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Cited article:

Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

Leila Maria Spadoti, José Raimundo Ferreira Dornellas, José Ademir Petenate, Salvador Massaguer Roig

Lait, 83 5 (2003) 397-408

Published online: 2003-09-22

DOI: https://doi.org/10.1051/lait:2003023

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

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LWT 90 643 (2018)
DOI: 10.1016/j.lwt.2017.12.051
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Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

Carolina Merheb-Dini, Graziele Aparecida Chiuchi Garcia, Ana Lúcia Barretto Penna, Eleni Gomes and Roberto da Silva
Food Chemistry 130 (4) 859 (2012)
DOI: 10.1016/j.foodchem.2011.07.105
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EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESE

VIVIANE SOCCIO MONTEIRO, MARCELA DE REZENDE COSTA and MIRNA LÚCIA GIGANTE
Journal of Food Processing and Preservation 35 (4) 496 (2011)
DOI: 10.1111/j.1745-4549.2010.00493.x
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