Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes
Lait, 83 1 (2003) 61-77
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 effect of coagulant type and refrigerated storage on texture and functional properties of low-moisture mozzarella cheese and pizza cheese analogues
Monika Małkowska-Kowalczyk, Natalia Kotowska, Justyna Tarapata and Justyna ZulewskaInternational Dairy Journal 155 105974 (2024)
https://doi.org/10.1016/j.idairyj.2024.105974
Possibility of using natural cheeses for pizza production
G. M. Sviridenko, A. N. Shishkina and V. V. KalabushkinFood systems 6 (3) 416 (2023)
https://doi.org/10.21323/2618-9771-2023-6-3-416-423
The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage
Mustafa Kadir Esen and Nuray GüzelerInternational Dairy Journal 137 105519 (2023)
https://doi.org/10.1016/j.idairyj.2022.105519
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety
Vincenzina Fusco, Daniele Chieffi and Maria De AngelisJournal of Dairy Science 105 (12) 9347 (2022)
https://doi.org/10.3168/jds.2022-22254
Effects of different starter cultures on the ripening characteristics of Golot cheese
Hayriye Sekban and Zekai TarakciNutrition & Food Science 51 (4) 664 (2021)
https://doi.org/10.1108/NFS-06-2020-0230
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, D. Van Gaver, P. Van der Meeren and T.P. GuineeJournal of Dairy Science 103 (12) 11163 (2020)
https://doi.org/10.3168/jds.2020-19047
Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage
C. N. Dharaiya, A. H. Jana and K. D. AparnathiJournal of Food Science and Technology 56 (12) 5243 (2019)
https://doi.org/10.1007/s13197-019-03993-2
Cheese
Doris Jaros and Harald RohmCheese 53 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00003-X
Functional properties of Mozzarella cheese for its end use application
Jana AH and Govind P. TagalpallewarJournal of Food Science and Technology 54 (12) 3766 (2017)
https://doi.org/10.1007/s13197-017-2886-z
Cheese
Donald J. McMahon and Craig J. ObergCheese 1041 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00040-5
Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler
Songül Çakmakçı, Ayşin Cantürk and Yusuf ÇakırAkademik Gıda 396 (2017)
https://doi.org/10.24323/akademik-gida.370264
Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making
Rohmatussolihat -, Miranti Nurindah Sari, Puspita Lisdiyanti, Yantyati Widyastuti and Endang SukaraJurnal Teknologi dan Industri Pangan 26 (1) 63 (2015)
https://doi.org/10.6066/jtip.2015.26.1.63
Selection of autochthonous strains as promising starter cultures forFior di Latte, a traditional cheese of southern Italy
Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Clelia Altieri and Milena SinigagliaJournal of the Science of Food and Agriculture 95 (1) 88 (2015)
https://doi.org/10.1002/jsfa.6686
Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid
Emir Beykont and Meral Kilic-AkyilmazJournal of Food Processing and Preservation 38 (4) 1918 (2014)
https://doi.org/10.1111/jfpp.12164
Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
María L. Timón, Vita Parra, Jeanette Otte, Julio M. Broncano and María J. PetrónLWT - Food Science and Technology 57 (1) 359 (2014)
https://doi.org/10.1016/j.lwt.2014.01.020
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Mustafa Şengül, Tuba Erkaya, Muhammet Dervişoğlu, Oğuz Aydemir and Osman GülInternational Journal of Dairy Technology 67 (3) 373 (2014)
https://doi.org/10.1111/1471-0307.12120
Recent advances in milk clotting enzymes
MANDY JACOB, DORIS JAROS and HARALD ROHMInternational Journal of Dairy Technology 64 (1) 14 (2011)
https://doi.org/10.1111/j.1471-0307.2010.00633.x
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)
https://doi.org/10.1111/j.1471-0307.2010.00653.x
Effects of coagulant type on the physicochemical and organoleptic properties of Kashar cheese
KURBAN YASAR and NURAY GUZELERInternational Journal of Dairy Technology 64 (3) 372 (2011)
https://doi.org/10.1111/j.1471-0307.2011.00679.x
Manufacturing and Quality of Mozzarella Cheese: A Review
P.K. Mandal and A.H. JanaInternational Journal of Dairy Science 6 (4) 199 (2011)
https://doi.org/10.3923/ijds.2011.199.226
330 (2010)
https://doi.org/10.1002/9781444323740.ch9
INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE
M. GUVEN, C. CADUN, O.B. KARACA and A.A. HAYALOGLUJournal of Food Biochemistry 32 (5) 615 (2008)
https://doi.org/10.1111/j.1745-4514.2008.00187.x
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese
Maria De Angelis, Silvia de Candia, Maria Piera Calasso, et al.International Journal of Food Microbiology 125 (2) 123 (2008)
https://doi.org/10.1016/j.ijfoodmicro.2008.03.043
Initial freezing point of Mozzarella cheese
Gustavo G. Ribero, Amelia C. Rubiolo and Susana E. ZorrillaJournal of Food Engineering 81 (1) 157 (2007)
https://doi.org/10.1016/j.jfoodeng.2006.10.017
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses
S. de Candia, M. De Angelis, E. Dunlea, et al.International Journal of Food Microbiology 119 (3) 182 (2007)
https://doi.org/10.1016/j.ijfoodmicro.2007.07.062
Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese
Jeremiah J. Sheehan, Kathleen O’Sullivan and Timothy P. GuineeDairy Science and Technology 84 (6) 551 (2004)
https://doi.org/10.1051/lait:2004031
Effect of Calcium on Physicochemical Properties of Fat‐free Mozzarella Cheese
N.S. Joshi, K. Muthukumarappan and R.I. DaveJournal of Food Science 68 (7) 2289 (2003)
https://doi.org/10.1111/j.1365-2621.2003.tb05761.x
Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese
R.I. Dave, P. Sharma and K. MuthukumarappanJournal of Food Science 68 (4) 1404 (2003)
https://doi.org/10.1111/j.1365-2621.2003.tb09657.x