Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year
Lait, 80 4 (2000) 433-444
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Handbook of cheese in health
M.C. Perotti, M.A. Vélez and I.V. WolfHandbook of cheese in health 585 (2013)
https://doi.org/10.3920/978-90-8686-766-0.038
Handbook of cheese in health
M.C. Perotti, M.A. Vélez and I.V. WolfHuman Health Handbooks, Handbook of cheese in health 6 585 (2013)
https://doi.org/10.3920/978-90-8686-766-0_38
The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis
MIGUEL A LURUEÑA‐MARTÍNEZ, ISABEL REVILLA, PATRICIA SEVERIANO‐PÉREZ and ANA M VIVAR‐QUINTANAInternational Journal of Dairy Technology 63 (2) 216 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00565.x
Volatile composition and sensory properties of industrially produced Idiazabal cheese
Luis Javier R. Barron, Yolanda Redondo, Mikel Aramburu, et al.International Dairy Journal 17 (12) 1401 (2007)
https://doi.org/10.1016/j.idairyj.2007.04.001
Determination of lipase activity in cheese using trivalerin as substrate
Ingemar Svensson, Igor Hernández, Mailo Virto and Mertxe de RenobalesInternational Dairy Journal 16 (5) 423 (2006)
https://doi.org/10.1016/j.idairyj.2005.06.004
Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese
Igor Hernández, Mertxe de Renobales, Mailo Virto, et al.Enzyme and Microbial Technology 36 (7) 870 (2005)
https://doi.org/10.1016/j.enzmictec.2004.12.032
Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet
Luis Javier R. Barron, Yolanda Redondo, Cristian E. Flanagan, et al.International Dairy Journal 15 (4) 371 (2005)
https://doi.org/10.1016/j.idairyj.2004.08.005
General Aspects
E. Beuvier and S. BuchinCheese: Chemistry, Physics and Microbiology, General Aspects 1 319 (2004)
https://doi.org/10.1016/S1874-558X(04)80072-1
Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour
M. Virto, F. Chávarri, M.A. Bustamante, et al.International Dairy Journal 13 (5) 391 (2003)
https://doi.org/10.1016/S0958-6946(03)00007-4
Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture
Luis Javier R. Barron, Eva Fernández de Labastida, Susana Perea, Felisa Chávarri, Carmen de Vega, Marı́a Soledad Vicente, Marı́a Isabel Torres, Ana Isabel Nájera, Mailo Virto, Aránzazu Santisteban, Francisco José Pérez-Elortondo, Marta Albisu, Jesús Salmerón, Carlos Mendı́a, Paloma Torre, Francisco Clemente Ibáñez and Mertxe de RenobalesInternational Dairy Journal 11 (10) 771 (2001)
https://doi.org/10.1016/S0958-6946(01)00120-0