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Cited article:
Ana C. Freitas, F. Xavier Malcata
Lait, 78 2 (1998) 251-258
Accepted: 1997-07-10
This article has been cited by the following article(s):
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Free Fatty Acids and Oxidative Changes of a Raw Goat Milk Cheese through Maturation
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Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures
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Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation
M Pavia, A.J Trujillo, E Sendra, B Guamis and V Ferragut
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DOI: 10.1016/S0958-6946(00)00083-2
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Current state of Portuguese dairy products from ovine and caprine milks
Patrícia J.M. Reis and F. Xavier Malcata
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The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
Güldane Yilmaz, Ahmet Ayar and Nihat Akin
Journal of Food Engineering 69 (3) 269 (2005)
DOI: 10.1016/j.jfoodeng.2004.08.017
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Lipolysis in Tulum cheese produced from raw and pasteurized goats’ milk during ripening
D. Sert, N. Akin and A. Aktumsek
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Effect of Bifidobacterium Lactis on Free Fatty Acids of Lighvan Cheese during Ripening
R. Shahab Lavasani and M. R. Ehsani
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Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses
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Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
Dina Rodrigues, Teresa A.P. Rocha-Santos, Ana M. Gomes, Brian J. Goodfellow and Ana C. Freitas
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DOI: 10.1016/j.foodchem.2011.10.010
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Role of dominant microflora of Picante cheese on proteolysis and lipolysis
A.Cristina Freitas, Ana E. Pintado, Manuela E. Pintado and F.Xavier Malcata
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DOI: 10.1016/S0958-6946(99)00129-6
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Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses
María C. Abeijón Mukdsi, Roxana B. Medina, María de F. Alvarez and Silvia N. González
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Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening
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DOI: 10.1016/j.foodchem.2008.11.061
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Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk
Martı́ı́n Buffa, Buenaventura Guamis, Marta Pavia and Antonio J. Trujillo
International Dairy Journal 11 (3) 175 (2001)
DOI: 10.1016/S0958-6946(01)00044-9
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Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese
H. Avni Kirmaci
Polish Journal of Food and Nutrition Sciences 66 (4) (2016)
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Microbiological Characteristics of Gouda Cheese Manufactured with
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Wonseo Park, Jayeon Yoo, Sangnam Oh, et al.
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Microbiology and Biochemistry of Cheeses with Appélation d’Origine Protegée and Manufactured in the Iberian Peninsula from Ovine and Caprine Milks
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Critical Issues Affecting the Future of Dairy Industry: Individual Contributions in the Scope of a Global Approach
F. Xavier Malcata
Journal of Dairy Science 82 (8) 1595 (1999)
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Advanced Dairy Chemistry Volume 2 Lipids
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Technological optimisation of Picante cheese using microbiological, chemical and physical criteria
A Cristina Freitas and F Xavier Malcata
Journal of Food Engineering 41 (3-4) 163 (1999)
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Contribution of Lactic Acid Bacteria Esterases to the Release of Fatty Acids in Miniature Ewe’s Milk Cheese Models
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Assessment of the Microbiological Quality and Biochemical Parameters of Traditional Hard Xinotyri Cheese Made from Raw or Pasteurized Goat Milk
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