Fourteen samples of ripened cheese, typical of the "Serena" (province of Badhrjoz, Spain), from different craft industries, have been a]nined for their contents in several nitrogen fractions and free amino acids. The mean ...

The gross chemical composition, some mineral compounds, pH and aw of fourteen samples of commercial "Serena" cheese have been determined. Mean values for chemical components (as p. 100 of total weight) were: moisture 41.8, ...

The microbial flora has been studied on eleven ripened cheese type "Serena" (Spain) made with raw ewe milk. The microbial group analysed included: total viable counts, Lactic streptococci, lactobacilli, micrococci and ...