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Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses
22/22 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
18 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 22 checked references that resolve
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Characterization of Enzyme Profiles of Lactobacillus casei Species by a Rapid API ZYM System
resolves10.1016/S0958-6946(97)00015-0
Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk
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Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré
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Étude de la variété de fromage " Ulloa ". II. Préparation d'un levain pour sa fabrication a partir de lait pasteurisé
resolves10.1006/fstl.1993.1056
Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study
resolves10.1017/S0022029900028703
Changes in the microflora of La Serena ewes' milk cheese during ripening
resolves10.3168/jds.S0022-0302(90)78641-9
Accelerated Ripening of Ewes’ Milk Manchego Cheese: The Effect of Elevated Ripening Temperatures
resolves10.1051/lait:2002037
Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times
resolves10.1111/j.1745-459X.2001.tb00307.x
CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING
resolves10.1016/S0958-6946(98)00006-5
Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese
resolves10.1111/j.1365-2672.1982.tb04369.x
Characteristics of lactic acid bacteria isolated from vacuum‐packaged beef
resolves10.3168/jds.S0022-0302(91)78218-0
Influence of Pasteurization of Milk on Protein Breakdown in Cheddar Cheese During Aging
resolves10.3168/jds.S0022-0302(81)82820-2
Development of Off-Flavors in Ultra-High Temperature and Pasteurized Milk as a Function of Proteolysis
resolves10.3168/jds.S0022-0302(00)75064-8
Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese
resolves10.1128/jb.148.1.64-71.1981
Multiple nutritional requirements of lactobacilli: genetic lesions affecting amino acid biosynthetic pathways
resolves10.1016/S0232-4393(11)80064-8
Comparison of methods for differentiation between homofermentative and heterofermentative lactic acid bacteria
resolves10.1016/S0958-6946(02)00150-4
Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter
resolves10.1111/j.1365-2672.1984.tb04693.x
A numerical taxonomic study of lactic acid bacteria from vacuum‐packed beef, pork, lamb and bacon
The 18 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.foodcont.2004.10.008_bib1
no DOI — not checkedContribution of the components of the water-soluble fraction to the flavour of Cheddar cheese
no DOI — not checkedProteolysis and flavour development in Cheddar cheese
no DOI — not checkedProteolysis and flavour development in Cheddar cheese subjected to accelerated ripening treatments
no DOI — not checkedBOE, Boletín Oficial del Estado (1995). Appellation of Origin of Manchego cheese and its Regulatory Board. Orden del Ministerio de Agricultura, Pesca y Alimentación del 23 de noviembre de 1995.
no DOI — not checkedLipolysis in dairy products: a review
no DOI — not checkedIdentificación de la flora láctica en quesos de Denominación Origen “Manchego”
no DOI — not checkedProperties of lactic acid bacteria isolated from Manchego cheeses suitable for industrial applications
no DOI — not checked10.1016/j.foodcont.2004.10.008_bib20
no DOI — not checkedIDF Standard 122 C (1996). Preparations of samples and dilutions for microbiological examination. Brussels: International Dairy Federation.
no DOI — not checkedIDF-FIL (1982). Norme FIL 4A. Brussels: International Dairy Federation.
no DOI — not checkedSoluble nitrogen in Cheddar cheeses: comparison of extraction procedures
no DOI — not checkedThe physiology and growth of dairy lactic acid bacteria
no DOI — not checkedCheese. Methods of chemical analysis
no DOI — not checkedFlora microbiana del queso Manchego I. Evolución de la flora microbiana de quesos Manchegos artesanales
no DOI — not checkedSánchez, D., Carmona, M. A., Gómez, R., & Fernández-Salguero, J. (1987). Evolución de algunos grupos microbianos durante la maduración del queso de los Pedroches. Alimentaria, Junio, 87–90.
no DOI — not checkedFat hydrolysis by lactic acid bacteria in cheese
no DOI — not checkedCaracterísticas del queso Idiazábal elaborado con adición de fermentos y diferentes tipos de cuajo
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