Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Influence of the Backslopping Practice on the Microbial Diversity of the Lactococcus Population in a Model Cheesemaking"
written by Yann Demarigny, Marion Dalmasso, Aline Tonleu, Véronique Rigobello, Eric Beuvier, Maï Huong Ly-Chatain, Yvette Bouton,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011

has been cited by the following article(s):

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[1]	Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique Frontiers in Sustainable Food Systems, 2023 DOI:10.3389/fsufs.2023.1166002

[2]	Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese Czech Journal of Food Sciences, 2020 DOI:10.17221/129/2020-CJFS

[3]	Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese Czech Journal of Food Sciences, 2020 DOI:10.17221/129/2020-CJFS

[4]	Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese Czech Journal of Food Sciences, 2020 DOI:10.17221/129/2020-CJFS

[5]	Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread Food and Nutrition Sciences, 2014 DOI:10.4236/fns.2014.517181