manchego cheese
Selected indexed studies
- Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese. (Molecules, 2023) [PMID:37375264]
- Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk. (Foods, 2020) [PMID:33203078]
- Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation. (J Dairy Res, 2005) [PMID:16174359]
_Worker-drafted node — pending editorial review._
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- Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese. (2023) pubmed
- Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk. (2020) pubmed
- Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation. (2005) pubmed
- Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. (2002) pubmed
- Detection of internal cracks in Manchego cheese using the acoustic impulse-response technique and ultrasounds. (2008) pubmed
- Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese. (2009) pubmed
- Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin. (2021) pubmed
- Cadmium variations in Manchego cheese during traditional cheese-making and ripening processes. (1997) pubmed
- Staphylococcus aureus growth and survival during curding of Manchego type cheese produced with normal and subnormal starter activity. (1987) pubmed
- Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe's Milk Manchego Cheese. (2018) pubmed