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Publications by Claudio Cipolat-Gotet
Milk Protein Fractions Strongly Affect the Patterns of Coagulation, Curd Firming, and Syneresis
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Distribution of Spiked Drugs Between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models
Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength and Heat Treatment
Le Lait
On Substances Which Affect Milk Coagulation by Lab Ferment. II
Yakugaku Zasshi
Pharmacology
Pharmaceutical Science
Milk Curd Syndrome: A Forgotten Entity
Advanced Research in Gastroenterology & Hepatology
Dairy Processing and Cold Storage Affect the Milk Coagulation Properties in Relation to Cheese Production
Dairy Science and Technology
Biochemistry
Food Science
Effect of Fortifying by Whey Protein and Proiotic Bacteria on Properties of Soft Cheese During Cold Storage 1- Effect of Powdered and Curd Whey on Coagulation Time and Curd Tension
Mesopotamia Journal of Agriculture
The Process of Milk Coagulation by Rennet
Biochemical Society Transactions
Biochemistry
Metabolic Effects of Milk Protein Intake Strongly Depend on Pre-Existing Metabolic and Exercise Status
Nutrition and Metabolism
Nutrition
Endocrinology
Dietetics
Medicine
Metabolism
Diabetes
