Articles citing this article

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Cited article:

Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration

Margaret L. Green
Journal of Dairy Research 52 (04) 555 (1985)
https://doi.org/10.1017/S0022029900024511

Chemical characterization of milk concentrated by ultrafiltration

Margaret L. Green, K. John Scott, Malcolm Anderson, Mary C. A. Griffin and Frank A. Griffin
Journal of Dairy Research 51 (2) 267 (1984)
https://doi.org/10.1017/S0022029900023530

Influence of Diafiltration, Lactose Hydrolysis and Carbon Dioxide on Enteropathogenic Escherichia coli in Camembert Cheese Made from Ultrafiltered Milk

K. E. RASH and F. V. KOSIKOWSKI
Journal of Food Science 47 (3) 733 (1982)
https://doi.org/10.1111/j.1365-2621.1982.tb12702.x

Influence of Lactic Acid Starter Bacteria on Enteropathogenic Escherichia coli in Ultrafiltration Prepared Camembert Cheese

K.E. Rash and F.V. Kosikowski
Journal of Dairy Science 65 (4) 537 (1982)
https://doi.org/10.3168/jds.S0022-0302(82)82231-5

Mineral balance in skim-milk and milk retentate: effect of physicochemical characteristics of the aqueous phase

Gerard Brule and Jacques Fauquant
Journal of Dairy Research 48 (01) 91 (1981)
https://doi.org/10.1017/S0022029900021506

Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese

Margaret L. Green, Frank A. Glover, Elizabeth M. W. Scurlock, Richard J. Marshall and David S. Hatfield
Journal of Dairy Research 48 (02) 333 (1981)
https://doi.org/10.1017/S0022029900021762

Mineral and protein equilibria between the colloidal and soluble phases of milk at low temperature

Alice Pierre and Gerard Brule
Journal of Dairy Research 48 (3) 417 (1981)
https://doi.org/10.1017/S0022029900021890

Influence of milk protein concentration on the gelling activity of chymosin and bovine pepsin

Pascaline Garnot and Christian Corre
Journal of Dairy Research 47 (1) 103 (1980)
https://doi.org/10.1017/S0022029900020938

Buffer, Lactic Fermentation, and Rennet Coagulation Properties of Skim Milk Retentates Produced by Ultrafiltration

H.R. Covacevich and F.V. Kosikowski
Journal of Dairy Science 62 (2) 204 (1979)
https://doi.org/10.3168/jds.S0022-0302(79)83227-0