Manufacture and quality of Venezuelan white cheese = Fabrication et qualité des fromages blancs vénézuéliensARISPE, I; WESTHOFF, D.Journal of food science. 1984, Vol 49, Num 4, pp 1005-1010, issn 0022-1147Article

Quantification of major free fatty acids in several cheese varieties = Dosage des principaux acides gras libres dans plusieurs variétés de fromagesWOO, A. H; KOLLODGE, S; LINDSAY, R. C et al.Journal of dairy science. 1984, Vol 67, Num 4, pp 874-878, issn 0022-0302Article

Concentrations of major free fatty acids and flavor development in Italian cheese varieties = Teneurs en acides gras libres et développement de la flaveur des variétés de fromages italiensWOO, A. H; LINDSAY, R. C.Journal of dairy science. 1984, Vol 67, Num 5, pp 960-968, issn 0022-0302Article

Compositional, microbiological, biochemical and volatile profile characterisation of italian non-conventionally ripened cheese varietiesDI CAGNO, R; DE ANGELIS, M; BUCHIN, S et al.Australian Journal of Dairy Technology. 2006, Vol 61, Num 2, pp 213-213, issn 0004-9433, 1 p.Conference Paper

Contents of agonistic and antagonistic opioid peptides in different cheese varietiesSIENKIEWICZ-SZŁAPKA, E; JARMOŁOWSKA, B; KRAWCZUK, S et al.International dairy journal. 2009, Vol 19, Num 4, pp 258-263, issn 0958-6946, 6 p.Article

Changes in oxidation-reduction potential during the simulated manufacture of different cheese varietiesCALDEO, V; MCSWEENEY, P. L. H.International dairy journal. 2012, Vol 25, Num 1, pp 16-20, issn 0958-6946, 5 p.Article

Evaluation of cholesterol and other nutrient parameters of Greek cheese varietiesANDRIKOPOULOS, Nikolaos K; KALOGEROPOULOS, Nick; ZERVA, Anastasia et al.Journal of food composition and analysis (Print). 2003, Vol 16, Num 2, pp 155-167, issn 0889-1575, 13 p.Article

Occurrence of the Angiotensin-Converting Enzyme-Inhibiting Tripeptides Val-Pro-Pro and lle-Pro-Pro in Different Cheese Varieties of Swiss OriginBÜTIKOFER, U; MEYER, J; SIEBER, R et al.Journal of dairy science. 2008, Vol 91, Num 1, pp 29-38, issn 0022-0302, 10 p.Article

Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varietiesRIZZELLO, C. G; LOSITO, I; GOBBETTI, M et al.Journal of dairy science. 2005, Vol 88, Num 7, pp 2348-2360, issn 0022-0302, 13 p.Article

Quesos de «pasta filata» : Tecnología del queso Mozzarella : I. Características de fabricación = Pasta filata type cheeses : Mozzarella cheese making : I. Manufacture characteristicsCARO CANALES, I; MATEO OYAGÜE, J; FRANCO FERNANDEZ, M. J et al.Alimentaria. 1999, Num 303, pp 151-158, issn 0300-5755Article

Enzyme activity in Spanish goat's cheeses = Activité enzymatique des fromages de chèvre espagnolsGOMEZ, R; PELAEZ, C; MARTIN-HERNANDEZ, C et al.Food chemistry. 1988, Vol 28, Num 2, pp 159-165, issn 0308-8146Conference Paper

Free fatty acid content of some traditional Greek cheese varietiesGEORGALA, Aikaterini K; KAMINARIDES, Stelios E; ANIFANTAKIS, Emmanuel M et al.Australian Journal of Dairy Technology. 2006, Vol 61, Num 1, pp 26-31, issn 0004-9433, 6 p.Article

El Blanquet : El queso fresco de cabra de Alicante. Situacion actual = The Blanquet : The Alicante's fresh goat cheese. Actual situationROMERO-GARCIA, D.Alimentaria. 1999, Num 308, pp 61-64, issn 0300-5755Article

Proteolysis and related enzymatic activities in ten Greek cheese varietiesNEGA, Agnes; MOATSOU, Golfo.Dairy science & technology. 2012, Vol 92, Num 1, pp 57-73, issn 1958-5586, 17 p.Article

Consideraciones nutricionales, sensoriales y toxicológicas sobre un queso de leche cruda de oveja = Nutritional, sensory and toxicological data on a ewe's raw milk cheeseORDONEZ, A. I; IBANEZ, F. C; TORRE, P et al.Alimentaria. 1999, Num 302, pp 67-71, issn 0300-5755Article

Use and appropriateness in cheese choice, and an evaluation of attributes influencing appropriatenessJACK, F. R; PIGGOTT, J. R; PATERSON, A et al.Food quality and preference. 1994, Vol 5, Num 4, pp 281-290, issn 0950-3293Article

Comparative examination of anti-caries effect of cheeses. II: Results and conclusionsPAUSE, B; LEMBKE, J.Milchwissenschaft. 1993, Vol 48, Num 3, pp 137-141, issn 0026-3788Article

Proteolytic characterization of Kariesh cheese made from lactose-hydrolyzed milk = Caractérisation de la protéolyse dans du fromage Kariesh préparé à partir de lait à lactose hydrolyséOMAR, M. M.Food chemistry. 1985, Vol 18, Num 2, pp 83-94, issn 0308-8146Article

Spatial moisture content distribution during ripening of camembert cheeseLIU, S; PURI, V. M.Transactions of the ASABE. 2007, Vol 50, Num 2, pp 567-571, 5 p.Article

Proteolysis in blue-veined cheese : an intervarietal studyZARMPOUTIS, I. V; MCSWEENEY, P. L. H; FOX, P. F et al.Irish journal of agricultural and food research. 1997, Vol 36, Num 2, pp 219-229, issn 0791-6833Conference Paper

Hot topic : Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and lle-Pro-Pro during ripening of different Swiss cheese varietiesMEYER, J; BÜTIKOFER, U; WALTHER, B et al.Journal of dairy science. 2009, Vol 92, Num 3, pp 826-836, issn 0022-0302, 11 p.Article

Comparison of the level of residual coagulant activity in different cheese varietiesBANSAL, Nidhi; FOX, Patrick F; MCSWEENEY, Paul L. H et al.Journal of dairy research. 2009, Vol 76, Num 3, pp 290-293, issn 0022-0299, 4 p.Article

Sensory profile and Beijing youth preference of seven cheese varietiesZHANG, X. Y; GUO, H. Y; ZHAO, L et al.Food quality and preference. 2011, Vol 22, Num 1, pp 101-109, issn 0950-3293, 9 p.Article

Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening = Analyse, par chromatographie liquide haute performance, des acides aminés libre, et par électrophorèse en gel, des peptides du fromage Mahon en cours d'affinagePOLO, C; RAMOS, M; SANCHEZ, R et al.Food chemistry. 1985, Vol 16, Num 2, pp 85-96, issn 0308-8146Article

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varietiesSIEBER, Robert; BÜTIKOFER, Ueli; EGGER, Charlotte et al.Dairy science & technology. 2010, Vol 90, Num 1, pp 47-73, issn 1958-5586, 27 p.Article