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Cited article:

Biochemical and microbiological characterization of artisan kid rennet extracts used for Cabrales cheese manufacture

Ana B. Flórez, Ana M. Hernández-Barranco, Isabel Marcos and Baltasar Mayo
LWT - Food Science and Technology 39 (6) 605 (2006)

Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria

Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín and Baltasar Mayo
European Food Research and Technology 223 (4) 503 (2006)

Secondary flora of Casar de Cáceres cheese: Characterization of Micrococcaceae

Pilar Cáceres, Domingo Castillo and Mercedes Pizarro
International Dairy Journal 7 (8-9) 531 (1997)

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

J. A. Centeno, A. Cepeda and J. L. Rodríguez‐Otero
Food / Nahrung 39 (1) 55 (1995)

Species identification of staphylococci and micrococci isolated from ewes' milk cheeses

María Camino García, Andrés Otero, María Luisa García, María Rosario García and Benito Moreno
Journal of Dairy Research 55 (02) 269 (1988)

Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening

L. Alonso, M. Juarez, M. Ramose and P. J. Martin-Alvarez
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 185 (6) 481 (1987)