Manchego

Fernandez-Garcia, E., Tomillo, J. and Nunez, M. (1999). Eflhct of added proteinases and level of starter culture on the formation of biogenic amines in raw milk Manchego cheese, Int. J. Food Microbiol., 52, 189. 

Tewksbury J, Manchego C, Haak D, Levey D (2006) Where did the chili get its spice Biogeography of capsiaicinoid production in ancestral wild chUi species. J Chem Ecol 32 547-564... 

Sierra MA, Pellico D, Gomez-Gallego M, Manchego MJ, Torres R (2006) J Org Chem 71 8787... 

Pavia, M., Trujillo, A. J., Sendra, E., Guamis, B., and Ferragut, V. (2000). Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation. Int. Dairy ]. 10,563-568. 

Poveda, J. M., Perez-Coello, M. S., and Cabezas, L. (1999). Evolution of the free fatty acid fraction in Manchego cheese during ripening. Milchwissenschaft 54,685-687. 

Poveda, J. M., Sousa, M. J., Cabezas, L., and McSweeney, P. L. H. (2003). Preliminary observations on proteolysis in Manchego cheese made with a defined-strained starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter. Int. Dairy J. 13,169-178. 

Ramos, M., Martinez-Castro, I. and Juarez, M. (1977) Detection of cows milk in Manchego cheese. J. Dairy Sci., 60, 870-877. 

Villasenor, M. J., Valero, E., Sanz, J., Martinez Castro, I. 2000. Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-... 

Picon et al. (1997) included phospholipase C with encapsulated protei-nases added to milk to stimulate the release of proteinase in Manchego cheese. The phospholipase, acted on the soy lecithin used to form the capsules, accelerated ripening of the cheese. 

Gaya, P., Medina, M., Rodriguez Martin, M.A., Nunez, M. 1990. Accelerated ripening of ewes milk Manchego cheese the effect of elevated ripening temperatures. J. Dairy Sci., 73, 26-32. 

Gomez-Ruiz J.A., Ramos, M., Recio, 1. (2004) Identification of angiotensin-converting enzyme inhibitory peptides in Manchego cheese by high-performance liquid chromatography-tamdem mass spectrometry. J. Chromatog. A, 1054, 269-211. 

Cabezas, L., Gonzalez-Vrnas M.A., Ballesteros C., Martin-Alvarez P.J. (2006). Application of partial least squares regression to predict sensory attributes of artisanal and industrial Manchego cheeses. Eur. Food Res. TechnoL, 222, 223-228. 

Garcia-Ruiz, A., Cabezas L., Martin-Alvarez P.J., Cabezudo M.D. (1998). Prediction of the ripening times of Manchego cheese using multivariate statistical analyses A preliminary study. Z. Lebensm. Unters. Forsch., 206, 382-386. 

Gonzalez-Vinas, M.A., Ballesteros, C., Martin-Alvarez, P.J., Cabezas, L. (2007). Relationship between sensory and instrumental measurements of texture for artisanal and industrial manchego cheeses. J. Sens. Stud., 22, 462-476. 

Poveda, J.M., Garcia, A., Martin-Alvarez P.J., Cabezas L. (2004). Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese. Food Chem, 84, 29-33. 

Ordonez JA, Bameto R, Ramos M (1978) Studies on Manchego cheese ripened in ohve oil. Milchwissenschaft 33 609-612... 

Nuflez, M., Medina, M., Gaye, P., Guillen, A. M., and Rodriguez-Martin, M. A. (1992). Effect of recombinant chymosin on ewes milk coagulation and Manchego cheese characteristics. 

Manchego cheese Ovine a -, a 2 > P-casein fragments ACE inhibitory [98]... 

Gomez-Ruiz, J.A., Ramos M., and Recio, I. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. Int. Dairy J. 12 697-706, 2002. 

Prados, R, Pino, A., Rincon, R, Vioqne, M., and Femdndez-Salguero, J., Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and reimet. Food Chem., 95, 677, 2006. 

Applications of liposomes in cheese ripening were developed by the 1980s (El Soda, 1986). Enhancement of proteolysis by encapsulated cyprosins was evident 24 h after manufacture of Manchego cheese. Addition of encapsulated cyprosins to milk perceptibly accelerated the development of flavor intensity in experimental cheese through 15 days of age without enhancing bitterness (Picon et al., 1996). The capability of neutral and charged liposomes to entrap the proteolytic enzyme neutrase, and the stability of the preparation, were evaluated in the ripening of Saint-Paulin cheese milk (Alkhalaf et al., 1989). 

Nieto-Arribas, P., Sesena, S., Poveda, J. M., Palop, L., Cabezas, L. (2010). Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture. Food Microbiology, 27, 85-93. 

Kemski J, Siehl A, StegemannR, Valdivia-Manchego M (2001) Mapping the geogenic radon potential in Germany. Sci Total Environ 272 217-230... 

Terashima S, Shimizu M, Horie S, Morita N (1991) Studies on aldose reductase inhibitors from natural products. IV. Constituents and aldose reductase inhibitory effect of Chrysanthemum morifolium, Bixa orellana and Ipomoea batatas. Chem Pharm Bull 39 3346-3347 Tewksbury JJ, Manchego C, Haak DC, Levey DJ (2006) Where did the chUi get its spice Biogeography of capsaicinoid production in ancestral wild chili species. J Chem Ecol 32 547-564... 

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