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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

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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

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

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

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

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

Effect of Variety and Maturation of Cheese on Supercritical Fluid Extraction EfficiencyYEE, Jessica L; WALKER, John; KHALIL, Hany et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5153-5157, issn 0021-8561, 5 p.Article

La anulación de la denominación de origen comunitaria queso feta : ¿punto final de un largo debate? = Cancellation of the European community registered designation of origin of feta cheese : full stop of a long debate ?GONZALEZ VAQUE, L.Alimentaria. 1999, Num 304, pp 191-199, issn 0300-5755Article

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

Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheeseREA, M. C; FRANZ, C. M. A. P; HOLZAPFEL, W. H et al.Irish journal of agricultural and food research. 2004, Vol 43, Num 2, pp 247-258, issn 0791-6833, 12 p.Article

Milk species identification in cheese varieties using electrophoretic, chromatographic and PCR techniquesMAYER, H. K.International dairy journal. 2005, Vol 15, Num 6-9, pp 595-604, issn 0958-6946, 10 p.Conference Paper

Elaboración de queso semiduro a partir de leche de cabra = Making of semi-hard cheese from goat milkDUQUESNE, F; NUNEZ DE VILLAVICENCIO, M; DE HOMBRE, R et al.Alimentaria. 1999, Num 302, pp 63-65, issn 0300-5755Article

Etude des composés volatils du Vacherin fribourgeois et du Vacherin Mont-d'Or = Study of the volatile compounds of the Vacherin fribourgeois and (Swiss) Vacherin Mont-d'Or cheese varietiesBOSSET, J. O; BÜTIKOFER, U; BERGER, T et al.Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene. 1997, Vol 88, Num 3, pp 233-258, issn 0026-6841Article

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola-type cheese varieties during ripeningSERATLIC, Sanjav; MILORADOVIC, Zorana N; RADULOVIC, Zorica T et al.International journal of dairy technology. 2011, Vol 64, Num 3, pp 408-416, issn 1364-727X, 9 p.Article

Determination of aminopeptidase activity in cheeseMARTI DE CASTRO, M. A; MARTIN-HERNANDEZ, M. C.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994, Vol 198, Num 1, pp 20-23, issn 0044-3026Article

Evaluation et maîtrise de la texture des fromages frais de chèvre à coagulation lactique = Texture evaluation and control of goat fresh cheeses with lactic coagulationLAITHIER, C; CHATELIN, Y. M; DOUTART, E et al.Rencontres autour des recherches sur les ruminants. 2009, Num 16, pp 143-146, issn 1279-6530, isbn 978-2-84148-812-4, 1Vol, 4 p.Conference Paper

La composante milieu physique dans l'effet terroir pour la production fromagère : quelques réflexions à partir du cas des fromages des Alpes du Nord = Physical environment component in the terroir effect for cheese production : some reflexions from the case of Northern Alps cheesesDORIOZ, Jean-Marcel; FLEURY, Philippe; COULON, Jean-Baptiste et al.Courrier de l'environnement de l'INRA. 2000, Num 40, pp 47-55, issn 1241-3992Article

Use of lipases in cheesemaking. IIIHARBOE, M. K.Bulletin - International Dairy Federation. 1994, Num 294, pp 11-16, issn 0259-8434Article