Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Affinage et qualité du Gruyère de Comté. II. Influence de l'affinage sur l'évolution des caractéristiques physico-chimiques des fromages
Ripening and quality of Gruyère of Comté cheese. II. Influence of the ripening conditions on pH, moisture, calcium and sodium chloride contents of cheese

J.L. BERDAGUE, R. GRAPPIN, G. DUBOZ

Lait, 67 2 (1987) 237-247

DOI: https://doi.org/10.1051/lait:1987214

PDF (1.601 MB)

This article has been cited by the following article(s):

Semi-industrial production of a minimally processed infant formula powder using membrane filtration

X. Yu, N. Leconte, S. Méjean, G. Garric, S. Even, G. Henry, F.J. Tessier, M. Howsam, T. Croguennec, G. Gésan-Guiziou, D. Dupont, R. Jeantet and A. Deglaire
Journal of Dairy Science 104 (5) 5265 (2021)
https://doi.org/10.3168/jds.2020-19529

Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition

Amira Halabi, Amélie Deglaire, Pascaline Hamon, Said Bouhallab, Didier Dupont and Thomas Croguennec
Food Chemistry 302 125296 (2020)
https://doi.org/10.1016/j.foodchem.2019.125296

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Iñaki Etayo, Francisco José Pérez Elortondo, Pilar F. Gil, et al.
Le Lait 86 (6) 415 (2006)
https://doi.org/10.1051/lait:2006021

Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses

I.M.P.L.V.O. Ferreira, C. Veiros, O. Pinho, et al.
Journal of Dairy Science 89 (7) 2397 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72312-8

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

M. Virto, F. Chávarri, M.A. Bustamante, et al.
International Dairy Journal 13 (5) 391 (2003)
https://doi.org/10.1016/S0958-6946(03)00007-4

Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese

A Irigoyen, J.M Izco, F.C Ibáñez and P Torre
International Dairy Journal 12 (1) 27 (2002)
https://doi.org/10.1016/S0958-6946(01)00147-9

Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

A Irigoyen, J.M Izco, F.C Ibáñez and P Torre
Food Chemistry 72 (2) 137 (2001)
https://doi.org/10.1016/S0308-8146(00)00267-3

Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

M Ortigosa, P Bárcenas, C Arizcun, et al.
Food Microbiology 16 (3) 237 (1999)
https://doi.org/10.1006/fmic.1998.0232

Characterization of the Casein Hydrolysis of Idiazábal Cheese Manufactured from Ovine Milk

Ana I. Ordoñez, Francisco C. Ibanez, Paloma Torre and Yolanda Barcina
Journal of Dairy Science 81 (8) 2089 (1998)
https://doi.org/10.3168/jds.S0022-0302(98)75783-2

Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation

Rémy Grappin, Dominique Lefier, André Dasen and Sylvie Pochet
International Dairy Journal 3 (4-6) 313 (1993)
https://doi.org/10.1016/0958-6946(93)90020-Z