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A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions

Foods, 2024-05, Vol.13 (9), p.1423

2024

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Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

Foods, 2023-02, Vol.12 (4), p.849

2023

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A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

International journal of environmental research and public health, 2021-09, Vol.18 (18), p.9789

2021

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Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

International dairy journal, 2005-04, Vol.15 (4), p.371-382

2005

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Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

Journal of dairy science, 2021-01, Vol.104 (1), p.301-307

2021

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Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing

International dairy journal, 2016-02, Vol.53, p.29-36

2016

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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

International dairy journal, 2016-07, Vol.58, p.23-30

2016

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Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

European food research & technology, 2017-08, Vol.243 (8), p.1405-1414

2017

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Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

Journal of dairy research, 2004-08, Vol.71 (3), p.372-379

2004

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Sensory quality control of cheese: Going beyond the absence of defects

Food control, 2015-05, Vol.51, p.371-380

2015

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An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry

Food chemistry, 2010-06, Vol.120 (4), p.1162-1169

2010

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Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition

Food chemistry, 2009-09, Vol.116 (1), p.158-166

2009

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Volatile composition and sensory properties of industrially produced Idiazabal cheese

International dairy journal, 2007-12, Vol.17 (12), p.1401-1414

2007

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Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk

Journal of dairy research, 2011-05, Vol.78 (2), p.129-135

2011

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Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks

Journal of dairy research, 2012-11, Vol.79 (4), p.485-494

2012

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Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

Journal of the science of food and agriculture, 2005-08, Vol.85 (10), p.1660-1671

2005

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An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

International dairy journal, 2007-09, Vol.17 (9), p.1139-1147

2007

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Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

Enzyme and microbial technology, 2005-05, Vol.36 (7), p.870-879

2005

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Sensory attribute evolution in bottled young red wines from Rioja Alavesa

European food research & technology, 2009-03, Vol.228 (5), p.695-705

2009

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Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes

Journal of dairy research, 2007-08, Vol.74 (3), p.329-335

2007

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Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

Journal of dairy research, 2009-08, Vol.76 (3), p.301-307

2009

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Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing: Mammary biology lactation food

Journal of dairy research, 2009, Vol.76 (3), p.301-307

2009

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Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

International Dairy Journal, 2001, Vol.11 (10), p.771-778

2001

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Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison

Journal of the science of food and agriculture, 2002-03, Vol.82 (4), p.435-442

2002

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DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

Journal of sensory studies, 1999-06, Vol.14 (2), p.161-179

1999

Volltextzugriff (PDF)

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A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions

Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing

Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

Sensory quality control of cheese: Going beyond the absence of defects

An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry

Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition

Volatile composition and sensory properties of industrially produced Idiazabal cheese

Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk

Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks

Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

Sensory attribute evolution in bottled young red wines from Rioja Alavesa

Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes

Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing: Mammary biology lactation food

Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: a comparison

DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES

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