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Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Food chemistry, 2003-03, Vol.80 (3), p.345-352

2003

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Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese

Food chemistry, 2016-04, Vol.197 (Pt A), p.622-633

2016

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Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

Journal of dairy science, 2017-09, Vol.100 (9), p.6962-6971

2017

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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

International dairy journal, 2003, Vol.13 (5), p.391-399

2003

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Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: Alternative to farmhouse goat cheeses

Journal of dairy science, 2014-10, Vol.97 (10), p.6111-6115

2014

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Very-long-chain ω-3 fatty acids as markers for habitual fish intake in a population consuming mainly lean fish: the EPIC cohort of Gipuzkoa

European journal of clinical nutrition, 2001-10, Vol.55 (10), p.827-832

2001

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Part-time grazing improves sheep milk production and its nutritional characteristics

Food chemistry, 2012-01, Vol.130 (1), p.90-96

2012

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Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Dairy science & technology, 2016, Vol.96 (1), p.53-65

2016

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Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

International dairy journal, 2003, Vol.13 (7), p.547-557

2003

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Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

Journal of dairy science, 2010-09, Vol.93 (9), p.3902-3909

2010

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Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

Journal of dairy science, 2012-06, Vol.95 (6), p.2788-2796

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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Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

Dairy science & technology, 2013, Vol.93 (1), p.83-98

2013

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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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Alkaline Phosphatase, Acid Phosphatase, Lactoperoxidase, and Lipoprotein Lipase Activities in Industrial Ewe's Milk and Cheese

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.2926-2932

1998

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Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

Journal of dairy science, 1999-05, Vol.82 (5), p.885-890

1999

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Technological Characterization of Experimental Natural Rennets Pastes

Food science and technology international, 2008-10, Vol.14 (5), p.63-70

2008

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Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

Grasas y aceites (Sevilla), 1999-08, Vol.50 (4), p.289-297

1999

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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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Determination of triacylglycerol composition of Idiazabal cheese

Chromatographia, 1998-05, Vol.47 (9-10), p.579-586

1998

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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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Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture

European food research & technology, 2000-01, Vol.210 (5), p.318-323

2000

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Determination of lipase activity in cheese using trivalerin as substrate

International dairy journal, 2006-05, Vol.16 (5), p.423-430

2006

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Changes in Triacylglycerols during the Ripening of Idiazabal Cheese

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.3252-3256

1998

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Determination of free fatty acids in cheese: comparison of two analytical methods

Journal of dairy research, 1997-08, Vol.64 (3), p.445-452

1997

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Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese

Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: Alternative to farmhouse goat cheeses

Very-long-chain ω-3 fatty acids as markers for habitual fish intake in a population consuming mainly lean fish: the EPIC cohort of Gipuzkoa

Part-time grazing improves sheep milk production and its nutritional characteristics

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

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

Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

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

Alkaline Phosphatase, Acid Phosphatase, Lactoperoxidase, and Lipoprotein Lipase Activities in Industrial Ewe's Milk and Cheese

Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

Technological Characterization of Experimental Natural Rennets Pastes

Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

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

Determination of triacylglycerol composition of Idiazabal cheese

Volatile composition and sensory properties of industrially produced Idiazabal cheese

Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture

Determination of lipase activity in cheese using trivalerin as substrate

Changes in Triacylglycerols during the Ripening of Idiazabal Cheese

Determination of free fatty acids in cheese: comparison of two analytical methods

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