Factors influencing chymosin-induced gelation of milk from individual dairy cows: Major effects of casein micelle size and calcium

Formation and Physical Properties of Milk Protein Gels

J.A. Lucey · Journal of Dairy Science · 2002 · 640 citations · Full text

Agriculture, Biochemistry, Food Science +14

Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

A. Wedholm, Lotte Bach Larsen, H. Lindmark-Månsson et al. · Journal of Dairy Science · 2006 · 315 citations · Full text

Agriculture, Animal Sciences, Dairy Science +17

Genetic and Phenotypic Correlations Between Milk Coagulation Properties, Milk Production Traits, Somatic Cell Count, Casein Content, and pH of Milk

Tiina Ikonen, S. Morri, Anna-Maria Tyrisevä et al. · Journal of Dairy Science · 2004 · 257 citations · Full text

Agriculture, Dairy Science, Genetics +16

Importance of casein micelle size and milk composition for milk gelation

Maria Glantz, Tove Gulbrandsen Devold, Gerd E. Vegarud et al. · Journal of Dairy Science · 2010 · 200 citations · Full text

Agriculture, Biochemistry, Food Science +11

Effect of Minerals on Casein Micelle Stability of Cows' Milk

A. Tsioulpas, Michael Lewis, Alistair S. Grandison · Journal of Dairy Research · 2007 · 170 citations

Agriculture, Animal Sciences, Dairy Science +17