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Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

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Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

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DOI: 10.1051/lait:2006021
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Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

M Ortigosa, P Bárcenas, C Arizcun, et al.
Food Microbiology 16 (3) 237 (1999)
DOI: 10.1006/fmic.1998.0232
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Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation

Rémy Grappin, Dominique Lefier, André Dasen and Sylvie Pochet
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Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition

Amira Halabi, Amélie Deglaire, Pascaline Hamon, et al.
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Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses

I.M.P.L.V.O. Ferreira, C. Veiros, O. Pinho, et al.
Journal of Dairy Science 89 (7) 2397 (2006)
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Characterization of the Casein Hydrolysis of Idiazábal Cheese Manufactured from Ovine Milk

Ana I. Ordoñez, Francisco C. Ibanez, Paloma Torre and Yolanda Barcina
Journal of Dairy Science 81 (8) 2089 (1998)
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