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All issues Lait, 68 1 (1988) 65-84 Article references

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Cited article:

Electrodialytic Phenomena and Their Applications in the Dairy Industry: A Review

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Critical Reviews in Food Science and Nutrition 45 (4) 307 (2005)
https://doi.org/10.1080/10408690490489279

Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part II: kinetic modeling and model validation

Adolf Willem Schepers, Jules Thibault and Christophe Lacroix
Enzyme and Microbial Technology 30 (2) 187 (2002)
https://doi.org/10.1016/S0141-0229(01)00466-5

Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. multiple factor kinetic analysis

Adolf Willem Schepers, Jules Thibault and Christophe Lacroix
Enzyme and Microbial Technology 30 (2) 176 (2002)
https://doi.org/10.1016/S0141-0229(01)00465-3

On-line estimation of lactic acid concentration by conductivity measurement in fermentation broth

T. Payot and M. Fick
Biotechnology Techniques 11 (1) 17 (1997)
https://doi.org/10.1007/BF02764444

Contribution of inorganic and organic ions to conductivity changes during lactic acid fermentation

L. Belfares, S. Altaba, M. N. Pons, J. M. Engasser and M. Fick
Bioprocess Engineering 9 (5) 197 (1993)
https://doi.org/10.1007/BF00369403

Continuous production of lactic acid from whey permeate by Lactobacillus helveticus in a cell-recycle reactor

A. Aeschlimann and U. von Stockar
Enzyme and Microbial Technology 13 (10) 811 (1991)
https://doi.org/10.1016/0141-0229(91)90064-H

Continuous production of lactic acid from whey permeate by Lactobacillus helveticus in two chemostats in series

A. Aeschlimann, L. Di Stasi and U. von Stockar
Enzyme and Microbial Technology 12 (12) 926 (1990)
https://doi.org/10.1016/0141-0229(90)90111-3

The production of lactic acid from whey permeate byLactobacillus helveticus

A. Aeschlimann and U. von Stockar
Biotechnology Letters 11 (3) 195 (1989)
https://doi.org/10.1007/BF01026058

Production of concentrated Streptococcus salivarius subsp. thermophilus by coupling continuous fermentation and ultrafiltration

Claudine Prigent, Christian Corre and Patrick Boyaval
Journal of Dairy Research 55 (04) 569 (1988)
https://doi.org/10.1017/S0022029900033355