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):

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, et al.
LWT - Food Science and Technology 42 (5) 950 (2009)
DOI: 10.1016/j.lwt.2008.12.014
See this article

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)
DOI: 10.1016/j.idairyj.2008.10.014
See this article

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)
DOI: 10.1016/j.lwt.2014.04.027
See this article

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

R. Iezzi, F. Locci, R. Ghiglietti, et al.
LWT 47 (2) 380 (2012)
DOI: 10.1016/j.lwt.2012.01.035
See this article

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)
DOI: 10.3168/jds.2006-872
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


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

Silicon nanotechnologies of pigmented heterokonts

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

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)
DOI: 10.1016/j.jfoodeng.2006.12.014
See this article

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)
DOI: 10.1016/j.idairyj.2020.104796
See this article

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)
DOI: 10.3168/jds.2011-4399
See this article

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

International Journal of Dairy Technology 65 (1) 51 (2012)
DOI: 10.1111/j.1471-0307.2011.00747.x
See this article

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)
DOI: 10.1111/1541-4337.12524
See this article