Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein

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

Proteolysis in cheese during ripening

Patrick F. Fox, Paul L.H. McSweeney · Food Reviews International · 1996 · 401 citations

Agriculture, Dairy Science, Food Science +10

Effects of milk protein variants on the protein composition of bovine milk

J.M.L. Heck, A. Schennink, H.J.F. van Valenberg et al. · Journal of Dairy Science · 2009 · 284 citations · Full text

Agriculture, Biochemistry, Dairy Science +14

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