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Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

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Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

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Manufacture of Mozzarella cheese from highly-concentrated skim milk microfiltration retentate depleted of whey proteins1

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Capillary electrophoresis for the analysis of food proteins of animal origin

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Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins1

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Effect of pH and Calcium Concentration on Some Textural and Functional Properties of Mozzarella Cheese

T.P. Guinee, E.P. Feeney, M.A.E. Auty and P.F. Fox
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