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All issues Lait, 86 1 (2006) 59-72 Article references

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Cited article:

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

Graham Eyres, Thejani Gunaratne, Maeva Cochet‐Broch, Michael Mazzonetto, Tanoj Singh and Amy Logan
Journal of the American Oil Chemists' Society 101 (9) 861 (2024)
https://doi.org/10.1002/aocs.12831

The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures

Jarosław Kliks, Zuzanna Białobrzycka, Martyna Krzyszkowska, Justyna Korycka-Korwek, Mateusz Ciepliński and Mariusz Kasprzak
Molecules 27 (24) 8745 (2022)
https://doi.org/10.3390/molecules27248745

The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet

Betül ÖZDEMİR, Usman Mir KHAN and Zeliha SELAMOĞLU
Cumhuriyet Medical Journal (2021)
https://doi.org/10.7197/cmj.820653

A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

María Ayelén Vélez, Erica Rut Hynes, Graciela Rodriguez, Lorena Garitta, Irma Verónica Wolf and María Cristina Perotti
LWT 112 108241 (2019)
https://doi.org/10.1016/j.lwt.2019.06.008

Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

Ewelina Stefanovic, Kieran N. Kilcawley, Clara Roces, et al.
Frontiers in Microbiology 9 (2018)
https://doi.org/10.3389/fmicb.2018.01506

The case for milk protein standardisation using membrane filtration for improving cheese consistency and quality

Kevany Soodam and Timothy P Guinee
International Journal of Dairy Technology 71 (2) 277 (2018)
https://doi.org/10.1111/1471-0307.12502

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

María A. Vélez, Erica R. Hynes, Carlos A. Meinardi, Verónica I. Wolf and María C. Perotti
Food Research International 96 215 (2017)
https://doi.org/10.1016/j.foodres.2017.02.011

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Roberto J. Ceruti, Susana E. Zorrilla, Nora G. Sabbag, Silvia C. Costa and Guillermo A. Sihufe
Dairy Science & Technology 95 (2) 231 (2015)
https://doi.org/10.1007/s13594-014-0205-2

Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese

Roberto J Ceruti, Susana E Zorrilla, Nora G Sabbag, Silvia C Costa and Guillermo A Sihufe
International Journal of Dairy Technology 67 (4) 539 (2014)
https://doi.org/10.1111/1471-0307.12144

The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

Roberto J. Ceruti, Susana E. Zorrilla and Guillermo A. Sihufe
Food Research International 48 (1) 34 (2012)
https://doi.org/10.1016/j.foodres.2012.02.011

Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation

M.A. Vélez, M.C. Perotti, I.V. Wolf, E.R. Hynes and C.A. Zalazar
Journal of Dairy Science 93 (10) 4545 (2010)
https://doi.org/10.3168/jds.2010-3352