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

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

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

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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour von 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.

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

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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 von AMIANO, P, DORRONSORO, M, DE RENOBALES, M, RUIZ DE GORDOA, J. C, IRIGOIEN, I

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Part-time grazing improves sheep milk production and its nutritional characteristics von 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.

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

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

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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 von 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.

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

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

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

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

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

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

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Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year von Chávarri, Felisa, Angeles Bustamante, M., Santisteban, Arantza, Virto, Mailo, Barrón, L.J.R., de Renobales, Mertxe

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

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

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

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