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

Interactions among thermophilic lactobacilli during growth in cheese whey

G. Giraffa, G. Mucchetti and E. Neviani
Journal of Applied Bacteriology 80 (2) 199 (1996)
DOI: 10.1111/j.1365-2672.1996.tb03210.x
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Enhancement of ultrafiltration-performance and improvement of hygienic quality during the production of whey concentrates

Tim Steinhauer, Julia Schwing, Sandra Krauß and Ulrich Kulozik
International Dairy Journal 45 8 (2015)
DOI: 10.1016/j.idairyj.2015.01.010
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Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes

Irena Barukčić, Rajka Božanić and Ulrich Kulozik
International Dairy Journal 39 (1) 8 (2014)
DOI: 10.1016/j.idairyj.2014.05.002
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Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield

Paolo Formaggioni, Andrea Summer, Massimo Malacarne, Piero Franceschi and Germano Mucchetti
International Dairy Journal 51 52 (2015)
DOI: 10.1016/j.idairyj.2015.07.008
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