Research graph
References from Development of a low-moisture model cheese system for investigating structural determinants of salt diffusion. Local targets link to admitted publications; unresolved targets remain external evidence.
Cheese pH, protein concentration, and formation of calcium lactate crystals
10.3168/jds.s0022-0302(06)72459-6 · 2006 · External reference
Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field
10.1016/j.ifset.2021.102812 · 2021 · External reference
Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices
10.1016/j.jfoodeng.2022.111263 · 2023 · External reference
A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives
10.1007/s13197-022-05403-6 · 2023 · External reference
The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products
10.1016/0308-8146(88)90006-4 · 1988 · External reference
Effects of the hot season on milk protein fractions in Holstein cows
10.1051/animres:2002006 · 2002 · External reference
Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation
10.1016/j.scienta.2016.01.028 · 2016 · External reference
Correlation between protein to fat ratio of milk and chemical parameters and the yield of semi-hard cheese
10.2298/bah1301145b · 2013 · External reference
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
10.3168/jds.2012-6516 · 2013 · External reference
Mathematical modeling of NaCl and KCl diffusion in mozzarella cheese using static and stirred brine
10.1007/s00231-020-02849-2 · 2020 · External reference
Unresolved reference
1979 · External reference
Mathematical modeling of molecular diffusion through mucus
10.1016/j.addr.2008.09.006 · 2009 · External reference
A review on the effect of calcium sequestering salts on casein micelles: From model milk protein systems to processed cheese
10.3390/molecules28052085 · 2023 · External reference
pH-Induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase
10.1051/lait:1996534 · 1996 · External reference
Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations
10.1016/j.carbpol.2009.07.003 · 2009 · External reference
The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula
10.3168/jds.s0022-0302(99)75477-9 · 1999 · External reference
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels
10.1016/j.foodhyd.2022.108322 · 2023 · External reference
Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships
10.1016/j.lwt.2009.05.026 · 2009 · External reference
Determination of the diffusion coefficients of small solutes in cheese: A review
10.1051/dst/2010011 · 2010 · External reference
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
10.1016/j.lwt.2009.06.002 · 2009 · External reference
Salt distribution in Cheddar cheese
1974 · External reference
Cheese yield
2016 · External reference
Transport of salt and water during salting of cheese. II. Quantities of salt taken up and of moisture lost
1981 · External reference
Transport of salt and water during salting of cheese. I. Analysis of the processes involved
1974 · External reference
Control of salt in moisture levels in Cheddar cheese
1976 · External reference
The yield of cheese
1985 · External reference
Salting and the role of salt in cheese
10.1111/j.1471-0307.2004.00145.x · 2004 · External reference
Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese
10.3168/jds.s0022-0302(07)72613-9 · 2007 · External reference
Milk protein standardization by ultrafiltration for Cheddar cheese manufacture
10.1017/s0022029900031770 · 1996 · External reference
Cross-sectional survey of salt content in cheese: A major contributor to salt intake in the UK
10.1136/bmjopen-2014-005051 · 2014 · External reference
Saltiness perception in gel-based food systems (gels and emulsion-filled gels)
10.1080/10408398.2023.2276331 · 2025 · External reference
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification
10.1016/j.idairyj.2004.09.012 · 2005 · External reference
Unresolved reference
2004 · External reference
Unresolved reference
2006 · External reference
Unresolved reference
2018 · External reference
Unresolved reference
1993 · External reference
Texture development in Cheddar cheese during ripening
1999 · External reference
A 100-Year Review: Cheese production and quality
10.3168/jds.2017-12979 · 2017 · External reference
Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening
10.1016/0958-6946(95)00067-4 · 1996 · External reference
Salt and aroma compound release in model cheeses in relation to their mobility
10.1021/jf901446w · 2009 · External reference
Factors that determine the pH of young Cheddar cheese
1982 · External reference
Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system
10.3168/jds.2019-16685 · 2019 · External reference
Milk fat globule size affects Cheddar cheese properties
10.1016/j.idairyj.2016.11.003 · 2017 · External reference
Effects of protein and fat levels in milk on Cheddar cheese yield
10.1016/0963-9969(92)90168-5 · 1992 · External reference
Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining
10.3168/jds.2012-5888 · 2013 · External reference
Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt
10.1016/j.idairyj.2017.04.006 · 2017 · External reference
Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese
10.3168/jds.s0022-0302(05)73061-7 · 2005 · External reference
Unresolved reference
1992 · External reference
Salt diffusion in Cheddar cheese
10.3168/jds.s0022-0302(85)81041-9 · 1985 · External reference
Observations on the salting of Cheddar and Gouda cheese
1961 · External reference
Properties of whey proteins obtained from different whey streams
10.1016/j.idairyj.2016.11.009 · 2017 · External reference
Sugars in Cheddar cheese aged 9 weeks made with various rates of salt addition
1970 · External reference
Proteolysis in Cheddar cheese: Influence of the rate of acid production during manufacture
10.1017/s0022029900015144 · 1975 · External reference
The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions
10.1017/s0022029905001044 · 2005 · External reference
The effect of salt on the structure of individual fat globules and the microstructure of dry salted cheddar cheese
10.1007/s11483-019-09606-x · 2020 · External reference
The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese
10.1016/j.idairyj.2013.03.002 · 2013 · External reference
Microstructure and composition of full fat Cheddar cheese made with ultrafiltered milk retentate
10.3390/foods2030310 · 2013 · External reference
Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review
10.1016/j.tifs.2019.07.023 · 2019 · External reference
Effect of salt on structure-function relationships of cheese
10.3168/jds.s0022-0302(03)73584-x · 2003 · External reference
A multi-component approach to salt and water diffusion in cheese
10.1016/s0958-6946(99)00157-0 · 1999 · External reference
Biochemical aspects of syneresis: A review
10.3168/jds.s0022-0302(89)79247-x · 1989 · External reference
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
10.3168/jds.2022-22012 · 2022 · External reference
Production of a cheese model for sensory evaluation of flavour compounds
10.1051/lait:1995642 · 1995 · External reference
Protocol for the manufacture of miniature cheeses
10.1051/lait:1998654 · 1998 · External reference
Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion
10.3168/jds.2013-6552 · 2013 · External reference
The effect of milk protein concentration on the microstructure and textural properties of full fat Cheddar cheese during ripening
10.1007/s11947-014-1342-6 · 2014 · External reference
Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders
10.1016/s0963-9969(98)00073-8 · 1998 · External reference
Rapid prediction of composition and flavor quality of cheddar cheese using ATR–FTIR spectroscopy
10.1111/j.1750-3841.2009.01111.x · 2009 · External reference
Control of salt absorption and whey drainage in Cheddar cheese manufacture
1974 · External reference
Utilisation of salty whey ultrafiltration permeate with electrodialysis
10.1016/j.idairyj.2019.104549 · 2019 · External reference
Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species' origin
10.1002/fsn3.1603 · 2020 · External reference
Sustainable utilisation of salty whey generated during cheese manufacture: A review
10.1111/1471-0307.70033 · 2025 · External reference
Understanding salt diffusion in dairy-based systems: A model approach using rennet-coagulated micellar Casein concentrates
10.3168/jds.2025-27626 · 2026 · External reference
Optimization of cheddar cheese taste in model cheese systems
10.1111/j.1365-2621.2004.tb11010.x · 2004 · External reference
Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species' origin
10.1002/fsn3.1603 · ExternalCitation · doi-reference
Mathematical modeling of NaCl and KCl diffusion in mozzarella cheese using static and stirred brine
10.1007/s00231-020-02849-2 · ExternalCitation · doi-reference
The effect of salt on the structure of individual fat globules and the microstructure of dry salted cheddar cheese
10.1007/s11483-019-09606-x · ExternalCitation · doi-reference
The effect of milk protein concentration on the microstructure and textural properties of full fat Cheddar cheese during ripening
10.1007/s11947-014-1342-6 · ExternalCitation · doi-reference
A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives
10.1007/s13197-022-05403-6 · ExternalCitation · doi-reference
The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products
10.1016/0308-8146(88)90006-4 · ExternalCitation · doi-reference
Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening
10.1016/0958-6946(95)00067-4 · ExternalCitation · doi-reference
Effects of protein and fat levels in milk on Cheddar cheese yield
10.1016/0963-9969(92)90168-5 · ExternalCitation · doi-reference
Mathematical modeling of molecular diffusion through mucus
10.1016/j.addr.2008.09.006 · ExternalCitation · doi-reference
Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations
10.1016/j.carbpol.2009.07.003 · ExternalCitation · doi-reference
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels
10.1016/j.foodhyd.2022.108322 · ExternalCitation · doi-reference
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification
10.1016/j.idairyj.2004.09.012 · ExternalCitation · doi-reference
The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese
10.1016/j.idairyj.2013.03.002 · ExternalCitation · doi-reference
Milk fat globule size affects Cheddar cheese properties
10.1016/j.idairyj.2016.11.003 · ExternalCitation · doi-reference
Properties of whey proteins obtained from different whey streams
10.1016/j.idairyj.2016.11.009 · ExternalCitation · doi-reference
Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt
10.1016/j.idairyj.2017.04.006 · ExternalCitation · doi-reference
Utilisation of salty whey ultrafiltration permeate with electrodialysis
10.1016/j.idairyj.2019.104549 · ExternalCitation · doi-reference
Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field
10.1016/j.ifset.2021.102812 · ExternalCitation · doi-reference
Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices
10.1016/j.jfoodeng.2022.111263 · ExternalCitation · doi-reference
Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships
10.1016/j.lwt.2009.05.026 · ExternalCitation · doi-reference
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
10.1016/j.lwt.2009.06.002 · ExternalCitation · doi-reference
Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation
10.1016/j.scienta.2016.01.028 · ExternalCitation · doi-reference
Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review
10.1016/j.tifs.2019.07.023 · ExternalCitation · doi-reference
A multi-component approach to salt and water diffusion in cheese
10.1016/s0958-6946(99)00157-0 · ExternalCitation · doi-reference
Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders
10.1016/s0963-9969(98)00073-8 · ExternalCitation · doi-reference
Proteolysis in Cheddar cheese: Influence of the rate of acid production during manufacture
10.1017/s0022029900015144 · ExternalCitation · doi-reference
Milk protein standardization by ultrafiltration for Cheddar cheese manufacture
10.1017/s0022029900031770 · ExternalCitation · doi-reference
The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions
10.1017/s0022029905001044 · ExternalCitation · doi-reference
Salt and aroma compound release in model cheeses in relation to their mobility
10.1021/jf901446w · ExternalCitation · doi-reference
Effects of the hot season on milk protein fractions in Holstein cows
10.1051/animres:2002006 · ExternalCitation · doi-reference
Determination of the diffusion coefficients of small solutes in cheese: A review
10.1051/dst/2010011 · ExternalCitation · doi-reference
Production of a cheese model for sensory evaluation of flavour compounds
10.1051/lait:1995642 · ExternalCitation · doi-reference
pH-Induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase
10.1051/lait:1996534 · ExternalCitation · doi-reference
Protocol for the manufacture of miniature cheeses
10.1051/lait:1998654 · ExternalCitation · doi-reference
Saltiness perception in gel-based food systems (gels and emulsion-filled gels)
10.1080/10408398.2023.2276331 · ExternalCitation · doi-reference
Sustainable utilisation of salty whey generated during cheese manufacture: A review
10.1111/1471-0307.70033 · ExternalCitation · doi-reference
Optimization of cheddar cheese taste in model cheese systems
10.1111/j.1365-2621.2004.tb11010.x · ExternalCitation · doi-reference
Salting and the role of salt in cheese
10.1111/j.1471-0307.2004.00145.x · ExternalCitation · doi-reference
Rapid prediction of composition and flavor quality of cheddar cheese using ATR–FTIR spectroscopy
10.1111/j.1750-3841.2009.01111.x · ExternalCitation · doi-reference
Cross-sectional survey of salt content in cheese: A major contributor to salt intake in the UK
10.1136/bmjopen-2014-005051 · ExternalCitation · doi-reference
Correlation between protein to fat ratio of milk and chemical parameters and the yield of semi-hard cheese
10.2298/bah1301145b · ExternalCitation · doi-reference
Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining
10.3168/jds.2012-5888 · ExternalCitation · doi-reference
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
10.3168/jds.2012-6516 · ExternalCitation · doi-reference
Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion
10.3168/jds.2013-6552 · ExternalCitation · doi-reference
A 100-Year Review: Cheese production and quality
10.3168/jds.2017-12979 · ExternalCitation · doi-reference
Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system
10.3168/jds.2019-16685 · ExternalCitation · doi-reference
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
10.3168/jds.2022-22012 · ExternalCitation · doi-reference
Understanding salt diffusion in dairy-based systems: A model approach using rennet-coagulated micellar Casein concentrates
10.3168/jds.2025-27626 · ExternalCitation · doi-reference
Effect of salt on structure-function relationships of cheese
10.3168/jds.s0022-0302(03)73584-x · ExternalCitation · doi-reference
Influence of calcium, pH, and moisture on protein matrix structure and functionality in direct-acidified nonfat Mozzarella cheese
10.3168/jds.s0022-0302(05)73061-7 · ExternalCitation · doi-reference
Cheese pH, protein concentration, and formation of calcium lactate crystals
10.3168/jds.s0022-0302(06)72459-6 · ExternalCitation · doi-reference
Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese
10.3168/jds.s0022-0302(07)72613-9 · ExternalCitation · doi-reference
Salt diffusion in Cheddar cheese
10.3168/jds.s0022-0302(85)81041-9 · ExternalCitation · doi-reference
Biochemical aspects of syneresis: A review
10.3168/jds.s0022-0302(89)79247-x · ExternalCitation · doi-reference
The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula
10.3168/jds.s0022-0302(99)75477-9 · ExternalCitation · doi-reference
Microstructure and composition of full fat Cheddar cheese made with ultrafiltered milk retentate
10.3390/foods2030310 · ExternalCitation · doi-reference
A review on the effect of calcium sequestering salts on casein micelles: From model milk protein systems to processed cheese
10.3390/molecules28052085 · ExternalCitation · doi-reference
