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Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/food.19970410303openalex-snapshot
High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems
inferredcites →https://doi.org/10.1007/978-1-4615-0723-9openalex-snapshot
Ultra High Pressure Treatments of Foods
inferredcites →https://doi.org/10.1007/978-1-4615-1913-3_17openalex-snapshot
Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute
inferredcites →https://doi.org/10.1007/978-1-4615-1913-3_3openalex-snapshot
Rheology of Reduced-Fat Cheese Containing a Fat Substitute
inferredcites →https://doi.org/10.1007/978-1-4615-1913-3_6openalex-snapshot
Biogenesis of Flavour Compounds in Cheese
inferredcites →https://doi.org/10.1007/978-1-4615-2650-6_13openalex-snapshot
Application of Membrane Separation Technology to Cheese Production
inferredcites →https://doi.org/10.1007/978-1-4899-7681-9openalex-snapshot
Fundamentals of Cheese Science
inferredcites →https://doi.org/10.1007/s00249-003-0377-9openalex-snapshot
An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk
inferredcites →https://doi.org/10.1007/s13594-011-0002-0openalex-snapshot
Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?
inferredcites →https://doi.org/10.1016/0924-2244(94)90192-9openalex-snapshot
Cheese yield and factors affecting its control
inferredcites →https://doi.org/10.1016/0958-6946(93)90067-aopenalex-snapshot
Effect of Whey Protein Denaturation on Structure of Casein Micelles and Their Rennetability After Ultra-High Temperature Processing of Milk
inferredcites →https://doi.org/10.1016/0958-6946(94)00021-gopenalex-snapshot
Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein
inferredcites →https://doi.org/10.1016/0958-6946(95)00014-3openalex-snapshot
Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
inferredcites →https://doi.org/10.1016/0958-6946(95)00053-4openalex-snapshot
Heat-induced changes in milk
inferredcites →https://doi.org/10.1016/0958-6946(95)00061-5openalex-snapshot
Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures
inferredcites →https://doi.org/10.1016/0958-6946(95)92206-jopenalex-snapshot
Influence of heating regime and pH on the primary phase of renneting of whole milk
inferredcites →https://doi.org/10.1016/0963-9969(93)90061-mopenalex-snapshot
Effect of milk concentration, pH and temperature on aggregation kinetics and coagulation properties of ultrafiltered (UF) milk
inferredcites →https://doi.org/10.1016/j.bpj.2008.10.006openalex-snapshot
Casein Micelle Dispersions under Osmotic Stress
inferredcites →https://doi.org/10.1016/j.foodchem.2003.10.025openalex-snapshot
Properties of casein micelles in high pressure-treated bovine milk
inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.062openalex-snapshot
Effect of milk pasteurisation temperature on age-related changes in lactose metabolism, pH and the growth of non-starter lactic acid bacteria in half-fat Cheddar cheese
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.04.025openalex-snapshot
Particle size changes and casein solubilisation in high-pressure-treated skim milk
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.04.010openalex-snapshot
Effects of reverse CO2 acidification cycles, calcium supplementation, pH adjustment and chilled storage on physico-chemical and rennet coagulation properties of reconstituted low- and medium-heat skim milk powders
inferredcites →https://doi.org/10.1016/j.foodres.2005.09.010openalex-snapshot
Structures and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder
inferredcites →https://doi.org/10.1016/j.idairyj.2003.10.002openalex-snapshot
Effect of pH on rennet clotting properties of CO2-acidified skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2003.11.009openalex-snapshot
Dissociation of caseins in high pressure-treated bovine milk
inferredcites →https://doi.org/10.1016/j.idairyj.2004.03.010openalex-snapshot
Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese
inferredcites →https://doi.org/10.1016/j.idairyj.2004.06.007openalex-snapshot
Buffering capacity of dairy products
inferredcites →https://doi.org/10.1016/j.idairyj.2004.07.014openalex-snapshot
Kinetics of combined thermal and pressure-induced whey protein denaturation in bovine skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2005.10.016openalex-snapshot
Ultrafiltration of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening
inferredcites →https://doi.org/10.1016/j.idairyj.2005.11.007openalex-snapshot
High pressure-induced changes in milk proteins and possible applications in dairy technology
inferredcites →https://doi.org/10.1016/j.idairyj.2006.08.002openalex-snapshot
Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2007.01.005openalex-snapshot
The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk
inferredcites →https://doi.org/10.1016/j.idairyj.2007.07.007openalex-snapshot
Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time
inferredcites →https://doi.org/10.1016/j.idairyj.2008.05.009openalex-snapshot
Comparison of rennet gelation using raw and reconstituted skim milk
inferredcites →https://doi.org/10.1016/j.idairyj.2010.01.005openalex-snapshot
Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening
inferredcites →https://doi.org/10.1016/j.idairyj.2010.06.003openalex-snapshot
Protein interactions in heat-treated milk and effect on rennet coagulation
inferredcites →https://doi.org/10.1016/j.ifset.2003.09.001openalex-snapshot
Effects of high pressure treatment on the yield of cheese curd from bovine milk
inferredcites →https://doi.org/10.1016/j.ifset.2005.03.005openalex-snapshot
Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk
inferredcites →https://doi.org/10.1016/j.ifset.2006.08.003openalex-snapshot
Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review
inferredcites →https://doi.org/10.1016/j.ifset.2008.01.001openalex-snapshot
The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure
inferredcites →https://doi.org/10.1016/j.ifset.2010.08.003openalex-snapshot
Manufacture of Cheddar cheese from high-pressure-treated whole milk
inferredcites →https://doi.org/10.1016/j.ifset.2011.10.004openalex-snapshot
Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
inferredcites →https://doi.org/10.1016/j.jcis.2009.10.042openalex-snapshot
Rheology and structural arrest of casein suspensions
inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.04.037openalex-snapshot
Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study
inferredcites →https://doi.org/10.1016/j.lwt.2005.08.002openalex-snapshot
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
inferredcites →https://doi.org/10.1016/j.lwt.2006.03.022openalex-snapshot
Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk
inferredcites →https://doi.org/10.1016/j.seppur.2007.09.023openalex-snapshot
Role of milk constituents on critical conditions and deposit structure in skimmilk microfiltration (0.1μm)
inferredcites →https://doi.org/10.1016/s0065-2164(08)70261-2openalex-snapshot
Formation of Flavor Compounds in Cheese
inferredcites →https://doi.org/10.1016/s0308-8146(96)00301-9openalex-snapshot
Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk
inferredcites →https://doi.org/10.1016/s0315-5463(89)70302-3openalex-snapshot
The Effect of Ultrafiltration on Physicochemical Properties of Retentate
inferredcites →https://doi.org/10.1016/s0927-7765(03)00048-1openalex-snapshot
Quantification of heat-induced casein–whey protein interactions in milk and its relation to gelation kinetics
inferredcites →https://doi.org/10.1016/s0958-6946(00)00050-9openalex-snapshot
The association of chymosin with artificial casein micelles
inferredcites →https://doi.org/10.1016/s0958-6946(00)00064-9openalex-snapshot
Use of high-pressure-treated milk for the production of reduced-fat cheese
inferredcites →https://doi.org/10.1016/s0958-6946(01)00071-1openalex-snapshot
Incorporation of whey proteins in cheese
inferredcites →https://doi.org/10.1016/s0958-6946(01)00078-4openalex-snapshot
Heat treatment of cheese milk: effect on proteolysis during cheese ripening
inferredcites →https://doi.org/10.1016/s0958-6946(01)00081-4openalex-snapshot
Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
inferredcites →https://doi.org/10.1016/s0958-6946(01)00083-8openalex-snapshot
Heat-induced modifications in casein dispersions affecting their rennetability
inferredcites →https://doi.org/10.1016/s0958-6946(01)00085-1openalex-snapshot
Influence of heat treatment of milk on cheesemaking properties
inferredcites →https://doi.org/10.1016/s0958-6946(03)00120-1openalex-snapshot
Casein–whey protein interactions in heated milk: the influence of pH
inferredcites →https://doi.org/10.1016/s0958-6946(97)00038-1openalex-snapshot
Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count
inferredcites →https://doi.org/10.1016/s0958-6946(97)00083-6openalex-snapshot
Heat treatment of cheese milk
inferredcites →https://doi.org/10.1016/s0958-6946(98)00093-4openalex-snapshot
Effects of High Pressures Combined with Moderate Temperatures on the Rennet Coagulation Properties of Milk
inferredcites →https://doi.org/10.1016/s0958-6946(98)00112-5openalex-snapshot
The Effect of Heating on Physicochemical and Renneting Properties of Milk: A Comparison between Caprine, Ovine and Bovine Milk
inferredcites →https://doi.org/10.1016/s0963-9969(97)00011-2openalex-snapshot
Influence of denaturation and aggregation of β-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk
inferredcites →https://doi.org/10.1016/s0963-9969(99)00038-1openalex-snapshot
Rennet coagulation properties of skim milk concentrated by ultrafiltration: effects of heat treatment and pH adjustment
inferredcites →https://doi.org/10.1016/s1043-4526(08)60075-3openalex-snapshot
Cheese: Physical, Biochemical, and Nutritional Aspects
inferredcites →https://doi.org/10.1016/s1874-558x(04)80070-8openalex-snapshot
Application of Membrane Separation Technology to Cheese Production
inferredcites →https://doi.org/10.1016/s1874-558x(04)80073-3openalex-snapshot
Biochemistry of Cheese Ripening: Introduction and Overview
inferredcites →https://doi.org/10.1016/s1874-558x(04)80076-9openalex-snapshot
Proteolysis in Cheese during Ripening
inferredcites →https://doi.org/10.1017/s0022029900013418openalex-snapshot
The primary phase of rennin action in heat-sterilized milk
inferredcites →https://doi.org/10.1017/s0022029900014254openalex-snapshot
Factors affecting the action of rennin in heated milk
inferredcites →https://doi.org/10.1017/s0022029900019816openalex-snapshot
The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk
inferredcites →https://doi.org/10.1017/s0022029900020719openalex-snapshot
Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosin
inferredcites →https://doi.org/10.1017/s002202990002210xopenalex-snapshot
Inorganic constituents of milk III. The colloidal calcium phosphate of cow's milk
inferredcites →https://doi.org/10.1017/s0022029900023165openalex-snapshot
Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength
inferredcites →https://doi.org/10.1017/s0022029900023980openalex-snapshot
Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis
inferredcites →https://doi.org/10.1017/s0022029900024912openalex-snapshot
Increasing cheese yields by high heat treatment of milk
inferredcites →https://doi.org/10.1017/s0022029900024997openalex-snapshot
Influence of calcium chloride on the chymosin-initiated coagulation of casein micelles
inferredcites →https://doi.org/10.1017/s0022029900025450openalex-snapshot
Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese
inferredcites →https://doi.org/10.1017/s0022029900026030openalex-snapshot
Rennet coagulation of heated milk: influence of pH adjustment before or after heating
inferredcites →https://doi.org/10.1017/s0022029900026406openalex-snapshot
Observations on the heat-induced salt balance changes in milk I. Effect of heating time between 4 and 90°C
inferredcites →https://doi.org/10.1017/s0022029900026418openalex-snapshot
Observations on the heat-induced salt balance changes in milk II. Reversibility on cooling
inferredcites →https://doi.org/10.1017/s002202990002700xopenalex-snapshot
Cleavage of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature
inferredcites →https://doi.org/10.1017/s0022029900028119openalex-snapshot
Effect of milk protein standardization, by ultrafiltration, on the manufacture, composition and maturation of Cheddar cheese
inferredcites →https://doi.org/10.1017/s0022029900029290openalex-snapshot
pH-Induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release
inferredcites →https://doi.org/10.1017/s0022029900029599openalex-snapshot
The cheesemaking potential of milk concentrated up to four-fold by ultrafiltration and heated in the range 90–97 °C
inferredcites →https://doi.org/10.1017/s0022029900030454openalex-snapshot
Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin
inferredcites →https://doi.org/10.1017/s0022029902005903openalex-snapshot
Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size
inferredcites →https://doi.org/10.1017/s0022029905001081openalex-snapshot
Specific effect of high-pressure treatment of milk on cheese proteolysis
inferredcites →https://doi.org/10.1017/s0022029999003386openalex-snapshot
pH-induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength
inferredcites →https://doi.org/10.1021/jf00101a001openalex-snapshot
Denaturation and aggregation of serum proteins and caseins in heated milk
inferredcites →https://doi.org/10.1021/jf0211783openalex-snapshot
Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk
inferredcites →https://doi.org/10.1021/jf060961iopenalex-snapshot
Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
inferredcites →https://doi.org/10.1021/jf103943eopenalex-snapshot
Interaction between Casein Micelles and Whey Protein/κ-Casein Complexes during Renneting of Heat-Treated Reconstituted Skim Milk Powder and Casein Micelle/Serum Mixtures
inferredcites →https://doi.org/10.1021/jf201198sopenalex-snapshot
Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk
inferredcites →https://doi.org/10.1021/jf950217qopenalex-snapshot
Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk
inferredcites →https://doi.org/10.1021/jf980783wopenalex-snapshot
Syneresis Rate of Cow's, Ewe's, and Goat's Curd. Effect of Thermal Treatment and Ultrafiltration
inferredcites →https://doi.org/10.1051/dst/2009026openalex-snapshot
Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating
inferredcites →https://doi.org/10.1051/dst:2008017openalex-snapshot
Pre-treatment of cheese milk: principles and developments
inferredcites →https://doi.org/10.1051/dst:2008033openalex-snapshot
Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review
inferredcites →https://doi.org/10.1051/lait:199312openalex-snapshot
Les équilibres minéraux du lait : influence du pH et de la force ionique
inferredcites →https://doi.org/10.1051/lait:199716openalex-snapshot
Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk
inferredcites →https://doi.org/10.1051/lait:1998228openalex-snapshot
The effect of added proteolytic enzymes on meltability of Mozzarella cheese manufactured by ultrafiltration
inferredcites →https://doi.org/10.1051/lait:2000105openalex-snapshot
Rennet coagulation of heated milk concentrates
inferredcites →https://doi.org/10.1051/lait:2000127openalex-snapshot
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
inferredcites →https://doi.org/10.1051/lait:2002049openalex-snapshot
Physicochemical characterization of calcium-supplemented skim milk
inferredcites →https://doi.org/10.1051/lait:2005037openalex-snapshot
Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk
inferredcites →https://doi.org/10.1051/lait:2005046openalex-snapshot
Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review
inferredcites →https://doi.org/10.1051/lait:2007014openalex-snapshot
Interactions of milk proteins during the manufacture of milk powders
inferredcites →https://doi.org/10.1051/lait:2007027openalex-snapshot
Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders
inferredcites →https://doi.org/10.1063/1.3245956openalex-snapshot
Rheology and phase behavior of dense casein micelle dispersions
inferredcites →https://doi.org/10.1111/1471-0307.12036openalex-snapshot
The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda
inferredcites →https://doi.org/10.1111/j.1365-2621.1988.tb10223.xopenalex-snapshot
Reaction Kinetics of the Denaturation of Whey Proteins in Milk
inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb06170.xopenalex-snapshot
Rennet Coagulability of High‐Heat Treated Milk Influenced By Time of pH Adjustment
inferredcites →https://doi.org/10.1111/j.1365-2621.1997.tb15468.xopenalex-snapshot
High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb06340.xopenalex-snapshot
The Use of High-pressure Processing in the Production of Queso Fresco Cheese
inferredcites →https://doi.org/10.1111/j.1471-0307.1988.tb00582.xopenalex-snapshot
Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat‐denatured whey protein
inferredcites →https://doi.org/10.1111/j.1471-0307.1994.tb01534.xopenalex-snapshot
Sensory and functional properties of cheese: incorporation of whey proteins by pH manipulation and heat treatment
inferredcites →https://doi.org/10.1111/j.1471-0307.1997.tb01747.xopenalex-snapshot
The effects of composition and some processing treatments on the rennet coagulation properties of milk
inferredcites →https://doi.org/10.1111/j.1471-0307.1998.tb02631.xopenalex-snapshot
The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese
inferredcites →https://doi.org/10.1111/j.1471-0307.1998.tb02639.xopenalex-snapshot
Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder
inferredcites →https://doi.org/10.1111/j.1471-0307.2004.00147.xopenalex-snapshot
Biochemistry of cheese ripening
inferredcites →https://doi.org/10.1111/j.1471-0307.2007.00337.xopenalex-snapshot
Proteolysis in ultra‐filtered and conventional Iranian white cheese during ripening
inferredcites →https://doi.org/10.1146/annurev-food-022811-101214openalex-snapshot
The Structure of the Casein Micelle of Milk and Its Changes During Processing
inferredcites →https://doi.org/10.17221/3537-cjfsopenalex-snapshot
Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation
inferredcites →https://doi.org/10.3168/jds.2006-814openalex-snapshot
Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk
inferredcites →https://doi.org/10.3168/jds.2011-4713openalex-snapshot
Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy
inferredcites →https://doi.org/10.3168/jds.s0022-0302(01)74589-4openalex-snapshot
Effects of Mineral Salts and Calcium Chelating Agents on the Gelation of Renneted Skim Milk
inferredcites →https://doi.org/10.3168/jds.s0022-0302(02)74287-2openalex-snapshot
Effect of Salt Addition on the Micellar Composition of Milk Subjected to pH Reversible CO2 Acidification
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73651-0openalex-snapshot
The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73740-0openalex-snapshot
Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics
inferredcites →https://doi.org/10.3168/jds.s0022-0302(03)73869-7openalex-snapshot
Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese
inferredcites →https://doi.org/10.3168/jds.s0022-0302(05)73064-2openalex-snapshot
Relationship Between Physical Properties of Casein Micelles and Rheology of Skim Milk Concentrate
inferredcites →https://doi.org/10.3168/jds.s0022-0302(07)72607-3openalex-snapshot
Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
inferredcites →https://doi.org/10.3168/jds.s0022-0302(59)90680-0openalex-snapshot
Composition of Ultrafiltrates from Milk Heated at 80 to 230° F. in Relation to Heat Stability
inferredcites →https://doi.org/10.3168/jds.s0022-0302(75)84596-6openalex-snapshot
Characteristics of Mozzarella Cheese Made by Direct Acidification from Ultra-High-Temperature Processed Milk
inferredcites →https://doi.org/10.3168/jds.s0022-0302(77)83955-6openalex-snapshot
Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Making
inferredcites →https://doi.org/10.3168/jds.s0022-0302(89)79114-1openalex-snapshot
Effects of Whey Proteins on the Proteolysis of Cheddar Cheese Slurries (A Model for the Maturation of Cheeses Made from Ultrafiltered Milk)
inferredcites →https://doi.org/10.3168/jds.s0022-0302(89)79247-xopenalex-snapshot
Biochemical Aspects of Syneresis: A Review
inferredcites →https://doi.org/10.3168/jds.s0022-0302(89)79384-xopenalex-snapshot
Rennet Coagulation of Milk Retentates. 1. Effect of Thermal and Mechanical Stresses Associated with Ultrafiltration
inferredcites →https://doi.org/10.3168/jds.s0022-0302(89)79385-1openalex-snapshot
Rennet Coagulation of Milk Retentates. 2. The Combined Effect of Heat Treatments and Protein Concentration
inferredcites →https://doi.org/10.3168/jds.s0022-0302(93)77504-9openalex-snapshot
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
inferredcites →https://doi.org/10.3168/jds.s0022-0302(96)76537-2openalex-snapshot
Effect of Treatment by Gaseous Carbon Dioxide on the Colloidal Phase of Skim Milk
inferredcites →https://doi.org/10.3168/jds.s0022-0302(97)75978-2openalex-snapshot
Chymosin Activity Against αs1-Casein in Model Systems: Influence of Whey Proteins
inferredcites →https://doi.org/10.3168/jds.s0022-0302(98)75545-6openalex-snapshot
Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese
inferredcites →https://doi.org/10.3168/jds.s0022-0302(98)75681-4openalex-snapshot
Influence of Salt on the Quality of Reduced Fat Cheddar Cheese
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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