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Cited article:

Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

José Ángel Gómez-Ruiz, Lourdes Cabezas, Isabel Martínez-Castro, Miguel Ángel González-Viñas and Justa Maria Poveda
European Food Research and Technology 227 (1) 181 (2008)

Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter

J.M Poveda, M.J Sousa, L Cabezas and P.L.H McSweeney
International Dairy Journal 13 (2-3) 169 (2003)

Spatial and temporal distribution of non-starter lactic acid bacteria in Cheddar cheese

N.A. Fitzsimons, T.M. Cogan, S. Condon and T. Beresford
Journal of Applied Microbiology 90 (4) 600 (2001)

Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks

Cristina Freitas and F. Xavier Malcata
Journal of Dairy Science 83 (3) 584 (2000)

Biochemical characteristics of a semi-hard ewe's-milk cheese

Javier Fontecha, Carmen Pelaez and Manuela Juarez
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198 (1) 24 (1994)

Main lactic acid bacteria isolated during ripening of Casar de Cáceres cheese

Blanca Poullet, Manuel Huertas, Antonio Sánchez, Pilar Cáceres and German Larriba
Journal of Dairy Research 60 (01) 123 (1993)

Behaviour of Staphylococcus aureus strains FRI 137 and FRI 361 during the manufacture and ripening of manchego cheese

A. Otero, M.C. García, M.L. García, J.A. Santos and B. Moreno
International Dairy Journal 3 (1) 85 (1993)

Microbial study of Casar de Cáceres cheese throughout ripening

Blanca Poullet, Manuel Huertas, Antonio Sánchez, Pilar Cáceres and German Larriba
Journal of Dairy Research 58 (02) 231 (1991)

Microbiological quality and composition of two types of Spanish sheep's milk cheeses (Manchego and Burgos varieties)

María Camino García, Andrés Otero, María Luisa García and Benito Moreno
Journal of Dairy Research 54 (04) 551 (1987)

The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese

M. Nuñez, C. García-Aser, M.A. Rodríguez-Martin, M. Medina and P. Gaya
Food Chemistry 21 (2) 115 (1986)