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Cited article:

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Lait, 82 2 (2002) 225-245

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Articles citing this article

Cited article:

Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la FranceEvaluation of the methods of measurement for functional properties of Emmental cheeses from the west of France

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

Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses

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Cheese

Cheese

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Rheological characterisation of semi-hard cheese using lubricated squeezing flow test

Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements

Characterisation of Emmental Cheeses Within Different Brand Products by Combining Infrared and Fluorescence Spectroscopies

Cheese-Matrix Characteristics During Heating and Cheese Melting Temperature Prediction by Synchronous Fluorescence and Mid-infrared Spectroscopies

Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese

Cheese structure and current methods of analysis

Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level

Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Buffering Properties of Cheese

Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study

Buffering capacity of dairy products

Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France
Evaluation of the methods of measurement for functional properties of Emmental cheeses from the west of France