The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria
The Characteristics, Detection and Control of Bacteriophage in Fermented Dairy Products
Sung-Il Ahn, Rehab A. Azzouny, Tran Thi Thanh Huyen and Hae-Soo Kwak Korean Journal for Food Science of Animal Resources 29(1) 1 (2009) https://doi.org/10.5851/kosfa.2009.29.1.1
Strategy to evaluate cheesemaking properties of milk from different goat breeds
Effect of size, proteic composition, and heat treatment on the colloidal stability of proteolyzed bovine casein micelles
Patricia H. Risso, Verónica M. Relling, Martín S. Armesto, Miryam S. Pires and Carlos A. Gatti Colloid and Polymer Science 285(7) 809 (2007) https://doi.org/10.1007/s00396-006-1629-x
Water mobility during renneting and acid coagulation of casein solutions: a differentiated low‐resolution nuclear magnetic resonance analysis
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