Articles citing this article

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).

Cited article:

This article has been cited by the following article(s):

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

Mark Timlin, John T. Tobin, André Brodkorb, et al.
Foods 10 (3) 607 (2021)
DOI: 10.3390/foods10030607
See this article

Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese

Y. Lu and D.J. McMahon
Journal of Dairy Science 98 (1) 78 (2015)
DOI: 10.3168/jds.2014-8600
See this article

Mozzarella Cheese – A Review of the Structural Development During Processing

Jeremy R. Smith, Alistair J. Carr, Matt Golding and David Reid
Food Biophysics 13 (1) 1 (2018)
DOI: 10.1007/s11483-017-9511-6
See this article

Factors Affecting Milk Coagulating Activities of Kesinai (Streblus asper) Extract

Ruzaina Ishak ., Yousif Mohamed Ahmed Idris ., Shuhaimi Mustafa ., et al.
International Journal of Dairy Science 1 (2) 131 (2006)
DOI: 10.3923/ijds.2006.131.135
See this article

Recent advances in milk clotting enzymes

MANDY JACOB, DORIS JAROS and HARALD ROHM
International Journal of Dairy Technology 64 (1) 14 (2011)
DOI: 10.1111/j.1471-0307.2010.00633.x
See this article

Floc structural characteristics of ferrum-polymer dual-coagulant for treatment of synthetic dyes wastewater: effect of solution pH, hardness and ionic strength

Ruihua Li, Baoyu Gao, Kangying Guo, Huaili Zheng and Qinyan Yue
RSC Advances 6 (97) 94851 (2016)
DOI: 10.1039/C6RA22460A
See this article

Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment

Xiao Lu Geng, Frans W.J. van den Berg, Anni Nielsen Bager and Richard Ipsen
International Dairy Journal 21 (9) 711 (2011)
DOI: 10.1016/j.idairyj.2011.01.013
See this article

Factors that affect the aggregation of rennet-altered casein micelles at low temperatures

NIDHI BANSAL, PATRICK F FOX and PAUL L H McSWEENEY
International Journal of Dairy Technology 61 (1) 56 (2008)
DOI: 10.1111/j.1471-0307.2008.00366.x
See this article

On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

Julien Chamberland, Dany Mercier-Bouchard, Iris Dussault-Chouinard, et al.
Foods 8 (6) 198 (2019)
DOI: 10.3390/foods8060198
See this article

Gelation properties of partially renneted milk

Hotnida Sinaga, Nidhi Bansal and Bhesh Bhandari
International Journal of Food Properties 20 (8) 1700 (2017)
DOI: 10.1080/10942912.2016.1193515
See this article

Effects of milk pH alteration on casein micelle size and gelation properties of milk

Hotnida Sinaga, Nidhi Bansal and Bhesh Bhandari
International Journal of Food Properties 20 (1) 179 (2017)
DOI: 10.1080/10942912.2016.1152480
See this article

Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk

Diego F Tirado, Diofanor Acevedo and Ramiro Torres-Gallo
Food Science and Technology International 24 (6) 487 (2018)
DOI: 10.1177/1082013218767006
See this article

Impact of Rodenticides on the Coagulation Properties of Milk

Foods 7 (4) 57 (2018)
DOI: 10.3390/foods7040057
See this article

Cheese

Colette C. Fagan, Donal J. O’Callaghan, Maria J. Mateo and Petr Dejmek
Cheese 145 (2017)
DOI: 10.1016/B978-0-12-417012-4.00006-5
See this article

General Aspects

P. Dejmek and P. Walstra
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 71 (2004)
DOI: 10.1016/S1874-558X(04)80063-0
See this article

Obtenção e caracterização química e nutricional de diferentes concentrados de caseína

Janesca Alban Roman and Valdemiro Carlos Sgarbieri
Revista de Nutrição 18 (1) 75 (2005)
DOI: 10.1590/S1415-52732005000100007
See this article

An original pH-reversible treatment of milk to improve rennet gelation

C. Guillaume, L. Jiménez, J-L. Cuq and S. Marchesseau
International Dairy Journal 14 (4) 305 (2004)
DOI: 10.1016/S0958-6946(03)00149-3
See this article

Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size

Amy Logan, Andrew Leis, Li Day, et al.
International Dairy Journal 46 71 (2015)
DOI: 10.1016/j.idairyj.2014.08.005
See this article

Technology of Cheesemaking

T. Janhøj and K. B. Qvist
Technology of Cheesemaking 130 (2010)
DOI: 10.1002/9781444323740.ch4
See this article

Concentration dependent effects of dextran on the physical properties of acid milk gels

Susann Mende, Michaela Peter, Karin Bartels, et al.
Carbohydrate Polymers 98 (2) 1389 (2013)
DOI: 10.1016/j.carbpol.2013.07.072
See this article

Effect of Partially Hydrolyzed Kappa-Casein on Physicochemical and Sensory Properties of Heated Milk

Marjan Nouri, Hamid Ezzatpanah, Soleiman Abbasi, Mehdi Aminafshar and Homa Behmadi
Journal of Dispersion Science and Technology 33 (8) 1204 (2012)
DOI: 10.1080/01932691.2011.605637
See this article

The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese

Lydia Ong, Raymond R. Dagastine, Sandra E. Kentish and Sally L. Gras
Food Research International 48 (1) 119 (2012)
DOI: 10.1016/j.foodres.2012.02.020
See this article

Manufacture of Precheese Powder by Use of Low-temperature Renneting Made from Raw Milk Using Spray Dryer

Shuo-Feng An, Jing-Zhu Piao and Oun-Ki Chang
Korean Journal for Food Science of Animal Resources 30 (4) 551 (2010)
DOI: 10.5851/kosfa.2010.30.4.551
See this article

Combined effect of renneting pH, cooking temperature, and dry salting on the contraction kinetics of rennet-induced milk gels

Hélène J. Giroux, Colin Bouchard and Michel Britten
International Dairy Journal 35 (1) 70 (2014)
DOI: 10.1016/j.idairyj.2013.10.016
See this article

Use of milk protein concentrate to standardize milk composition in Italian citric Mozzarella cheese making

S. Francolino, F. Locci, R. Ghiglietti, R. Iezzi and G. Mucchetti
LWT - Food Science and Technology 43 (2) 310 (2010)
DOI: 10.1016/j.lwt.2009.08.007
See this article

Cheese

Doris Jaros and Harald Rohm
Cheese 53 (2017)
DOI: 10.1016/B978-0-12-417012-4.00003-X
See this article

Assessment of the rennet coagulation of skim milk: A comparison of methods

A.H. Klandar, A. Lagaude and D. Chevalier-Lucia
International Dairy Journal 17 (10) 1151 (2007)
DOI: 10.1016/j.idairyj.2007.03.005
See this article

Characterization of rennet coagulation of milk concentrated by vacuum condensing and ultrafiltration

Praveen Upreti, Vikram V. Mistry and Mayur R. Acharya
Dairy Science & Technology 91 (3) 383 (2011)
DOI: 10.1007/s13594-011-0004-y
See this article

Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti (Withania coagulans) and calf rennet

MALIK A NAWAZ, TARIQ MASUD and SHEHLA SAMMI
International Journal of Dairy Technology 64 (2) 218 (2011)
DOI: 10.1111/j.1471-0307.2010.00653.x
See this article

Technology of Cheesemaking

T. P. Guinee and D. J. O'Callaghan
Technology of Cheesemaking 260 (2010)
DOI: 10.1002/9781444323740.ch8
See this article

Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

A.I. Nájera, M. de Renobales and L.J.R. Barron
Food Chemistry 80 (3) 345 (2003)
DOI: 10.1016/S0308-8146(02)00270-4
See this article

Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Ram R. Panthi, Alan L. Kelly, Donal J. O'Callaghan and Jeremiah J. Sheehan
Trends in Food Science & Technology 91 530 (2019)
DOI: 10.1016/j.tifs.2019.07.023
See this article

Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate

Ruifen Li, Tijs A.M. Rovers, Tanja Christine Jæger, et al.
International Dairy Journal 112 104860 (2021)
DOI: 10.1016/j.idairyj.2020.104860
See this article

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

Nuno Valente, Alisa Rudnitskaya, João Oliveira, Elvira Gaspar and M. Gomes
Sensors 18 (8) 2415 (2018)
DOI: 10.3390/s18082415
See this article

Ficin: A protease extract with relevance in biotechnology and biocatalysis

Roberto Morellon-Sterling, Hocine El-Siar, Olga L. Tavano, Ángel Berenguer-Murcia and Roberto Fernández-Lafuente
International Journal of Biological Macromolecules 162 394 (2020)
DOI: 10.1016/j.ijbiomac.2020.06.144
See this article

Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk

Diego F. Tirado, Armando Vertel‐Gallego, José Lora‐Sánchez, et al.
International Journal of Food Science & Technology 53 (1) 97 (2018)
DOI: 10.1111/ijfs.13562
See this article

Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet

Luma Rossi Ribeiro, Bruno Ricardo de Castro Leite Júnior and Marcelo Cristianini
Innovative Food Science & Emerging Technologies 50 57 (2018)
DOI: 10.1016/j.ifset.2018.10.012
See this article

Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation

R. Würth, J. Lonfat and U. Kulozik
Food and Bioprocess Technology 12 (2) 211 (2019)
DOI: 10.1007/s11947-018-2204-4
See this article

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

Fanny Lazzaro, Antoine Bouchoux, Jared Raynes, et al.
Food Hydrocolloids 101 105414 (2020)
DOI: 10.1016/j.foodhyd.2019.105414
See this article

Multiple linear regression modeling: Prediction of cheese curd dry matter during curd treatment

Christian Kern, Thorsten Stefan and Jörg Hinrichs
Food Research International 121 471 (2019)
DOI: 10.1016/j.foodres.2018.11.061
See this article

Effect of Controlled κ-Casein Hydrolysis on Rheological Properties of Acid Milk Gels

E. Gastaldi, N. Trial, C. Guillaume, et al.
Journal of Dairy Science 86 (3) 704 (2003)
DOI: 10.3168/jds.S0022-0302(03)73650-9
See this article

Use of the Foodtexture Puff Device to Monitor Milk Coagulation

F.R. Bamelis and J.G. De Baerdemaeker
Journal of Dairy Science 89 (1) 29 (2006)
DOI: 10.3168/jds.S0022-0302(06)72066-5
See this article

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

Bhavya Panikuttira, Fred A. Payne, Norah O'Shea, et al.
International Journal of Food Science & Technology 55 (1) 175 (2020)
DOI: 10.1111/ijfs.14267
See this article

Whey Protein Production, Chemistry, Functionality, and Applications

Mingruo Guo and Guorong Wang
Whey Protein Production, Chemistry, Functionality, and Applications 1 (2019)
DOI: 10.1002/9781119256052.ch1
See this article

Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature

Doris Jaros, Katrin Seitler and Harald Rohm
International Journal of Food Science & Technology 43 (9) 1721 (2008)
DOI: 10.1111/j.1365-2621.2008.01749.x
See this article

Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment

Iris Dussault-Chouinard, Michel Britten and Yves Pouliot
International Dairy Journal 95 6 (2019)
DOI: 10.1016/j.idairyj.2019.03.008
See this article

Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration

Sara Mohamed Gaber, Anne-Grethe Johansen, Reidar Barfod Schüller, et al.
International Dairy Journal 101 104563 (2020)
DOI: 10.1016/j.idairyj.2019.104563
See this article

Use of glyoxyl-agarose immobilized ficin extract in milk coagulation: Unexpected importance of the ficin loading on the biocatalysts

El-Hocine Siar, Roberto Morellon-Sterling, Mohammed Nasreddine Zidoune and Roberto Fernandez-Lafuente
International Journal of Biological Macromolecules 144 419 (2020)
DOI: 10.1016/j.ijbiomac.2019.12.140
See this article

Drainage and demineralisation of model cheeses made from reverse osmosis concentrates

Isabelle Fournier, Michel Britten and Yves Pouliot
International Dairy Journal 103 104628 (2020)
DOI: 10.1016/j.idairyj.2019.104628
See this article

Dextran modulates physical properties of rennet‐induced milk gels

Susann Mende, Doris Jaros and Harald Rohm
International Journal of Food Science & Technology 55 (4) 1407 (2020)
DOI: 10.1111/ijfs.14288
See this article

Effect of season and herd on rennet coagulation time and other parameters of milk technological quality in Holstein dairy cows

Gustav Chládek, Vladimír Čejna, Daniel Falta and Ladislav Máchal
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59 (5) 113 (2014)
DOI: 10.11118/actaun201159050113
See this article

Effect of barn airspace temperature on composition and technological parameters of bulk milk produced by dairy cows of Czech Fleckvieh and Holstein breeds

Ondřej Polák, Daniel Falta, Oto Hanuš and Gustav Chládek
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59 (6) 271 (2014)
DOI: 10.11118/actaun201159060271
See this article

The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow's Milk

Vratislav Henzl, Daniel Falta, Stanislav Navrátil and Francois Lategan
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66 (5) 1135 (2018)
DOI: 10.11118/actaun201866051135
See this article

Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds

A. Zamora, A.J. Trujillo, E. Armaforte, D.S. Waldron and A.L. Kelly
Journal of Dairy Science 95 (9) 4796 (2012)
DOI: 10.3168/jds.2012-5351
See this article