Citations in impact factor journals
| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota Antonie van Leeuwenhoek |
| Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days Journal of Food Engineering Vol. 92, Issue 1, 50, 2009 |
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Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices International Dairy Journal Vol. 27, Issue 1-2, 13, 2012 |
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PHA Production from Cheese Whey and “Scotta”: Comparison between a Consortium and a Pure Culture of Leuconostoc mesenteroides Microorganisms Vol. 9, Issue 12, 2426, 2021 |
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Influence of the Backslopping Practice on the Microbial
Diversity of the <i>Lactococcus</i> Population
in a Model Cheesemaking Food and Nutrition Sciences Vol. 02, Issue 06, 618, 2011 |
|
Usefulness of Natural Starters in Food Industry: The Example of
Cheeses and Bread Food and Nutrition Sciences Vol. 05, Issue 17, 1679, 2014 |
How to cite this article
Dalmasso Marion, Prestoz Sylvie, Rigobello Veronique and Demarigny Yann, 2008. Evolution of the Raw Cow Milk Microflora, Especially Lactococci,Enterococci, Leuconostocs and Lactobacilli over a Successive 12 Day Milking Regime. International Journal of Dairy Science, 3: 117-130.
DOI: 10.3923/ijds.2008.117.130
URL: https://scialert.net/abstract/?doi=ijds.2008.117.130
DOI: 10.3923/ijds.2008.117.130
URL: https://scialert.net/abstract/?doi=ijds.2008.117.130