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All issues Lait, 83 4 (2003) 343-350 Article references

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Cited article:

Authenticity assessment of dairy products by capillary electrophoresis

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Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture

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https://doi.org/10.1016/j.lwt.2021.112079

A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese

Helena Araújo-Rodrigues, Freni K. Tavaria, Maria Teresa P.G. dos Santos, Nuno Alvarenga and Maria M. Pintado
International Dairy Journal 100 104561 (2020)
https://doi.org/10.1016/j.idairyj.2019.104561

A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis

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Journal of Food Science 82 (2) 386 (2017)
https://doi.org/10.1111/1750-3841.13618

Food Protected Designation of Origin - Methodologies and Applications

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https://doi.org/10.1016/B978-0-444-59562-1.00010-4

Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making

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Food Chemistry 133 (1) 227 (2012)
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Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation

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International Journal of Food Properties 13 (1) 10 (2010)
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Evaluation of a commercial ELISA method for the quantitative detection of goat and cow milk in ewe milk and cheese

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