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10.1016/J.IDAIRYJ.2021.105095

Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review


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10.26656/FR.2017.5(S1).013

Cottage cheese fortified by natural additives



Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking.


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10.1016/j.foodchem.2021.131043

Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses.


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10.1016/J.JFOODENG.2021.110690

Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality


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10.1016/j.idairyj.2020.104902

Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield



Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops



Effect of lactose standardization of milk using low-concentration factor ultrafiltration: Effect of reducing the lactose-to-casein ratio on the properties of milled-curd Cheddar cheese.


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10.1016/j.animal.2021.100243

Inclusion of cocoa by-product in the diet of dairy sheep: Effect on the fatty acid profile of ruminal content and on the composition of milk and cheese.



Propiedades tecnológicas y fisicoquímicas de la leche y características fisicoquímicas del queso Oaxaca tradicional



Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese


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10.1016/j.lwt.2019.108576

Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria



On site monitoring of Grana Padano cheese production using portable spectrometers


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