Manchego semicurado
Selected indexed studies
- Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk. (J Dairy Sci, 2021) [PMID:33838891]
- Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese. (J Appl Microbiol, 2009) [PMID:19426262]
- Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. (J Dairy Res, 2002) [PMID:12463695]
_Worker-drafted node — pending editorial review._
Connections
Manchego semicurado helps
Sources
- Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. (2002) pubmed
- Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese. (2009) pubmed
- Staphylococcus aureus growth and survival during curding of Manchego type cheese produced with normal and subnormal starter activity. (1987) pubmed
- Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk. (2021) pubmed
- Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. (2018) pubmed
- Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese. (2006) pubmed
- Infection-induced protection against Haemonchus contortus in merino and manchego sheep. Relationship to serum antibody response. (1998) pubmed
- Identification and formation of angiotensin-converting enzyme-inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tandem mass spectrometry. (2004) pubmed
- Mycotoxins in two Spanish cheese varieties. (1996) pubmed
- Behaviour of Listeria monocytogenes during the manufacture and ripening of Manchego and Chihuahua Mexican cheeses. (2000) pubmed