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Eric Beuvier
Researcher at Institut national de la recherche agronomique
Publications - 41
Citations - 1740
Eric Beuvier is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Raw milk & Rennet. The author has an hindex of 17, co-authored 39 publications receiving 1626 citations.
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Journal ArticleDOI
Characterization of the lactic acid bacteria in artisanal dairy products
Timothy M. Cogan,Manuela Barbosa,Eric Beuvier,Bruna Bianchi-Salvadori,Pier Sandro Cocconcelli,Isabel Fernandes,Jesus Gomez,Rosario Gómez,George Kalantzopoulos,Antonio Ledda,Margarita Medina,Mary C. Rea,Eva Rodríguez +12 more
TL;DR: The European Union is thanked for partly financing this project under ECLAIR contract CT-91-0064.
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Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
R. Grappin,Eric Beuvier +1 more
TL;DR: It is concluded that the indigenous milk microflora, with its diversity of species and strains, appears to be mainly responsible of the specific sensory properties of raw milk cheeses.
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Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk
Eric Beuvier,Karine Berthaud,Sophie Cegarra,A. Dasen,Sylvie Pochet,Solange Buchin,Gabriel Duboz +6 more
TL;DR: In this paper, the influence of the indigenous microflora and pasteurization on the quality of Swiss-type cheese was investigated using experimental mini-cheeses made from raw (Ra), microfiltered (MF), pasteurized (Pa) or pasteurized mixed with microfiltration retentate (PR) milk.
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Influence of Pasteurization and Fat Composition of Milk on the Volatile Compounds and Flavor Characteristics of a Semi-hard Cheese
TL;DR: The effects of pasteurization and fat composition were studied simultaneously during the manufacture of experimental semi-hard cheeses as mentioned in this paper, and the sensory profile of all of the cheeses showed predominantly milky flavors.
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Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers
TL;DR: The data strongly suggest that most mesophilic lactobacilli strains originate from raw milk.