Articles citing this article

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Cited article:

The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

Lydia Ong, Paolo D’Incecco, Luisa Pellegrino, Hanh T. H. Nguyen, Sandra E. Kentish and Sally L. Gras
Food Biophysics 15 (1) 85 (2020)

Functional properties of Mozzarella cheese for its end use application

Jana AH and Govind P. Tagalpallewar
Journal of Food Science and Technology 54 (12) 3766 (2017)

Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

Cécile Bord, Delphine Guerinon and Annick Lebecque
International Journal of Food Science & Technology (2017)

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Lucía Fuentes, Javier Mateo, Emiliano J. Quinto and Irma Caro
Journal of Dairy Science 98 (5) 2833 (2015)

Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese

A. Santillo, M. Caroprese, D. Ruggieri, et al.
Journal of Dairy Science 95 (8) 4203 (2012)

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)