Cheeses made from ewes' and goats' milk

Cheese: Chemistry, Physics and Microbiology

Volumn 2, Issue C, 2004, Pages 279-299

  Medina, M ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 30844436371     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80048-4     Document Type: Article

References (170)

1. Albenzio M., Corbo M.R., Shakeel-Ur-Rehman, Fox P.F., De Angelis M., Corsetti A., Sevi A., and Gobbetti M. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. Int. J. Food Microbiol. 67 (2001) 35-48
2. s1-casein and coagulation properties in goat milk. J. Dairy Sci. 71 (1988) 24-28
3. Amigo L., Recio I., and Ramos M. Genetic polymorphism of ovine milk proteins: its influence on technological properties of milk- a review. Int. Dairy J. 10 (2000) 135-149
4. Anifantakis E. Comparison of the Physico-chemical Properties of Ewes' and Cow's Milk. Bulletin 202 (1986), International Dairy Federation, Madison 42-53
5. Anifantakis E., Kehagias C., Kotouza E., and Kalant-zopoulous G. Frozen stability of sheep's milk under various conditions. Milchwissenschaft 35 (1980) 80-82
6. Arizcun C., Barcina Y., and Torre P. Identification of lactic acid bacteria isolated from Roncal and Idiazabal cheeses. Lait 77 (1997) 729-736
7. Battistotti C., and Corradini C. Italian cheese. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. 2nd edn Vol. 2 (1993), Chapman & Hall, Brussels 221-243
8. Bizzarro R., Torri-Tarelli G., Giraffa G., and Neviani E. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese. Ital. J. Food Sci. 3 (2000) 303-316
9. Brennand C.P., Ha J.K., and Lindsay R.C. Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids. J. Sens. Stud. 4 (1989) 105-120
10. Buffa M., Guamis B., Pavia M., and Trujillo J.A. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk. Int. Dairy J. 11 (2001) 175-179
11. Buffa M., Guamis B., Royo C., and Trujillo A.J. Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk. Food Microbiol. 18 (2001) 45-51
12. Buffa M., Trujillo J.A., Pavia M., and Guamis B. Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. Int. Dairy J. 11 (2001) 927-934
13. Bustamante M., Chávarri E., Santisteban A., Ceballos G., Hernández I., Miguélez M.J., Aranburu I., Barrón L.J.R., Virto M., and De Renobales M. Coagulating and lipolytic activities of artisanal lamb rennet pastes. J. Dairy Res. 67 (2000) 393-402
14. Campos R., Guerra R., Aguiar M., Ventura O., and Camacho L. Chemical characterization of proteases extracted from wild thistle (Cynara cardunculus). Food Chem. 35 (1990) 89-97
15. Capellas M., Mor-Mur M., Sendra E., Pla R., and Guamis B. Populations of aerobic mesophiles and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure. J. Food Prot. 59 (1996) 582-587
16. Capellas M., Mor-Mur M., Sendra E., and Guamis B. Effect of high pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato). Int. Dairy J. 11 (2001) 165-173
17. Caponio F., Pasqualone A., and Gomes T. Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics. Eur. Food Res. Technol. 213 (2001) 178-182
18. Carballo J., Fresno J.M., Tuero J.R., Prieto J.G., Bernardo A., and Martín-Sarmiento R. Characterization and biochemical changes during the ripening of a Spanish hard goat cheese. Food Chem. 49 (1994) 77-82
19. Carbonell M., Nuñez M., and Fernández-García E. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Lait 82 (2002) 683-698
20. Carretero C., Trujillo A.J., Mor-Mur M., Pla R., and Guamis V. Electrophoretic study of casein breakdown during ripening of goat's milk cheese. J. Agric. Food Chem. 42 (1994) 1546-1550
21. Casalta E., Noël Y., Le Bars D., Carré C., Achilleos C., and Maroselli M.-X. Caractérisation du fromage Bastelicaccia. Lait 81 (2001) 529-546
22. Chávarri E., Bustamante M.A., Santisteban A., Virto M., and De Renobales M. Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year. J. Dairy Sci. 82 (1999) 885-890
23. Clementi E., Cenci Goga B.T., Trabalza Marinucci M., and Di Antonio E. Use of selected starter cultures in the production of farm manufactured goat cheese from thermized milk. Ital. J. Food Sci. 10 (1998) 41-56
24. Language=FR. CNIEL. Banque de donnees statistiques (2002). http://www.maison-du-lait.com/Scripts/public/stat.asp
25. Cogan T.M., Barbosa M., Beuvier E., Bianchi-Salvadori B., Cocconcelli P.S., Fernandes I., Gómez M.J., Gómez R., Kalantzopoulos G., Ledda A., Medina M., Rea M., and Rodríguez E. Characterization of the lactic acid bacteria in artisanal dairy products. J. Dairy Res. 64 (1997) 409-421
26. Coni E., Bocca B., and Caroli S. Minor and trace element content of two typical Italian sheep dairy products. J. Dairy Res. 66 (1999) 589-598
27. Dahl S., Tavaria F.K., and Malcata EX. Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. Int. Dairy J. 10 (2000) 255-262
28. Deiana P., Fatichenti F., Farris G.A., Mocquot G., Lodi R., Todesco R., and Cecchi L. Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast. Lait 64 (1984) 380-394
29. Deiana P., Rossi J., Caredda M., Cattina A.P., and Smacchi E. Secondary microflora in Pecorino Romano cheese. Sci. Tecn. Latt.-Cas. 48 (1997) 487-500
30. Delgado M.G.H. Physico-chemical characterization of Rabagal cheese. Via Láctea 3 (1993) 64-66
31. Emaldi G.C. Goat cheeses. Sci. Tecn. Latt.-Cas. 38 (1987) 46-53s
32. Engel E., Nicklaus S., Septier C., Salles C., and Le Quéré J.L. Taste active compounds in a goat cheese water-soluble extract. 2. Determination of the relative impact of water-soluble extract components on its taste using. J. Agric. Food Chem. 48 (2000) 4260-4267
33. Europa (2002). qual/qualil_en.htm
34. FAOSTAT (2002). http://apps.fao.org/default.htm
35. Faro C.C., Moir A.J., and Pires E.V. Specificity of a milk-clotting enzyme extracted from the thistle Cynara cardunculus L.: Action on oxidized insulin and k{cyrillic}-casein. Biotechnol. Lett. 14 (1992) 841-846
36. Fernandez del Pozo B., Gaya P., Medina M., Rodriguez-Marín M.A., and Nuñez M. Changes in the microflora of La Serena ewes' milk cheese during ripening. J. Dairy Res. 55 (1988) 449-455
37. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., and Nuñez M. Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening. J. Dairy Res. 55 (1988) 457-464
38. Fernández-García E., López-Fandiño R., Alonso R., and Ramos M. The use of lipolytic and proteolytic enzymes in the manufacture of cheese from ovine and bovine milk. J. Dairy Sci. 77 (1994) 449-455
39. Fernández-García E., Carbonell M., and Nuñez M. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. J. Dairy Res. 69 (2002) 579-593
40. Fernández-Salguero J., and Sanjuán E. Influence ofvegetable and animal rennet on proteolysis during ripening in ewes' milk cheese. Food Chem. 64 (1999) 177-183
41. Fernández-Salguero J., Barreto J., and Marsilla B.A. Principal nitrogen components of Serena cheese. Archivos de Zootecnia 27 (1978) 365-373
42. Spanish Patent 200.001.593. Fernández-Salguero J., Gómez R., Tejada L., and Vioque M.A. Powdered vegetable coagulant, procedure for its preparation and application to cheese-making (2000)
43. Fernández-Salguero J., Tejada L., and Gómez R. Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses. J. Sci. Food Agric. 82 (2002) 464-468
44. Fontecha J., Peláez C.J.M., Requena T., Gómez C., and Ramos M. Biochemical and microbiological characteristics of artisanal hard goat's cheese. J. Dairy Sci. 73 (1990) 1150-1157
45. Fontecha J., Peláez C., Juárez M., and Martín-Hernández M.C. Effect of freezing and frozen storage on the physico-chemical, organoleptic and microbiological characteristics of a semi-hard ewes' milk cheese. J. Dairy Res. 61 (1994) 133-142
46. Foschino R., Ottogalli G., and Caserio G. Evolution of microflora during the manufacture of Caprino Tradizionale goat cheese. Sci. Tecn. Latt.-Cas. 50 (1999) 163-178
47. Franco I., Prieto B., González J., and Carballo J. The Spanish traditional goat's milk cheeses: a review. Alimentaria 319 (2001) 63-82
48. Freitas A.C., Sousa M.J., and Malcata F.X. Effect of ripening time and the combination of ewe and goat milk on the microflora of Picante cheese. Ital. J. Food Sci. 7 (1995) 361-377
49. Freitas A.C., Pais C., Malcata F.X., and Hogg T.A. Microbiological characterization of Picante da Beira Baixa cheese. J. Food Prot. 59 (1996) 155-160
50. Freitas A.C., Fresno J.M., Prieto B., Malcata F.X., and Carballo J. Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese. Food Chem. 60 (1997) 219-229
51. Freitas A.C., Fresno J.M., Prieto B., Franco I., Malcata F.X., and Carballo J. How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese. J. Sci. Food Agric. 79 (1999) 611-618
52. Freitas A.C., Macedo A.C., and Malcata F.X. Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured inthe Iberian Peninsula from ovine and caprine mi. Food Sci. Tech. Int. 6 (2000) 351-370
53. Fresno J.M., Tornadijo M.E., Carballo J., Bernardo A., and González-Prieto J. Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety). J. Sci. Food Agric. 75 (1997) 148-154
54. Gaborit P., Menard A., and Morgan F. Impact of ripening strains on the typical flavour of goat cheeses. Int. Dairy J. 11 (2001) 315-325
55. Gattuso A.M., Pirrone L., Seminerio V., and Arcoleo G. Changes of the compositive parameters in Pecorino cheeses during ripening. I. Sci. Tecn. Latt.-Cas. 46 (1995) 167-177
56. Gaya P., Medina M., Rodríguez-Marín M.A., and Nuñez M. Accelerated ripening of ewes' milk Manchego cheese: the effect of elevated ripening temperatures. J. Dairy Sci. 73 (1990) 26-32
57. Giudici P., Scilio G., Romano D., Russo C., and Migliorisi D. Effect of technological parameters on microbial counts in Pecorino Siciliano cheese. Latte 22 (1997) 76-84
58. Gómez M.J., Rodríguez E., Gaya P.N.M., and Medina M. Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures. J. Dairy Sci. 82 (1999) 2300-2307
59. 1 caprine, ses effects, son évolution. INRA Prod. Anim. 7 (1994) 3-19
60. Guerzoni M.E., Vannini L., Chaves Lopez C., Lanciotti R., Suzzi G., and Gianotti A. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses. J. Dairy Sci. 82 (1999) 851-862
61. Ha J.K., and Lindsay R.C. Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors in varietal cheeses. J. Dairy Sci. 74 (1991) 3267-3274s
62. Ha J.K., and Lindsay R.C. Volatile branched-chain fatty acids and phenolic compounds in aged Italian cheese flavors. J. Food Sci. 56 (1991) 1241-1250
63. Hatzikamari M., Litopoulou-Tzanetaki E., and Tzanetakis N. Microbiological characteristics of Anevato: a traditional Greek cheese. J. Appl. Microbiol. 87 (1999) 595-601
64. Heimgartner U., Pietrzak M., Geertsen R., Brodelius P., Silva Figueiredo A.C., and Pais M.S. Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus. Phytochemistry 29 (1990) 1405-1410
65. Hosono A., and Sawada M. Chemical and bacteriological properties of "Valençay", a soft goat's milk cheese. Anim. Sci. Technol. 66 (1995) 422-429
66. Hosono A., and Shirota S. Chemical and microbiological studies on "Crottin de Chavignol", a soft goat's milk cheese. Anim. Sci. Technol. 65 (1994) 551-555
67. Ibáñez F.C., Torres M.I., Ordóñez A.I., and Barcina Y. Changes in physicochemical properties and in content of nitrogen compounds with traditional smoking during the ripening of Idiazabal cheese. Neth. Milk Dairy J. 49 (1995) 167-175
68. Irigoyen A., Izco J.M., Ibáñez EC., and Torre P. Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's milk cheese. Int. Dairy J. 12 (2002) 27-34
69. Izco J.M., and Torre P. Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS. Food Chem. 70 (2000) 409-417
70. Izco J.M., Irigoyen A., Torre P., and Barcina Y. Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese. Food Control 11 (2000) 201-207
71. Juárez M., and Ramos M. Physico-chemical characteristics of goat's milk as distinct from those of cow's milk. Bulletin 202 (1986), International Dairy Federation, London 54-67
72. Kaminarides S.E., Anifantakis E.M., and Balis C. Changes in Kopanisti cheese during ripening using selected pure microbial cultures. J. Soc. Dairy Technol. 45 (1992) 56-59
73. Kandarakis I.G., Moschopoulou E.E., Moatsou G.A., and Anifantakis E.M. Effect of starters on gross and microbiological composition and organoleptic characteristicsof Graviera Kritis cheese. Lait 78 (1998) 557-568
74. Katsiari M.C., and Voutsinas L.P. Manufacture of low-fat Kefalograviera cheese. Int. Dairy J. 4 (1994) 533-553
75. Katsiari M.C., Alichanidis E., Voutsinas L.P., and Roussis I.G. Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl. Food Chem. 73 (2001) 31-43
76. Lalos G.T., and Roussis I.G. Quality of full-fat and low-fat Kefalograviera cheese from raw and refrigerated ewe's milk. Milchwissenschaft 55 (2000) 24-26
77. Larráyoz P., Addis M., Gauch R., and Bosset J.O. Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewe. Int. Dairy J. 11 (2001) 911-926
78. Ledda A. Fiore Sardo. In: Cogan T.M., and Rea M.C. (Eds). Artisanal European Cheeses (1996), Office for Official Publications of the European Communities, Brussels 35-37
79. Ledda A., Scintu M.F., Pirisi A., Sanna S., and Mannu L. Technological characterization of lactococci and enterococci for the manufacture of Fiore Sardo cheese. Sci. Tecn. Latt.-Cas. 45 (1994) 443-456
80. Le Jaouen J.C., and Mouillot M. Fromages a partir de lait de chèvre. In: Luquet F.M. (Ed). Laits et Produits Laitiers. Vol. 2, Les Produits Laitiers (1990), Technique et Documentation Lavoisier, Luxembourg 295-338
81. Lenoir J. La flore microbienne du Camembert et son évolution au cours de la maturation. Lait 43 (1963) 262-270
82. Le Quéré J.-L., Pierre A., Riaublanc A., and Demaizières D. Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening. Lait 78 (1998) 279-290s
83. Litopoulou-Tzanetaki E. Changes in numbers and kinds of lactic acid bacteria during ripening of Kefalotyri cheese. J. Food Sci. 55 (1990) 111-115
84. Litopoulou-Tzanetaki E., and Tzanetakis N. Microbiological study of white-brined cheese made from raw goat milk. Food Microbiol. 9 (1992) 13-19
85. Macedo A.C., Malcata F.X., and Oliveira J.C. The technology, chemistry, and microbiology of Serra cheese: a review. J. Dairy Sci. 76 (1993) 1725-1739
86. Macedo A.C., Malcata F.X., and Hogg T.A. Microbiological profile in Serra ewes' cheese during ripening. J. Appl. Bacteriol. 79 (1995) 1-11
87. Mallatou H., Pappas C.P., and Voutsinas L.P. Manufacture of Feta cheese from sheep's milk, goats' milk or mixtures of these milks. Int. Dairy J. 4 (1994) 641-664
88. Mannu L., and Paba A. Genetic diversity of lactococci and enterococci isolated from home-made Pecorino Sardo ewes' milk cheese. J. Appl. Microbiol. 92 (2002) 55-62
89. Mannu L., Paba A., Pes M., Floris R., Scintu M.E., and Morelli L. Strain typing among enterococci isolated from home-made Pecorino Sardo cheese. FEMSMicrobiol. Lett. 170 (1999) 25-30
90. Mannu L., Comunian R., and Scintu M.E. Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening. Int. Dairy J. 10 (2000) 383-389
91. Mannu L., Riu G., Comunian R., Fozzi M.C., and Scintu M.F. A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes' milk cheese: PCR-identification and evolution during r. Int. Dairy J. 12 (2002) 17-26
92. Marcos A., and Mora M.T. Proteolysis in Manchego cheese. Evolution of free amino acids. Arch Zootec 31 (1982) 115-129
93. Mariaca R., Fernández-García E., Mohedano A.E., and Nuñez M. Volatile fraction of ewe's milk semihard cheese manufactured with and without the additionof a cysteine proteinase. Food Sci. Technol. Int. 7 (2001) 131-139
94. Martín-Hernandez M.C., Juárez M., and Ramos M. Biochemical characteristics of three types of goat cheese. J. Dairy Sci. 75 (1992) 1747-1752
95. Mas M., and González Crespo J. Control of pathogenic microorganisms in Ibores cheese. Alimentaria 240 (1993) 41-44
96. Mas M., Tabla R., Moriche J., Roa I., González J., Rebollo J.E., and Cáceres P. Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening. Lait 82 (2002) 579-587
97. Mas Mayoral M., González Crespo J., and Nieto Villaseca M.J. Casar cheese: production, physicochemical and microbiological characteristics. Arch. Zootec. 40 (1991) 359-369s
98. Masuda T., Taniguchi T., Yamasaki H.R., and Morichi T. Chemical and microbiological changes in the ripening of Sainte-Maure type cheese made from pasteurized goat's milk. J. Jpn. Soc. Food Sci. Technol. 47 (2000) 264-268
99. Medina M., Fernandez del Pozo B.S., Rodriguez-Marin M.A., Gaya P., and Nunez M. Effect of lactic starter inoculation on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. J. Dairy Res. 58 (1991) 355-361
100. Medina M., Gaya P., and Nuñez M. Gredos goats' milk cheese: microbiological and chemical changes throughout ripening. J. Dairy Res. 59 (1992) 563-566
101. Mendia C., Ibanez F.J., Torre P., and Barcina Y. Effect of pasteurization and use of a native starter culture on proteolysis in a ewes' milk cheese. Food Control 11 (2000) 195-200
102. Migliorisi D., Caggia C.P.A., and Giudici P. Lactic acid bacteria in Pecorino Siciliano cheese. Latte 22 (1997) 80-86
103. Millán R., Alcalá M., Sanjuán E., Penedo J.C., and Castelo M. Physicochemical components of Roncal cheese. Aliment. Equip. Technol. Julio-Agosto. (1992) 61-65
104. Moatsou G.A., Kandarakis I.G., Georgala A.K., Alichanidis E.S.A., and Anifantakis E.M. Effect of starters on proteolysis of Graviera Kritis cheese. Lait 79 (1999) 303-315
105. Moatsu G., Kandarakis I., Moschopoulou E., Anifantakis E., and Alichanidis E. Effect of technological parameters on the characteristics of Kasseri cheese made from raw or pasteurized milk. Int. J. Dairy Technol. 54 (2001) 69-77
106. Mohedano A., Fernández J., Garde S., Medina M., Gaya P., and Nuñez M. The effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Manchego cheese. Enzyme Microb. Technol. 22 (1998) 391-396
107. Molimard P., and Spinnler H.E. Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79 (1996) 169-184
108. Molina E., Ramos M., Alonso L., and López-Fandiño R. Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes' and goats' milk. Int. Dairy J. 9 (1999) 613-621
109. Morgan E., and Gaborit P. The typical flavour of goat milk products: technological aspects. Int. J. Dairy Technol. 54 (2001) 38-40
110. Morgan E., Bodin J.-P., and Gaborit P. Lien entre le niveau de lipolyse du lait de chevre et la qualite sensorielle des fromages au lait cru ou pasteurisé. Lait 81 (2001) 743-756
111. Mor-Mur M., Carretero C., Pla R., and Guamis V. A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese. Food Microbiol. 9 (1992) 345-352
112. Nahabieh F., and Schmidt J.L. Contribution à l'étude de la flore levure de quelques grands types de fromages de chèvre. Lait 70 (1990) 325-343
113. Nájera A.I., Barrón LJ.R., and Barcina Y. Changes in free fatty acids during the ripening of Idiazábal cheese: influence of brining time and smoking. J. Dairy Res. 61 (1994) 281-288
114. Neviani E., Bizzarro R., Righini A., and Mucchetti G. Pecorino Toscano DOP: cheesemaking technology and microbiological characteristics. Ind. Latte 34 (1998) 3-35
115. Nuñez M., Medina M., and Gaya P. Ewes' milk cheese: technology, microbiology and chemistry. J. Dairy Res. 56 (1989) 303-321
116. Nuñez M., Fernández del Pozo B.S., Rodríguez-Marín M.A., Gaya P., and Medina M. Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. J. Dairy Res. 58 (1991) 511-519
117. Nuñez M., Guillén A.M., Rodríguez-Marin M.A., Marcilla A.M., Gaya P., and Medina M. Accelerated ripening of ewes' milk Manchego cheese: the effect of neutral proteinases. J. Dairy Sci. 74 (1991) 4108-4118
118. Olarte C.S.S., González-Fandos E., and Torre P. The effect of a commercial starter culture addition on an artisanal goat's cheese (Cameros cheese). J. Appl. Microbiol. 88 (2000) 421-429
119. Ordonez J.A., and Burgos J. Free amino acids of Manchego cheese ripened in olive oil. Milchwissenschaft 35 (1980) 69-71
120. Ordóñez J.A., Massó J.A., Mármol M.P., and Ramos M. Contribution à l'étude du fromage "Roncal". Lait 60 (1980) 283-294
121. Ordóñez A.I., Ibáñez F.C., Torre P., and Barcina Y. Characterization of the casein hydrolysis of Idiazábal cheese manufactured from ovine milk. J. Dairy Sci. 81 (1998) 2089-2095
122. Ortigosa M., Bárcenas P., Arizcun C., Pérez Elortondo F.J., Albisu M., and Torre P. Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese. Food Microbiol. 16 (1999) 237-247
123. Pérez-Elortondo F.J., Albisu M., and Barcina Y. Changes in the microflora of Idiazabal cheese with the addition of commercial lactic starters. Aust. J. Dairy Technol. 48 (1993) 10-14
124. Pérez-Elortondo F.J., Aldamiz-Echebarria P., Albisu M., and Barcina Y. Indigenous lactic acid bacteria in Idiazábal ewes' milk cheese. Int. Dairy J. 8 (1998) 725-732
125. Pérez-Elortondo F.J., Albisu M., and Barcina Y. Physicochemical and microbiological parameters in semihard and hard ewes' milk cheeses: effect of the smoking process. Sci. Tecn. Latt.-Cas. 50 (1999) 89-102
126. Pérez-Elortondo F.J., Albisu M., and Barcina Y. Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazábal cheese. Lait 79 (1999) 281-290
127. Pérez-Elortondo F.J., Albisu M., and Barcina Y. Brining time and smoking influence on acceptability of Idiazábal cheese. J. Food Qual. 25 (2002) 51-62
128. Picón A., Gaya P., Medina M., and Nuñez M. The effect of liposome encapsulation of chymosin derived by fermentation on Manchego cheese. J. Dairy Sci. 77 (1994) 16-23
129. Picón A., Gaya P., Medina M., and Nuñez M. The effect of liposome-encapsulated Bacillus subtilis neutral proteinase on Manchego cheese ripening. J. Dairy Sci. 78 (1995) 1238-1247
130. Picón A., Serrano C.G.P., Medina M., and Nuñez M. The effect of liposome-encapsulated cyprosins on Manchego cheese ripening. J. Dairy Sci. 79 (1996) 1699-1705
131. s1-casein in milk. Lait 78 (1998) 291-301
132. Pinna G., Pirisi A., Piredda G., Addis M., and Di Salvo R. Effect of milk thermisation on Fiore Sardo DOP cheese. 2. The lipolysis progress during ripening. Sci. Tecn. Latt.-Cas. 50 (1999) 366-377
133. s1-casein synthesis. Int. Dairy J. 4 (1994) 329-345
134. Pirisi G., Pinna G., and Papoff C.M. Effect of milk thermisation on Fiore Sardo DOP cheese. 1. Physicochemical characteristics. Sci. Tecn. Latt.-Cas. 50 (1999) 353-366
135. s1-casein CC, CD and DD genotypes on milk composition and cheesemaking properties. J. Dairy Res. 66 (1999) 409-419
136. Poullet B., Huertas M., Sánchez A., Cáceres P., and Larriba G. Microbial study of Casar de Cáceres cheese throughout ripening. J. Dairy Res. 58 (1991) 231-238
137. Poullet B., Huertas M., Sánchez A., Cáceres P., and Larriba G. Main lactic acid bacteria isolated during ripening of Casar de Caceres cheese. J. Dairy Res. 60 (1993) 123-127
138. s1- and β-casein and comparison w. J. Agric. Food Chem. 44 (1996) 42-47
139. Ramos M., and Martínez-Castro I. Etude de la protéolyse du fromage type "Manchego" au cours de l'affinage. Lait 56 (1976) 164-176
140. Román-Bianco C., Santos-Buelga J., Moreno-García B., and García-López M.L. Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk). Milchwissenschaft 54 (1999) 255-257
141. Sabio E., and Vidal Aragón M.C. Analysis of the volatile fraction of Ibores cheese. Alimentaria 278 (1996) 101-103
142. Sablé S., Letellier E., and Cottenceau G. An analysis of the volatile flavour compounds in a soft raw goat milk cheese. Biotechnol. Lett. 19 (1997) 143-145
143. Sablé S., Portrait V., Gautier V., Letellier F., and Cottenceau G. Microbiological changes in a soft raw goat's milk cheese during ripening. Enzyme Microb. Technol. 21 (1997) 212-220
144. Saldo J., Sendra E., and Guamis B. High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture. J. Food Sci. 65 (2000) 636-640
145. Saldo J., McSweeney P.L.H., Sendra E., Kelly A.L., and Guamis B. Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. Int. Dairy J. 12 (2002) 35-44
146. Salles C., Hervé C., Septier C., Demaizières D., Lesschaeve L., Issanchou S., and Le Quéré J.-L. Evaluation of taste compounds in water-soluble extract of goat cheeses. Food Chem. 68 (2000) 429-435
147. Salles C., Sommerer N., Septier C., Issanchou S., Chabanet C., Garem A., and Le Quéré J.-L. Goat cheese flavor: sensory evaluation of branched-chain fatty acids and small peptides. J. Food Sci. 67 (2002) 835-841
148. Santoro M., and Faccia M. Influence of mould size and rennet on proteolysis and composition of Canestrato Pugliese cheese. Ital. J. Food Sci. 10 (1998) 217-228
149. Sendra E., Mor-Mur M., Pla R., and Guamis B. Evaluation of freezing pressed curd for delayed ripening of semi-hard ovine cheese. Milchwissenschaft 54 (1999) 550-553
150. Sommerer N., Salles C., Promé D., Promé J.C., and Le Quéré J.L. Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass-spectrometry. J. Agric. Food Chem. 49 (2001) 402-408
151. Sousa M.J., and Malcata F.X. Comparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese. J. Agric. Food Chem. 45 (1997) 74-81
152. Sousa M.J., and Malcata F.X. Identification of peptides from ovine milk cheese manufactured with animal rennet or extracts of Cynara cardunculus as coagulant. J. Agric. Food Chem. 46 (1998) 4034-4041
153. Storry J.E., Grandison A.S., Millard D., Owen A.J., and Ford G.D. Chemical composition and coagulation properties of renneted milks from different breeds and species of ruminants. J. Dairy Res. 50 (1983) 215-229
154. Tavaria F.K., and Malcata F.X. Microbiological characterization of Serra da Estrela cheese throughout its Appellation d'Origine Protégée Region. J. Food Prot. 61 (1998) 601-607
155. Tejada L., Sánchez E., Gómez R., Vioque M., and Fernández-Salguero J. Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese. J. Food Sci. 67 (2002) 126-129
156. The Greek Cheese page (1994). http://www.greece.org/hellas/cheese.html
157. Tornadijo E., Fresno J.M., Carballo J., and Martín-Sarmiento R. Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese. J. Appl. Bacteriol. 75 (1993) 240-246
158. Trujillo A.J., Royo C., Ferragut V., and Guamis B. Ripening profiles of goat cheese produced from milk treated with high pressure. J. Food Sci. 64 (1999) 833-837
159. Tzanetakis N., Litopoulou-Tzanetaki E., and Manolkidis K. Microbiology of Kopanisti, a traditional Greek cheese. Food Microbiol. 4 (1987) 251-256
160. Tzanetakis N., Vafopoulou-Mastrojiannaki A., and Litopoulou-Tzanetaki E. The quality of white-brined cheese made with different starters. Food Microbiol. 12 (1995) 55-63
161. s1-caprine sur le rendement fromager et les charactéristiques sensorielles de fromages traditionn observations. Lait 74 (1994) 89-103
162. Veríssimo P., Esteves C., Faro C., and Pires E. The vegetable rennet of Cynara cardunculus L. contains two proteinases with chymosin and pepsin-like specifities. Biotechnol Lett. 17 (1995) 621-626
163. Veríssimo P., Faro C., Moir A.J.M., Lin Y., Tang J., and Pires E. Purification, characterization and partial amino acid sequencing of two new aspartic proteinases from fresh flowers of Cynara cardunculus L. Eur. J. Biochem. 235 (1996) 762-768
164. Vicente M.S., Ibáñez F.C., Barcina Y., and Barrón L.J.R. Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type. Food Chan. 72 (2001) 309-317
165. Vieira de Sá F., and Barbosa M. Cheesemaking with a vegetable rennet from cardo (Cynara cardunculus L.). J. Dairy Res. 39 (1972) 335-343
166. Vioque M., Gómez R., Sánchez E., Mata C., Tejada L., and Fernández-Salguero J. Chemical and microbio- logical characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagul. J. Agric. Food Chem. 48 (2000) 451-456
167. Voutsinas L.P., Katsiari M.C., Pappas C.P., and Mallatou H. Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 2: Compositional, physicochemical, microbiological and organoleptic properties o. Food Chem. 52 (1995) 235-247
168. Xanthopoulos V., Polychroniadou A., Litopoulou-Tzanetaki E., and Tzanetakis N. Characteristics of Anevato cheese made from raw or heat-treated goat milk inoculated with a lactic starter. Lebens.-Wiss. Technol. 33 (2000) 483-488
169. Zárate V., Belda E.P.C., and Cardell E. Changes in the microbial flora of Tenerife goats' milk cheese during ripening. Int. Dairy J. 7 (1997) 635-641
170. Zerfiridis G.K. Greece - a country of diverse milk production but short in dairy products. Milchwissenschaft 54 (1999) 424-426