15 results
Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk
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- Journal:
- Journal of Dairy Research / Volume 80 / Issue 1 / February 2013
- Published online by Cambridge University Press:
- 20 December 2012, pp. 51-57
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- February 2013
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Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein
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- Journal of Dairy Research / Volume 75 / Issue 1 / February 2008
- Published online by Cambridge University Press:
- 29 January 2008, pp. 30-36
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- February 2008
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Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
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- Journal of Dairy Research / Volume 72 / Issue 3 / August 2005
- Published online by Cambridge University Press:
- 23 May 2005, pp. 287-295
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- August 2005
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Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture
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- Journal of Dairy Research / Volume 71 / Issue 3 / August 2004
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- 23 July 2004, pp. 380-384
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- August 2004
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Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture
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- Journal of Dairy Research / Volume 68 / Issue 1 / February 2001
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- 20 March 2001, pp. 117-129
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- February 2001
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Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese
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- Journal of Dairy Research / Volume 68 / Issue 1 / February 2001
- Published online by Cambridge University Press:
- 20 March 2001, pp. 131-137
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- February 2001
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Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese
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- Journal of Dairy Research / Volume 65 / Issue 4 / November 1998
- Published online by Cambridge University Press:
- 01 November 1998, pp. 621-630
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- November 1998
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Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk
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- Journal of Dairy Research / Volume 64 / Issue 2 / May 1997
- Published online by Cambridge University Press:
- 01 May 1997, pp. 289-297
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- May 1997
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Gredos goats' milk cheese: microbiological and chemical changes throughout ripening
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- Journal of Dairy Research / Volume 59 / Issue 4 / November 1992
- Published online by Cambridge University Press:
- 01 June 2009, pp. 563-566
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- November 1992
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Effect of recombinant chymosin on ewes' milk coagulation and Manchego cheese characteristics
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- Journal of Dairy Research / Volume 59 / Issue 1 / February 1992
- Published online by Cambridge University Press:
- 01 June 2009, pp. 81-87
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- February 1992
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Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese
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- Journal of Dairy Research / Volume 58 / Issue 4 / November 1991
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- 01 June 2009, pp. 511-519
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- November 1991
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Effect of lactic starter inoculation on chemical, microbiological, rheological and sensory characteristics of La Serena cheese
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- Journal of Dairy Research / Volume 58 / Issue 3 / August 1991
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- 01 June 2009, pp. 355-361
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- August 1991
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Ewes' milk cheese: technology, microbiology and chemistry
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- Journal of Dairy Research / Volume 56 / Issue 2 / May 1989
- Published online by Cambridge University Press:
- 01 June 2009, pp. 303-321
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- May 1989
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Changes in the microflora of La Serena ewes' milk cheese during ripening
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- Journal of Dairy Research / Volume 55 / Issue 3 / August 1988
- Published online by Cambridge University Press:
- 01 June 2009, pp. 449-455
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- August 1988
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Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening
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- Journal of Dairy Research / Volume 55 / Issue 3 / August 1988
- Published online by Cambridge University Press:
- 01 June 2009, pp. 457-464
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- August 1988
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