Resumen de Contribución al estudio de tipificación del queso Idiazábal

José L. Rodríguez, Yolanda Barcina Angulo, Gaspar Francisco Ros Berruezo, F. Rincón

• Idiazabal cheese is a Spanish variety, manufactured in Vasque Country with sheep´s milk. Recently the apellation of origin has been aproved. The present study was undertaken to investigate some physico-chemical characteristics during the first 75 days of ripening period in Idiazabal cheese: total solids-not-fat, protein, fat, ashes, sodium cloride and refractive index.