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View article: Dynamics of thermophilic starters in PDO Comté cheese: Insights from viability qPCR
Dynamics of thermophilic starters in PDO Comté cheese: Insights from viability qPCR Open
In Comté cheese production, Streptococcus thermophilus and thermophilic lactobacilli (Lactobacillus delbrueckii and Lactobacillus helveticus) drive acidification and early fermentation. This study investigated their dynamics during ripenin…
View article: Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota
Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota Open
A previous study identified differences in rind aspects between Cantal-type cheeses manufactured from the same skimmed milk, supplemented with cream derived either from pasture-raised cows (P) or from cows fed with maize silage (M). Using …
View article: Fat-salty sensory interactions in model cheeses: multivariate analysis of a compilation of data from different projects organised in the BaGaTeL database
Fat-salty sensory interactions in model cheeses: multivariate analysis of a compilation of data from different projects organised in the BaGaTeL database Open
The food industry needs to develop new strategies to formulate well-balanced products in terms of nutritional and environmental requirements and sensory acceptability by consumers. The BaGaTeL database has been built, guided by a process a…
View article: Dataset on model cheeses composition, rheological and sensory properties, from six different projects exported from BaGaTel database.
Dataset on model cheeses composition, rheological and sensory properties, from six different projects exported from BaGaTel database. Open
This dataset corresponds to the raw data which will be used for a datapaper (in preparation for Data in Brief) and a publication (in preparation for International Dairy Journal). This dataset consists in a Microsoft excel Worksheet contain…
View article: Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology
Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology Open
International audience
View article: Florilege : a database gathering microbial phenotypes of food interest
Florilege : a database gathering microbial phenotypes of food interest Open
Food fermentation and biopreservation processes involve the use of various species and strains of bacteria and yeast. These strains are responsible for the targeted qualities of the food products that are sanitary, organoleptic (aroma and …
View article: Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses Open
Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically acti…