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Cited article:

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese

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Foods 11 (3) 435 (2022)
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The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins

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Applied Sciences 11 (13) 5982 (2021)
https://doi.org/10.3390/app11135982

Effect of high-pressure treatment at various temperatures on activity of indigenous proteolytic enzymes and denaturation of whey proteins in ovine milk

G. Moatsou, G. Katsaros, C. Bakopanos, et al.
International Dairy Journal 18 (12) 1119 (2008)
https://doi.org/10.1016/j.idairyj.2008.06.009

The effects of refined barley β‐glucan on the physico‐structural properties of low‐fat dairy products: curd yield, microstructure, texture and rheology

Carmen M Tudorica, T Eirian R Jones, Victor Kuri and Charles S Brennan
Journal of the Science of Food and Agriculture 84 (10) 1159 (2004)
https://doi.org/10.1002/jsfa.1789

Nutritional improvement of plant foods by non-thermal processing

D. Knorr, B. I. O. Ade-Omowaye and V. Heinz
Proceedings of the Nutrition Society 61 (2) 311 (2002)
https://doi.org/10.1079/PNS2002162

Effect of high-pressure processing on physico-chemical characteristics of fresh goats’ milk cheese (Mató)

M Capellas, M Mor-Mur, E Sendra and B Guamis
International Dairy Journal 11 (3) 165 (2001)
https://doi.org/10.1016/S0958-6946(01)00088-7

High pressure treatment: applications in cheese manufacture and ripening

Ciara E O'Reilly, Alan L Kelly, Patrick M Murphy and Thomas P Beresford
Trends in Food Science & Technology 12 (2) 51 (2001)
https://doi.org/10.1016/S0924-2244(01)00060-7

Plasminogen Activation System in Goat Milk and its Relation with Composition and Coagulation Properties

F. Fantuz, F. Polidori, F. Cheli and A. Baldi
Journal of Dairy Science 84 (8) 1786 (2001)
https://doi.org/10.3168/jds.S0022-0302(01)74616-4