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Cited article:

Influence du procédé de maturation sur les propriétés et la composition des caillés lactiques obtenus par coagulation du lait concentré

B. TARODO DE LA FUENTE, S. TURK, C. ALAIS, G. HUTIN, J. C. BRUNEAU

Lait, 51 509-510 (1971) 623-637

DOI: https://doi.org/10.1051/lait:1971509-51030

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

Temperature Affects Microstructure of Renneted Milk Gel

N. LAGOUEYTE, J. LABLEE, A. LAGAUDE and B. TARODO DE LA FUENTE
Journal of Food Science 59 (5) 956 (1994)
https://doi.org/10.1111/j.1365-2621.1994.tb08166.x

Ultrafiltration with a microfiltration membrane of acid skimmed and fat-enriched milk coagula: hydrodynamic, microscopic and rheological approaches

Hamadi Attia, Michel Bennasar, Alain Lagaude, et al.
Journal of Dairy Research 60 (2) 161 (1993)
https://doi.org/10.1017/S0022029900027485