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Cited article:
Y. Noël , N. Lehembre , A. Dulac , M.C. Clavaud
Lait, 69 6 (1989) 479-490
Accepted: 1989-06-27
This article has been cited by the following article(s):
8 articles
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Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue
Nuno Valente, Alisa Rudnitskaya, João Oliveira, Elvira Gaspar and M. Gomes Sensors 18 (8) 2415 (2018) https://doi.org/10.3390/s18082415
Effects of Acidification with and without Rennet on a Concentrated Casein System: A Kinetic NMR Probe Diffusion Study
Steven Le Feunteun and François Mariette Macromolecules 41 (6) 2079 (2008) https://doi.org/10.1021/ma702248z
Major Cheese Groups
D. Schulz-Collins and B. Senge Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 301 (2004) https://doi.org/10.1016/S1874-558X(04)80049-6
Monitoring of milk gelation using a low-frequency ultrasonic technique
G Nassar, B Nongaillard and Y Noel Journal of Food Engineering 48 (4) 351 (2001) https://doi.org/10.1016/S0260-8774(00)00178-3
Effect of heat treatment on the physical properties of milk gels made with both rennet and acid
John A. Lucey, Michelle Tamehana, Harjinder Singh and Peter A. Munro International Dairy Journal 11 (4-7) 559 (2001) https://doi.org/10.1016/S0958-6946(01)00081-4
Different coagulation behaviour of bacteriologically acidified and renneted milk: the importance of fine-tuning acid production and rennet action
Carole C Tranchant, Douglas G Dalgleish and Arthur R Hill International Dairy Journal 11 (4-7) 483 (2001) https://doi.org/10.1016/S0958-6946(01)00069-3
Influence of calcium chloride addition to milk on the cheese yield
A.F. Wolfschoon-Pombo International Dairy Journal 7 (4) 249 (1997) https://doi.org/10.1016/S0958-6946(97)00005-8