Citations (13)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Juan Antonio Rendón-Huerta, Alejandra Rodríguez-Gallegos, Juan Ángel Morales-Rueda, Juan Carlos García-López, Gregorio Álvarez-Fuentes, Luis Octavio Negrete-Sánchez & Héctor Aarón Lee-Rangel. (2023) Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture. Italian Journal of Animal Science 22:1, pages 301-308.
Read now
Read now
Libo Liu, Chun Li & Jingsheng Liu. (2017) Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producing Streptococcus thermophilus and an H+-ATPase-defective mutant Lactobacillus delbrueckii subsp. bulgaricus. International Journal of Food Properties 20:4, pages 745-753.
Read now
Read now
Yanhua Li & Weijun Wang. (2016) Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel. International Journal of Food Properties 19:9, pages 1994-2006.
Read now
Read now
Weiwei Bi, Xiaodong Li, Yongbo Zhao, Weili Zhao, Shudong He, Wei Ge & Chen Jiang. (2016) Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization. International Journal of Food Properties 19:5, pages 1053-1064.
Read now
Read now
Articles from other publishers (9)
Callebe Camelo‐Silva, Monique Juna Lopes Leite, Giordana Demaman Arend, Tatiana C. Pimentel, Marco Di Luccio, Silvani Verruck, Erick A. Esmerino & Adriano G. da Cruz. 2023. Sensory Profiling of Dairy Products. Sensory Profiling of Dairy Products
145
178
.
Sara Carrero‐Puentes, Carlos Fuenmayor, Carlos Jiménez‐Pérez, Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Gabriela Rodríguez‐Serrano, Sergio Alatorre‐Santamaría, Mariano García‐Garibay & Alma Cruz‐Guerrero. (2021)
Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using
Lactobacillus delbrueckii
ssp.
bulgaricus
. Journal of Food Processing and Preservation.
Crossref
Crossref
Nadia Bachtarzi, Immacolata Speciale, Karima Kharroub, Cristina De Castro, Lorena Ruiz & Patricia Ruas-Madiedo. (2020) Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products. Microorganisms 8:8, pages 1101.
Crossref
Crossref
Susann Mende, Doris Jaros & Harald Rohm. (2020) Dextran modulates physical properties of rennet‐induced milk gels. International Journal of Food Science & Technology 55:4, pages 1407-1415.
Crossref
Crossref
Voula Alexandraki, Maria Kazou, Jochen Blom, Bruno Pot, Konstantinos Papadimitriou & Effie Tsakalidou. (2019) Comparative Genomics of Streptococcus thermophilus Support Important Traits Concerning the Evolution, Biology and Technological Properties of the Species. Frontiers in Microbiology 10.
Crossref
Crossref
Yuanmei Xu, Yanlong Cui, Fangfang Yue, Lihua Liu, Yuanyuan Shan, Bianfang Liu, Yuan Zhou & Xin Lü. (2019) Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry. Food Hydrocolloids 94, pages 475-499.
Crossref
Crossref
Maxwell J. Holle, Luis A. Ibarra-Sánchez, Xiaoji Liu, Matthew J. Stasiewicz & Michael J. Miller. (2018) Microbial analysis of commercially available US Queso Fresco. Journal of Dairy Science 101:9, pages 7736-7745.
Crossref
Crossref
Rizwan-ur Rehman, Yanping Wang, Jinju Wang & Weitao Geng. (2018)
Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS-producing strain
Lactobacillus kefiranofaciens
ZW3
. International Journal of Dairy Technology 71, pages 90-98.
Crossref
Crossref
Frédéric Leroy & Luc De Vuyst. (2016) Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. Journal of Dairy Science 99:4, pages 3229-3238.
Crossref
Crossref