Abd El-Salam M.H., Alichanidis E., Zerfiridis G.K. (1993): Domiati and feta-type cheeses. In: Fox P.F. (ed.): Cheese: Chemistry, Physics and Microbiology. London, Chapman and Hall: 301–335.
Azarnia S., Ehsani M.R., Mirhadi S.A. (1997): Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese. International Dairy Journal, 7, 473-478
https://doi.org/10.1016/S0958-6946(97)00034-4
Blanchette L., Roy D., Bélanger G., Gauthier Sylvie F. (1996): Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria. Journal of Dairy Science, 79, 8-15
https://doi.org/10.3168/jds.S0022-0302(96)76327-0
Corbo M.R., Albenzio M., De Angelis M., Sevi A., Gobbetti M. (2001): Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria. Journal of Dairy Science, 84, 551-561
https://doi.org/10.3168/jds.S0022-0302(01)74507-9
Daigle A., Roy D., Bélanger G., Vuillemard J.C. (1999): Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis. Journal of Dairy Science, 82, 1081-1091
https://doi.org/10.3168/jds.S0022-0302(99)75330-0
De Jong Catrienus, Badings Herman T. (1990): Determination of free fatty acids in milk and cheese procedures for extraction, clean up, and capillary gas chromatographic analysis. Journal of High Resolution Chromatography, 13, 94-98
https://doi.org/10.1002/jhrc.1240130204
Dinakar P., Mistry V.V. (1994): Growth and Viability of Bifidobacterium bifidum in Cheddar Cheese. Journal of Dairy Science, 77, 2854-2864
https://doi.org/10.3168/jds.S0022-0302(94)77225-8
Freitas Ana C., Xavier Malcata F. (1998): Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile. Le Lait, 78, 251-258
https://doi.org/10.1051/lait:1998227
Gardiner G., Ross R.P., Collins J.K., Fitzgerald G., Stanton C. (1999): Development of a probiotic Cheddar cheese containing humanderived Lactobacillus paracasei strains. Journal of Applied Environmental Microbiology, 6: 2192–2199.
Ghoddusi Hamid B., Robinson Richard K. (1996): Enumeration of starter cultures in fermented milks. Journal of Dairy Research, 63, 151-
https://doi.org/10.1017/S0022029900031629
Gobbetti M., Corsetti A., Rossi J. (1994): The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates. Applied Microbiology and Biotechnology, 41, 456-460
https://doi.org/10.1007/BF00939035
Gomes A.M.P., Malcata F.X., Klaver F.A.M., Grande H.J. (1995): Incorporation and survival of Bifidobacterium sp. Strain Bo and Lactobacillus acidophilus strain Ki in a cheese product. Netherland Milk Dairy Journal, 49: 71–95.
Heidarpour M., Mokhtari F., Mirdamadi S., Gharashi A. (2008): Isolation and Identification of Bifidobacterium sp. in Iranian Traditional Dairy Products. Research Journal of Biological Science, 3: 979–983.
Kalantzopoulos G., Dubeuf J.P., Vallerand F., Pirisi A., Casalta E., Lauret A. Trujillo T. (2002): Characteristics of sheep and goat milks: quality and hygienic stakes for the sheep and goat dairy sectors. IDF SC on Microbiological Hygiene, Agenda item 4.8.
Kaminarides S., Stamou P., Massouras T. (2007): Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chemistry, 100, 219-225
https://doi.org/10.1016/j.foodchem.2005.09.039
Ketney O., Tita M., Tita O., Bretan L., Boltea F. (2008): Researches regarding viability of probiotic level of some lactic bacterium and Bifidobacterium colonies in the feta cheese. Journal of Agronomy Proceeding Technology, 14: 446–454.
Larmond E. (1987): Laboratory Methods for Sensory Evaluation of Food. Ottawa, Canadian Government Publishing Center: 64–67.
McSweeney Paul L.H., Sousa Maria Jos� (2000): Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80, 293-324
https://doi.org/10.1051/lait:2000127
Pandey P.K, Ramaswamy H.S, St-Gelais D (2003): Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk. LWT - Food Science and Technology, 36, 497-506
https://doi.org/10.1016/S0023-6438(03)00045-8
Payne J. F., Morris A. E. J., Beers P. (1999): Note: Evaluation of selective media for the enumeration of Bifidobacterium sp. in milk. Journal of Applied Microbiology, 86, 353-353
https://doi.org/10.1046/j.1365-2672.1999.00671.x
Attaie Rahmat, Richter Ronald L. (1996): Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese. Journal of Dairy Science, 79, 717-724
https://doi.org/10.3168/jds.S0022-0302(96)76418-4
Roy D., Pitre M., Blanchette L., Savoie L., Bélanger G., Ward P., Maubois J. L. (1997): Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk. Le Lait, 77, 521-541
https://doi.org/10.1051/lait:1997538
Sousa M.J, Ardö Y, McSweeney P.L.H (2001): Advances in the study of proteolysis during cheese ripening. International Dairy Journal, 11, 327-345
https://doi.org/10.1016/S0958-6946(01)00062-0
Stanton C., Gardiner G., Lynch P.B., Collins J.K., Fitzgerald G., Ross R.P. (1998): Probiotic Cheese. International Dairy Journal, 8, 491-496
https://doi.org/10.1016/S0958-6946(98)00080-6
Uliescu M., Rotaru G., Mocanu D., Stanciu V. (2007): Study of the probiotic telemea cheese maturation. In: 8th International Symposium EuroAliment, Sept 7–8, 2017, Galati, Romania: 92–99.