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High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic and Jelena Miocinovic Foods 10(5) 1116 (2021) https://doi.org/10.3390/foods10051116
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
Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains
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
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