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

Rennet coagulation of milk in the presence of sucrose

Marie-Hélène Famelart
Journal of Dairy Research 61 (4) 473 (1994)
DOI: 10.1017/S0022029900028405
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The effect of calcium addition on the rheological properties of a soft cheese at various stages of manufacture

F J SOLORZA and A E BELL
International Journal of Dairy Technology 51 (1) 23 (1998)
DOI: 10.1111/j.1471-0307.1998.tb02634.x
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A comparison of on-line techniques for determination of curd setting time using cheesemilks under different rates of coagulation

D.J. O'Callaghan, C.P. O'Donnell and F.A. Payne
Journal of Food Engineering 41 (1) 43 (1999)
DOI: 10.1016/S0260-8774(99)00072-2
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