Articles citing this article

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Cited article:

Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese

Golfo Moatsou, Ekaterini Moschopoulou, Antigoni Beka, Paraskevi Tsermoula and Dimosthenis Pratsis
International Dairy Journal 50 1 (2015)
https://doi.org/10.1016/j.idairyj.2015.05.010

Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese

Ali A. Hayaloglu, Kevin C. Deegan and Paul L.H. McSweeney
Dairy Science & Technology 90 (1) 99 (2010)
https://doi.org/10.1051/dst/2009052

Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening

A.A. Hayaloglu, M. Guven, P.F. Fox and P.L.H. McSweeney
Journal of Dairy Science 88 (10) 3460 (2005)
https://doi.org/10.3168/jds.S0022-0302(05)73030-7

Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese

GOLFO MOATSOU, EKATERINI MOSCHOPOULOU and EMMANOUEL ANIFANTAKIS
International Journal of Dairy Technology 57 (4) 215 (2004)
https://doi.org/10.1111/j.1471-0307.2004.00135.x

Effect of draining temperature on the biochemical characteristics of Feta cheese

I. Kandarakis, G. Moatsou, A.I.K. Georgala, S. Kaminarides and E. Anifantakis
Food Chemistry 72 (3) 369 (2001)
https://doi.org/10.1016/S0308-8146(00)00245-4