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Cited article:
J. P. RAMET, F. WEBER
Lait, 60 591-592 (1980) 1-13
This article has been cited by the following article(s):
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I. Sodini, L. Lagace, C. Lacroix and G. Corrieu
Journal of Dairy Science 81 (3) 631 (1998)
DOI: 10.3168/jds.S0022-0302(98)75617-6
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Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study
A.I. Nájera, M. de Renobales and L.J.R. Barron
Food Chemistry 80 (3) 345 (2003)
DOI: 10.1016/S0308-8146(02)00270-4
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Factors affecting the clotting properties of sheep milk
Roberta Bencini
Journal of the Science of Food and Agriculture 82 (7) 705 (2002)
DOI: 10.1002/jsfa.1101
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INFLUENCE OF SALTING OF RECONSTITUTED MILK ON CURDLING BY RENNET
J.P. RAMET, E. EL-MAYDA and F. WEBER
Journal of Texture Studies 14 (1) 11 (1983)
DOI: 10.1111/j.1745-4603.1983.tb00330.x
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Effect of calcium on the minerals retention and cheesemaking parameters of milk
F J SOLORZA and A E BELL
International Journal of Dairy Technology 51 (2) 37 (1998)
DOI: 10.1111/j.1471-0307.1998.tb02505.x
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Rheological Properties of Renneted Reconstituted Milk Gels by Piezoelectric Viscoprocess: Effects of Temperature and Calcium Phosphate
N. LAGOUEYTE, A. LAGAUDE and B. TARODO FUENTE
Journal of Food Science 60 (6) 1344 (1995)
DOI: 10.1111/j.1365-2621.1995.tb04588.x
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Influence of Curd Firmness at Cutting on Yield and Recovery of Milk Constituents
D.G. Bynum and N.F. Olson
Journal of Dairy Science 65 (12) 2281 (1982)
DOI: 10.3168/jds.S0022-0302(82)82498-3
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The kinetics of milk coagulation: IV. The kinetics of the gel-firming process
Alfred Carlson, Charles G. Hill and Norman F. Olson
Biotechnology and Bioengineering 29 (5) 612 (1987)
DOI: 10.1002/bit.260290510
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Somatic cells of goat and sheep milk: Analytical, sanitary, productive and technological aspects
K. Raynal-Ljutovac, A. Pirisi, R. de Crémoux and C. Gonzalo
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DOI: 10.1016/j.smallrumres.2006.09.012
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Technological adjustment of goat milk containing low synthesis-rate αs1-casein variants
Florent Remeuf, Inigo Verdalet-Guzman and Jean Lenoir
International Dairy Journal 5 (4) 381 (1995)
DOI: 10.1016/0958-6946(94)00015-H
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Effect of calcium, fat and total solids on the rheology of a model soft cheese system
F J SOLORZA and A E BELL
International Journal of Dairy Technology 48 (4) 133 (1995)
DOI: 10.1111/j.1471-0307.1995.tb02484.x
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LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA
M. E. Tornadijo, A. I. Marra, M. C. García Fontán, B. Prieto and J. Carballo
Ciencia y Tecnologia Alimentaria 2 (2) 79 (1998)
DOI: 10.1080/11358129809487586
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Comparison of milk composition, cheesemaking properties and textural characteristics of the cheese from two groups of goats with a high or low rate of αS1-casein synthesis
A. Pirisi, O. Colin, F. Laurent, J. Scher and M. Parmentier
International Dairy Journal 4 (4) 329 (1994)
DOI: 10.1016/0958-6946(94)90030-2
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Some factors affecting the post clotting development of coagulum strength in renneted milk
John E. Storry and Graeme D. Ford
Journal of Dairy Research 49 (3) 469 (1982)
DOI: 10.1017/S0022029900022603
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Effect of a Coagulation Monitoring Device on Experimental Cheese Yield
Z. Ustunol and C.L. Hicks
Journal of Dairy Science 73 (1) 1 (1990)
DOI: 10.3168/jds.S0022-0302(90)78638-9
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Simultaneous interaction of pH, CaCl2 addition, temperature and enzyme concentration on milk coagulation properties / Interacción simultánea del pH, CaCl 2 añadido, temperatura y concentración enzimática sobre la coagulación de la leche
O.A. Sbodio, E.J. Tercero, V.R. Coutaz, J.A. Luna and E. Martínez
Food Science and Technology International 3 (4) 291 (1997)
DOI: 10.1177/108201329700300406
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Technological Approaches for Novel Applications in Dairy Processing
Cristina Conceição, Pedro Martins, Nuno Alvarenga, et al.
Technological Approaches for Novel Applications in Dairy Processing (2018)
DOI: 10.5772/intechopen.76530
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Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
Sandra Gomes, Ana Teresa Belo, Nuno Alvarenga, et al.
International Dairy Journal 91 178 (2019)
DOI: 10.1016/j.idairyj.2018.09.010
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Effect of Temperature of Milk Acidification on Rennet Gel Properties
C. Renault, E. Gastaldi, J.L. Cuq and B. Tarodo De La Fuente
Journal of Food Science 65 (4) 630 (2000)
DOI: 10.1111/j.1365-2621.2000.tb16063.x
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Use of Oscillatory Deformation Technique to Determine Clotting Times and Rigidities of Milk Clotted with Different Concentrations of Rennet
P. GARNOT and N. F. OLSON
Journal of Food Science 47 (6) 1912 (1982)
DOI: 10.1111/j.1365-2621.1982.tb12912.x
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Cheesemaking Practice
R. K. Robinson and R. A. Wilbey
Cheesemaking Practice 146 (1998)
DOI: 10.1007/978-1-4615-5819-4_11
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Advanced Dairy Chemistry—1 Proteins
T. Olivecrona, S. Vilaró and G. Olivecrona
Advanced Dairy Chemistry—1 Proteins 473 (2003)
DOI: 10.1007/978-1-4419-8602-3_12
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