Publication A-Z index
Browse by subject
Join Us
Submit Manuscript
Login
Science and Education
An Open Access and Academic Publisher
References
●
Geary, U., Lopez-Villalobos, N., Garrick, D. J., & Shalloo, L. (2012). An analysis of the implications of a change to the seasonal milk supply profile in the Irish dairy industry utilizing a seasonal processing sector model. Journal of Agricultural Science, 150(3), 347-364.
●
Fox, P.F., Guinee, T.P., Cogan, T.M., & McSweeney, P.L.H. (2017). Enzymatic Coagulation of Milk. In: Fundamentals of Cheese Science. Springer, Boston, MA. p. 185-229.
●
RamirezSucre, M. O., & VélezRuiz, J. F. (2012). Physicochemical, rheological and microstructural properties of milk gels prepared with different acidification rates. Food Hydrocolloids, 27(2), 398-406.
●
Beka, R. G., Krier, F., Botquin, M., Guiama, V. D., Libouga, D. G., Mbofung, C. M., & Guillochon, D. (2007). Characterisation of a milkclotting extract from
Balanites
aegyptiaca
fruit pulp. International Dairy Journal, 17(9), 1043-1050.
●
Adewumi, A. A., & Akinloye, A. O. (2019). Evaluation of sensory and physicochemical properties of Wagashie cheese produced with
Calotropis
procera
extract. Nigerian Journal of Animal Production, 46(1), 112-120. ISSN: 03312062
●
Adesina, A. J., Akinola, S. A., & Olatunji, O. (2021). Optimization of cheese production using Moringa oleifera seed extract as a natural coagulant. Journal of Food Processing and Preservation, 45(7), e15562.
●
Beka, R. G., Krier, F., Botquin, M., Guiama, V. D., Donn, P., Libouga, D. G., & Guillochon, D. (2006). Mise en évidence d’un agent coagulant utilisable en fromagerie dans les fruits de
Balanites
aegyptiaca
. Tropicultura, 24(4), 229-233.
●
Drake, M. A., & Cadwallader, K. R. (2011). Sensory analysis of dairy foods. In J. Fuquay, P. L. Fox, & P. McSweeney (Eds.), Encyclopedia of Dairy Sciences (2nd ed., pp. 712–719). Academic Press.
●
Gawade, B. (2023). Antioxidant activity and LC-MS/MS analysis of phytochemicals in
Balanites
aegyptiaca
L. leaves aqueous extract. International Journal of Advanced Chemistry Research, 5(2), 46-51.
●
Rashed, K. (2021). Phytochemical and biological evidences of
Balanites
aegyptiaca
. Journal of Pharmaceutical Sciences and Bioscientific Research, 10(6), 305-309.
●
Aung, P. P., Hlaing, T. T., & Oo, T. T. (2020). Evaluation of milk clotting and proteolytic activity of Moringa oleifera L. seed kernels. MERAL Portal. Retrieved from https://meral.edu.mm/record/12345
●
SánchezMuñoz, C., García, H. S., & RodríguezSerrano, G. (2017). Utility of milk coagulant enzyme of Moringa oleifera seed in cheese production from soy and skim milks. Foods, 6(8), 62.
●
Akinmoladun, F. O., Komolafe, T. R., & Oladipo, O. O. (2020). Milk coagulation properties of Moringa oleifera seed and leaf extracts. Food Research International, 137, 109423.
●
Abdelrahman, M., Hassan, A., & Elhassan, M. (2021). Evaluation of seed extracts of Balanites aegyptiaca as milk coagulant for cheese production. Journal of Food Science and Technology, 58(4), 1234-1242.
●
Maskey, R., Sharma, P., & Singh, R. (2025). Acid coagulation of milk: Comparative study of acetic acid and lactic acid in cheese making. Dairy Science & Technology, 105(2), 215-227.
●
Zhang, Y., Lucey, J. A., & Wang, T. (2010). Acidification and gelation of milk by acetic acid: Effects on coagulation time and gel properties. Journal of Dairy Science, 93(5), 1892-1900.
●
Raheem, D., Suri, N., & Saris, P. E. (2007). Characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese. International Journal of Food Science and Technology, 42(2), 220–223.
●
Manik, S., Ramani, A., Saji, R., Sen, C., & Majumder, R. (2025). Coagulation of milk. In Technological Advances and Trends in Cheese Making (pp. 63-79). Springer Nature.
●
El-Gawad, M. A. M. A., El-Sayed, S. M., & El-Sayed, H. S. (2022). Influence of natural coagulants on milk clotting activity and cheese yield. International Journal of Dairy Technology, 75(3), 456-465.
●
Bonfatti, V., Cecchinato, A., & Carnier, P. (2022). Milk protein composition and its relationship with cheese-making properties in dairy cows. Animals, 12(18), 2345.
First
Prev
1
2
3
...
Next
Last