Ryser and Brick Starter culture Marth (1989) Mild Streptococcus JDS cremoris CC6 Aged culture Brevibacterium linens Ryser and Camembert Streptococcus Marth cremoris CC6 (1987b) JFP Penicillium camemberti Ryser and Cheddar Streptococcus Marth CC6 cremoris (1987a) JFP 50(1):7-13 Ryser, Marth Cottage: Streptococcus and Doyle creamed and cremoris CC6 and (1985) JFP uncreamed OS Schlesser et Cheddar Mesophilic lactic al. (2006) cultures R-703 or JFP R-704 lactic culture for direct vat set Spano et al. Mozzarella None (2003) LAM 36:73-76 Tatini et al. Cheddar Streptococcus (1971) JDS Colby lactis Villani et al. Mozzarella Natural whey (1996) LAM culture 22:357-360 Yousef and Colby Streptococcus Marth (1988) cremoris CC6 JFP Yousef and Parmesan Streptococcus Marth (1990) thermophilus JDS Lactobacillus bulgaricus Journal titles: FM Food Microbiology; IJFST International Journal of Food Science and Technology; – – JAM Journal of Applied Microbiology; JDS Journal of Dairy Science; JFE Journal of Food Engineering; – – – JFP Journal of Food Protection; LAM Letters in Applied Microbiology; – – LWT Lebensmittel-Wissenschaft und -Technologie (Food Science and Technology) –
Ryser and Marth (1989) JDS Brick Mild Aged Starter culture Streptococcus cremoris CC6 culture Brevibacterium linens Ryser and Marth (1987b) JFP Camembert Streptococcus cremoris CC6 Penicillium camemberti Ryser and Marth (1987a) JFP 50(1):7-13 Cheddar Streptococcus cremoris CC6 Ryser, Marth and Doyle (1985) JFP Cottage: creamed and uncreamed Streptococcus cremoris CC6 and OS Schlesser et al. (2006) JFP Cheddar Mesophilic lactic cultures R-703 or R-704 lactic culture for direct vat set Spano et al. (2003) LAM 36:73-76 Mozzarella None Tatini et al. (1971) JDS Cheddar Colby Streptococcus lactis Villani et al. (1996) LAM 22:357-360 Mozzarella Natural whey culture Yousef and Marth (1988) JFP Colby Streptococcus cremoris CC6 Yousef and Marth (1990) JDS Parmesan Streptococcus thermophilus Lactobacillus bulgaricus Journal titles: FM – Food Microbiology; IJFST – International Journal of Food Science and Technology; JAM – Journal of Applied Microbiology; JDS – Journal of Dairy Science; JFE – Journal of Food Engineering; JFP – Journal of Food Protection; LAM – Letters in Applied Microbiology; LWT – Lebensmittel-Wissenschaft und -Technologie (Food Science and Technology)