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All issues Lait, 71 1 (1991) 15-39 Article references

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Cited article:

Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates

Fanny Guyomarc’h, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry 55 (26) 10986 (2007)
https://doi.org/10.1021/jf0722304

DESUERADO DE COAGULOS DE LECHE FORMADOS POR ENZIMA COAGULANTE Y GLUCONO-δ-LACTONA DRAINING RATE OF MILK GELS FORMED BY COMBINATION OF RENNET AND GLUCONO-δ-LACTONE DESUERADO DE COAGULOS DE LEITE FORMADOS POR ENZIMA COAGULANTE E GLUCONO-δ-LACTONA

M. S. Pauletti, O. A. Sbodio, E. J. Tercero and S. C. Costa
Ciencia y Tecnologia Alimentaria 5 (1) 35 (2005)
https://doi.org/10.1080/11358120509487669

Study by ultrasound of the impact of technological parameters changes in the milk gelation process

Georges Nassar, Bertrand Nongaillard and Yolande Noël
Journal of Food Engineering 63 (2) 229 (2004)
https://doi.org/10.1016/j.jfoodeng.2003.07.004

Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

A.I. Nájera, M. de Renobales and L.J.R. Barron
Food Chemistry 80 (3) 345 (2003)
https://doi.org/10.1016/S0308-8146(02)00270-4

Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology

O.A. Sbodio, E.J. Tercero, R. Coutaz and E. Martinez
Journal of Food Science 67 (3) 1097 (2002)
https://doi.org/10.1111/j.1365-2621.2002.tb09459.x

Effect of heat treatment on the physical properties of milk gels made with both rennet and acid

John A. Lucey, Michelle Tamehana, Harjinder Singh and Peter A. Munro
International Dairy Journal 11 (4-7) 559 (2001)
https://doi.org/10.1016/S0958-6946(01)00081-4

Different coagulation behaviour of bacteriologically acidified and renneted milk: the importance of fine-tuning acid production and rennet action

Carole C Tranchant, Douglas G Dalgleish and Arthur R Hill
International Dairy Journal 11 (4-7) 483 (2001)
https://doi.org/10.1016/S0958-6946(01)00069-3

Process-quality optimization of the vacuum freeze-drying of apple slices by the response surface method

Chokri Hammami, Frédéric René and Michèle Marin
International Journal of Food Science & Technology 34 (2) 145 (1999)
https://doi.org/10.1046/j.1365-2621.1999.00247.x

Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties

I. Sodini, L. Lagace, C. Lacroix and G. Corrieu
Journal of Dairy Science 81 (3) 631 (1998)
https://doi.org/10.3168/jds.S0022-0302(98)75617-6

Process Performance of Continuous Inoculation and Acidification of Milk with Immobilized Lactic Acid Bacteria

I. Sodini-Gallot, G. Corrieu, C.Y. Boquien, E. Latrille and C. Lacroix
Journal of Dairy Science 78 (7) 1407 (1995)
https://doi.org/10.3168/jds.S0022-0302(95)76763-7