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Cited article:

Factors Affecting Measurement of Undenatured Whey Protein Nitrogen in Dried Whey by a Modified Harland-Ashworth Test

R. Mahmoud, R.J. Brown and C.A. Ernstrom
Journal of Dairy Science 73 (7) 1694 (1990)
https://doi.org/10.3168/jds.S0022-0302(90)78845-5

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

Comparison of the yield and quality of cheese made with calf‐rennet and treated enzyme preparations of Rhizopus oligosporus as coagulants

Krishna Nand, S. Srikanta, K. S. Nagaraja Rao and V. Sreenivasa Murthy
Food / Nahrung 24 (9) 859 (1980)
https://doi.org/10.1002/food.19800240907

Changes during manufacture and ripening of cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus

K. S. Nagaraja Rao, Krishna Nand, S. Srikanta, M. A. Krishna‐swamy and V. Sreenivasa Murthy
Food / Nahrung 23 (6) 621 (1979)
https://doi.org/10.1002/food.19790230607

Cheddar Cheese Made with Bovine Pepsin. I. Yield and Quality of Cheese.5

D.B. Emmonsce, B. Reiser, R.N. Giroux and D.W. Stanley
Canadian Institute of Food Science and Technology Journal 9 (4) 189 (1976)
https://doi.org/10.1016/S0315-5463(76)73674-5