Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
Rennet-altered CN micelles are susceptible to aggregation due to the reduction in steric and charge repulsion caused by the loss of the macropeptide from κ-CN.
“Rennet-altered CN micelles are susceptible to aggregation due to the reduction in steric and charge repulsion (between particles) caused by the loss of the macropeptide from κ-CN.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Green and Grandison, 1993
Cites
Tombs, M. P. (1974) · Faraday Discussions of the Chemical Society · doi:10.1039/dc9745700158 · Cited by 216 · see citing works
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Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723 · see citing works
Formation and physical properties of milk protein gels
Lucey, J. A. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74078-2 · Cited by 667 · see citing works
Proteolysis During Cheese Manufacture and Ripening
Fox, P. F. (1989) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(89)79246-8 · Cited by 593 · see citing works
Importance of Calcium and Phosphate in Cheese Manufacture: A Review
Lucey, J. A., & Fox, P. F. (1993) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(93)77504-9 · Cited by 454 · see citing works
Effect of rennet coagulation time on composition, yield, and quality of reduced-fat Cheddar cheese
Johnson, M. E., Chen, C. M., & Jaeggi, J. J. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74562-6 · Cited by 119 · see citing works
- Authors
- Green, M. L., & Grandison, A. S.
- Affiliations
- University of Reading (GB)
- Venue
- Cheese: Chemistry, Physics and Microbiology
- Publisher
- Springer US
- Published
- 1993
- Pages
- 101-140
- OpenAlex
- W1483958178
- Cited by
- 70
- References
- 1
- Citations by year
- 2025: 1 · 2023: 1 · 2022: 1 · 2021: 2 · 2020: 2 · 2018: 1 · 2017: 6 · 2016: 3 · 2015: 1 · 2014: 4 · 2013: 1 · 2012: 2
- FWCI
- 4.49
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- Springer eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- rennet coagulation, casein aggregation, cheese yield, cheese texture, cheese flavor, fat retention, moisture retention, cheese structure
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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