{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T13:06:57Z","timestamp":1762175217382},"reference-count":50,"publisher":"Elsevier BV","issue":"11-12","license":[{"start":{"date-parts":[[1996,11,1]],"date-time":"1996-11-01T00:00:00Z","timestamp":846806400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Dairy Journal"],"published-print":{"date-parts":[[1996,11]]},"DOI":"10.1016\/s0958-6946(96)00035-0","type":"journal-article","created":{"date-parts":[[2002,7,25]],"date-time":"2002-07-25T19:24:04Z","timestamp":1027625044000},"page":"1099-1116","source":"Crossref","is-referenced-by-count":35,"title":["Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese"],"prefix":"10.1016","volume":"6","author":[{"given":"A.Cristina","family":"Freitas","sequence":"first","affiliation":[]},{"given":"F.Xavier","family":"Malcata","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/S0958-6946(96)00035-0_BIB1","doi-asserted-by":"crossref","first-page":"1256","DOI":"10.1021\/jf60226a042","article-title":"Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid","volume":"6","author":"Adler-Nissen","year":"1979","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB2","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1017\/S0022029900032519","article-title":"Proteinases in normal bovine milk and their action on caseins","volume":"50","author":"Andrews","year":"1983","journal-title":"J. Dairy Res."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB3","first-page":"42","article-title":"Comparisons of the physico-chemical properties of ewe's and cow's milk","author":"Anifantakis","year":"1986"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB4","article-title":"Determination de la teneur en mati\u00e8re grasse. Methode Van Gulik","year":"1975","journal-title":"ISO 3433 \u2014 Fromages"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB5","series-title":"Decreto Lei n 22\/88 de 28 de Maio","year":"1988"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB6","first-page":"203","article-title":"Cheesemaking experiments carried out on some Italian cheese with vegetable rennet from cardo (Cynara cardunculus L.)","volume":"32","author":"Barbosa","year":"1981","journal-title":"Sci. Tecn. Latt.-Casearia"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB7","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1111\/j.1471-0307.1991.tb01916.x","article-title":"Sheep and goat cheese","volume":"44","author":"Biss","year":"1991","journal-title":"J. Soc. Dairy Technol."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB8","first-page":"8","article-title":"Technological suitability of calf rennet substitutes","author":"Birkkjaer","year":"1985"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB9","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1016\/0003-2697(77)90197-X","article-title":"A new staining technique for proteolysis in polyacrylamide gels using Coomassie Brilliant Blue G-250","volume":"82","author":"Blakesley","year":"1977","journal-title":"Anal. Biochem."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB10_1","series-title":"Statistics for Experimenters \u2014 An Introduction to Design, Data Analysis, and Model Building","first-page":"239","author":"Box","year":"1978"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB10_2","series-title":"Statistics for Experimenters \u2014 An Introduction to Design, Data Analysis, and Model Building","first-page":"306","author":"Box","year":"1978"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB11","series-title":"Compendium of Methods for the Microbiological Examination of Foods","first-page":"62","article-title":"Colony count methods","author":"Busta","year":"1984"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB12","first-page":"683","article-title":"Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus \u2014 a comparison to chymosin","volume":"47","author":"Cordeiro","year":"1992","journal-title":"Milchwissenschaft"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB13","doi-asserted-by":"crossref","first-page":"287","DOI":"10.3168\/jds.S0022-0302(75)84562-0","article-title":"\u03b2-Casein degradation in Gouda and Cheddar cheese","volume":"58","author":"Creamer","year":"1975","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB14","first-page":"55","article-title":"Lacticinios da Beira Baixa: Queijo \u00e0 ovelheira e queijo \u00e0 cabreira","volume":"12","author":"Cruz","year":"1945","journal-title":"Boletim Pecu\u00e1rio (Lisboa)"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB15","doi-asserted-by":"crossref","first-page":"379","DOI":"10.1051\/lait:197655718","article-title":"\u00c9tude du r\u00f4le des microorganisms et des enzymes au cours de la maturation des fromages. III. Influence des microorganisms","volume":"56","author":"Desmazeaud","year":"1976","journal-title":"Lait"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB16","doi-asserted-by":"crossref","first-page":"1433","DOI":"10.3168\/jds.S0022-0302(91)78300-8","article-title":"Proteolysis in Mozarella cheese during refrigerated storage","volume":"74","author":"Farkye","year":"1991","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB17","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1017\/S0022029900030466","article-title":"Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening","volume":"59","author":"Folkertsma","year":"1992","journal-title":"J. Dairy Res."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB18","first-page":"361","article-title":"Effect of ripening time and the combination of ewe and goat milk on the microflora of Picante cheese","volume":"7","author":"Freitas","year":"1995","journal-title":"Ital. J. Food Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB19","doi-asserted-by":"crossref","first-page":"155","DOI":"10.4315\/0362-028X-59.2.155","article-title":"Microbiological characterization of Picante da Beira Baixa cheese","volume":"59","author":"Freitas","year":"1996","journal-title":"J. Food Protect."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB20","first-page":"757","article-title":"Determination of the major free fatty acids in milkfat using a three-component mobile phase for HPLC analysis","volume":"45","author":"Garcia","year":"1990","journal-title":"Milchwissenschaft"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB21","doi-asserted-by":"crossref","first-page":"305","DOI":"10.4315\/0362-028X-46.4.305","article-title":"Accelerated decrease of Enterobacteriaceae counts during ripening of raw milk Manchego cheese by lactic culture inoculation","volume":"46","author":"Gaya","year":"1983","journal-title":"J. Food Prot."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB22","first-page":"9","article-title":"Composici\u00f3n qu\u00edmica de la leche de oveja","volume":"2","author":"Gonz\u00e1lez-Llano","year":"1989","journal-title":"Ovis"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB23","doi-asserted-by":"crossref","first-page":"609","DOI":"10.1017\/S0022029900033409","article-title":"Milk alkaline proteinase","volume":"55","author":"Grufferty","year":"1988","journal-title":"J. Dairy Res."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB24","first-page":"153","article-title":"Factors affecting the release of plasmin activity from casein micelles","volume":"23","author":"Grufferty","year":"1988","journal-title":"N.Z. J. Dairy Sci. Technol."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB25","series-title":"Cheese: Chemistry, Physics and Microbiology","first-page":"257","article-title":"Salt in cheese: physical, chemical and biological aspects","author":"Guinee","year":"1993"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB26","doi-asserted-by":"crossref","first-page":"1405","DOI":"10.1016\/0031-9422(90)80090-4","article-title":"Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus","volume":"29","author":"Heimgartner","year":"1990","journal-title":"Phytochemistry"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB27","first-page":"560","author":"Kosikowski","year":"1982"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB28","first-page":"331","article-title":"Soluble nitrogen in Cheddar cheese, comparison of extract procedures","volume":"37","author":"Kuchroo","year":"1982","journal-title":"Milchwissenschaft"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB29","first-page":"30","article-title":"The use of rennet in cheesemaking","volume":"6","author":"Lawrence","year":"1971","journal-title":"N.Z. J. Dairy Sci. Technol."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB30","doi-asserted-by":"crossref","first-page":"1632","DOI":"10.3168\/jds.S0022-0302(84)81486-1","article-title":"A controlled aproach to cheese technology","volume":"67","author":"Lawrence","year":"1984","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB31","doi-asserted-by":"crossref","first-page":"1631","DOI":"10.3168\/jds.S0022-0302(80)83126-2","article-title":"Research on goat milk: a review","volume":"63","author":"Lowenstein","year":"1980","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB32","doi-asserted-by":"crossref","first-page":"622","DOI":"10.3168\/jds.S0022-0302(81)82621-5","article-title":"Water activity and chemical composition of cheese","volume":"64","author":"Marcos","year":"1981","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB33","first-page":"73","article-title":"Influence of some chemical and physical factors on the proteolysis of cheese caseins","volume":"25","author":"Marcos","year":"1976","journal-title":"Arch. Zoot."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB34","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1128\/AM.21.2.363-364.1971","article-title":"Tolerance of bacteria to high concentration of NaCl and glycerol on the growth medium","volume":"21","author":"Marshall","year":"1971","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB35","doi-asserted-by":"crossref","first-page":"398","DOI":"10.1038\/257398a0","article-title":"Role of amino acids in osmoregulation of nonhalophilic bacteria","volume":"257","author":"Measures","year":"1975","journal-title":"Nature"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB36","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1017\/S002217240001158X","article-title":"The estimation of the bactericidal power of the blood","volume":"38","author":"Miles","year":"1938","journal-title":"J. Hyg."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB37","first-page":"139","article-title":"Proteolysis in Manchego cheese: casein breakdown and their insoluble degradation products","volume":"30","author":"Mora","year":"1981","journal-title":"Arch. Zoot."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB38","first-page":"345","article-title":"Lipid fraction composition of cow's, sheep's, and goat's cheese, and the influence on its quality","volume":"33","author":"N\u00e1jera","year":"1993","journal-title":"Rev. Esp. Cienc. Tecnol. Aliment."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB39","first-page":"26","article-title":"Activity of proteolytic enzymes in simulated soft cheeses (Meschanger type) 1. Activity of milk protease","volume":"32","author":"Noomen","year":"1978","journal-title":"Neth. Milk Dairy J."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB40","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1017\/S0022029900030120","article-title":"Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characterization of La Serena cheese","volume":"58","author":"Nu\u00f1ez","year":"1991","journal-title":"J. Dairy Res."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB41","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/0308-8146(86)90156-1","article-title":"The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese","volume":"21","author":"Nu\u00f1ez","year":"1986","journal-title":"Food Chem."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB42","doi-asserted-by":"crossref","first-page":"794","DOI":"10.3168\/jds.S0022-0302(85)80894-8","article-title":"Influence of manufacturing and ripening conditions on the survival of Enterobacteriaceae in Manchego cheese","volume":"68","author":"Nu\u00f1ez","year":"1985","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB43","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1017\/S0022029900015144","article-title":"Proteolysis in Cheddar cheese; influence of the rate of acid product during manufacture","volume":"42","author":"O'Keeffe","year":"1975","journal-title":"J. Dairy Res."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB44","first-page":"66","article-title":"Flor do cardo versus quimosina no fabrico de queijos artesanais","volume":"54","author":"Pires","year":"1994","journal-title":"Qu\u00edmica"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB45","series-title":"Standard Methods for the Examination of Dairy Products","year":"1985"},{"key":"10.1016\/S0958-6946(96)00035-0_BIB46","first-page":"209","article-title":"The determination of plasmin in dairy products","volume":"16","author":"Richardson","year":"1981","journal-title":"N.Z. J. Dairy Sci. Technol."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB47","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1017\/S0022029900014163","article-title":"Cheese-making with a vegetable rennet from cardo (Cynara cardunculus)","volume":"39","author":"S\u00e1","year":"1972","journal-title":"J. Dairy Res."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB48","doi-asserted-by":"crossref","first-page":"2010","DOI":"10.3168\/jds.S0022-0302(88)79776-3","article-title":"Reduction of sodium chloride in Cheddar cheese: effect on sensory, microbiological, and chemical properties","volume":"71","author":"Schroeder","year":"1988","journal-title":"J. Dairy Sci."},{"key":"10.1016\/S0958-6946(96)00035-0_BIB49","first-page":"120","article-title":"Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese","volume":"31","author":"Visser","year":"1977","journal-title":"Neth. Milk Dairy J."}],"container-title":["International Dairy Journal"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0958694696000350?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0958694696000350?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2021,5,10]],"date-time":"2021-05-10T12:20:19Z","timestamp":1620649219000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0958694696000350"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1996,11]]},"references-count":50,"journal-issue":{"issue":"11-12","published-print":{"date-parts":[[1996,11]]}},"alternative-id":["S0958694696000350"],"URL":"https:\/\/doi.org\/10.1016\/s0958-6946(96)00035-0","relation":{},"ISSN":["0958-6946"],"issn-type":[{"value":"0958-6946","type":"print"}],"subject":[],"published":{"date-parts":[[1996,11]]}}}