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Cited article:

Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review

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International Dairy Journal 121 105095 (2021)

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

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Foods 10 (7) 1606 (2021)

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese

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Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

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Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments

Prashanti Kethireddipalli and Arthur R. Hill
Journal of Agricultural and Food Chemistry 63 (43) 9389 (2015)

Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study

Cora Chromik, Claudia Partschefeld, Doris Jaros, Thomas Henle and Harald Rohm
Journal of Food Engineering 100 (3) 496 (2010)

Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening

A.B. Hougaard, Y. Ardö and R.H. Ipsen
International Dairy Journal 20 (7) 449 (2010)

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)

Microfiltration of skim milk using polymeric membranes for casein concentrate manufacture

N.D. Lawrence, S.E. Kentish, A.J. O’Connor, A.R. Barber and G.W. Stevens
Separation and Purification Technology 60 (3) 237 (2008)

Pre-treatment of cheese milk: principles and developments

Alan L. Kelly, Thom Huppertz and Jeremiah J. Sheehan
Dairy Science and Technology 88 (4-5) 549 (2008)

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

Stephan Thomann, Philipp Schenkel and Jörg Hinrichs
LWT - Food Science and Technology 41 (5) 826 (2008)

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

International Journal of Dairy Technology 60 (1) 37 (2007)

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)

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

Fanny Guyomarc’h
Le Lait 86 (1) 1 (2006)