuseppe Aprea, Alessandra Alessiani, Franca Rossi, Lorena Sacchini, Arianna Boni, Daniela D’Angelantonio, Silvia Scattolini, Anna Franca Sperandii, Gabriella Centorotola, Diana Neri, Francesco Pomilio, Elisabetta Di Giannatale, Ilaria Del Matto, Patrizia Tucci & Giacomo Migliorati. (2021) Characterization of Lactic Acid Bacteria in Pecorino di Farindola Cheese and Manufacturing with a Lacticaseibacillus paracasei Autochthonous Culture. Applied Sciences 11:17, pages 7897.
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Razieh Zonoubi & Mohammad Goli. (2020) The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation. Food Science & Nutrition 9:2, pages 866-874.
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Belén García‐Gómez, Ángeles Romero‐Rodríguez, Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro & Manuel Vázquez. (2019) Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale. International Journal of Dairy Technology 72:3, pages 388-394.
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