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Cited article:

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Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains

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Water mobility during renneting and acid coagulation of casein solutions: a differentiated low‐resolution nuclear magnetic resonance analysis

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Effect of size, proteic composition, and heat treatment on the colloidal stability of proteolyzed bovine casein micelles

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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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Le Lait 86 (1) 1 (2006)
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