Aspri, M., O'Connor, P.M., Field, D., Cotter, P.D., Ross, P., Hill, C., and Papademas, P. (2017). Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese. International Dairy Journal, 73: 1–9.

Aspri, M., O'Connor, P.M., Field, D., Cotter, P.D., Ross, P., Hill, C., and Papademas, P. (2017). Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese. International Dairy Journal, 73: 1–9.)| false
• Search Google Scholar
• Export Citation

Avsar, Y.K. (2010). Milk fat globule size, powder hydration time, para-κ-caseın content, and textural properties of recombined white-brined cheese produced by direct recombination system. Journal of Food Processing and Preservation, 34(S1): 223–240.

Avsar, Y.K. (2010). Milk fat globule size, powder hydration time, para-κ-caseın content, and textural properties of recombined white-brined cheese produced by direct recombination system. Journal of Food Processing and Preservation, 34(S1): 223–240.)| false
• Search Google Scholar
• Export Citation

Centeno, J.A., Lorenzo, J. M., and Carballo, J. (2022). Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese. Food Microbiology, 108: 104101.

Centeno, J.A., Lorenzo, J. M., and Carballo, J. (2022). Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese. Food Microbiology, 108: 104101.)| false
• Search Google Scholar
• Export Citation

Clark, S. and Costello, M. (2009). Dairy products evaluation competitions. In: Clark, S., Costello, Drake, M.A., and Bodyfelt, F. (Eds.), The sensory evaluation of dairy products. Springer-Verlag, New York, pp. 43–71.

Clark, S. and Costello, M. (2009). Dairy products evaluation competitions. In: Clark, S., Costello, Drake, M.A., and Bodyfelt, F. (Eds.), The sensory evaluation of dairy products. Springer-Verlag, New York, pp. 43–71.)| false
• Search Google Scholar
• Export Citation

Curioni, P.M.G. and Bosset, J. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12: 959–984.

Curioni, P.M.G. and Bosset, J. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12: 959–984.)| false
• Search Google Scholar
• Export Citation

Deibler, K.D., Martin Llesca, F., Lavin, E.H., and Acree, T.E. (2004). Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis. Flavour and Fragrance Journal, 19(6): 518–521.

Deibler, K.D., Martin Llesca, F., Lavin, E.H., and Acree, T.E. (2004). Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis. Flavour and Fragrance Journal, 19(6): 518–521.)| false
• Search Google Scholar
• Export Citation

Grosch, W. (1993). Detection of potent odorants in foods by aroma extract dilution analysis. Trends in Food Science and Technology ,4(3): 68–73.

Grosch, W. (1993). Detection of potent odorants in foods by aroma extract dilution analysis. Trends in Food Science and Technology, 4(3): 68–73.)| false
• Search Google Scholar
• Export Citation

Harrigan, W.F. and McCance, E.M. (1998). Laboratory methods in food microbiology, 3rd ed. Academic Press, San Diego, p. 532.

Harrigan, W.F. and McCance, E.M. (1998). Laboratory methods in food microbiology, 3rd ed. Academic Press, San Diego, p. 532.)| false
• Search Google Scholar
• Export Citation

Kavitake, D., Devi, P.B., Delattre, C., Reddy, G.B., and Shetty P.H. (2023). Exopolysaccharides produced by Enterococcus genus – an overview. International Journal of Biological Macromolecules, 226: 111–120.

Kavitake, D., Devi, P.B., Delattre, C., Reddy, G.B., and Shetty P.H. (2023). Exopolysaccharides produced by Enterococcus genus – an overview. International Journal of Biological Macromolecules, 226: 111–120.)| false
• Search Google Scholar
• Export Citation

Khan, H., Flint, S., and Yu, P.K. (2010). Enterocins in food preservation. International Journal of Food Microbiology, 141(1–2): 1–10.

Khan, H., Flint, S., and Yu, P.K. (2010). Enterocins in food preservation. International Journal of Food Microbiology, 141(1–2): 1–10.)| false
• Search Google Scholar
• Export Citation

Lee, J.H., Diono, R., Kim, G.Y., and Min, D.B. (2003). Optimization of solid-phase microextraction analysis for the headspace volatile compounds of Parmesan cheese. Journal of Agricultural and Food Chemistry, 51: 1136–1140.

Lee, J.H., Diono, R., Kim, G.Y., and Min, D.B. (2003). Optimization of solid-phase microextraction analysis for the headspace volatile compounds of Parmesan cheese. Journal of Agricultural and Food Chemistry, 51: 1136–1140.)| false
• Search Google Scholar
• Export Citation

Munoz, A., Maqueda, M., Galvez, A., MartiNez-Bueno, M., Rodriguez A., and Valdivia, E. (2004). Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a nonfat hard cheese by an enterococcal strain–producing enterocin AS-48. Journal of Food Protection, 67(7): 1517–1521.

Munoz, A., Maqueda, M., Galvez, A., MartiNez-Bueno, M., Rodriguez A., and Valdivia, E. (2004). Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a nonfat hard cheese by an enterococcal strain–producing enterocin AS-48. Journal of Food Protection, 67(7): 1517–1521.)| false
• Search Google Scholar
• Export Citation

Oruc, O., Cetin, O., Onal Darilmaz, D., and Yüsekdag, Z.N. (2021). Determination of the biosafety of potential probiotic Enterococcus faecalis and Enterococcus faecium strains isolated from traditional white cheeses. LWT – Food Science and Technology, 148: 111741.

Oruc, O., Cetin, O., Onal Darilmaz, D., and Yüsekdag, Z.N. (2021). Determination of the biosafety of potential probiotic Enterococcus faecalis and Enterococcus faecium strains isolated from traditional white cheeses. LWT – Food Science and Technology, 148: 111741.)| false
• Search Google Scholar
• Export Citation

Özkan, E.R., Demirci, T., and Akın, N. (2021). In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey. LWT – Food Science and Technology, 141: 110908.

Özkan, E.R., Demirci, T., and Akın, N. (2021). In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey. LWT – Food Science and Technology, 141: 110908.)| false
• Search Google Scholar
• Export Citation

Pingitore, E.V., Todorov, S.D., Sesma, F., and de Melo Franco, B.D.G. (2012). Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiology, 32(1): 38–47.

Pingitore, E.V., Todorov, S.D., Sesma, F., and de Melo Franco, B.D.G. (2012). Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiology, 32(1): 38–47.)| false
• Search Google Scholar
• Export Citation

Vaningelgem, F., Ghijsels, V., Tsakalidou, E., and De Vuyst, L. (2006). Cometabolism of citrate and glucose by Enterococcus faecium FAIR-E 198 in the absence of cellular growth. Applied Environmental Microbiology, 72(1): 319–326.

Vaningelgem, F., Ghijsels, V., Tsakalidou, E., and De Vuyst, L. (2006). Cometabolism of citrate and glucose by Enterococcus faecium FAIR-E 198 in the absence of cellular growth. Applied Environmental Microbiology, 72(1): 319–326.)| false
• Search Google Scholar
• Export Citation

Yildirim, Z., Bilgin, H., Isleroglu, H., Tokatli, K., Sahingil, D., and Yildirim, M. (2014). Enterocin HZ is produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese. Journal of Dairy Research, 81(2): 164–172.

Yildirim, Z., Bilgin, H., Isleroglu, H., Tokatli, K., Sahingil, D., and Yildirim, M. (2014). Enterocin HZ is produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese. Journal of Dairy Research, 81(2): 164–172.)| false
• Search Google Scholar
• Export Citation