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:

Understand and characterize draining of acid milk gels using Magnetic Resonance Imaging and Time Domain-Nuclear Magnetic Resonance

Tatiana Monaretto, Stéphane Quellec, Mireille Cambert, Romain Richoux, Janushan Christy, Patrice Gaborit, Marie-Helene Famelart and Corinne Rondeau-Mouro
Journal of Food Engineering 377 112088 (2024)
https://doi.org/10.1016/j.jfoodeng.2024.112088

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

Bruno D Galli, Ahmed M Hamed, Jeremiah J Sheehan, Niall King, Mahmoud Abdel‐Hamid and Ehab Romeih
International Journal of Dairy Technology 76 (3) 449 (2023)
https://doi.org/10.1111/1471-0307.12951

Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture

Xiaofeng Xia, John T. Tobin, Prateek Sharma, et al.
International Dairy Journal 110 104796 (2020)
https://doi.org/10.1016/j.idairyj.2020.104796

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Venus Bansal and Santosh Kumar Mishra
Comprehensive Reviews in Food Science and Food Safety 19 (2) 733 (2020)
https://doi.org/10.1111/1541-4337.12524

Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk

Mohamed O. Elsamani, Siddig S. Habbani, Elfadil E. Babiker and Isam A. Mohamed Ahmed
LWT - Food Science and Technology 59 (1) 553 (2014)
https://doi.org/10.1016/j.lwt.2014.04.027

Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis

R. Iezzi, F. Locci, R. Ghiglietti, C. Belingheri, S. Francolino and G. Mucchetti
LWT 47 (2) 380 (2012)
https://doi.org/10.1016/j.lwt.2012.01.035

Application of a Large Field‐of‐View sensor during coagulation and syneresis in fresh goat cheese manufacture

SILVIA ROVIRA, VICTOR GARCÍA and MARIA BELÉN LÓPEZ
International Journal of Dairy Technology 65 (1) 51 (2012)
https://doi.org/10.1111/j.1471-0307.2011.00747.x

Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis

C.C. Fagan, T.G. Ferreira, F.A. Payne, et al.
Journal of Dairy Science 94 (11) 5350 (2011)
https://doi.org/10.3168/jds.2011-4399

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)
https://doi.org/10.1016/j.lwt.2009.08.007

Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter

M.J. Mateo, D.J. O'Callaghan, C.D. Everard, C.C. Fagan, M. Castillo, F.A. Payne and C.P. O'Donnell
LWT - Food Science and Technology 42 (5) 950 (2009)
https://doi.org/10.1016/j.lwt.2008.12.014

Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making

M.J. Mateo, C.D. Everard, C.C. Fagan, et al.
International Dairy Journal 19 (4) 264 (2009)
https://doi.org/10.1016/j.idairyj.2008.10.014

Silicon nanotechnologies of pigmented heterokonts

Mikhail A. Grachev, Vadim V. Annenkov and Yelena V. Likhoshway
BioEssays 30 (4) 328 (2008)
https://doi.org/10.1002/bies.20731

Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis

C.D. Everard, D.J. O’Callaghan, C.C. Fagan, et al.
Journal of Dairy Science 90 (7) 3162 (2007)
https://doi.org/10.3168/jds.2006-872

Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation

C.C. Fagan, M. Leedy, M. Castillo, et al.
Journal of Food Engineering 83 (1) 61 (2007)
https://doi.org/10.1016/j.jfoodeng.2006.12.014

Novel Online Sensor Technology for Continuous Monitoring of Milk Coagulation and Whey Separation in Cheesemaking

Colette C. Fagan, Manuel Castillo, Fred A. Payne, Colm P. O’Donnell, Megan Leedy and Donal J. O’Callaghan
Journal of Agricultural and Food Chemistry 55 (22) 8836 (2007)
https://doi.org/10.1021/jf070807b