Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition

Multivariate Data Analysis.

H. Herne, William W. Cooley, Paul R. Lohnes · Journal of the Royal Statistical Society Series A (General) · 1973 · 35.9K citations

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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart Smit, Wim Engels · FEMS Microbiology Reviews · 2005 · 863 citations

Agriculture, Food Science, Microbiology +17

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

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Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982

G. Steiger, R. Martens · Bulletin. International Dairy Federation · 1986 · 472 citations

Agriculture, Dairy Science, Nutrition +13

Proteolytic Enzymes and Their Relation to Cheese Ripening and Flavor: An Overview

Servaas Visser · Journal of Dairy Science · 1993 · 303 citations · Full text

Agriculture, Dairy Science, Food Science +14