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Manipulation of Dhaka cheese curd and effects on cheese qualityHABIB, Raihan; ANDREW WILBEY, Rodney; STEVEN GRANDISON, Alistair et al.International journal of dairy technology. 2012, Vol 65, Num 3, pp 372-378, issn 1364-727X, 7 p.Article

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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

Gasification of bean curd refuse with carbon supported noble metal catalysts in supercritical waterSATO, Takafumi; INDA, Kentaro; ITOH, Naotsugu et al.Biomass & bioenergy. 2011, Vol 35, Num 3, pp 1245-1251, issn 0961-9534, 7 p.Article

The potential for carbon dioxide formation during ripening of acid curd cheeseJAROS, Doris; HOFMANN, Thea; ROHM, Harald et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 7, pp 1140-1145, issn 0023-6438, 6 p.Article

Entwicklung der Hefen während der Herstellung und Reifung von Harzerkäse (Gelbkäse) = Development of yeasts during production and ripening of Harzer cheese (yellow cheese type)ENGEL, G; RÖSCH, N.Kieler Milchwirtschaftliche Forschungsberichte. 1995, Vol 47, Num 2, pp 97-112, issn 0023-1347Article

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Biochemical aspects of syneresis : a review = Les aspects biochimiques de la synérèse : revuePEARSE, M. J; MACKINLAY, A. G.Journal of dairy science. 1989, Vol 72, Num 6, pp 1401-1407, issn 0022-0302Article

The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter speciesLECLERCQ-PERLAT, Marie-Noëlle; SPINNLER, Henry-Eric.Journal of dairy research. 2010, Vol 77, Num 3, pp 287-294, issn 0022-0299, 8 p.Article

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodologyFAGAN, C. C; CASTILLO, M; PAYNE, F. A et al.Journal of dairy science. 2007, Vol 90, Num 10, pp 4499-4512, issn 0022-0302, 14 p.Article

Short communication: Relationships between milk quality and acidification in the production of table Mozzarella without startersFACCIA, M; TRANI, A; DI LUCCIA, A et al.Journal of dairy science. 2009, Vol 92, Num 9, pp 4211-4217, issn 0022-0302, 7 p.Article

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