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Cited article:

Semi-industrial production of a minimally processed infant formula powder using membrane filtration

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Journal of Dairy Science 104 (5) 5265 (2021)

Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition

Amira Halabi, Amélie Deglaire, Pascaline Hamon, Said Bouhallab, Didier Dupont and Thomas Croguennec
Food Chemistry 302 125296 (2020)

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.
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Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses

I.M.P.L.V.O. Ferreira, C. Veiros, O. Pinho, et al.
Journal of Dairy Science 89 (7) 2397 (2006)

Influence of calf or lamb rennet on the physicochemical, proteolytic, and sensory characteristics of an ewe's-milk cheese

A Irigoyen, J.M Izco, F.C Ibáñez and P Torre
International Dairy Journal 12 (1) 27 (2002)

Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

A Irigoyen, J.M Izco, F.C Ibáñez and P Torre
Food Chemistry 72 (2) 137 (2001)

Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese

M Ortigosa, P Bárcenas, C Arizcun, et al.
Food Microbiology 16 (3) 237 (1999)

Characterization of the Casein Hydrolysis of Idiazábal Cheese Manufactured from Ovine Milk

Ana I. Ordoñez, Francisco C. Ibanez, Paloma Torre and Yolanda Barcina
Journal of Dairy Science 81 (8) 2089 (1998)

Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation

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