Murcia al Vino
Selected indexed studies
- Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. (J Dairy Sci, 2012) [PMID:22612916]
- Influence of Onopordum platylepis Murb. as a Vegetable Coagulant on the Production and Bioactivity of Peptides in Murcia al Vino Cheese. (Antioxidants (Basel), 2026) [PMID:41596159]
- Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions. (J Dairy Sci, 2012) [PMID:22981571]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors. (2018) pubmed
- Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. (2012) pubmed
- Influence of Onopordum platylepis Murb. as a Vegetable Coagulant on the Production and Bioactivity of Peptides in Murcia al Vino Cheese. (2026) pubmed
- Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions. (2012) pubmed
- Innovative thistle-curdled cheeses from the Mediterranean area: Nutritional evaluation of some relevant compounds. (2025) pubmed
- Fungal Planet description sheets: 1284-1382. (2021) pubmed
- Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant. (2012) pubmed
- Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties. (2013) pubmed