Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture-Reference-Cited by-同舟云学术

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

Published:2001-01 Issue:10 Volume:11 Page:771-778
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Barron Luis Javier R.,Fernández de Labastida Eva,Perea Susana,Chávarri Felisa,de Vega Carmen,Soledad Vicente Marı́a,Isabel Torres Marı́a,Isabel Nájera Ana,Virto Mailo,Santisteban Aránzazu,Pérez-Elortondo Francisco José,Albisu Marta,Salmerón Jesús,Mendı́a Carlos,Torre Paloma,Clemente Ibáñez Francisco,de Renobales Mertxe

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference45 articles.

1. Experimental designs for studying the influence of raw milk flora on cheese characteristics;Bachmann;Journal of the Society of Dairy Technology,1996

2. The quality of sheep milk;Bencini;Australian Journal of Experimental Agriculture,1997

3. Coagulating and lipolytic activities of artisanal lamb rennet pastes;Bustamante;Journal of Dairy Research,2000

4. Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year;Chávarri;Lait,2000

5. Changes in free fatty acids during ripening of Idiazabal cheese manufactured at different times of the year;Chávarri;Journal of Dairy Science,1999

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