Articles citing this article

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Cited article:

Rennet coagulation properties of UHT‐treated phosphocasein dispersions as a function of casein and NaCl concentrations

Selda Bulca, Alan Wolfschoon‐Pombo and Ulrich Kulozik
International Journal of Dairy Technology 69 (3) 328 (2016)
https://doi.org/10.1111/1471-0307.12308

Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation

M.H. Famelart, Y. Le Graet and K. Raulot
International Dairy Journal 9 (3-6) 293 (1999)
https://doi.org/10.1016/S0958-6946(99)00077-1

ISOLATION OF MUCOR MIEHEI AND M. PUSILLUS ASPARTIC PROTEINASES FROM PARTIALLY PURIFIED SOURCES USING PREPARATIVE ISOELECTRIC FOCUSING

M.G. WYNNE and R.Y. YADA
Journal of Food Biochemistry 15 (5) 347 (1991)
https://doi.org/10.1111/j.1745-4514.1991.tb00420.x

Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese

Pascaline Garnot, Daniel Molle and Michel Piot
Journal of Dairy Research 54 (2) 315 (1987)
https://doi.org/10.1017/S0022029900025450

Influence of calcium chloride on the chymosin-initiated coagulation of casein micelles

Neal A. Bringe and John E. Kinsella
Journal of Dairy Research 53 (3) 371 (1986)
https://doi.org/10.1017/S0022029900024997

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

Comparative study of two Mucor miehei acid proteinases. purification and some molecular properties

Anne Lagrange, Denis Paquet and Charles Alais
International Journal of Biochemistry 11 (5) 347 (1980)
https://doi.org/10.1016/0020-711X(80)90304-3