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Cited article:

Free Amino Acid Profiles of Macedonian White Brined Cheese

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Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

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Dairy Science and Technology 88 (4-5) 495 (2008)
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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety

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International Journal of Food Science and Technology 37 (6) 661 (2002)
https://doi.org/10.1046/j.1365-2621.2002.00596.x

Accelerated ripening of Feta cheese, with heat-shocked cultures or microbial proteinases

Anna Vafopoulou, Efstathios Alichanidis and Gregory Zerfiridis
Journal of Dairy Research 56 (2) 285 (1989)
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Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening

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Food Chemistry 16 (2) 85 (1985)
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Influence of chirality of amino acids on the growth of perceived taste intensity with concentration

Susan S. Schiffman, Thomas B. Clark and Jean Gagnon
Physiology & Behavior 28 (3) 457 (1982)
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