-
1
-
-
77954863087
-
Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring
-
Abilleira E., Schlichtherle-Cerny H., Virto M., Renobales M., Barron L.J.R. Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring. Int. Dairy J. 2010, 20:537-544.
-
(2010)
Int. Dairy J.
, vol.20
, pp. 537-544
-
-
Abilleira, E.1
Schlichtherle-Cerny, H.2
Virto, M.3
Renobales, M.4
Barron, L.J.R.5
-
2
-
-
0008242204
-
Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening
-
Alonso L., Juárez M., Ramos M., Martín-álvarez P.J. Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening. Z. Lebensm. Unters. Forsch. A. 1987, 185:481-486.
-
(1987)
Z. Lebensm. Unters. Forsch. A.
, vol.185
, pp. 481-486
-
-
Alonso, L.1
Juárez, M.2
Ramos, M.3
Martín-álvarez, P.J.4
-
3
-
-
0036008367
-
Evaluation of the Spiral Plating Method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese
-
Alonso-Calleja C., Carballo J., Capita R., Bernardo A., García-López M.L. Evaluation of the Spiral Plating Method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese. J. Food Prot. 2002, 65:339-344.
-
(2002)
J. Food Prot.
, vol.65
, pp. 339-344
-
-
Alonso-Calleja, C.1
Carballo, J.2
Capita, R.3
Bernardo, A.4
García-López, M.L.5
-
4
-
-
0036153596
-
Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
-
Alonso-Calleja C., Carballo J., Capita R., Bernardo A., García-López M.L. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese. Lett. Appl. Microbiol. 2002, 34:134-138.
-
(2002)
Lett. Appl. Microbiol.
, vol.34
, pp. 134-138
-
-
Alonso-Calleja, C.1
Carballo, J.2
Capita, R.3
Bernardo, A.4
García-López, M.L.5
-
5
-
-
0036036709
-
Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening
-
Alonso-Calleja C., Carballo J., Capita R., Bernardo A., García-López M.L. Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening. LWT - Food Sci. Technol. 2002, 35:222-232.
-
(2002)
LWT - Food Sci. Technol.
, vol.35
, pp. 222-232
-
-
Alonso-Calleja, C.1
Carballo, J.2
Capita, R.3
Bernardo, A.4
García-López, M.L.5
-
6
-
-
0036376603
-
Changes in the enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese
-
Alonso-Calleja C., Capita R., Carballo J., Bernardo A., García-López M.L. Changes in the enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese. Milchwissenschaft 2002, 57:522-525.
-
(2002)
Milchwissenschaft
, vol.57
, pp. 522-525
-
-
Alonso-Calleja, C.1
Capita, R.2
Carballo, J.3
Bernardo, A.4
García-López, M.L.5
-
7
-
-
81255152760
-
Correlaciones de textura y color instrumental con la composición química de quesos de cabra canarios
-
álvarez S., Rodríguez V., Ruíz M.E., Fresno M. Correlaciones de textura y color instrumental con la composición química de quesos de cabra canarios. Arch. Zootec. 2007, 56:663-666.
-
(2007)
Arch. Zootec.
, vol.56
, pp. 663-666
-
-
álvarez, S.1
Rodríguez, V.2
Ruíz, M.E.3
Fresno, M.4
-
8
-
-
35748943178
-
Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: the use of arid-land forages in the diet
-
álvarez S., Fresno M., Méndez P., Castro N., Fernández J.R., Sanz Sampelayo M.R. Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: the use of arid-land forages in the diet. J. Dairy Sci. 2007, 90:2181-2188.
-
(2007)
J. Dairy Sci.
, vol.90
, pp. 2181-2188
-
-
álvarez, S.1
Fresno, M.2
Méndez, P.3
Castro, N.4
Fernández, J.R.5
Sanz Sampelayo, M.R.6
-
9
-
-
0012171539
-
Chemical characterization of a Spanish artisanal goat cheese: Babia-Laciana variety
-
Argumosa O.G., Carballo J., Bernardo A., Martín R. Chemical characterization of a Spanish artisanal goat cheese: Babia-Laciana variety. Microbiol. Alim. Nutr. 1992, 10:69-76.
-
(1992)
Microbiol. Alim. Nutr.
, vol.10
, pp. 69-76
-
-
Argumosa, O.G.1
Carballo, J.2
Bernardo, A.3
Martín, R.4
-
10
-
-
25444531457
-
Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses
-
Ballesteros C., Poveda J.M., González-Viñas M.A., Cabezas L. Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses. Food Control 2006, 17:249-255.
-
(2006)
Food Control
, vol.17
, pp. 249-255
-
-
Ballesteros, C.1
Poveda, J.M.2
González-Viñas, M.A.3
Cabezas, L.4
-
11
-
-
0035535796
-
Sensory profile of ewe's milk cheeses
-
Bárcenas P., Pérez-Elortondo F.J., Salmerón J., Albisu M. Sensory profile of ewe's milk cheeses. Food Sci. Tech. Int. 2001, 7:347-353.
-
(2001)
Food Sci. Tech. Int.
, vol.7
, pp. 347-353
-
-
Bárcenas, P.1
Pérez-Elortondo, F.J.2
Salmerón, J.3
Albisu, M.4
-
12
-
-
81255152757
-
Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase
-
Barron L.J.R., Hernández I., Bilbao A., Flanagan C.E., Nájera A.I., Virto A., Pérez-Elortondo F.J., Albisu M., Renobales M. Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase. J. Dairy Res. 2004, 15:371-382.
-
(2004)
J. Dairy Res.
, vol.15
, pp. 371-382
-
-
Barron, L.J.R.1
Hernández, I.2
Bilbao, A.3
Flanagan, C.E.4
Nájera, A.I.5
Virto, A.6
Pérez-Elortondo, F.J.7
Albisu, M.8
Renobales, M.9
-
13
-
-
12344313559
-
Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet
-
Barron L.J.R., Redondo Y., Flanagan C.E., Pérez-Elortondo F.J., Albisu M., Nájera A.I., Renobales M., Fernández-García E. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet. Int. Dairy J. 2005, 71:372-379.
-
(2005)
Int. Dairy J.
, vol.71
, pp. 372-379
-
-
Barron, L.J.R.1
Redondo, Y.2
Flanagan, C.E.3
Pérez-Elortondo, F.J.4
Albisu, M.5
Nájera, A.I.6
Renobales, M.7
Fernández-García, E.8
-
14
-
-
34250817848
-
Caracterización del queso de leche de cabra de Tenerife elaborado industrialmente
-
Belda F., Zárate F., Cardell E. Caracterización del queso de leche de cabra de Tenerife elaborado industrialmente. Alimentación, Equipos y Tecnología 1997, 16:77-80.
-
(1997)
Alimentación, Equipos y Tecnología
, vol.16
, pp. 77-80
-
-
Belda, F.1
Zárate, F.2
Cardell, E.3
-
15
-
-
81255168827
-
Estudio sobre el queso tipo Garrotxa o Pell Florida de corteza enmohecida
-
Beltrán C., Rodríguez I., Martínez M., Bayes F. Estudio sobre el queso tipo Garrotxa o Pell Florida de corteza enmohecida. I. L. E. 1993, 175:37-42.
-
(1993)
I. L. E.
, vol.175
, pp. 37-42
-
-
Beltrán, C.1
Rodríguez, I.2
Martínez, M.3
Bayes, F.4
-
16
-
-
33745341111
-
Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies
-
Cabezas L., Sánchez I., Poveda J.M., Seseña S., Palop M.LL. Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies. Food Control 2007, 18:11-17.
-
(2007)
Food Control
, vol.18
, pp. 11-17
-
-
Cabezas, L.1
Sánchez, I.2
Poveda, J.M.3
Seseña, S.4
Palop, M.L.L.5
-
17
-
-
33846272340
-
Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese
-
Calvo M.V., Castillo I., Díaz-Barcos V., Requena T., Fontecha J. Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese. Food Chem. 2007, 102:917-924.
-
(2007)
Food Chem.
, vol.102
, pp. 917-924
-
-
Calvo, M.V.1
Castillo, I.2
Díaz-Barcos, V.3
Requena, T.4
Fontecha, J.5
-
18
-
-
0028366189
-
Characterization and biochemical changes during the ripening of a Spanish hard goat cheese
-
Carballo J., Fresno J.M., Tuero J.R., Prieto J.G., Bernardo A., Martín-Sarmiento R. Characterization and biochemical changes during the ripening of a Spanish hard goat cheese. Food Chem. 1994, 49:77-82.
-
(1994)
Food Chem.
, vol.49
, pp. 77-82
-
-
Carballo, J.1
Fresno, J.M.2
Tuero, J.R.3
Prieto, J.G.4
Bernardo, A.5
Martín-Sarmiento, R.6
-
19
-
-
81255168825
-
Differentiation of two Spanish goat cheeses from biochemical parameters using linear discriminant analysis
-
Carballo J., Fresno J.M., Tuero J.R., Prieto J.G., Bernardo A., Martín-Sarmiento R. Differentiation of two Spanish goat cheeses from biochemical parameters using linear discriminant analysis. Microbiol. Alim. Nutr. 1994, 12:11-18.
-
(1994)
Microbiol. Alim. Nutr.
, vol.12
, pp. 11-18
-
-
Carballo, J.1
Fresno, J.M.2
Tuero, J.R.3
Prieto, J.G.4
Bernardo, A.5
Martín-Sarmiento, R.6
-
20
-
-
0012209001
-
Caracterización físico-química del queso de leche de cabra Cendrat del Montsec
-
Carretero C., Mor-Mur M., Pla R., Guamis B. Caracterización físico-química del queso de leche de cabra Cendrat del Montsec. Rev. Esp. Lech. 1992, 4:28-33.
-
(1992)
Rev. Esp. Lech.
, vol.4
, pp. 28-33
-
-
Carretero, C.1
Mor-Mur, M.2
Pla, R.3
Guamis, B.4
-
21
-
-
81255186137
-
SDS-PAGE study of pH 4,6 soluble proteins during ripening of goat milk cheese
-
Carretero C., Mor-Mur M., Pla R., Guamis B. SDS-PAGE study of pH 4,6 soluble proteins during ripening of goat milk cheese. Milchwissenschaft 1992, 47:292-304.
-
(1992)
Milchwissenschaft
, vol.47
, pp. 292-304
-
-
Carretero, C.1
Mor-Mur, M.2
Pla, R.3
Guamis, B.4
-
22
-
-
81255168824
-
Estudio de la evolución de las caseínas durante la maduración del queso Cendrat del Montsec
-
Carretero C., Trujillo A.J., Mor-Mur M., Pla R., Guamis B. Estudio de la evolución de las caseínas durante la maduración del queso Cendrat del Montsec. Rev. Esp. Lech. 1992, 6:41-43.
-
(1992)
Rev. Esp. Lech.
, vol.6
, pp. 41-43
-
-
Carretero, C.1
Trujillo, A.J.2
Mor-Mur, M.3
Pla, R.4
Guamis, B.5
-
23
-
-
33751158388
-
Electrophoretic study of casein breakdown during ripening of goat's milk cheese
-
Carretero C., Trujillo A.J., Mor-Mur M., Pla R., Guamis B. Electrophoretic study of casein breakdown during ripening of goat's milk cheese. J. Agric. Food Chem. 1994, 42:1546-1550.
-
(1994)
J. Agric. Food Chem.
, vol.42
, pp. 1546-1550
-
-
Carretero, C.1
Trujillo, A.J.2
Mor-Mur, M.3
Pla, R.4
Guamis, B.5
-
24
-
-
77950629630
-
Present situation and future perspectives for goat production system in Spain
-
Castel J.M., Ruíz F.A., Mena Y., Sánchez-Rodríguez M. Present situation and future perspectives for goat production system in Spain. Small Rumin. Res. 2010, 89:207-210.
-
(2010)
Small Rumin. Res.
, vol.89
, pp. 207-210
-
-
Castel, J.M.1
Ruíz, F.A.2
Mena, Y.3
Sánchez-Rodríguez, M.4
-
25
-
-
81255152756
-
Componentes microbiológicos y físico-químicos del queso de Tenerife
-
Castelo M., Millán R., Sanjuán E., Estupinán S., Mangas J. Componentes microbiológicos y físico-químicos del queso de Tenerife. Alimentaria 1996, 271:87-91.
-
(1996)
Alimentaria
, vol.271
, pp. 87-91
-
-
Castelo, M.1
Millán, R.2
Sanjuán, E.3
Estupinán, S.4
Mangas, J.5
-
26
-
-
0005264538
-
Estudio de algunas poblaciones microbianas en cinco grupos de quesos canarios
-
Castelo M., Muñoz M.C., Cardona A., Salazar A., Sanjuán E., Penedo J.C., Millán R. Estudio de algunas poblaciones microbianas en cinco grupos de quesos canarios. Alimentaria 1992, 232:45-47.
-
(1992)
Alimentaria
, vol.232
, pp. 45-47
-
-
Castelo, M.1
Muñoz, M.C.2
Cardona, A.3
Salazar, A.4
Sanjuán, E.5
Penedo, J.C.6
Millán, R.7
-
27
-
-
33747003769
-
Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter
-
Castillo I., Calvo M.V., Alonso L., Juárez M., Fontecha J. Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter. Food Chem. 2007, 100:590-598.
-
(2007)
Food Chem.
, vol.100
, pp. 590-598
-
-
Castillo, I.1
Calvo, M.V.2
Alonso, L.3
Juárez, M.4
Fontecha, J.5
-
28
-
-
0347600710
-
Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year
-
Chávarri F., Bustamante M.A., Santisteban A., Virto M., Barron L.J.R., de Renobales M. Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year. J. Dairy Sci. 1999, 82:885-890.
-
(1999)
J. Dairy Sci.
, vol.82
, pp. 885-890
-
-
Chávarri, F.1
Bustamante, M.A.2
Santisteban, A.3
Virto, M.4
Barron, L.J.R.5
de Renobales, M.6
-
29
-
-
81255168826
-
-
Evolución de la flora microbiana del queso de Acehuche durante la maduración. Libro de Resúmenes de la VII Reunión Científica de Microbiología de los Alimentos. Barcelona, España.
-
Corisco, S., Bermúdez, M.E., Asensio, M.A., 1990. Evolución de la flora microbiana del queso de Acehuche durante la maduración. Libro de Resúmenes de la VII Reunión Científica de Microbiología de los Alimentos. Barcelona, España, p. 25.
-
(1990)
, pp. 25
-
-
Corisco, S.1
Bermúdez, M.E.2
Asensio, M.A.3
-
30
-
-
0001499498
-
Fatty acid composition of the triglycerides and fatty acid fractions in different cows-, ewes- and goats-milk cheeses
-
de la Fuente M.A., Fontecha J., Juárez M. Fatty acid composition of the triglycerides and fatty acid fractions in different cows-, ewes- and goats-milk cheeses. Z. Lebensm. Unters. Forsch. 1993, 196:155-158.
-
(1993)
Z. Lebensm. Unters. Forsch.
, vol.196
, pp. 155-158
-
-
de la Fuente, M.A.1
Fontecha, J.2
Juárez, M.3
-
31
-
-
68949103867
-
Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening
-
Delgado F.J., González-Crespo J., Ladero L., Cava R., Ramírez R. Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening. Int. J. Food Sci. Technol. 2009, 44:1721-1728.
-
(2009)
Int. J. Food Sci. Technol.
, vol.44
, pp. 1721-1728
-
-
Delgado, F.J.1
González-Crespo, J.2
Ladero, L.3
Cava, R.4
Ramírez, R.5
-
32
-
-
78650403055
-
-
Official statistics. Rome (accessed 20.10.10).
-
FAO (Food and Agriculture Organization), 2010. Official statistics. Rome (accessed 20.10.10). http://faostat.fao.org/.
-
(2010)
FAO (Food and Agriculture Organization)
-
-
-
33
-
-
84971809022
-
Changes in microflora of La Serena ewes' milk cheese during ripening
-
Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Núñez M. Changes in microflora of La Serena ewes' milk cheese during ripening. J. Dairy Res. 1988, 55:449-455.
-
(1988)
J. Dairy Res.
, vol.55
, pp. 449-455
-
-
Fernández del Pozo, B.1
Gaya, P.2
Medina, M.3
Rodríguez-Marín, M.A.4
Núñez, M.5
-
34
-
-
84971736622
-
Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening
-
Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Núñez M. Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening. J. Dairy Res. 1988, 55:457-464.
-
(1988)
J. Dairy Res.
, vol.55
, pp. 457-464
-
-
Fernández del Pozo, B.1
Gaya, P.2
Medina, M.3
Rodríguez-Marín, M.A.4
Núñez, M.5
-
35
-
-
33748043684
-
Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: a comparative study
-
Fernández-García E., Carbonell M., Calzada J., Núñez M. Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: a comparative study. Int. Dairy J. 2006, 16:252-261.
-
(2006)
Int. Dairy J.
, vol.16
, pp. 252-261
-
-
Fernández-García, E.1
Carbonell, M.2
Calzada, J.3
Núñez, M.4
-
36
-
-
2942704191
-
Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation
-
Fernández-García E., Carbonell M., Gaya P., Núñez M. Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation. Int. Dairy J. 2004, 14:701-711.
-
(2004)
Int. Dairy J.
, vol.14
, pp. 701-711
-
-
Fernández-García, E.1
Carbonell, M.2
Gaya, P.3
Núñez, M.4
-
37
-
-
0742271244
-
Evolution of the volatile components of raw ewes' milk Castellano cheese: seasonal variation
-
Fernández-García E., Gaya P., Medina M., Núñez M. Evolution of the volatile components of raw ewes' milk Castellano cheese: seasonal variation. Int. Dairy J. 2004, 14:39-46.
-
(2004)
Int. Dairy J.
, vol.14
, pp. 39-46
-
-
Fernández-García, E.1
Gaya, P.2
Medina, M.3
Núñez, M.4
-
38
-
-
0036853153
-
Volatile fraction and sensory characteristics of Manchego cheese, 1. Comparison of raw and pasteurized milk cheese
-
Fernández-García E., Carbonell M., Núñez M. Volatile fraction and sensory characteristics of Manchego cheese, 1. Comparison of raw and pasteurized milk cheese. J. Dairy Res. 2002, 69:579-593.
-
(2002)
J. Dairy Res.
, vol.69
, pp. 579-593
-
-
Fernández-García, E.1
Carbonell, M.2
Núñez, M.3
-
39
-
-
0036851252
-
Volatile fraction and sensory characteristics of Manchego cheese, 2. Seasonal variation
-
Fernández-García E., Serrano C., Núñez M. Volatile fraction and sensory characteristics of Manchego cheese, 2. Seasonal variation. J. Dairy Res. 2002, 69:595-604.
-
(2002)
J. Dairy Res.
, vol.69
, pp. 595-604
-
-
Fernández-García, E.1
Serrano, C.2
Núñez, M.3
-
40
-
-
13444256516
-
Internal mould - ripened cheeses: Characteristics, composition and proteolysis of the main European blue vein varieties
-
Fernández-Salguero J. Internal mould - ripened cheeses: Characteristics, composition and proteolysis of the main European blue vein varieties. Italian J. Food Sci. 2004, 16:437-445.
-
(2004)
Italian J. Food Sci.
, vol.16
, pp. 437-445
-
-
Fernández-Salguero, J.1
-
41
-
-
0002118934
-
Electroforesis cuantitativa y datos composicionales del queso de Fuerteventura
-
Fernández-Salguero J., Barreto Matos J., Marsilla B.A. Electroforesis cuantitativa y datos composicionales del queso de Fuerteventura. Alimentaria 1981, 119:71-80.
-
(1981)
Alimentaria
, vol.119
, pp. 71-80
-
-
Fernández-Salguero, J.1
Barreto Matos, J.2
Marsilla, B.A.3
-
43
-
-
0032890210
-
Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese
-
Fernández-Salguero J., Sanjuán E. Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese. Food Chem. 1999, 64:177-183.
-
(1999)
Food Chem.
, vol.64
, pp. 177-183
-
-
Fernández-Salguero, J.1
Sanjuán, E.2
-
45
-
-
77955770066
-
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al vino cheese
-
Ferrandini E., López M.B., Castillo M., Laencina J. Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al vino cheese. Food Chem. 2011, 124:583-588.
-
(2011)
Food Chem.
, vol.124
, pp. 583-588
-
-
Ferrandini, E.1
López, M.B.2
Castillo, M.3
Laencina, J.4
-
46
-
-
1242300058
-
Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process
-
Ferrazza R.E., Fresno J.M., Ribeiro J.I., Tornadijo M.E., Mansur Furtado M. Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process. Food Res. Int. 2004, 37:149-155.
-
(2004)
Food Res. Int.
, vol.37
, pp. 149-155
-
-
Ferrazza, R.E.1
Fresno, J.M.2
Ribeiro, J.I.3
Tornadijo, M.E.4
Mansur Furtado, M.5
-
47
-
-
33644764900
-
Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture
-
Flórez A.B., Hernández-Barranco A.M., Marcos I., Mayo B. Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture. LWT - Food Sci. Technol. 2006, 39:605-612.
-
(2006)
LWT - Food Sci. Technol.
, vol.39
, pp. 605-612
-
-
Flórez, A.B.1
Hernández-Barranco, A.M.2
Marcos, I.3
Mayo, B.4
-
48
-
-
33745869249
-
Microbial characterisation of the traditional spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
-
Flórez A.B., López-Díaz T.M., álvarez-Martín P., Mayo B. Microbial characterisation of the traditional spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria. Eur. Food Res. Technol. 2006, 223:503-508.
-
(2006)
Eur. Food Res. Technol.
, vol.223
, pp. 503-508
-
-
Flórez, A.B.1
López-Díaz, T.M.2
álvarez-Martín, P.3
Mayo, B.4
-
49
-
-
33745833650
-
Microbial diversity and succession during the manufacture and ripening of traditional, spanish, blue-veined cabrales cheese, as determined by PCR-DGGE
-
Flórez A.B., Mayo B. Microbial diversity and succession during the manufacture and ripening of traditional, spanish, blue-veined cabrales cheese, as determined by PCR-DGGE. Int. J. Food Microbiol. 2006, 110:165-171.
-
(2006)
Int. J. Food Microbiol.
, vol.110
, pp. 165-171
-
-
Flórez, A.B.1
Mayo, B.2
-
50
-
-
32244446246
-
Microbial, chemical and sensorial variables of the spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores
-
Flórez A.B., Ruas-Madiedo P., Alonso L., Mayo B. Microbial, chemical and sensorial variables of the spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores. Eur. Food Res. Technol. 2006, 222:250-257.
-
(2006)
Eur. Food Res. Technol.
, vol.222
, pp. 250-257
-
-
Flórez, A.B.1
Ruas-Madiedo, P.2
Alonso, L.3
Mayo, B.4
-
51
-
-
0000442327
-
Biochemical and microbiological characteristics of artisanal hard goat's cheese
-
Fontecha J., Peláez C., Juárez M., Requena T., Gómez C. Biochemical and microbiological characteristics of artisanal hard goat's cheese. J. Dairy Sci. 1990, 73:1150-1157.
-
(1990)
J. Dairy Sci.
, vol.73
, pp. 1150-1157
-
-
Fontecha, J.1
Peláez, C.2
Juárez, M.3
Requena, T.4
Gómez, C.5
-
52
-
-
0037215983
-
Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
-
Franco I., Prieto B., Bernardo A., González Prieto J., Carballo J. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana). Int. Dairy J. 2003, 13:221-230.
-
(2003)
Int. Dairy J.
, vol.13
, pp. 221-230
-
-
Franco, I.1
Prieto, B.2
Bernardo, A.3
González Prieto, J.4
Carballo, J.5
-
53
-
-
84988172985
-
Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements
-
Fresno J.M., Prieto B., Urdiales R., Martín Sarmiento R., Carballo J. Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements. J. Sci. Food Agric. 1995, 69:339-345.
-
(1995)
J. Sci. Food Agric.
, vol.69
, pp. 339-345
-
-
Fresno, J.M.1
Prieto, B.2
Urdiales, R.3
Martín Sarmiento, R.4
Carballo, J.5
-
54
-
-
0013664211
-
Evolución de los componentes nitrogenados durante la maduración del queso de Valdeteja
-
Fresno J.M., Rodríguez Tuero J., Carballo J., Bernardo A., González Prieto J., Martín Sarmiento R. Evolución de los componentes nitrogenados durante la maduración del queso de Valdeteja. An. Fac. Vet. León 1988, 34:101-109.
-
(1988)
An. Fac. Vet. León
, vol.34
, pp. 101-109
-
-
Fresno, J.M.1
Rodríguez Tuero, J.2
Carballo, J.3
Bernardo, A.4
González Prieto, J.5
Martín Sarmiento, R.6
-
55
-
-
0030804457
-
Proteolytic and lipolytic changes during the ripening of a Spanish craft goat's cheese (Armada variety)
-
Fresno J.M., Tornadijo M.E., Carballo J., Bernardo A., González Prieto J. Proteolytic and lipolytic changes during the ripening of a Spanish craft goat's cheese (Armada variety). J. Sci. Food Agric. 1997, 75:148-154.
-
(1997)
J. Sci. Food Agric.
, vol.75
, pp. 148-154
-
-
Fresno, J.M.1
Tornadijo, M.E.2
Carballo, J.3
Bernardo, A.4
González Prieto, J.5
-
56
-
-
0029869754
-
Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)
-
Fresno J.M., Tornadijo M.E., Carballo J., González Prieto J., Bernardo A. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety). Food Chem. 1996, 55:225-230.
-
(1996)
Food Chem.
, vol.55
, pp. 225-230
-
-
Fresno, J.M.1
Tornadijo, M.E.2
Carballo, J.3
González Prieto, J.4
Bernardo, A.5
-
57
-
-
81255186133
-
Production systems of Palmero PDO cheese
-
Fresno M., Rodríguez A., Escuder A., Fernández G., álvarez S. Production systems of Palmero PDO cheese. Options Mediterranéennes 2009, 91:265-268.
-
(2009)
Options Mediterranéennes
, vol.91
, pp. 265-268
-
-
Fresno, M.1
Rodríguez, A.2
Escuder, A.3
Fernández, G.4
álvarez, S.5
-
58
-
-
34548508997
-
Effect of high pressure treatments on the proteolysis and texture of ewes raw milk La Serena cheese
-
Garde S., Arqués J.L., Gaya P., Medina M., Núñez M. Effect of high pressure treatments on the proteolysis and texture of ewes raw milk La Serena cheese. Int. Dairy J. 2007, 17:1424-1433.
-
(2007)
Int. Dairy J.
, vol.17
, pp. 1424-1433
-
-
Garde, S.1
Arqués, J.L.2
Gaya, P.3
Medina, M.4
Núñez, M.5
-
59
-
-
77951717770
-
Microbiological and physico-chemical study of Aracena cheese: microbiological aspects
-
Garrido M.P., Barneto R., Quintana M.A. Microbiological and physico-chemical study of Aracena cheese: microbiological aspects. Chem. Mikrobiol. Technol. Lebensm. 1991, 13:173-177.
-
(1991)
Chem. Mikrobiol. Technol. Lebensm.
, vol.13
, pp. 173-177
-
-
Garrido, M.P.1
Barneto, R.2
Quintana, M.A.3
-
62
-
-
0003000743
-
Accelerated ripening of ewes' milk Manchego cheese: the effect of elevated ripening temperatures
-
Gaya P., Medina M., Rodríguez-Marín M.A., Núñez M. Accelerated ripening of ewes' milk Manchego cheese: the effect of elevated ripening temperatures. J. Dairy Sci. 1990, 73:26-32.
-
(1990)
J. Dairy Sci.
, vol.73
, pp. 26-32
-
-
Gaya, P.1
Medina, M.2
Rodríguez-Marín, M.A.3
Núñez, M.4
-
63
-
-
0002604124
-
Composición en ácidos grasos libres y combinados de algunas variedades de quesos comerciales
-
Gómez R., Fernández-Salguero J., Marcos A. Composición en ácidos grasos libres y combinados de algunas variedades de quesos comerciales. Grasas y Aceites 1987, 38:23-26.
-
(1987)
Grasas y Aceites
, vol.38
, pp. 23-26
-
-
Gómez, R.1
Fernández-Salguero, J.2
Marcos, A.3
-
65
-
-
85005583508
-
Microbiological study of semi-hard goat's milk cheese Majorero
-
Gómez R., Peláez C., de la Torre E. Microbiological study of semi-hard goat's milk cheese Majorero. Int. J. Food Sci. Technol. 1989, 24:147-151.
-
(1989)
Int. J. Food Sci. Technol.
, vol.24
, pp. 147-151
-
-
Gómez, R.1
Peláez, C.2
de la Torre, E.3
-
67
-
-
0042279840
-
Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures
-
Gómez M.J., Rodríguez E., Gaya P., Núñez M., 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. 1999, 82:2300-2307.
-
(1999)
J. Dairy Sci.
, vol.82
, pp. 2300-2307
-
-
Gómez, M.J.1
Rodríguez, E.2
Gaya, P.3
Núñez, M.4
Medina, M.5
-
68
-
-
0036745881
-
Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times
-
Gómez-Ruíz J.A., Ballesteros C., González-Viñas M.A., Cabezas L., Martínez-Castro I. Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times. Lait 2002, 82:613-628.
-
(2002)
Lait
, vol.82
, pp. 613-628
-
-
Gómez-Ruíz, J.A.1
Ballesteros, C.2
González-Viñas, M.A.3
Cabezas, L.4
Martínez-Castro, I.5
-
69
-
-
0037984781
-
Autochthonous starter effect on the microbiological, physico-chemical and sensorial characteristics of Ibores goat's milk cheeses
-
González J., Mas M., Tabla R., Moriche J., Rao I., Rebollo J.E., Cáceres P. Autochthonous starter effect on the microbiological, physico-chemical and sensorial characteristics of Ibores goat's milk cheeses. Lait 2003, 83:193-202.
-
(2003)
Lait
, vol.83
, pp. 193-202
-
-
González, J.1
Mas, M.2
Tabla, R.3
Moriche, J.4
Rao, I.5
Rebollo, J.E.6
Cáceres, P.7
-
70
-
-
0002534849
-
Estudio del empleo de fermentos iniciadores autóctonos en la elaboración de queso de cabra de pasta prensada, con leche pasterizada
-
González Crespo J., Mas Mayoral M. Estudio del empleo de fermentos iniciadores autóctonos en la elaboración de queso de cabra de pasta prensada, con leche pasterizada. Alimentaria 1993, 243:51-53.
-
(1993)
Alimentaria
, vol.243
, pp. 51-53
-
-
González Crespo, J.1
Mas Mayoral, M.2
-
72
-
-
0000721495
-
Evolution of the volatile components of an artisanal blue cheese during ripening
-
González de Llano D., Ramos M., Polo C., Sanz J., Martínez-Castro I. Evolution of the volatile components of an artisanal blue cheese during ripening. J. Dairy Sci. 1990, 73:1676-1683.
-
(1990)
J. Dairy Sci.
, vol.73
, pp. 1676-1683
-
-
González de Llano, D.1
Ramos, M.2
Polo, C.3
Sanz, J.4
Martínez-Castro, I.5
-
73
-
-
0000091854
-
Microbiological and physico-chemical characteristics of Gamonedo blue cheese during ripening
-
González de Llano D., Ramos M., Rodríguez A., Montilla A., Juárez M. Microbiological and physico-chemical characteristics of Gamonedo blue cheese during ripening. Int. Dairy J. 1992, 2:121-135.
-
(1992)
Int. Dairy J.
, vol.2
, pp. 121-135
-
-
González de Llano, D.1
Ramos, M.2
Rodríguez, A.3
Montilla, A.4
Juárez, M.5
-
74
-
-
0033812767
-
Microbiological, physico-chemical and sensory characteristics of Cameros cheese packaged under modified atmospheres
-
González-Fandos M.E., Sanz S., Olarte C. Microbiological, physico-chemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiol. 2000, 17:407-414.
-
(2000)
Food Microbiol.
, vol.17
, pp. 407-414
-
-
González-Fandos, M.E.1
Sanz, S.2
Olarte, C.3
-
75
-
-
0035537514
-
Changes in chemical, sensory and rheological characteristics of Manchego cheeses during ripening
-
González-Viñas M.A., Poveda J.M., García-Ruíz A., Cabezas L. Changes in chemical, sensory and rheological characteristics of Manchego cheeses during ripening. J. Sens. Stud. 2001, 16:361-371.
-
(2001)
J. Sens. Stud.
, vol.16
, pp. 361-371
-
-
González-Viñas, M.A.1
Poveda, J.M.2
García-Ruíz, A.3
Cabezas, L.4
-
76
-
-
34547665620
-
Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter
-
Guillén M.D., Palencia G., Sopelana P., Ibargoitia M.L. Occurrence of polycyclic aromatic hydrocarbons in artisanal Palmero cheese smoked with two types of vegetable matter. J. Dairy Sci. 2007, 90:2717-2725.
-
(2007)
J. Dairy Sci.
, vol.90
, pp. 2717-2725
-
-
Guillén, M.D.1
Palencia, G.2
Sopelana, P.3
Ibargoitia, M.L.4
-
77
-
-
0000259217
-
Evolución de los principales grupos de microorganismos durante la elaboración y maduración del queso de Valdeteja
-
Gutiérrez L.M., Carballo J., Vidal I., González Prieto J., Martín Sarmiento R., Bernardo A. Evolución de los principales grupos de microorganismos durante la elaboración y maduración del queso de Valdeteja. An. Fac. Vet. León 1988, 34:119-126.
-
(1988)
An. Fac. Vet. León
, vol.34
, pp. 119-126
-
-
Gutiérrez, L.M.1
Carballo, J.2
Vidal, I.3
González Prieto, J.4
Martín Sarmiento, R.5
Bernardo, A.6
-
78
-
-
81255168818
-
Study of physico-chemical characteristics of Gamonedo cheese
-
Hernández Cabria M., Abella García M.A. Study of physico-chemical characteristics of Gamonedo cheese. Alimentaria 1989, 204:23-27.
-
(1989)
Alimentaria
, vol.204
, pp. 23-27
-
-
Hernández Cabria, M.1
Abella García, M.A.2
-
79
-
-
0034336022
-
Microstructural characterization of Burgos cheese using different microscopy techniques
-
Hernando I., Pérez-Munuera I., Lluch M.A. Microstructural characterization of Burgos cheese using different microscopy techniques. Food Sci. Tech. Int. 2000, 6:151-157.
-
(2000)
Food Sci. Tech. Int.
, vol.6
, pp. 151-157
-
-
Hernando, I.1
Pérez-Munuera, I.2
Lluch, M.A.3
-
80
-
-
33845992160
-
Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: a preliminary study
-
Herreros M.A., Arenas R., Sandoval M.H., Castro J.M., Fresno J.M., Tornadijo M.E. Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: a preliminary study. Int. Dairy J. 2007, 17:328-335.
-
(2007)
Int. Dairy J.
, vol.17
, pp. 328-335
-
-
Herreros, M.A.1
Arenas, R.2
Sandoval, M.H.3
Castro, J.M.4
Fresno, J.M.5
Tornadijo, M.E.6
-
81
-
-
0038029523
-
Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats'milk cheese)
-
Herreros M.A., Fresno J.M., González Prieto M.J., Tornadijo M.E. Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats'milk cheese). Int. Dairy J. 2003, 13:469-479.
-
(2003)
Int. Dairy J.
, vol.13
, pp. 469-479
-
-
Herreros, M.A.1
Fresno, J.M.2
González Prieto, M.J.3
Tornadijo, M.E.4
-
82
-
-
13244286654
-
Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats' milk cheese)
-
Herreros M.A., Sandoval H., González L., Castro J.M., Fresno J.M., Tornadijo M.E. Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats' milk cheese). Food Microbiol. 2005, 22:455-459.
-
(2005)
Food Microbiol.
, vol.22
, pp. 455-459
-
-
Herreros, M.A.1
Sandoval, H.2
González, L.3
Castro, J.M.4
Fresno, J.M.5
Tornadijo, M.E.6
-
83
-
-
0034664104
-
Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS
-
Izco J.M., Torre P. Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS. Food Chem. 2000, 70:409-417.
-
(2000)
Food Chem.
, vol.70
, pp. 409-417
-
-
Izco, J.M.1
Torre, P.2
-
84
-
-
0034142275
-
Lactic acid bacteria isolated from a hand-made blue cheese
-
López-Díaz T.M., Alonso C., Román C., García M.L., Moreno B. Lactic acid bacteria isolated from a hand-made blue cheese. Food Microbiol. 2000, 17:23-32.
-
(2000)
Food Microbiol.
, vol.17
, pp. 23-32
-
-
López-Díaz, T.M.1
Alonso, C.2
Román, C.3
García, M.L.4
Moreno, B.5
-
85
-
-
21844499444
-
Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón España)
-
López-Díaz T.M., Alonso C., Santos J., García M.L., Moreno B. Microbiological changes during manufacture and ripening of a naturally ripened blue cheese (Valdeón España). Milchwissenschaft 1995, 50:381-384.
-
(1995)
Milchwissenschaft
, vol.50
, pp. 381-384
-
-
López-Díaz, T.M.1
Alonso, C.2
Santos, J.3
García, M.L.4
Moreno, B.5
-
86
-
-
0008275884
-
Typification of the craft Valdeón blue cheese [traditional Spanish cheese]
-
López-Díaz T.M., Alonso Calleja C., Sanz J.J., Santos J.A., García M.L. Typification of the craft Valdeón blue cheese [traditional Spanish cheese]. Rev. Esp. Lech. 1994, 61:35-38.
-
(1994)
Rev. Esp. Lech.
, vol.61
, pp. 35-38
-
-
López-Díaz, T.M.1
Alonso Calleja, C.2
Sanz, J.J.3
Santos, J.A.4
García, M.L.5
-
87
-
-
81255168817
-
El queso de los Ibores: composición química, valor nutritivo y estabilidad
-
Marcos A., Fernández-Salguero J., Esteban M.A., León F., Alcalá M., Beltrán de Heredia F.H. El queso de los Ibores: composición química, valor nutritivo y estabilidad. I. L. E. 1984, 64:15-20.
-
(1984)
I. L. E.
, vol.64
, pp. 15-20
-
-
Marcos, A.1
Fernández-Salguero, J.2
Esteban, M.A.3
León, F.4
Alcalá, M.5
Beltrán de Heredia, F.H.6
-
88
-
-
81255168816
-
El queso de Badaia: tablas de composición química, valor nutritivo y estabilidad
-
Marcos A., Fernández-Salguero J., Esteban M.A., León F., Alcalá M., Beltrán de Heredia F.H. El queso de Badaia: tablas de composición química, valor nutritivo y estabilidad. I. L. E. 1984, 65-66:21-28.
-
(1984)
I. L. E.
, pp. 21-28
-
-
Marcos, A.1
Fernández-Salguero, J.2
Esteban, M.A.3
León, F.4
Alcalá, M.5
Beltrán de Heredia, F.H.6
-
89
-
-
0003646110
-
-
Servicio de Publicaciones de la Universidad de Córdoba, Córdoba, Spain
-
Marcos A., Fernández-Salguero J., Esteban M.A., León F., Alcalá M., Beltán de Heredia F.H. Quesos españoles. Tablas de composición, valor nutritivo y estabilidad 1985, Servicio de Publicaciones de la Universidad de Córdoba, Córdoba, Spain.
-
(1985)
Quesos españoles. Tablas de composición, valor nutritivo y estabilidad
-
-
Marcos, A.1
Fernández-Salguero, J.2
Esteban, M.A.3
León, F.4
Alcalá, M.5
Beltán de Heredia, F.H.6
-
90
-
-
0347470028
-
Estudio electroforético comparativo de algunos quesos españoles
-
Marcos A., León F., Fernández-Salguero J., Esteban M.A. Estudio electroforético comparativo de algunos quesos españoles. Arch. Zootec. 1979, 28:123-136.
-
(1979)
Arch. Zootec.
, vol.28
, pp. 123-136
-
-
Marcos, A.1
León, F.2
Fernández-Salguero, J.3
Esteban, M.A.4
-
91
-
-
0000278140
-
Chemical composition and water activity of Spanish cheeses
-
Marcos A., Millán R., Esteban M.A., Alcalá M., Fernández-Salguero J. Chemical composition and water activity of Spanish cheeses. J. Dairy Sci. 1983, 66:2488-2493.
-
(1983)
J. Dairy Sci.
, vol.66
, pp. 2488-2493
-
-
Marcos, A.1
Millán, R.2
Esteban, M.A.3
Alcalá, M.4
Fernández-Salguero, J.5
-
92
-
-
0010124427
-
Proteolysis in Manchego cheese. Evolution of free amino acids
-
Marcos A., Mora M.T. Proteolysis in Manchego cheese. Evolution of free amino acids. Arch. Zootec. 1982, 31:115-129.
-
(1982)
Arch. Zootec.
, vol.31
, pp. 115-129
-
-
Marcos, A.1
Mora, M.T.2
-
93
-
-
81255186128
-
-
MARM (Ministerio de Medio Ambiente y Medio Rural y Marino, Spanish Ministry of the Environment and Rural and Marine Affairs), Online Statistical Agribussines Yearbook. Madrid, (accessed 20.10.10).
-
MARM (Ministerio de Medio Ambiente y Medio Rural y Marino, Spanish Ministry of the Environment and Rural and Marine Affairs), 2010. Online Statistical Agribussines Yearbook. Madrid, (accessed 20.10.10). http://www.marm.es/.
-
(2010)
-
-
-
94
-
-
0042195511
-
Retention of main and trace elements in four types of goat cheese
-
Martín-Hernández M.C., Juárez M. Retention of main and trace elements in four types of goat cheese. J. Dairy Sci. 1989, 72:1092-1097.
-
(1989)
J. Dairy Sci.
, vol.72
, pp. 1092-1097
-
-
Martín-Hernández, M.C.1
Juárez, M.2
-
95
-
-
0000345050
-
A ripening and storage study of soft goat cheese with Penicillium candidum on the surface
-
Martín-Hernández M.C., Juárez M., Ramos M. A ripening and storage study of soft goat cheese with Penicillium candidum on the surface. Food Chem. 1988, 30:191-203.
-
(1988)
Food Chem.
, vol.30
, pp. 191-203
-
-
Martín-Hernández, M.C.1
Juárez, M.2
Ramos, M.3
-
96
-
-
84993715023
-
Biochemical characteristics of three types of goat cheese
-
Martín-Hernández M.C., Juárez M., Ramos M. Biochemical characteristics of three types of goat cheese. J. Dairy Sci. 1992, 75:1747-1752.
-
(1992)
J. Dairy Sci.
, vol.75
, pp. 1747-1752
-
-
Martín-Hernández, M.C.1
Juárez, M.2
Ramos, M.3
-
97
-
-
0041445047
-
Differentiation of milks and cheeses according to species based on the mineral content
-
Martín-Hernández M.C., Amigo L., Martín-Alvárez P.J., Juárez M. Differentiation of milks and cheeses according to species based on the mineral content. Z. Lebensm. Unters. Forsch. 1992, 194:541-544.
-
(1992)
Z. Lebensm. Unters. Forsch.
, vol.194
, pp. 541-544
-
-
Martín-Hernández, M.C.1
Amigo, L.2
Martín-Alvárez, P.J.3
Juárez, M.4
-
98
-
-
0036745876
-
Ibores goat's milk cheese: microbiological and physico-chemical changes throughout ripening
-
Mas M., Tabla R., Moriche J., Roa I., González J., Rebollo J.E., Cáceres P. Ibores goat's milk cheese: microbiological and physico-chemical changes throughout ripening. Lait 2002, 82:579-587.
-
(2002)
Lait
, vol.82
, pp. 579-587
-
-
Mas, M.1
Tabla, R.2
Moriche, J.3
Roa, I.4
González, J.5
Rebollo, J.E.6
Cáceres, P.7
-
99
-
-
0000011506
-
Queso de los Ibores: caracterización productiva, físico-química y microbiológica
-
Mas Mayoral M., Esteban J.T., González Crespo J. Queso de los Ibores: caracterización productiva, físico-química y microbiológica. Arch. Zootec. 1991, 40:103-113.
-
(1991)
Arch. Zootec.
, vol.40
, pp. 103-113
-
-
Mas Mayoral, M.1
Esteban, J.T.2
González Crespo, J.3
-
100
-
-
0010673233
-
Bacterias lácticas en el queso de los Ibores
-
Mas Mayoral M., González Crespo J. Bacterias lácticas en el queso de los Ibores. Alimentaria 1992, 230:41-43.
-
(1992)
Alimentaria
, vol.230
, pp. 41-43
-
-
Mas Mayoral, M.1
González Crespo, J.2
-
101
-
-
77957243434
-
Control de microorganismos patógenos en el queso de los Ibores
-
Mas Mayoral M., González Crespo J. Control de microorganismos patógenos en el queso de los Ibores. Alimentaria 1993, 240:41-44.
-
(1993)
Alimentaria
, vol.240
, pp. 41-44
-
-
Mas Mayoral, M.1
González Crespo, J.2
-
102
-
-
77957244773
-
Casar cheese: production, physico-chemical and microbiological characteristics
-
Mas Mayoral M., González-Crespo J., Nieto-Villaseca M.J. Casar cheese: production, physico-chemical and microbiological characteristics. Arch. Zootec. 1991, 40:359-369.
-
(1991)
Arch. Zootec.
, vol.40
, pp. 359-369
-
-
Mas Mayoral, M.1
González-Crespo, J.2
Nieto-Villaseca, M.J.3
-
103
-
-
0026950223
-
Gredos goats' milk cheese: microbiological and chemical changes throughout ripening
-
Medina M., Gaya P., Núnñez M. Gredos goats' milk cheese: microbiological and chemical changes throughout ripening. J. Dairy Res. 1992, 59:563-566.
-
(1992)
J. Dairy Res.
, vol.59
, pp. 563-566
-
-
Medina, M.1
Gaya, P.2
Núnñez, M.3
-
104
-
-
81255168814
-
Distribución del nitrógeno en quesos canarios. Estudio comparativo
-
Millán R., Sanjuán E., Castelo M., Vioque M., Gómez R. Distribución del nitrógeno en quesos canarios. Estudio comparativo. Alimentaria 1997, 281:93-97.
-
(1997)
Alimentaria
, vol.281
, pp. 93-97
-
-
Millán, R.1
Sanjuán, E.2
Castelo, M.3
Vioque, M.4
Gómez, R.5
-
105
-
-
81255152753
-
Tecnología de elaboración y actividades de control del queso Idiazabal
-
Molina M., Pérez-Elortondo F.J., Albisu M., Salmerón J. Tecnología de elaboración y actividades de control del queso Idiazabal. Producción Ovina y Caprina 1998, 23:183-186.
-
(1998)
Producción Ovina y Caprina
, vol.23
, pp. 183-186
-
-
Molina, M.1
Pérez-Elortondo, F.J.2
Albisu, M.3
Salmerón, J.4
-
106
-
-
0001274436
-
A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese
-
Mor-Mur M., Carretero C., Pla R., Guamis B. A survey on the microbiological quality of a semi-soft on-farm manufactured goat cheese. Food Microbiol. 1992, 9:345-352.
-
(1992)
Food Microbiol.
, vol.9
, pp. 345-352
-
-
Mor-Mur, M.1
Carretero, C.2
Pla, R.3
Guamis, B.4
-
107
-
-
0028140803
-
Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese
-
Mor-Mur M., Carretero C., Guamis B. Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese. Food Microbiol. 1994, 11:177-185.
-
(1994)
Food Microbiol.
, vol.11
, pp. 177-185
-
-
Mor-Mur, M.1
Carretero, C.2
Guamis, B.3
-
108
-
-
0345342495
-
Composición de quesos artesanos y semiartesanos del Principado de Asturias, II. Quesos elaborados en los Concejos de Peñamellera Baja y Peñamellera Alta
-
Moro R., álvarez Bartolomé M.L., López J.A., Cuesta M.J., Vargas A., Fernández M.T., García M.J. Composición de quesos artesanos y semiartesanos del Principado de Asturias, II. Quesos elaborados en los Concejos de Peñamellera Baja y Peñamellera Alta. Alimentaria 1993, 238:81-84.
-
(1993)
Alimentaria
, vol.238
, pp. 81-84
-
-
Moro, R.1
álvarez Bartolomé, M.L.2
López, J.A.3
Cuesta, M.J.4
Vargas, A.5
Fernández, M.T.6
García, M.J.7
-
109
-
-
84972017648
-
Microflora of Cabrales cheese: changes during maturation
-
Núñez M. Microflora of Cabrales cheese: changes during maturation. J. Dairy Res. 1978, 45:501-508.
-
(1978)
J. Dairy Res.
, vol.45
, pp. 501-508
-
-
Núñez, M.1
-
110
-
-
0000024224
-
Lactic flora of Cabrales blue cheese
-
Núñez M., Medina M. Lactic flora of Cabrales blue cheese. Lait 1978, 59:497-513.
-
(1978)
Lait
, vol.59
, pp. 497-513
-
-
Núñez, M.1
Medina, M.2
-
111
-
-
0345146803
-
Micrococci and staphylococci of Cabrales blue cheese
-
Núñez M., Medina M. Micrococci and staphylococci of Cabrales blue cheese. Lait 1980, 60:171-183.
-
(1980)
Lait
, vol.60
, pp. 171-183
-
-
Núñez, M.1
Medina, M.2
-
112
-
-
0002559491
-
Yeast and moulds of Cabrales blue cheese
-
Núñez M., Medina M., Gaya P., Dias-Amado C. Yeast and moulds of Cabrales blue cheese. Lait 1981, 61:62-79.
-
(1981)
Lait
, vol.61
, pp. 62-79
-
-
Núñez, M.1
Medina, M.2
Gaya, P.3
Dias-Amado, C.4
-
113
-
-
0036486646
-
The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres
-
Olarte C., González-Fandos E., Giménez M., Sanz S., Portu J. The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres. Food Microbiol. 2002, 19:75-82.
-
(2002)
Food Microbiol.
, vol.19
, pp. 75-82
-
-
Olarte, C.1
González-Fandos, E.2
Giménez, M.3
Sanz, S.4
Portu, J.5
-
114
-
-
0011208675
-
A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres
-
Olarte C., González-Fandos E., Sanz S. A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres. Food Qual. Prefer. 2001, 12:163-170.
-
(2001)
Food Qual. Prefer.
, vol.12
, pp. 163-170
-
-
Olarte, C.1
González-Fandos, E.2
Sanz, S.3
-
115
-
-
0033385773
-
Microbiological and physico-chemical characteristics of Cameros cheese
-
Olarte C., Sanz S., González-Fandos E., Torre P. Microbiological and physico-chemical characteristics of Cameros cheese. Food Microbiol. 1999, 16:615-621.
-
(1999)
Food Microbiol.
, vol.16
, pp. 615-621
-
-
Olarte, C.1
Sanz, S.2
González-Fandos, E.3
Torre, P.4
-
116
-
-
0012476478
-
Control higiénico-sanitario del queso de Cameros y detección de puntos de contaminación microbiana en superficies y equipos
-
Olarte C., Sanz S., Gutiérrez A.R., Torre P. Control higiénico-sanitario del queso de Cameros y detección de puntos de contaminación microbiana en superficies y equipos. Alimentaria 1997, 383:41-44.
-
(1997)
Alimentaria
, vol.383
, pp. 41-44
-
-
Olarte, C.1
Sanz, S.2
Gutiérrez, A.R.3
Torre, P.4
-
117
-
-
0034067192
-
The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese)
-
Olarte C., Sanz S., González Fandos E., Torre P. The effect of a commercial starter culture addition on the ripening of an artisanal goat's cheese (Cameros cheese). J. Appl. Microbiol. 2000, 88:421-429.
-
(2000)
J. Appl. Microbiol.
, vol.88
, pp. 421-429
-
-
Olarte, C.1
Sanz, S.2
González Fandos, E.3
Torre, P.4
-
118
-
-
0002001995
-
El queso de Cameros. Recuperación y caracterización de un producto riojano tradicional
-
Olarte C., Sanz S., Torre P., Barcina Y., Loman C. El queso de Cameros. Recuperación y caracterización de un producto riojano tradicional. Alimentaria 1995, 263:97-101.
-
(1995)
Alimentaria
, vol.263
, pp. 97-101
-
-
Olarte, C.1
Sanz, S.2
Torre, P.3
Barcina, Y.4
Loman, C.5
-
119
-
-
0010122309
-
Free amino acids of Manchego cheese ripened in olive oil
-
Ordóñez J.A., Burgos J. Free amino acids of Manchego cheese ripened in olive oil. Milchwissenschaft 1980, 35:69-71.
-
(1980)
Milchwissenschaft
, vol.35
, pp. 69-71
-
-
Ordóñez, J.A.1
Burgos, J.2
-
120
-
-
0000561457
-
Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening
-
Poveda J.M., Pérez-Coello M.S., Cabezas L. Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening. Eur. Food Res. Technol. 2000, 210:314-317.
-
(2000)
Eur. Food Res. Technol.
, vol.210
, pp. 314-317
-
-
Poveda, J.M.1
Pérez-Coello, M.S.2
Cabezas, L.3
-
121
-
-
0037216999
-
Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter
-
Poveda J.M., Sousa M.J., Cabezas L., McSweeney P.L.H. Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int. Dairy J. 2003, 13:169-178.
-
(2003)
Int. Dairy J.
, vol.13
, pp. 169-178
-
-
Poveda, J.M.1
Sousa, M.J.2
Cabezas, L.3
McSweeney, P.L.H.4
-
122
-
-
0033836115
-
Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process
-
Prieto B., Franco I., Fresno J.M., Bernardo A., Carballo J. Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process. Int. Dairy J. 2000, 10:159-167.
-
(2000)
Int. Dairy J.
, vol.10
, pp. 159-167
-
-
Prieto, B.1
Franco, I.2
Fresno, J.M.3
Bernardo, A.4
Carballo, J.5
-
123
-
-
0032864555
-
Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening
-
Prieto B., Urdiales R., Franco I., Tornadijo M.E., Fresno J.M., Carballo J. Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening. Food Chem. 1999, 67:415-421.
-
(1999)
Food Chem.
, vol.67
, pp. 415-421
-
-
Prieto, B.1
Urdiales, R.2
Franco, I.3
Tornadijo, M.E.4
Fresno, J.M.5
Carballo, J.6
-
124
-
-
0012202212
-
Evaluation of a specific starter for Manchego cheese production
-
Ramos M., Barneto R., Ordóñez J.A. Evaluation of a specific starter for Manchego cheese production. Milchwissenschaft 1981, 36:528-531.
-
(1981)
Milchwissenschaft
, vol.36
, pp. 528-531
-
-
Ramos, M.1
Barneto, R.2
Ordóñez, J.A.3
-
125
-
-
0000194133
-
Effect of freezing on soluble nitrogen fraction of Cabrales cheese
-
Ramos M., Cáceres I., Polo C., Alonso L., Juárez M. Effect of freezing on soluble nitrogen fraction of Cabrales cheese. Food Chem. 1987, 24:271-278.
-
(1987)
Food Chem.
, vol.24
, pp. 271-278
-
-
Ramos, M.1
Cáceres, I.2
Polo, C.3
Alonso, L.4
Juárez, M.5
-
126
-
-
84971714087
-
Characterization of lactococci and lactobacilli isolated from semihard goat's cheese
-
Requena T., Peláez C., Desmazeaud M.J. Characterization of lactococci and lactobacilli isolated from semihard goat's cheese. J. Dairy Res. 1991, 58:137-145.
-
(1991)
J. Dairy Res.
, vol.58
, pp. 137-145
-
-
Requena, T.1
Peláez, C.2
Desmazeaud, M.J.3
-
127
-
-
81255152752
-
-
Valorización de los quesos artesanos de oveja de la provincial de Cádiz: estudio preliminar para la obtención de una denominación de calidad. SEOC 81-84.
-
Rey Gómez, A.M., Ares Cea, J.L., 2007. Valorización de los quesos artesanos de oveja de la provincial de Cádiz: estudio preliminar para la obtención de una denominación de calidad. SEOC 81-84.
-
(2007)
-
-
Rey Gómez, A.M.1
Ares Cea, J.L.2
-
128
-
-
0038848011
-
Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk)
-
Román-Blanco C., Santos-Buelga J., Moreno-García B., García-López M.L. Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk). Milchwissenschaft 1999, 54:255-257.
-
(1999)
Milchwissenschaft
, vol.54
, pp. 255-257
-
-
Román-Blanco, C.1
Santos-Buelga, J.2
Moreno-García, B.3
García-López, M.L.4
-
129
-
-
33746600213
-
Análisis de la fracción volátil del queso Ibores
-
Sabio E., Vidal Aragón M.C. Análisis de la fracción volátil del queso Ibores. Alimentaria 1996, 278:101-103.
-
(1996)
Alimentaria
, vol.278
, pp. 101-103
-
-
Sabio, E.1
Vidal Aragón, M.C.2
-
130
-
-
0010173375
-
Maduración del queso Cabrales: evolución de los aminoácidos libres durante la maduración
-
Sala Trepat F.J., Burgos J. Maduración del queso Cabrales: evolución de los aminoácidos libres durante la maduración. An. Bromatol. 1972, 24:61-82.
-
(1972)
An. Bromatol.
, vol.24
, pp. 61-82
-
-
Sala Trepat, F.J.1
Burgos, J.2
-
133
-
-
10744220408
-
High pressure treatment decelerates the lipolysis in a caprine cheese
-
Saldo J., Fernández A., Sendra E., Butz P., Tauscher B., Guamis B. High pressure treatment decelerates the lipolysis in a caprine cheese. Food Res. Int. 2003, 36:1061-1068.
-
(2003)
Food Res. Int.
, vol.36
, pp. 1061-1068
-
-
Saldo, J.1
Fernández, A.2
Sendra, E.3
Butz, P.4
Tauscher, B.5
Guamis, B.6
-
134
-
-
0033860213
-
High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture
-
Saldo J., Sendra E., Guamis B. High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture. J. Food Sci. 2000, 65:636-640.
-
(2000)
J. Food Sci.
, vol.65
, pp. 636-640
-
-
Saldo, J.1
Sendra, E.2
Guamis, B.3
-
135
-
-
0036748391
-
Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)
-
Saldo J., Sendra E., Guamis B. Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis). Innov. Food Sci. Emerg. 2002, 3:203-207.
-
(2002)
Innov. Food Sci. Emerg.
, vol.3
, pp. 203-207
-
-
Saldo, J.1
Sendra, E.2
Guamis, B.3
-
136
-
-
21844526720
-
Estudio comparado de la composición en ácidos grasos esterificados del queso de los Pedroches obtenido a partir de cuajo animal y cuajo vegetal
-
Sanjuán E., Millán R., Gómez R., Fernández-Salguero J. Estudio comparado de la composición en ácidos grasos esterificados del queso de los Pedroches obtenido a partir de cuajo animal y cuajo vegetal. Grasas y Aceites 1995, 46:304-307.
-
(1995)
Grasas y Aceites
, vol.46
, pp. 304-307
-
-
Sanjuán, E.1
Millán, R.2
Gómez, R.3
Fernández-Salguero, J.4
-
137
-
-
0036342818
-
Influence of animal and vegetable rennet on the physico-chemical characteristics of Los Pedroches cheese during ripening
-
Sanjuán E., Millán R., Saavedra P., Carmona M.A., Gómez R., Fernández-Salguero J. Influence of animal and vegetable rennet on the physico-chemical characteristics of Los Pedroches cheese during ripening. Food Chem. 2002, 78:281-289.
-
(2002)
Food Chem.
, vol.78
, pp. 281-289
-
-
Sanjuán, E.1
Millán, R.2
Saavedra, P.3
Carmona, M.A.4
Gómez, R.5
Fernández-Salguero, J.6
-
138
-
-
43249111784
-
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
-
Taborda G., Gómez-Ruíz J.A., Martínez-Castro I., Amigo L., Ramos M., Molina E. Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds. Eur. Food Res. Technol. 2008, 227:323-330.
-
(2008)
Eur. Food Res. Technol.
, vol.227
, pp. 323-330
-
-
Taborda, G.1
Gómez-Ruíz, J.A.2
Martínez-Castro, I.3
Amigo, L.4
Ramos, M.5
Molina, E.6
-
139
-
-
33646733616
-
Sensorial characteristics during ripening of the Murcia al vino goat's milk cheese: the effect of the type of coagulant used and the size of the cheese
-
Tejada L., Abellán A., Cayuela J.M., Martínez-Cacha A. Sensorial characteristics during ripening of the Murcia al vino goat's milk cheese: the effect of the type of coagulant used and the size of the cheese. J. Sens. Stud. 2006, 21:333-347.
-
(2006)
J. Sens. Stud.
, vol.21
, pp. 333-347
-
-
Tejada, L.1
Abellán, A.2
Cayuela, J.M.3
Martínez-Cacha, A.4
-
140
-
-
36448935165
-
Proteolysis in goats' milk cheese made with calf rennet and plant coagulant
-
Tejada L., Abellán A., Cayuela J.M., Martínez-Cacha A., Fernaóndez-Salguero J. Proteolysis in goats' milk cheese made with calf rennet and plant coagulant. Int. Dairy J. 2008, 18:139-146.
-
(2008)
Int. Dairy J.
, vol.18
, pp. 139-146
-
-
Tejada, L.1
Abellán, A.2
Cayuela, J.M.3
Martínez-Cacha, A.4
Fernaóndez-Salguero, J.5
-
141
-
-
41849106490
-
Compositional characteristics of Murcia al vino goat's cheese made with calf rennet and plant coagulant
-
Tejada L., Abellaón A., Prados F., Cayuela J.M. Compositional characteristics of Murcia al vino goat's cheese made with calf rennet and plant coagulant. Int. J. Dairy Technol. 2008, 61:119-125.
-
(2008)
Int. J. Dairy Technol.
, vol.61
, pp. 119-125
-
-
Tejada, L.1
Abellaón, A.2
Prados, F.3
Cayuela, J.M.4
-
142
-
-
21844492667
-
Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
-
Tornadijo M.E., Fresno J.M., Bernardo A., Martín Sarmiento R., Carballo J. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety). Lait 1995, 75:551-570.
-
(1995)
Lait
, vol.75
, pp. 551-570
-
-
Tornadijo, M.E.1
Fresno, J.M.2
Bernardo, A.3
Martín Sarmiento, R.4
Carballo, J.5
-
143
-
-
0032271231
-
Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: identification, characteristics and in vitro potential toxins production
-
Tornadijo M.E., Fresno J.M., Bernardo A., Martín Sarmiento R., Carballo J. Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: identification, characteristics and in vitro potential toxins production. Lait 1998, 78:661-672.
-
(1998)
Lait
, vol.78
, pp. 661-672
-
-
Tornadijo, M.E.1
Fresno, J.M.2
Bernardo, A.3
Martín Sarmiento, R.4
Carballo, J.5
-
144
-
-
0039392233
-
Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk
-
Tornadijo M.E., Fresno J.M., Bernardo A., Martín Sarmiento R., Carballo J. Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk. Lait 1998, 78:647-659.
-
(1998)
Lait
, vol.78
, pp. 647-659
-
-
Tornadijo, M.E.1
Fresno, J.M.2
Bernardo, A.3
Martín Sarmiento, R.4
Carballo, J.5
-
145
-
-
0027249439
-
Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goat's cheese
-
Tornadijo M.E., Fresno J.M., Carballo J., Martín Sarmiento R. Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goat's cheese. J. Appl. Bacteriol. 1993, 75:240-246.
-
(1993)
J. Appl. Bacteriol.
, vol.75
, pp. 240-246
-
-
Tornadijo, M.E.1
Fresno, J.M.2
Carballo, J.3
Martín Sarmiento, R.4
-
146
-
-
0030471884
-
Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese
-
Tornadijo M.E., Fresno J.M., Carballo J., Martín Sarmiento R. Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese. J. Food Prot. 1996, 59:1200-1207.
-
(1996)
J. Food Prot.
, vol.59
, pp. 1200-1207
-
-
Tornadijo, M.E.1
Fresno, J.M.2
Carballo, J.3
Martín Sarmiento, R.4
-
147
-
-
0031389683
-
Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese
-
Tornadijo M.E., Fresno J.M., Martín Sarmiento R., Carballo J. Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese. Food Res. Int. 1997, 30:653-658.
-
(1997)
Food Res. Int.
, vol.30
, pp. 653-658
-
-
Tornadijo, M.E.1
Fresno, J.M.2
Martín Sarmiento, R.3
Carballo, J.4
-
148
-
-
0343114428
-
Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants
-
Vioque M., Gómez R., Sánchez E., Mata C., Tejada L., Fernández-Salguero J. Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants. J. Agric. Food Chem. 2000, 48:451-456.
-
(2000)
J. Agric. Food Chem.
, vol.48
, pp. 451-456
-
-
Vioque, M.1
Gómez, R.2
Sánchez, E.3
Mata, C.4
Tejada, L.5
Fernández-Salguero, J.6
-
149
-
-
0031252238
-
Changes in the microbial flora of Tenerife goats' milk cheese during ripening
-
Zárate V., Belda F., Pérez C., Cardell E. Changes in the microbial flora of Tenerife goats' milk cheese during ripening. Int. Dairy J. 1997, 7:635-641.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 635-641
-
-
Zárate, V.1
Belda, F.2
Pérez, C.3
Cardell, E.4
|