Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

STANDARD METHODS FOR THE EXAMINATION OF DAIRY PRODUCTS

Nell Hirschberg · American Journal of Public Health and the Nations Health · 1968 · 802 citations · Full text

Agriculture, Dairy Science, Food Science +6

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

Agriculture, Dairy Science, Food Science +10

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

Agriculture, Dairy Science, Food Science +10

Proteolysis During Cheese Manufacture and Ripening

Patrick F. Fox · Journal of Dairy Science · 1989 · 592 citations · Full text

Agriculture, Dairy Science, Food Science +12

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