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LWT - Food Science and Technology 40 (8) 1427 (2007)
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Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

Marie-Caroline Michalski, Bénédicte Camier, Jean-Yves Gassi, et al.
Food Research International 40 (1) 191 (2007)
https://doi.org/10.1016/j.foodres.2006.09.011

Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

Antonio Pirisi, Giuliano Pinna, Margherita Addis, et al.
International Dairy Journal 17 (2) 143 (2007)
https://doi.org/10.1016/j.idairyj.2006.02.001

The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening

DURMUŞ SERT, AHMET AYAR and NIHAT AKIN
International Journal of Dairy Technology 60 (4) 245 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00339.x

Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical properties

SERAFETTIN CELIK and HUSEYIN TURKOGLU
International Journal of Dairy Technology 60 (4) 253 (2007)
https://doi.org/10.1111/j.1471-0307.2007.00344.x

Immunomodulating effects of water-soluble extracts of traditional French Alps cheeses on a human T-lymphocyte cell line

Christèle Durrieu, Pascal Degraeve, Stéphane Chappaz and Adèle Martial-Gros
International Dairy Journal 16 (12) 1505 (2006)
https://doi.org/10.1016/j.idairyj.2005.10.015

Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk

Nejib Guizani, Zaher Al-Attabi, Stefan Kasapis and Osman Mahgoub Gaafar
International Journal of Food Properties 9 (3) 523 (2006)
https://doi.org/10.1080/10550490600596262

The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet. 1: Effect on milk and cheese fatty acid composition with particular reference to C18:2 cis-9, trans-11

A. Cabiddu, M. Addis, G. Pinna, et al.
Livestock Science 101 (1-3) 57 (2006)
https://doi.org/10.1016/j.livprodsci.2005.09.014