Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains

Current developments of microfiltration technologyin the dairy industry

Luciana V. Saboyainsta, Jean-Louis Maubois · Le Lait · 2000 · 298 citations · Full text

Agriculture, Dairy Science, Food Science +17

Effect of Homogenization Pressure on the Milk Fat Globule Membrane Proteins

M.E. Cano-Ruiz, Ronald Richter · Journal of Dairy Science · 1997 · 171 citations · Full text

Agriculture, Biochemistry, Food Science +14

MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1

D.B. Emmons, M. Kaláb, Elizabeth Larmond et al. · Journal of Texture Studies · 1980 · 151 citations

Agriculture, Dairy Science, Food Science +17

Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese

M.E. Johnson, C.M. Chen, J.J. Jaeggi · Journal of Dairy Science · 2001 · 119 citations · Full text

Agriculture, Dairy Science, Food Science +14

The syneresis of curd, 1: general considerations and literature review

P. Walstra, H.J.M. van Dijk, T.J. Geurts · Socio-Environmental Systems Modeling · 1985 · 107 citations · Full text

Natural Sciences, Chemistry, Hydrogeology +11