Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by Crossref.
Mulvihill, D. M.
and
Fox, P. F.
1994.
New and Developing Sources of Food Proteins.
p.
1.
Voutsinas, L.P
Katsiari, M.C
Pappas, C.P
and
Mallatou, H
1995.
Production of brined soft cheese from frozen ultrafiltered sheep's milk. Part 1. Physicochemical, microbiological and physical stability properties of concentrates.
Food Chemistry,
Vol. 52,
Issue. 3,
p.
227.
Voutsinas, Leandros P
Katsiari, Maria C
Pappas, Christophoros P
and
Mallatou, Helen
1996.
Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates.
Food Research International,
Vol. 29,
Issue. 3-4,
p.
403.
MUIR, D DONALD
1996.
The shelf‐life of dairy products: 4. Intermediate and long life dairy products.
International Journal of Dairy Technology,
Vol. 49,
Issue. 4,
p.
119.
Singh, H.
McCarthy, O. J.
and
Lucey, J. A.
1997.
Advanced Dairy Chemistry Volume 3.
p.
469.
de la Fuente, Miguel Angel
1998.
Changes in the mineral balance of milk submitted to technological treatments.
Trends in Food Science & Technology,
Vol. 9,
Issue. 7,
p.
281.
Wendorff, W.L.
2001.
Freezing Qualities of Raw Ovine Milk for Further Processing.
Journal of Dairy Science,
Vol. 84,
Issue. ,
p.
E74.
Tejada, L.
Sánchez, E.
Gómez, R.
Vioque, M.
and
Fernández‐Salguero, J.
2002.
Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk Cheese.
Journal of Food Science,
Vol. 67,
Issue. 1,
p.
126.
Prados, Francisco
Pino, Antonio
Rincón, Francisco
Vioque, Montserrat
and
Fernández-Salguero, José
2006.
Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet.
Food Chemistry,
Vol. 95,
Issue. 4,
p.
677.
Zhang, R.H.
Mustafa, A.F.
Ng-Kwai-Hang, K.F.
and
Zhao, X.
2006.
Effects of freezing on composition and fatty acid profiles of sheep milk and cheese.
Small Ruminant Research,
Vol. 64,
Issue. 3,
p.
203.
Andrade, Patricia Vilhena Dias de
Souza, Marcelo Resende de
Penna, Cláudia Freire Andrade de Morais
and
Ferreira, José Maria
2008.
Características microbiológicas e físico-químicas do leite de cabra submetido à pasteurização lenta pós-envase e ao congelamento.
Ciência Rural,
Vol. 38,
Issue. 5,
p.
1424.
Campos, G.
Robles, L.
Alonso, R.
Nuñez, M.
and
Picon, A.
2011.
Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
Journal of Dairy Science,
Vol. 94,
Issue. 10,
p.
4766.
Picon, A.
Alonso, R.
van Wely, K. H. M.
and
Nuñez, M.
2013.
Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd.
Food and Bioprocess Technology,
Vol. 6,
Issue. 11,
p.
3056.
Alvarenga, N.B.
Ferro, S.P.
Almodôvar, A.S.
Canada, J.
and
Sousa, I.
2013.
Handbook of cheese in health.
Vol. 6,
Issue. ,
p.
87.
Bottiroli, R.
Zhang, C.
Aprea, E.
Fogliano, V.
Hettinga, K.
and
Gasperi, F.
2020.
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk.
Journal of Dairy Science,
Vol. 103,
Issue. 10,
p.
8822.
Tribst, Alline Artigiani Lima
Falcade, Luiza Toledo Piza
Carvalho, Nathália Silva
Junior, Bruno Ricardo de Castro Leite
and
de Oliveira, Miguel Meirelles
2020.
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk.
LWT,
Vol. 130,
Issue. ,
p.
109557.
Gaber, Sara Mohamed
Johansen, Anne-Grethe
Schüller, Reidar Barfod
Devold, Tove Gulbrandsen
Rukke, Elling-Olav
and
Skeie, Siv Borghild
2020.
Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration.
International Dairy Journal,
Vol. 101,
Issue. ,
p.
104563.
Xin, Hangshu
Xu, Yang
Chen, Yanhong
Chen, Guanqun
Steele, Michael A.
and
Guan, Le Luo
2020.
Short communication: Odd-chain and branched-chain fatty acid concentrations in bovine colostrum and transition milk and their stability under heating and freezing treatments.
Journal of Dairy Science,
Vol. 103,
Issue. 12,
p.
11483.
Alinovi, Marcello
Mucchetti, Germano
Wiking, Lars
and
Corredig, Milena
2021.
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese.
Critical Reviews in Food Science and Nutrition,
Vol. 61,
Issue. 20,
p.
3340.
Li, Ruifen
Rovers, Tijs A.M.
Jæger, Tanja Christine
Hougaard, Anni Bygvrå
Svensson, Birte
Simonsen, Adam Cohen
and
Ipsen, Richard
2021.
Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate.
International Dairy Journal,
Vol. 112,
Issue. ,
p.
104860.