Swiss‐Type Cheeses (Propionic Acid Cheeses)

Anne Thierry, Marie-Bernadette Maillard, Romain Richoux, Sylvie Lortal, Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria. Journal of Agricultural and Food Chemistry. ,vol. 54, pp. 6819- 6824 ,(2006) , 10.1021/JF060673M

Dominik Guggisberg, Philipp Schuetz, Hans Winkler, Rudolf Amrein, Ernst Jakob, Marie-Therese Fröhlich-Wyder, Stefan Irmler, Walter Bisig, Iwan Jerjen, Mathieu Plamondon, Jürgen Hofmann, Alexander Flisch, Daniel Wechsler, Mechanism and control of the eye formation in cheese International Dairy Journal. ,vol. 47, pp. 118- 127 ,(2015) , 10.1016/J.IDAIRYJ.2015.03.001

Nora C. Bertola, Alicia N. Califano, Alicia E. Bevilacqua, Noemi E. Zaritzky, Effects of ripening conditions on the texture of Gouda cheese International Journal of Food Science and Technology. ,vol. 35, pp. 207- 214 ,(2000) , 10.1046/J.1365-2621.2000.00347.X

C.V. Bergamini, E.R. Hynes, C.A. Zalazar, Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese International Dairy Journal. ,vol. 16, pp. 856- 866 ,(2006) , 10.1016/J.IDAIRYJ.2005.09.004

Meral Turgay, Stefan Irmler, Dino Isolini, Rudolf Amrein, Marie-Therese Fröhlich-Wyder, Hélène Berthoud, Elvira Wagner, Daniel Wechsler, Biodiversity, dynamics, and characteristics of Propionibacterium freudenreichii in Swiss Emmentaler PDO cheese Dairy Science & Technology. ,vol. 91, pp. 471- 489 ,(2011) , 10.1007/S13594-011-0024-7

Pillonel L., Badertscher R., Bütikofer U., Casey M., M. Dalla Torre, Lavanchy P., Meyer J., Tabacchi R., Bosset J., Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses European Food Research and Technology. ,vol. 215, pp. 260- 267 ,(2002) , 10.1007/S00217-002-0548-4

Alicia N. Califano, Alicia E. Bevilacqua, Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening Journal of Food Composition and Analysis. ,vol. 13, pp. 949- 960 ,(2000) , 10.1006/JFCA.2000.0930

C.V. Bergamini, E.R. Hynes, S.B. Palma, N.G. Sabbag, C.A. Zalazar, Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis International Dairy Journal. ,vol. 19, pp. 467- 475 ,(2009) , 10.1016/J.IDAIRYJ.2009.02.008

Michael G. Casey, Dino Isolini, Rudolf Amrein, Daniel Wechsler, Hélène Berthoud, Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheese Dairy Science & Technology. ,vol. 88, pp. 457- 466 ,(2008) , 10.1051/DST:2008014

U. Rehn, F.K. Vogensen, S.-E. Persson, K. Hallin Saedén, B.F. Nilsson, Y. Ardö, Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria Journal of Dairy Science. ,vol. 94, pp. 1098- 1111 ,(2011) , 10.3168/JDS.2010-3146