Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size

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

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

Heat-induced changes in milk

W.J. Harper · International Dairy Journal · 1996 · 310 citations

Agriculture, Dairy Science, Food Science +12

Water Partitioning in Mozzarella Cheese and Its Relationship to Cheese Meltability

Donald J. McMahon, R. L. Fife, C. J. Oberg · Journal of Dairy Science · 1999 · 200 citations · Full text

Agriculture, Dairy Science, Food Science +16

Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains

Christelle Lopez, Valérie Briard‐Bion, Olivia Ménard et al. · Food Chemistry · 2010 · 193 citations

Agriculture, Biochemistry, Food Science +17