메뉴 건너뛰기




Volumn 101, Issue 1-3, 2011, Pages 41-54

Spanish goat and sheep milk cheeses

Author keywords

Goat' cheese; Sheep' cheese; Spanish cheeses

Indexed keywords

CAPRA HIRCUS; OVIS ARIES;

EID: 81255149163     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2011.09.024     Document Type: Article
Times cited : (26)

References (149)
  • 1
    • 77954863087 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 6
    • 0036376603 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 14
    • 34250817848 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 20
    • 0012209001 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 27
    • 33747003769 scopus 로고    scopus 로고
    • 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
  • 29
    • 81255168826 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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)
  • 34
    • 84971736622 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 47
    • 33644764900 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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
  • 55
    • 0030804457 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 58
    • 34548508997 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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
  • 73
    • 0000091854 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 78
    • 81255168818 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 85
    • 21844499444 scopus 로고
    • 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
  • 92
    • 0010124427 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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
  • 98
    • 0036745876 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 106
    • 0001274436 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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
  • 134
    • 0033860213 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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
  • 139
    • 33646733616 scopus 로고    scopus 로고
    • 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
  • 141
    • 41849106490 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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 scopus 로고    scopus 로고
    • 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


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.