Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type

Practical consequences of calcium addition to and removal from milk and milk products

(2014) Hilton C Deeth et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese

(2013) Elane Schwinden Prudêncio et al.   FOOD RESEARCH INTERNATIONAL

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

(2013) Karla Kalígia Silva Borba et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A new method for the production of low-fat Cheddar cheese

(2013) Irma Amelia et al.   JOURNAL OF DAIRY SCIENCE

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

(2013) R. Di Cagno et al.   JOURNAL OF DAIRY SCIENCE

Improvement in melting and baking properties of low-fat Mozzarella cheese

(2011) R. Wadhwani et al.   JOURNAL OF DAIRY SCIENCE

Dairy products and plasma cholesterol levels

(2010) Lena Ohlsson   Food & Nutrition Research