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):

Current state of Portuguese dairy products from ovine and caprine milks

Patrícia J.M. Reis and F. Xavier Malcata
Small Ruminant Research 101 (1-3) 122 (2011)
DOI: 10.1016/j.smallrumres.2011.09.032
See this article

Effect of pH on Characteristics of Low-Moisture Mozzarella Cheese during Refrigerated Storage

M.A.S. Cortez, M.M. Furtado, M.L. Gigante and P.S. Kindstedt
Journal of Food Science 73 (9) S443 (2008)
DOI: 10.1111/j.1750-3841.2008.00943.x
See this article

Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese

G.G. Ribero, A.C. Rubiolo and S.E. Zorrilla
Journal of Food Science 72 (5) E301 (2007)
DOI: 10.1111/j.1750-3841.2007.00373.x
See this article


Journal of Texture Studies 40 (3) 300 (2009)
DOI: 10.1111/j.1745-4603.2009.00183.x
See this article

Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures

Ja-Yeon Yoo, Won-Seo Park, Gi-Seong Han, et al.
Journal of Milk Science and Biotechnology 35 (1) 47 (2017)
DOI: 10.22424/jmsb.2017.35.1.047
See this article

Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese

Timothy P. Guinee and Brendan T. O’Kennedy
Dairy Science & Technology 92 (5) 469 (2012)
DOI: 10.1007/s13594-011-0053-2
See this article

Cheese Problems Solved

Cheese Problems Solved 298 (2007)
DOI: 10.1533/9781845693534.298
See this article

Advanced Dairy Chemistry

Timothy P. Guinee
Advanced Dairy Chemistry 347 (2016)
DOI: 10.1007/978-1-4939-2800-2_14
See this article

Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage

C. N. Dharaiya, A. H. Jana and K. D. Aparnathi
Journal of Food Science and Technology 56 (12) 5243 (2019)
DOI: 10.1007/s13197-019-03993-2
See this article

Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

Shuhong Dai, Fatang Jiang, Harold Corke and Nagendra P. Shah
Food Research International 107 691 (2018)
DOI: 10.1016/j.foodres.2018.02.069
See this article

Major Cheese Groups

T.P. Guinee and K.N. Kilcawley
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 395 (2004)
DOI: 10.1016/S1874-558X(04)80053-8
See this article

Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese

Nuala M. Rynne, Thomas P. Beresford, Alan.L. Kelly and Timothy P. Guinee
International Dairy Journal 14 (11) 989 (2004)
DOI: 10.1016/j.idairyj.2004.03.010
See this article

Physico-chemical and rheological properties of prato cheese during ripening

de Sousa Carvalho Bruno, Antonio Pereira da Silva Marco, Leal Freitas eSouza Jessica, et al.
African Journal of Biotechnology 14 (24) 2028 (2015)
DOI: 10.5897/AJB2015.14639
See this article

Technology of Cheesemaking

P. S. Kindstedt, A. J. Hillier and J. J. Mayes
Technology of Cheesemaking 330 (2010)
DOI: 10.1002/9781444323740.ch9
See this article

Cheese Rheology and Texture

Cheese Rheology and Texture (2002)
DOI: 10.1201/9781420031942.ch7
See this article

Major Cheese Groups

P. Kindstedt, M. Carić and S. Milanović
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 251 (2004)
DOI: 10.1016/S1874-558X(04)80047-2
See this article

Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese

Jeremiah J. Sheehan, Kathleen O’Sullivan and Timothy P. Guinee
Dairy Science and Technology 84 (6) 551 (2004)
DOI: 10.1051/lait:2004031
See this article

Proteolysis and the optimal ripening time of Tounj cheese

S. Kalit, J. Lukac Havranek, M. Kaps, B. Perko and V. Cubric Curik
International Dairy Journal 15 (6-9) 619 (2005)
DOI: 10.1016/j.idairyj.2004.09.010
See this article

Biochemistry of Foods

Arthur R. Hill and Prashanti Kethireddipalli
Biochemistry of Foods 319 (2013)
DOI: 10.1016/B978-0-08-091809-9.00008-X
See this article

Fundamentals of Cheese Science

Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan and Paul L. H. McSweeney
Fundamentals of Cheese Science 475 (2017)
DOI: 10.1007/978-1-4899-7681-9_14
See this article

Fundamentals of Cheese Science

Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan and Paul L. H. McSweeney
Fundamentals of Cheese Science 589 (2017)
DOI: 10.1007/978-1-4899-7681-9_17
See this article

Characterization of Commercial Cheese Regarding Thermophysical Properties and Application of Multivariate Statistical Analysis to Elaborate Product Mapping

Philipp Schenkel, Katja I. Hartmann, Ravi Samudrala and Jörg Hinrichs
Journal of Texture Studies 45 (6) 440 (2014)
DOI: 10.1111/jtxs.12095
See this article

Manufacturing and Quality of Mozzarella Cheese: A Review

P.K. Mandal and A.H. Jana
International Journal of Dairy Science 6 (4) 199 (2011)
DOI: 10.3923/ijds.2011.199.226
See this article

Major Cheese Groups

T.P. Guinee, M. Carić and M Kaláb
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 349 (2004)
DOI: 10.1016/S1874-558X(04)80052-6
See this article


Timothy P. Guinee and Kieran N. Kilcawley
Cheese 715 (2017)
DOI: 10.1016/B978-0-12-417012-4.00029-6
See this article

Status and developments in analogue cheese formulations and functionalities

Fabio Masotti, Stefano Cattaneo, Milda Stuknytė and Ivano De Noni
Trends in Food Science & Technology 74 158 (2018)
DOI: 10.1016/j.tifs.2018.02.016
See this article

Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation

Arunima Gulati, Norann Galvin, Deirdre Hennessy, et al.
Journal of Dairy Science 101 (10) 8737 (2018)
DOI: 10.3168/jds.2018-14566
See this article

Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese

N.S. Joshi, K. Muthukumarappan and R.I. Dave
Journal of Dairy Science 86 (6) 1918 (2003)
DOI: 10.3168/jds.S0022-0302(03)73778-3
See this article

Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes

L. Costabel, M.S. Pauletti and E. Hynes
Journal of Dairy Science 90 (5) 2103 (2007)
DOI: 10.3168/jds.2006-795
See this article

Effects of Atmospheric Composition on Respiratory Behavior, Weight Loss, and Appearance of Camembert-Type Cheeses During Chamber Ripening

D. Picque, M.-N. Leclercq-Perlat and G. Corrieu
Journal of Dairy Science 89 (8) 3250 (2006)
DOI: 10.3168/jds.S0022-0302(06)72600-5
See this article

Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

T.P. Guinee, P. Pudja, J. Miočinović, J. Wiley and C.M. Mullins
Journal of Dairy Science 98 (11) 7573 (2015)
DOI: 10.3168/jds.2015-9743
See this article

Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese

Romain Richoux, Lydie Aubert, Grégory Roset and Jean-René Kerjean
Dairy Science and Technology 89 (1) 31 (2009)
DOI: 10.1051/dst:2008030
See this article

Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer

Shuhong Dai, Fatang Jiang, Nagendra P. Shah and Harold Corke
Food Hydrocolloids 92 125 (2019)
DOI: 10.1016/j.foodhyd.2019.01.045
See this article

Artisan minas cheese of Serro: proteolysis during ripening

Juliana de Oliveira Carneiro, Ana Carolina Sampaio Doria Chaves, Marilia Penteado Stephan, Cleube Andrade Boari and Maria Gabriela Bello Koblitz
Heliyon 6 (7) e04446 (2020)
DOI: 10.1016/j.heliyon.2020.e04446
See this article

Effect of starter cultures on properties of soft white cheese made from camel (Camelus dromedarius) milk

Birhanu Bekele, Egon B. Hansen, Mitiku Eshetu, Richard Ipsen and Yonas Hailu
Journal of Dairy Science 102 (2) 1108 (2019)
DOI: 10.3168/jds.2018-15084
See this article

Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis

Marco Franzoi, Matteo Ghetti, Lorenzo Di Monte and Massimo De Marchi
Journal of Food Composition and Analysis 102 104002 (2021)
DOI: 10.1016/j.jfca.2021.104002
See this article

Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

Guillermo H. Peralta, Carina V. Bergamini, Luciana Costabel, et al.
International Dairy Journal 109 104779 (2020)
DOI: 10.1016/j.idairyj.2020.104779
See this article

Seasonal variations in the functional performance of industrial low-moisture part-skim mozzarella over a 1.5-year period

C.M. To, L. Vermeir, B. Kerkaert, et al.
Journal of Dairy Science 103 (12) 11163 (2020)
DOI: 10.3168/jds.2020-19047
See this article

The effect of storage temperature on blue cheese mechanical properties

Helen S. Joyner (Melito), Dorothy Francis, Brooke Luzzi and John R. Johnson
Journal of Texture Studies 49 (3) 309 (2018)
DOI: 10.1111/jtxs.12301
See this article