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Cited article:

Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese

E L NHUCH, B PRIETO, I FRANCO, A BERNARDO and J CARBALLO
International Journal of Dairy Technology 61 (1) 80 (2008)
https://doi.org/10.1111/j.1471-0307.2008.00364.x

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

Bernardo Prieto, Inmaculada Franco, José M. Fresno, et al.
Food Chemistry 85 (3) 389 (2004)
https://doi.org/10.1016/j.foodchem.2003.07.016

Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

Inmaculada Franco, Bernardo Prieto, Ana Bernardo, Josefa González Prieto and Javier Carballo
International Dairy Journal 13 (2-3) 221 (2003)
https://doi.org/10.1016/S0958-6946(02)00154-1

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

Bernardo Prieto, Inmaculada Franco, Josefa González Prieto, Ana Bernardo and Javier Carballo
International Journal of Food Science and Technology 37 (6) 661 (2002)
https://doi.org/10.1046/j.1365-2621.2002.00596.x