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Issue Dairy Sci. Technol.
Volume 88, Number 3, May-June 2008
Page(s) 341 - 353
DOI 10.1051/dst:2008004
Published online 22 May 2008

References of  Dairy Sci. Technol. 88 (2008) 341-353
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  3. Cayot P., Fairise J.F., Colas B., Lorient D., Brulé G., Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring, J. Dairy Res. 70 (2003) 423-431 [CrossRef] [PubMed].
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  5. Haque A., Richardson R.K., Morris E.R., Effect of fermentation temperature on the rheology of set and stirred yogurt, Food Hydrocoll. 15 (2001) 593-602 [CrossRef].
  6. Jeantet R., Roignant M., Brulé G., Traitements thermiques, in: Génie des Procédés Appliqués à l'Industrie Laitière, Tec & Doc, Paris, France, 2001, pp. 45-73.
  7. Kalab M., Scanning electron microscopy of dairy products: An overview, Scan. Electr. Microsc. 3 (1979) 261-272.
  8. Kalab M., Allan-Wojtas P., Phipps-Todd B.E., Development of microstructure in set-style nonfat yoghurt. A review, Food Microstruct. 2 (1983) 51-66.
  9. Laligant A., Famelart M.H., Brulé G., Piot M., Paquet D., Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals, Lait 83 (2003) 181-192 [CrossRef] [EDP Sciences].
  10. Laligant A., Famelart M.H., Paquet D., Brulé G., Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction, Lait 83 (2003) 307-320 [CrossRef] [EDP Sciences].
  11. Lankes H., Ozer H.B., Robinson R.K., The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt, Milchwissenschaft 53 (1998) 510-513.
  12. Lapasin R., De Lorenzi L., Pricl S., Torriano G., Linear viscoelasticity of yoghurt, in: Texture of Fermented Milk Products and Dairy Desserts, IDF special issue 9802, Vicenza, Italy, 5-6 May 1997, Int. Dairy Fed., Brussels, Belgium, 1997, pp. 34-40.
  13. Lee W.J., Lucey J.A., Structure and physical properties of yogurt gels: Effect of inoculation rate and incubation temperature, J. Dairy Sci. 87 (2004) 3153-3164 [PubMed].
  14. Lee W.J., Lucey J.A., Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts, J. Dairy Sci. 89 (2006) 2374-2385 [PubMed].
  15. Lucey J.A., Tamehana M., Singh H., Munro P.A., A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone, Food Res. Int. 31 (1998) 147-155 [CrossRef].
  16. Lucey J.A., Teo C.T., Munro P.A., Singh H., Microstructure, permeability and appearance of acid gels made from heated skim milk, Food Hydrocoll. 12 (1998) 159-165 [CrossRef].
  17. Lucey J.A., van Vliet T., Grolle K., Geurts T., Walstra P., Properties of acid casein gels made by acidification with glucono-delta-lactone. I. Rheological properties, Int. Dairy J. 7 (1997) 381-388 [CrossRef].
  18. Lucey J.A., van Vliet T., Grolle K., Geurts T., Walstra P., Properties of acid casein gels made by acidification with glucono-delta-lactone. II. Syneresis, permeability and microstructural properties, Int. Dairy J. 7 (1997) 389-397 [CrossRef].
  19. Schellhaass S.M., Morris H.A., Rheological and scanning electron microscopic examination of skim milk gels obtained by fermenting with ropy and non-ropy strains of lactic acid bacteria, Food Microstruct. 4 (1985) 279-287.
  20. Tamime A.Y., Kalab M., Davies G., Microstructure of set-style yoghurt manufactured from cow's milk fortified by various methods, Food Microstruct. 3 (1984) 83-92.
  21. Vetier N., Desobry-Banon S., Ould-Eleya M.M., Hardy J., Effect of temperature and acification rate on the fractal dimension of acidified casein aggregates, J. Dairy Sci. 80 (1997) 3131-3166.



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