Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment
Lait, 80 4 (2000) 397-415
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. McMahonJournal 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 ReidFood 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 ROHMInternational 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 YueRSC 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 IpsenInternational 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 McSWEENEYInternational 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 BhandariInternational 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 BhandariInternational 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-GalloFood 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 DejmekCheese 145 (2017)
DOI: 10.1016/B978-0-12-417012-4.00006-5
See this article
General Aspects
P. Dejmek and P. WalstraCheese: 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 SgarbieriRevista 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. MarchesseauInternational 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. QvistTechnology 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 BehmadiJournal 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. GrasFood 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 ChangKorean 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 BrittenInternational 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. MucchettiLWT - Food Science and Technology 43 (2) 310 (2010)
DOI: 10.1016/j.lwt.2009.08.007
See this article
Cheese
Doris Jaros and Harald RohmCheese 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-LuciaInternational 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. AcharyaDairy 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 SAMMIInternational 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'CallaghanTechnology 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. BarronFood 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. SheehanTrends 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. GomesSensors 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-LafuenteInternational 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 CristianiniInnovative 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. KulozikFood 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 HinrichsFood 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 BaerdemaekerJournal 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 WangWhey 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 RohmInternational 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 PouliotInternational 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-LafuenteInternational 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 PouliotInternational 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 RohmInternational 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 MáchalActa 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 ChládekActa 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 LateganActa 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. KellyJournal of Dairy Science 95 (9) 4796 (2012)
DOI: 10.3168/jds.2012-5351
See this article