Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

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

Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese

G Moatsou, E Moschopoulou, Aik Georgala, et al.
Food Chemistry 88 (4) 517 (2004)
DOI: 10.1016/j.foodchem.2004.01.066
See this article

Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes

Pilar F Gil, Socorro Conde, Marta Albisu, et al.
Journal of Dairy Research 74 (3) 329 (2007)
DOI: 10.1017/S0022029907002440
See this article

Manufacture of Gruyère-type cheese with 50:50 rennet/swine pepsin

Emmanuel M. Anifantakis, Byron C. Veinoglou and John G. Kandarakis
Journal of Dairy Research 48 (3) 513 (1981)
DOI: 10.1017/S0022029900022019
See this article

Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

M.A Bustamante, M Virto, M Aramburu, et al.
International Dairy Journal 13 (7) 547 (2003)
DOI: 10.1016/S0958-6946(03)00077-3
See this article

Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

M. Virto, F. Chávarri, M.A. Bustamante, et al.
International Dairy Journal 13 (5) 391 (2003)
DOI: 10.1016/S0958-6946(03)00007-4
See this article

Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese

M. Addis, G. Piredda, M. Pes, et al.
International Dairy Journal 15 (6-9) 563 (2005)
DOI: 10.1016/j.idairyj.2004.07.018
See this article

Determination of lipase activity in cheese using trivalerin as substrate

Ingemar Svensson, Igor Hernández, Mailo Virto and Mertxe de Renobales
International Dairy Journal 16 (5) 423 (2006)
DOI: 10.1016/j.idairyj.2005.06.004
See this article

Chemical and microbiological characterization of artisan inoculants used for the fermentation of traditional dairy products in Epirus area (Greece)

C. Voidarou, A. Tzora, O. Malamou, et al.
Anaerobe 17 (6) 354 (2011)
DOI: 10.1016/j.anaerobe.2011.07.004
See this article

Changes in fatty acid profile of feta cheese including conjugated linoleic acid

Kostas Laskaridis, Amalia Serafeimidou, Spiros Zlatanos, et al.
Journal of the Science of Food and Agriculture 93 (9) 2130 (2013)
DOI: 10.1002/jsfa.6018
See this article

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Iñaki Etayo, Francisco José Pérez Elortondo, Pilar F. Gil, et al.
Le Lait 86 (6) 415 (2006)
DOI: 10.1051/lait:2006021
See this article