Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Overview of attention for article published in Dairy Science & Technology (EDP Sciences), October 2012

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In the top 25% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#39 of 286)
Good Attention Score compared to outputs of the same age (76th percentile)

Mentioned by

patent: 11 patents

Citations

dimensions_citation: 25 Dimensions

Readers on

mendeley: 42 Mendeley

Summary Patents Dimensions citations

So far, Dimensions has found 25 publications that cite this research output.

25

The most recent citing publications are shown below. View all 25 publications that cite this research output on Dimensions.

Therapeutic potential of popular fermented dairy products and its benefits on human health

Article in Frontiers in Nutrition (February 2024)

Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening

Article in International Dairy Journal (February 2024)

High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses

Article in Food Research International (June 2023)

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