Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures

The voluminosity of bovine casein micelles and some of its implications

P. Walstra · Journal of Dairy Research · 1979 · 172 citations

Food Chemistry, Bovine Casein Micelles, Sediment Volume +15

Application of Membrane Ultrafiltration to Preparation of Various Types of Cheese

J.L. Maubois, G. Mocquot · Journal of Dairy Science · 1975 · 134 citations · Full text

The effect of various cations on the renneting of milk

A.C.M. van Hooydonk, H.G. Hagedoorn, I.J. Boerrigter · Netherlands milk and dairy journal · 1986 · 102 citations

Food Chemistry, Human Lactation, Animal Science +9

Viscoelastic Properties of Coagulating Milk

L. Bohlin, Per‐Olof Hegg, Helena Ljusberg‐Wahren · Journal of Dairy Science · 1984 · 90 citations · Full text

Manufacture of cheese from milk concentrated by ultrafiltration

John Lelièvre, R. C. Lawrence · Journal of Dairy Research · 1988 · 84 citations

Get Access Link, Biomanufacturing, Humanities +5