Articles citing this article

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Cited article:

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

Kevany Soodam and Timothy P Guinee
International Journal of Dairy Technology 71 (2) 277 (2018)
https://doi.org/10.1111/1471-0307.12502

Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

Prashanti Kethireddipalli and Arthur R. Hill
Journal of Agricultural and Food Chemistry 63 (43) 9389 (2015)
https://doi.org/10.1021/jf504167v

Impact of two starter cultures on proteolysis in Kashkaval cheese

Zh. I. Simov, E. D. Simova and D. M. Beshkova
World Journal of Microbiology and Biotechnology 22 (2) 147 (2006)
https://doi.org/10.1007/s11274-005-9012-5

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

Fanny Guyomarc’h
Le Lait 86 (1) 1 (2006)
https://doi.org/10.1051/lait:2005046

Effect of pH and calcium level on the biochemical, textural and functional properties of reduced-fat Mozzarella cheese

Jeremiah J Sheehan and Timothy P Guinee
International Dairy Journal 14 (2) 161 (2004)
https://doi.org/10.1016/S0958-6946(03)00167-5

Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese

Jeremiah J. Sheehan, Kathleen O’Sullivan and Timothy P. Guinee
Dairy Science and Technology 84 (6) 551 (2004)
https://doi.org/10.1051/lait:2004031

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

Nuala M. Rynne, Thomas P. Beresford, Alan.L. Kelly and Timothy P. Guinee
International Dairy Journal 14 (11) 989 (2004)
https://doi.org/10.1016/j.idairyj.2004.03.010

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
Journal of Dairy Science 85 (7) 1655 (2002)
https://doi.org/10.3168/jds.S0022-0302(02)74238-0

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

Randall L. Brandsma and Syed S. H. Rizvi
International Journal of Food Science & Technology 36 (6) 601 (2001)
https://doi.org/10.1046/j.1365-2621.2001.00506.x

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

Randall L. Brandsma and Syed S. H. Rizvi
International Journal of Food Science & Technology 36 (6) 611 (2001)
https://doi.org/10.1046/j.1365-2621.2001.00507.x