User:Marchelleashley/Gruyère cheese/Bibliography

Outline of proposed changes
Clarke, S. (2022). Some Really Good News About Cheese. Consumer Reports, 87(11), 34–39. The author presents a comprehensive analysis of recent scientific studies and nutritional research to support their claims. Through a detailed examination of the nutrients found in various types of cheese, Clarke aims to inform readers about the positive impact of cheese on overall health. The article is published in Consumer Reports, a well-respected and widely read magazine known for providing unbiased and evidence-based information to consumers. The credibility of the source adds weight to the author's argument, assuring readers of the reliability of the information presented.

Du Vale, L., & Castelli, H. (2013). Handbook on Cheese: Production, Chemistry and Sensory Properties. The book is organized into several sections, each covering essential topics related to cheese production and its properties. It begins with an overview of cheese history, development, and its significance in the dairy industry. This historical context lays the foundation for readers to understand the evolution of cheese-making techniques and its cultural importance. One of the book's strengths lies in its thorough exploration of the chemistry behind cheese production. Du Vale and Castelli delve into the intricacies of milk composition, the role of enzymes, microorganisms, and the aging process in shaping cheese characteristics. This scientific approach makes the book suitable for researchers, students, and professionals interested in understanding the complexities of cheese production.

Paul L.H. McSweeney, Paul D. Cotter, & David W Everett. (2017). Cheese : Chemistry, Physics and Microbiology: Vol. Fourth edition. Academic Press. In this source there is a plethora of information on cheese including the science behind making it. I can use this source to gather basic knowledge about cheese in general and match and correct what already exists in the article. This work is an indispensable resource for anyone seeking a comprehensive understanding of cheese production and its underlying scientific principles. The collaboration of three esteemed authors, along with the incorporation of the latest research, makes this book a valuable reference for researchers, students, and professionals in the dairy industry. Its thorough coverage of cheese chemistry, physics, and microbiology ensures that readers gain a well-rounded perspective on the multifaceted world of cheese.

Gregory K. Zerfiridis, Anne Vafopoulou-Mastrogiannaki, Evanthia Litopoulou-Tzanetaki, Changes During Ripening of Commercial Gruyère Cheese, Journal of Dairy Science, Volume 67, Issue 7, 1984, Pages 1397-1405, ISSN 0022-0302, "Changes During Ripening of Commercial Gruyère Cheese" is a significant contribution to the scientific understanding of Gruyère cheese ripening. The research article's credibility, thorough methodology, and clear presentation of results make it a valuable resource for dairy scientists, cheese producers, and researchers interested in the biochemistry and maturation processes of cheese.

Michael Rychlik, Jacques Olivier Bosset, Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants, International Dairy Journal, Volume 11, Issues 11–12, 2001, Pages 895-901, ISSN 0958-6946, https://doi.org/10.1016/S0958-6946(01)00108-X "Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants" is a significant research article that sheds light on the flavor chemistry of Gruyère cheese. Its rigorous scientific approach, comprehensive analysis, and valuable insights into the cheese's aroma profile make it a valuable reference for flavor scientists, dairy researchers, and professionals in the cheese industry