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Cited article:

Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

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Biology 11 (5) 769 (2022)
https://doi.org/10.3390/biology11050769

Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

Gorka Santamarina-García, Gustavo Amores, Emma López de Armentia, Igor Hernández and Mailo Virto
Animals 12 (22) 3224 (2022)
https://doi.org/10.3390/ani12223224

Viable Coxiella burnetii in hard cheeses made with unpasteurized milk

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International Journal of Food Microbiology 303 42 (2019)
https://doi.org/10.1016/j.ijfoodmicro.2019.05.010

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

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Dairy Science & Technology 93 (6) 565 (2013)
https://doi.org/10.1007/s13594-013-0137-2

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations

Odile Rolet-Répécaud, Françoise Berthier, Eric Beuvier, Stéphane Gavoye, Eric Notz, Sébastien Roustel, Valérie Gagnaire and Christine Achilleos
LWT - Food Science and Technology 50 (2) 459 (2013)
https://doi.org/10.1016/j.lwt.2012.08.021

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

D Fernández, R Arenas, R Ferrazza, M Tornadijo and Jose Baro
Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 397 (2012)
https://doi.org/10.1201/b12084-28