Articles citing this article

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Cited article:

Suitability of some microbial coagulants for Feta cheese manufacture

Efstathios Alichanidis, Emmanuel M. Anifantakis, Anna Polychroniadou and Marinela Nanou
Journal of Dairy Research 51 (1) 141 (1984)
https://doi.org/10.1017/S0022029900023402

Anwendungsmöglichkeiten physikalisch‐chemischer Meßmethoden bei technologischen Prozessen in der Milchindustrie 2. Mitt. Thrombelastographische Untersuchungen über das Gerinnungsverhalten eingelabter Milch

D. Glöckl, H. Konrad and I. Schmohl
Food / Nahrung 19 (4) 349 (1975)
https://doi.org/10.1002/food.19750190407

Beitrag zur Kontrolle von Labaustauschstoffen

K. Stavlund and F. Kiermeier
Zeitschrift für Lebensmittel-Untersuchung und -Forschung 152 (3) 138 (1973)
https://doi.org/10.1007/BF01830526

Electrophoretic Proteolytic Patterns in Cheddar Cheese by Rennet and Fungal Rennets: Their Significance to International Classification of Cheese Varieties

John L. Edwards and Frank V. Kosikowski
Journal of Dairy Science 52 (10) 1675 (1969)
https://doi.org/10.3168/jds.S0022-0302(69)86813-X