Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening

Texture Development During Cheese Ripening

R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 505 citations · Full text

Agriculture, Dairy Science, Food Science +12

Milk, cream and evaporated milk. Determination of the total solids content (Reference method). Revision of Provisional IDF Standard 21A:1982

G. Steiger, R. Martens · Bulletin. International Dairy Federation · 1986 · 472 citations

Agriculture, Dairy Science, Nutrition +13

Rheological Evaluation of Maturing Cheddar Cheese

Lawrence K. Creamer, N.F. Olson · Journal of Food Science · 1982 · 439 citations

Agriculture, Dairy Science, Food Science +17

Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin

Patrick F. Fox, B. F. Walley · Journal of Dairy Research · 1971 · 134 citations

Agriculture, Biochemistry, Food Science +13

EVALUATION OF CHEESE TEXTURE

Cherl‐Ho Lee, ELAINE M. IMOTO, ChoKyun Rha · Journal of Food Science · 1978 · 118 citations

Agriculture, Dairy Science, Food Science +15