ReviewFrontiers in microbiology2021
A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.
Review in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 55 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
55 citing papers in PubMed, 1 synthesis or guideline pooled it.
- A Systematic Review on Microbial Profiling Techniques in Goat Milk: Implications for Probiotics and Shelf-Life.International journal of molecular sciences · 2025Pooled it
- Milk-based multi-omics reveals distinct quality signatures associated with Astragalus polysaccharide supplementation in late lactation goats.Food chemistry: X · 2026Article
- A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.Foods (Basel, Switzerland) · 2026Article
- Vitamin D Fortification of Dairy Products in the United Kingdom: What Are the Barriers?Advances in nutrition (Bethesda, Md.) · 2026Review
- Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation withMolecules (Basel, Switzerland) · 2026Article
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Screening, Safety Assessment, and Process Optimization of Lactic Acid Bacteria from Traditional Yak Yogurt as Adjunct Cultures.Microorganisms · 2026Article
- The Volatile Signature: Tracking Ripening Dynamics to Ensure Goat Cheese Quality.Sensors (Basel, Switzerland) · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Unmelted, melted, and deconstructed Cheddar cheese: effects on the gut microbiome from a human dietary intervention study.Frontiers in microbiology · 2026Article
- Article
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
- Influence of Sodium Chloride on the Behaviour ofMicroorganisms · 2025Article
- Technological and functional potentials of indigenous yeasts from traditional Tulum cheese.World journal of microbiology & biotechnology · 2025Article
- Occurrence of potentially toxic metals in Turkish cheese with dietary intake and health risk assessment.Scientific reports · 2025Article
- Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS.Foods (Basel, Switzerland) · 2025Article
- Taste of Tradition: Perceptual Quality Aspects and Future Prospects of Three Swedish Classic Cheeses.Food science & nutrition · 2025Article
- Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products.Microorganisms · 2025Article
- Reconstructing medieval diets through the integration of stable isotope and proteomic analyses from two European burial sites.Scientific reports · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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