Rennet coagulation properties of skim milk concentrated by ultrafiltration: effects of heat treatment and pH adjustment

Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles

J.A. Lucey, C. Gorry, Brendan T. O’Kennedy et al. · International Dairy Journal · 1996 · 90 citations

Agriculture, Biochemistry, Food Science +12

Effect of milk concentration on the rennet coagulation time

Douglas G. Dalgleish · Journal of Dairy Research · 1980 · 89 citations

Agriculture, Biochemistry, Dairy Science +9

pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk

A.C.M. van Hooydonk, I.J. Boerrigter, H.G. Hagedoorn · Netherlands milk and dairy journal · 1986 · 79 citations

Agriculture, Biochemistry, Food Science +12

Influence of pH on the rennet coagulation of milk

S.I. Shalabi, Patrick F. Fox · Journal of Dairy Research · 1982 · 76 citations

Agriculture, Dairy Science, Food Science +11

Effect of whey protein denaturation on structure of casein micelles and their rennetability after ultra-high temperature processing of milk with or without ultrafiltration

Donald J. McMahon, B. H. Yousif, Miloslav Kaláb · International Dairy Journal · 1993 · 63 citations

Agriculture, Biochemistry, Food Science +14