2001

1. Casein breakdown during ripening of Idiazabal cheese: Influence of starter and rennet type

   Journal of the Science of Food and Agriculture, Vol. 81, Núm. 2, pp. 210-215

2. Changes in the free amino acid content during ripening of Idiazabal cheese: Influence of starter and rennet type

   Food Chemistry, Vol. 72, Núm. 3, pp. 309-317

3. Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

   International Dairy Journal, Vol. 11, Núm. 10, pp. 771-778