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All issues Dairy Sci. Technol., 90 1 (2010) 27-46 Article references

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Cited article:

Sustainable innovation in pasta production: Exploring the potential use of “second cheese whey” as water substitute

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Applied Food Research 6 (1) 101755 (2026)
https://doi.org/10.1016/j.afres.2026.101755

Nazarena Cela, Marta Bertolino, Anna Olivero, Ascanio Alberto D’Aloia, Erika Bertone, Chiara Nervo, Michele Ricci, Daniela Ghirardello, Giuseppe Zeppa and Luisa Torri
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https://doi.org/10.2139/ssrn.5400232

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

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https://doi.org/10.3390/foods13040581

Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers

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https://doi.org/10.3390/ani13193096

Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

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Applied Sciences 11 (6) 2680 (2021)
https://doi.org/10.3390/app11062680

Quality characteristics of mozzarella cheese manufactured with recycled stretchwater

Michele Faccia, Giuseppe Natrella, Pio Pietro Loperfido, Giuseppe Gambacorta and Giuseppe Cicco
LWT 147 111554 (2021)
https://doi.org/10.1016/j.lwt.2021.111554

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

Alžbeta Medved’ová, Martina Koňuchová, Karolína Kvočiková, Ivana Hatalová and L’ubomír Valík
Frontiers in Microbiology 11 (2020)
https://doi.org/10.3389/fmicb.2020.612528

Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T2 relaxometry

Lien Vermeir, Arnout Declerck, Chak Ming To, Barbara Kerkaert and Paul Van der Meeren
Magnetic Resonance in Chemistry 57 (9) 674 (2019)
https://doi.org/10.1002/mrc.4842

Systematic approach to study temperature and time effects on yield of pasta filata cheese

Balz Bähler, Thomas Ruf, Ravi Samudrala, Philipp Schenkel and Jörg Hinrichs
International Journal of Dairy Technology 69 (2) 184 (2016)
https://doi.org/10.1111/1471-0307.12248

Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation

Jeremy Petit, Anne Moreau, Gilles Ronse, et al.
Food and Bioprocess Technology 9 (8) 1367 (2016)
https://doi.org/10.1007/s11947-016-1726-x

Optimisation of process conditions for lactose hydrolysis in paneer whey with cold‐active β‐galactosidase from psychrophilic Thalassospira frigidphilosprofundus

Mrinmoy Ghosh, Krishna Kanth Pulicherla, Venkata Perumal Babu Rekha, Adapa Vijayanand and Krothapalli Raja Surya Sambasiva Rao
International Journal of Dairy Technology 66 (2) 256 (2013)
https://doi.org/10.1111/1471-0307.12020

Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

Micaela Pescuma, Elvira M. Hébert, Elena Bru, Graciela Font de Valdez and Fernanda Mozzi
Journal of Dairy Research 79 (2) 201 (2012)
https://doi.org/10.1017/S0022029912000040