Technological parameters involved in cheese ripening

Proteolysis During Cheese Manufacture and Ripening

Patrick F. Fox · Journal of Dairy Science · 1989 · 592 citations · Full text

Agriculture, Dairy Science, Food Science +12

Texture Development During Cheese Ripening

R. C. Lawrence, Lawrence K. Creamer, J. Gilles · Journal of Dairy Science · 1987 · 505 citations · Full text

Agriculture, Dairy Science, Food Science +12

A Controlled Approach to Cheese Technology

R. C. Lawrence, H. A. Heap, J. Gilles · Journal of Dairy Science · 1984 · 200 citations · Full text

Agriculture, Dairy Science, Food Science +14

Distribution of Milk Clotting Enzymes Between Curd and Whey and Their Survival During Cheddar Cheese Making

D.G. Holmes, J.W. Duersch, C.A. Ernstrom · Journal of Dairy Science · 1977 · 163 citations · Full text

Agriculture, Dairy Science, Food Science +16

Influence of Pasteurization of Milk on Protein Breakdown in Cheddar Cheese During Aging

Kum Y. Lau, D.M. Barbano, Robert R. Rasmussen · Journal of Dairy Science · 1991 · 161 citations · Full text

Agriculture, Dairy Science, Food Science +17