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This article has been cited by the following article(s):

Influence of calcium chloride addition to milk on the cheese yield

A.F. Wolfschoon-Pombo
International Dairy Journal 7 (4) 249 (1997)
DOI: 10.1016/S0958-6946(97)00005-8
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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)
DOI: 10.1016/S0958-6946(01)00069-3
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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)
DOI: 10.1016/S0958-6946(01)00081-4
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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)
DOI: 10.1016/S0260-8774(00)00178-3
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Major Cheese Groups

D. Schulz-Collins and B. Senge
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 301 (2004)
DOI: 10.1016/S1874-558X(04)80049-6
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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)
DOI: 10.3390/s18082415
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