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A comparative study of the gelation properties of whey protein concentrate and whey protein isolate p. 259

Peter Christian Lorenzen and Katrin Schrader

Published online: 09 June 2006

DOI: https://doi.org/10.1051/lait:2006008

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Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk p. 273

Eleni C. Pappa, Ioannis G. Kandarakis, Gregory K. Zerfiridis, Emmanuel M. Anifantakis and Kyriaki Sotirakoglou

Published online: 25 July 2006

DOI: https://doi.org/10.1051/lait:2006010

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Contribution of rennet and starter to proteolysis in Iranian UF white cheese p. 291

Javad Hesari, Mohammad R. Ehsani, Asghar Khosroshahi and Paul L.H. McSweeney

Published online: 25 July 2006

DOI: https://doi.org/10.1051/lait:2006011

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Effects of high pressure on functionality of whey protein concentrate and whey protein isolate p. 303

Greta Krešic, Vesna Lelas, Zoran Herceg and Anet Režek

Published online: 25 July 2006

DOI: https://doi.org/10.1051/lait:2006012

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Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese p. 317

Eman H.E. Ayad, Nadia Omran and Morsi El-Soda

Published online: 09 June 2006

DOI: https://doi.org/10.1051/lait:2006007

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Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese p. 333

Stelios Kaminarides, Dimitris Kalogridis and Theophilos Massouras

Published online: 25 July 2006

DOI: https://doi.org/10.1051/lait:2006009

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