Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses