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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)
https://doi.org/10.1017/S0022029920001119

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)
https://doi.org/10.3168/jds.S0022-0302(06)72419-5

A PENETROVISCOSIMETER FOR NEWTONIAN AND VISCO-PLASTIC FLUIDS

D. Picart, R. Manceau and J. P. Fauré
Instrumentation Science & Technology 29 (3) 169 (2001)
https://doi.org/10.1081/CI-100103464

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)
https://doi.org/10.1016/0260-8774(94)90113-9