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Cited article:

Application of batch system ultraviolet light on the surface of kashar cheese, a kind of pasta-filata cheese: effects on mould inactivation, lipid oxidation, colour, hardness and sensory properties

Nurcan Koca and Müge Urgu Öztürk
Journal of Dairy Research 87 (4) 493 (2020)

Microfiltration of Raw Whole Milk to Select Fractions with Different Fat Globule Size Distributions: Process Optimization and Analysis

M.C. Michalski, N. Leconte, V. Briard-Bion, et al.
Journal of Dairy Science 89 (10) 3778 (2006)


D. Picart, R. Manceau and J. P. Fauré
Instrumentation Science & Technology 29 (3) 169 (2001)

Rheological and textural behaviour of double cream cheese. Part I: Effect of curd homogenization

C. Sanchez, J.-L. Beauregard, M.-H. Chassagne, J.-J. Bimbenet and J. Hardy
Journal of Food Engineering 23 (4) 579 (1994)