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Behaviour of water in different types of goats' cheese
Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński, Katarzyna Walkowiak and Hanna M. Baranowska International Dairy Journal 95 18 (2019) https://doi.org/10.1016/j.idairyj.2019.02.015
Survival of spray‐dried and free‐cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese
The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese
Ozlem KIZILIRMAK ESMER, Pinar BALKIR, A. Kemal SECKIN and Reyhan IRKIN Food Science and Technology Research 15(4) 367 (2009) https://doi.org/10.3136/fstr.15.367
Characterization of lactic acid bacteria isolated from Bukuljac, a homemade goat's milk cheese
Milica Nikolic, Amarela Terzic-Vidojevic, Branko Jovcic, Jelena Begovic, Natasa Golic and Ljubisa Topisirovic International Journal of Food Microbiology 122(1-2) 162 (2008) https://doi.org/10.1016/j.ijfoodmicro.2007.11.075
Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter
Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra
Characteristics of Anevato Cheese made from Raw or Heat-treated Goat Milk Inoculated with a Lactic Starter
Vassilios Xanthopoulos, Anna Polychroniadou, Evanthia Litopoulou-Tzanetaki and Nicolaos Tzanetakis LWT - Food Science and Technology 33(7) 483 (2000) https://doi.org/10.1006/fstl.2000.0699
Effect of Different Membrane Separation Technologies (Ultrafiltration and Microfiltration) on the Texture and Microstructure of Semihard Low-Fat Cheeses
Jesús Rodríguez, Teresa Requena, Javier Fontecha, Henri Goudédranche and Manuela Juárez Journal of Agricultural and Food Chemistry 47(2) 558 (1999) https://doi.org/10.1021/jf9805597
Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731
Enhancement of Proteolysis by a Lactococcus lactis Bacteriocin Producer in a Cheese Model System
M. C. Martínez-Cuesta, P. Fernández de Palencia, T. Requena and C. Peláez Journal of Agricultural and Food Chemistry 46(9) 3863 (1998) https://doi.org/10.1021/jf980225h
Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese
Purification and Characterization of a Novel Serine Aminopeptidase from Lactobacillus casei Ssp. casei IFPL 731
M. D. Fernández-Esplá, P. F. Fox and M. C. Martín-Hernández Journal of Agricultural and Food Chemistry 45(5) 1624 (1997) https://doi.org/10.1021/jf960889w
Purification and Characterization of a Dipeptidase from Lactobacillus casei ssp. casei IFPL 731 Isolated from Goat Cheese Made from Raw Milk
Purification and characterization of an aminopeptidase (Pep C-like) from Lactobacillus casei subsp. casei IFPL 731 isolated from raw goat's milk cheese
Proteolytic Activity of Lactobacillus casei Subsp. casei IFPL 731 in a Model Cheese System
Pilar Fernández de Palencia, Carmen Martín-Hernández, Rosina López-Fandiño and Carmen Peláez Journal of Agricultural and Food Chemistry 45(9) 3703 (1997) https://doi.org/10.1021/jf970303l
Purification and Characterization of the Cell Wall Proteinase of Lactobacillus casei Subsp. casei IFPL 731 Isolated from Raw Goat's Milk Cheese
P. Fernández de Palencia, C. Peláez, C. Romero and M. C. Martín-Hernández Journal of Agricultural and Food Chemistry 45(9) 3401 (1997) https://doi.org/10.1021/jf970125w
Autolysis of Lactococcus lactis ssp. lactis and Lactobacillus casei ssp. casei. Cell lysis induced by a crude bacteriocin
M.Carmen Martı́nez-Cuesta, Carmen Peláez, Manuela Juárez and Teresa Requena International Journal of Food Microbiology 38(2-3) 125 (1997) https://doi.org/10.1016/S0168-1605(97)00099-8
Use of Heat-Shocked Mesophilic Lactic Acid Bacteria in Low-Fat Goat's Milk Cheesemaking
C. Asensio, L. Parra, C. Peláez and R. Gómez Journal of Agricultural and Food Chemistry 44(9) 2919 (1996) https://doi.org/10.1021/jf950617d
The accelerating effect of aLactococcus lactis subsp.lactis lactose-utilization/proteinase-deficient strain on proteolysis and flavour development
Jes�s Rodr�guez, Teresa Requena, Isabel Mart�nez-Castro and Manuela Ju�rez Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203(1) 77 (1996) https://doi.org/10.1007/BF01267774
Proteolytic activity of lactobacilli in a model goats' milk curd system
Release and partial characterization of cell-envelope proteinases fromLactococcus lactis subsp.lactis IFPL 359 andLactobacillus casei subsp. casei IFPL 731 isolated from raw goat,s-milk cheese
Pilar Fern�ndez de Palencia, Carmen Pel�ez, Teresa Requena and Mar�a del Carmen Mart�n-Hernandez Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201(1) 87 (1995) https://doi.org/10.1007/BF01193207
Effect of heat treatment on the proteolytic activity of mesophilic bacteria isolated from goats' milk cheese
Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum
Teresa Requena, Carmen Pelaez and Patrick F. Fox Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 196(4) 351 (1993) https://doi.org/10.1007/BF01197934
