kw.\*:("CAILLE(LAIT)")
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EFFECT OF PH, CALCIUM, AND HEART TREATMENT ON CURD TENSION OF CASEIN FRACTION FORTIFIED SKIM MILK = EFFET DE PH, CA ET TRAITEMENT THERMIQUE SUR LA TENSION DU CAILLE DU LAIT ECREME ENRICHI PAR DES FRACTIONS DE CASEINESCHULTZ DL; ASHWORTH US.1974; J. DAIRY SCI.; U.S.A.; DA. 1974; VOL. 57; NO 9; PP. 992-997; BIBL. 13 REF.Article
SALAGE DU CAILLE A LA PRODUCTION DES FROMAGESDOLEZALEK J; BREZINA P.1971; SBOR. VYS. SK. CHEM.-TECHNOL. PRAZE E; CESKOSL.; DA. 1971; NO 30; PP. 95-111; ABS. TCHEQUE ALLEM.; BIBL. 11 REF.Article
PRELIMINARY NOTE ON SYNERESIS PRESSURE IN RENNET CURD.VAN DIJK HJM; WALSTRA P; GEURTS TJ et al.1979; NETHERL. MILK DAIRY J.; NLD; DA. 1979; VOL. 33; NO 1; PP. 60-61; BIBL. 3 REF.Article
EFFECT OF HOMOGENIZATION AND PASTEURIZATION ON SURFACE TENSION AND CURD TENSION OF BUFFALO MILK = EFFET DE L'HOMOGENEISATION ET DE LA PASTEURISATION SUR LA TENSION SUPERFICIELLE ET LA TENSION DU CAILLE DU LAIT DE BUFFLONNEPARSAD C; KULKARNI SM; LADKANI BG et al.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 1; PP. 12-15; BIBL. 18 REF.Article
MILK GEL STRUCTURE. IX: MICROSTRUCTURE OF CHEDDARED CURDKALAB M; EMMONS DB.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 11; PP. 670-673; ABS. GER; BIBL. 8 REF.Article
EFFET DES PRESURES D'ORIGINE MICROBIENNE SUR LA QUALITE DU CAILLEMINARIK R; DOLEZALEK J.1977; PRUMYSL POTRAVIN; CESKOSL.; DA. 1977; VOL. 28; NO 4; PP. 201-205; BIBL. 14 REF.Article
LES ACIDES GRAS VOLATILS DANS LE LAIT CAILLE RICHE EN MATIERE SECHESILANT'EVA LA; NOVOTEL'NOV NV; IBRAGIMOVA AZ et al.1974; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1974; NO 5; PP. 154-156; BIBL. 5 REF.Article
MECHANISM OF AGGREGATION OF CASEIN MICELLES IN RENNET-TREATED MILKGREEN ML; MORANT SV.1981; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1981; VOL. 48; NO 1; PP. 57-63; BIBL. 18 REF.Article
RIGIDITY MODULUS AS A FACTOR INFLUENCING THE SYNERESIS OF RENNETED MILKGELS.LELIEVRE J.1977; J. DAIRY RES.; G.B.; DA. 1977; VOL. 44; NO 3; PP. 611-614; BIBL. 12 REF.Article
PRESURE ET SUCCEDANES DE PRESUREBOUDIER JF.1974; BNIST-290-732; FR.; DA. 1974; PP. 1-83, BIBL. (10P.); C.D.I.U.P.A., SYNT. BIBLIOGR. NO. 3)Report
A NEW PROCEDURE FOR RECOVERING MILK COAGULATING ENZYMES FROM WHEYDZIUBA J; CHOJNOWSKI W.1982; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1982; VOL. 37; NO 3; PP. 148-150; ABS. GER; BIBL. 8 REF.Article
A COMPARISON OF MICROSTRUCTURE OF CHEDDAR CHEESE CURD MANUFACTURED WITH CALF RENNET, BOVINE PEPSIN, AND PORCINE PEPSIN = COMPARAISON DE LA MICROSTRUCTURE DES CAILLES DE FROMAGE DE CHEDDAR OBTENUS AVEC PRESURE DE VEAU, PEPSINE BOVINE ET PEPSINE DE PORCEINO MF; BIGGS DA; IRVINE DM et al.1976; J. DAIRY RES.; G.B.; DA. 1976; VOL. 43; NO 1; PP. 113-115; H.T. 3; BIBL. 19REF.Article
EQUIPMENT AND PROCEDURE FOR MANUFACTURING LABORATORY CHEESE CURDHICKS CL; O'LEARY J; LANGLOIS BE et al.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 3; PP. 523-525; BIBL. 1 REF.Article
PROPRIETES DES SUBSTITUTS DE PRESURE FABRIQUES A PARTIR DE MUCOR MIEHEIREPS A; POZNANSKI S; BABUCHOWSKI A et al.1979; LAIT; FRA; DA. 1979; VOL. 59; NO 581-582; PP. 1-12; ABS. ENG; BIBL. 9 REF.Article
PROBLEMATIKA NEPRIMEHO ZPRISOBU TERMIZACE TVAROHU = PROBLEMES POSES PAR LES TRAITEMENTS THERMIQUES INDIRECTS DES CAILLESHYLMAR B.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 10; PP. 566Article
RHEOLOGY OF MILK GELS FORMED BY MILK-CLOTTING ENZYMES.OLSON NF; BOTTAZZI V.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 669-673; BIBL. 24 REF.Article
ETUDE DE LA VISCOSITE DES "RETENTATS" ET DES "PREFROMAGES" OBTENUS APRES TRAITEMENT DU LAIT PAR ULTRAFILTRATION SUR MEMBRANECULIOLI J; BON JP; MAUBOIS JL et al.1974; LAIT; FR.; DA. 1974; VOL. 54; NO 538; PP. 481-500; ABS. ANGL.; BIBL. 1 P. 1/2Article
EFFET DES ULTRASONS CAVITANTS SUR LA COAGULATION DU LAIT PAR LES ENZYMESRAHARINTSOA C; GAULARD ML; ALAIS C et al.1978; LAIT; FRA; DA. 1978; VOL. 58; NO 579-580; PP. 559-574; ABS. ENG; BIBL. 13 REF.Article
DEVELOPMENT OF COAGULUM FIRMNESS IN RENNETED MILK - A TWO-PHASE PROCESSSTORRY JE; FORD GD.1982; J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1982; VOL. 49; NO 2; PP. 343-346; BIBL. 3 REF.Article
CHEESE MANUFACTURING BY INTENSIFIED LACTIC FERMENTATION IN MILK AND MELTING OF THE CURDDILANIAN ZC.1980; MILCHWISSENSCHAFT; ISSN 0026-3788; DEU; DA. 1980; VOL. 35; NO 10; PP. 614-616; 2 P.; ABS. GER; BIBL. 6 REF.Article
MODELLING OF ISOTHERMAL DIFFUSION OF WHEY COMPONENTS FROM SMALL CURD COTTAGE CHEESE DURING WASHINGBRESSAN JA; CARROAD PA; MERSON RL et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 84-88; BIBL. 14 REF.Article
ELECTRON MICROSCOPIC STUDIES OF CASEIN MICELLER AND CURD MICROSTRUCTURE IN COTTAGE CHEESEGLASER J; CARROAD PA; DUNKLEY WL et al.1980; J. DAIRY SCI.; USA; DA. 1980; VOL. 63; NO 1; PP. 37-48; BIBL. 20 REF.Article
KOAGULATION VON MILCH MIT POLYSTYROL-RENNIN-DERIVATEN = COAGULATION DU LAIT PAR DES DERIVES POLYSTYRENE-PRESUREWEJWODA S; FISCHER J; BEHNKE U et al.1980; NAHRUNG; DDR; DA. 1980; VOL. 24; NO 3; PP. 309-315; ABS. ENG/RUS; BIBL. 14 REF.Article
APTITUDE A LA COAGULATION DE LAITS PREEMPRESURES SECSROONGTANAPIROM S; BENNASAR M; TARODO DE LA FUENTE B et al.1979; LAIT; FRA; DA. 1979; VOL. 59; NO 589-590; PP. 571-588; ABS. ENG; BIBL. 25 REF.Article
AN NMR STUDY OF THE FORMATION AND SYNERESIS OF RENNETED MILK GELS.LELIEVRE J; CREAMER LK.1978; MILCHWISSENSCHAFT; DTSCH.; DA. 1978; VOL. 33; NO 2; PP. 73-76; ABS. ALLEM.; BIBL. 29 REF.Article