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Advances in Dairy Products

Pasqua Antonio Trani, Angela Loizzo, Cassone and Faccia Michele
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DOI: 10.1002/9781118906460.ch2c
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The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system

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International Dairy Journal 11 (4-7) 525 (2001)
DOI: 10.1016/S0958-6946(01)00076-0
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Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates

A. Lauzin, I. Dussault-Chouinard, M. Britten and Y. Pouliot
International Dairy Journal 83 34 (2018)
DOI: 10.1016/j.idairyj.2018.03.010
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Major Cheese Groups

D. Schulz-Collins and B. Senge
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 301 (2004)
DOI: 10.1016/S1874-558X(04)80049-6
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Nanofiltration modeling: the role of dielectric exclusion in membrane characterization

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DOI: 10.1016/S0009-2509(03)00212-4
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Improving the Safety and Quality of Milk

F. Gaucheron
Improving the Safety and Quality of Milk 207 (2010)
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Improving the Flavour of Cheese

E. Litopoulou-Tzanetaki
Improving the Flavour of Cheese 474 (2007)
DOI: 10.1533/9781845693053.4.474
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