Search Results - "DE RENOBALES, M"

Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study by Nájera, A.I, Renobales, M. de, Barron, L.J.R

“…The effects of pH, coagulation temperature, CaCl2 and enzyme concentrations on the rennet clotting properties of milk were assessed. Rennet coagulation time,…”
Get full text

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour by Virto, M., Chávarri, F., Bustamante, M.A., Barron, L.J.R., Aramburu, M., Vicente, M.S., Pérez-Elortondo, F.J., Albisu, M., de Renobales, M.

“…In a preliminary study with commercial ewe's milk cheeses, there were statistically significant differences in the sensory evaluation scores and the amounts of…”
Get full text

Very-long-chain ω-3 fatty acids as markers for habitual fish intake in a population consuming mainly lean fish: the EPIC cohort of Gipuzkoa by AMIANO, P, DORRONSORO, M, DE RENOBALES, M, RUIZ DE GORDOA, J. C, IRIGOIEN, I

“…Objective: To assess the relationship between habitual fish intake and fatty acid levels in serum as well as in the LDL fractions of serum phospholipids and…”
Get full text

Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese by Valdivielso, I., Bustamante, M.A., Aldezabal, A., Amores, G., Virto, M., Ruiz de Gordoa, J.C., de Renobales, M., Barron, L.J.R.

“…•Commercial sheep flock under extensive grazing on Cantabrian mountain grasslands.•Correlation between lipids in mountain plants to those present in sheep…”
Get full text

Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake by Nájera, A I, Bustamante, M A, Albisu, M, Valdivielso, I, Amores, G, Mandaluniz, N, Arranz, J, Barron, L J R, de Renobales, M

“…The aim of the present study was to evaluate the influence of rapeseed oilcake used for feeding sheep on the content of fatty acids (FA), tocopherols,…”
Get more information

Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters by Bustamante, M.A, Virto, M, Aramburu, M, Barron, L.J.R, Pérez-Elortondo, F.J, Albisu, M, de Renobales, M

“…Cheeses were manufactured with 2 levels of lamb rennet paste or bovine rennet, at two times of the year, to study the effect of artisanally prepared lamb…”
Get full text

Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses by Fresno, M, Álvarez, S, Díaz, E, Virto, M, de Renobales, M

“…The loss of traditional kid rennet pastes in the Canary Islands (Spain), as in many other regions, is most likely due to the custom of using abomasa from very…”
Get more information

Part-time grazing improves sheep milk production and its nutritional characteristics by de Renobales, M., Amores, G., Arranz, J., Virto, M., Barrón, L.J.R., Bustamante, M.A., Ruiz de Gordoa, J.C., Nájera, A.I., Valdivielso, I., Abilleira, E., Beltrán de Heredia, I., Pérez-Elortondo, F.J., Ruiz, R., Albisu, M., Mandaluniz, N.

“…► Part-time grazing with low indoor concentrate supplementation. ► 30% increase in milk production with no change in gross composition. ► Highest milk…”
Get full text

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses by Zabaleta, L, Albisu, M, Ojeda, M, Gil, P. F, Etaio, I, Perez-Elortondo, F. J, de Renobales, M, Barron, L. J. R

“…Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in…”
Get full text

Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes by Abilleira, E, Virto, M, Nájera, A I, Salmerón, J, Albisu, M, Pérez-Elortondo, F J, Ruiz de Gordoa, J C, de Renobales, M, Barron, L J R

“…Ewe raw milk composition, rennet coagulation parameters, and curd texture were monitored throughout the milk production season in 11 commercial flocks reared…”
Get more information

Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese by Ferrandini, E, Castillo, M, de Renobales, M, Virto, M D, Garrido, M D, Rovira, S, López, M B

“…The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino…”
Get more information

Alkaline Phosphatase, Acid Phosphatase, Lactoperoxidase, and Lipoprotein Lipase Activities in Industrial Ewe's Milk and Cheese by Chávarri, F, Santisteban, A, Virto, M, de Renobales, M

“…Alkaline phosphatase activity in raw, industrial ewe's milk increased steadily >2-fold between January [1.7 units (U)/mL] and June (3.75 U/mL), whereas acid…”
Get full text

reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese by Najera, A.I, Perea, S, Barcina, Y, Renobales, M. de, Barron, L.J.R

“…Analysis of complex mixtures of triglycerides that span a broad range of partition numbers can entail a number of difficulties. The present study was therefore…”
Get full text

Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile by Amores, G, Valdivielso, I, Virto, M, Salazar, A, Vera, R, Aguilar, C, de Renobales, M, Barron, L. J. R

“…The purpose of this study was to characterize the lipid and volatile fractions of three commercially available, farmhouse sheep cheeses from Chile (Chilozabal,…”
Get full text

Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory by Barron, L.J.R, Redondo, Y, Aramburu, M, Perez-Elortondo, F.J, Albisu, M, Najera, A.I, Renobales, M. de

“…Stage of lactation, use of bulk milk or milk from individual flocks, and cheese-making in farmhouse or industrial factory are important factors affecting the…”
Get full text

Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet by Barron, Luis Javier R., Redondo, Yolanda, Flanagan, Cristian E., Pérez-Elortondo, Francisco J., Marta Albisu, Nájera, Ana I., de Renobales, Mertxe, Fernández-García, Estrella

“…Idiazabal, Manchego, Roncal and Zamorano varieties are the Spanish cheeses manufactured under Protected Denomination of Origin (PDO) from ewes’ raw milk and…”
Get full text

Determination of triacylglycerol composition of Idiazabal cheese by NAJERA, A. I, BARCINA, Y, DE RENOBALES, M, BARRON, L. J. R

Get full text

Technological Characterization of Experimental Natural Rennets Pastes by Ferrandini, E, López, M.B, Castillo, M, De Renobales, M, Virto, M, Hernández, I, Price, A.V, Laencina, J

“…Four types of lamb rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried…”
Get full text

Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition by Barron, Luis J R, Hernández, Igor, Bilbao, Ainhoa, Flanagan, Cristian E, Nájera, Ana I, Virto, Mailo, Pérez-Elortondo, Francisco J, Albisu, Marta, de Renobales, Mertxe

“…This work studied the addition of an adequate lipase to enhance lipolysis reactions and the development of piquant flavour and sharp odour in Idiazabal cheese,…”
Get more information

Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture by Perea, S., de Labastida, E. Fernández, Nájera, A. I., Chávarri, F., Virto, M., de Renobales, M., Barron, L. J. R.

Get full text