The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program . You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
D. Roy , M. Pitre , L. Blanchette , L. Savoie , G. Bélanger , P. Ward , J.L. Maubois
Lait, 77 5 (1997) 521-541
Accepted: 1997-08-06
This article has been cited by the following article(s):
23 articles
Levels of three natural milk antimicrobial proteins during the manufacture of Cheddar cheese
Rachel Langlois-Deshaies, Marie-Josée Lemay, Steve Labrie, Claude P. Champagne and Marie-Claude Gentès International Dairy Journal 160 106106 (2025) https://doi.org/10.1016/j.idairyj.2024.106106
Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
Gaurav Kr Deshwal, Liesbeth van der Meulen and Thom Huppertz Encyclopedia 4 (4) 1629 (2024) https://doi.org/10.3390/encyclopedia4040107
Biogenic amine reduction in low-sodium Cheddar cheese: Probiotic cultures as an additional solution
Marie-Claude Gentès, Annie Caron and Daniel St-Gelais International Dairy Journal 148 105809 (2024) https://doi.org/10.1016/j.idairyj.2023.105809
The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality
Carla Barbosa, Alberta Araújo, Paulo Fernandes, Alexandre Romão and Manuel Rui Alves Foods 12 (23) 4193 (2023) https://doi.org/10.3390/foods12234193
Potential applications of pulsed electric field in cheesemaking
Marie‐Claude Gentès, Annie Caron and Claude P Champagne International Journal of Dairy Technology 75 (2) 270 (2022) https://doi.org/10.1111/1471-0307.12854
Proteolysis characteristics and aroma development during ripening of functional Iranian
Lighvan
cheese
Alireza Shahab Lavasani Journal of Food Processing and Preservation 45 (7) (2021) https://doi.org/10.1111/jfpp.15615
Biochemical changes of Iranian probiotic Lighvan cheese
Alireza SHAHAB LAVASANI Czech Journal of Food Sciences 36 (2) 181 (2018) https://doi.org/10.17221/453/2016-CJFS
Cheese
Ram R. Panthi, Kieran N. Jordan, Alan L. Kelly and J.J. (Diarmuid) Sheehan Cheese 23 (2017) https://doi.org/10.1016/B978-0-12-417012-4.00002-8
179 (2016) https://doi.org/10.3917/dunod.cayot.2016.01.0179
Pre-treatment of cheese milk: principles and developments
Alan L. Kelly, Thom Huppertz and Jeremiah J. Sheehan Dairy Science and Technology 88 (4-5) 549 (2008) https://doi.org/10.1051/dst:2008017
In depth dynamic characterisation of French PDO Cantal cheese made from raw milk
Isabelle De Freitas, Nicolas Pinon, Anne Thierry, et al. Le Lait 87 (2) 97 (2007) https://doi.org/10.1051/lait:2007007
Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
D.K. Hickey, K.N. Kilcawley, T.P. Beresford and M.G. Wilkinson Journal of Dairy Science 90 (1) 47 (2007) https://doi.org/10.3168/jds.S0022-0302(07)72607-3
Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening
Daniel St-Gelais and Sylvie Haché Food Research International 38 (5) 523 (2005) https://doi.org/10.1016/j.foodres.2004.11.006
General Aspects
P.L.H. McSweeney Cheese: Chemistry, Physics and Microbiology, General Aspects 1 347 (2004) https://doi.org/10.1016/S1874-558X(04)80073-3
Purification and Characterization of Intracellular Proteinase from Lactobacillus casei ssp. casei LLG
J.Y. Shin, W.M. Jeon, G.-B. Kim and B.H. Lee Journal of Dairy Science 87 (12) 4097 (2004) https://doi.org/10.3168/jds.S0022-0302(04)73552-3
Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese
Shakeel Ur Rehman, N.Y. Farkye, T. Considine, A. Schaffner and M.A. Drake Journal of Dairy Science 86 (5) 1608 (2003) https://doi.org/10.3168/jds.S0022-0302(03)73746-1
Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria
M.R. Corbo, M. Albenzio, M. De Angelis, A. Sevi and M. Gobbetti Journal of Dairy Science 84 (3) 551 (2001) https://doi.org/10.3168/jds.S0022-0302(01)74507-9
Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk
Shakeel-Ur Rehman, J.M Banks, E.Y Brechany, et al. International Dairy Journal 10 (1-2) 55 (2000) https://doi.org/10.1016/S0958-6946(00)00019-4
Ripening of Cheddar cheese made from blends of raw and pasteurised milk
Shakeel-Ur Rehman, P.L.H. McSweeney, J.M. Banks, et al. International Dairy Journal 10 (1-2) 33 (2000) https://doi.org/10.1016/S0958-6946(00)00024-8
Methods used to study non‐starter microorganisms in cheese: a review
SHAKEEL‐UR‐REHMAN, PATRICK F FOX and PAUL L H McSWEENEY International Journal of Dairy Technology 53 (3) 113 (2000) https://doi.org/10.1111/j.1471-0307.2000.tb02672.x
Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk
Shakeel-Ur. Rehman, J.M. Banks, P.L.H. McSweeney and P.F. Fox International Dairy Journal 10 (1-2) 45 (2000) https://doi.org/10.1016/S0958-6946(00)00022-4
Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis
A. Daigle, D. Roy, G. Bélanger and J.C. Vuillemard Journal of Dairy Science 82 (6) 1081 (1999) https://doi.org/10.3168/jds.S0022-0302(99)75330-0
Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese
Anna Polychroniadou, Alexandra Michaelidou and Nicolaos Paschaloudis International Dairy Journal 9 (8) 559 (1999) https://doi.org/10.1016/S0958-6946(99)00122-3