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Cited article:
O. Pellegrini, F. Remeuf, M. Rivemale
Lait, 74 6 (1994) 425-442
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Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
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Characteristics and utilization of sheep and goat milk in the Middle East
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Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes
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Isidra Recio, Miguel Angel de la Fuente, Manuela Juárez and Mercedes Ramos
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Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties
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Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes
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Physico-chemical characteristics of goat and sheep milk
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Small Ruminant Research 68 (1-2) 88 (2007)
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Influence of Heat Treatment on Rennet Clotting Properties of Mixtures of Cow's, Ewe's, and Goat's Milk and on Cheese Yield
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Factors Affecting the Rennet Clotting Properties of Ewe's Milk
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