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All issues Lait, 72 2 (1992) 201-212 Article references

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Cited article:

An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties

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Journal of Food Science and Technology 60 (2) 600 (2023)
https://doi.org/10.1007/s13197-022-05645-4

Effect of micronised oat bran by ultrafine grinding on dietary fibre, texture and rheological characteristic of soft cheese

Xiuheng Xue, Juhua Wang, Shaohua Li, Xiuxiu Zhang, Jinhua Dong, Lin Gui and Qianqian Chang
International Journal of Food Science & Technology 55 (2) 578 (2020)
https://doi.org/10.1111/ijfs.14309

Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese

Pere R. Ramel and Alejandro G. Marangoni
Food Research International 107 110 (2018)
https://doi.org/10.1016/j.foodres.2018.02.019

Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

L.L. Ferrão, E.B. Silva, H.L.A. Silva, et al.
Food Research International 86 93 (2016)
https://doi.org/10.1016/j.foodres.2016.04.034

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Soumela E. Chatziantoniou, Apostolos S. Thomareis and Michael G. Kontominas
European Food Research and Technology 241 (6) 737 (2015)
https://doi.org/10.1007/s00217-015-2499-6

Moisture Sorption Isotherms and Thermodynamic Properties of Whey Protein Concentrate Powder from Buffalo Skim Milk

Ish Kumar Sawhney, B.C. Sarkar, Girdhari Ramdas Patil and Harish Kumar Sharma
Journal of Food Processing and Preservation 38 (4) 1787 (2014)
https://doi.org/10.1111/jfpp.12148

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making

Sameh Awad, Nour Elhoda Ahmed and Morsi El Soda
Food and Nutrition Sciences 04 (09) 79 (2013)
https://doi.org/10.4236/fns.2013.49A2011

Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides

O. Janevski, A.N. Hassan and L. Metzger
Journal of Dairy Science 95 (7) 3609 (2012)
https://doi.org/10.3168/jds.2011-5285

Influence of processing parameters on the texture and microstructure of imitation cheese

Nessa Noronha, E. Dolores O’Riordan and Michael O’Sullivan
European Food Research and Technology 226 (3) 385 (2008)
https://doi.org/10.1007/s00217-006-0549-9

Water-holding capacity and characterization of protein interactions in processed cheese

Sylvie Marchesseau and Jean-Louis Cuq
Journal of Dairy Research 62 (3) 479 (1995)
https://doi.org/10.1017/S0022029900031174