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Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 177-183

Elsevier

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Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

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Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

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Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus

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Ripening of ovine milk cheeses: effects of plant rennet, pasteurization, and addition of starter on lipolysis

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