1. Technological suitability of calf rennet substitutes;Birkkjaer;Int. Dairy Fed. Bull. Doc.,1985
2. Presence of X-prolyl-dipeptidyl-peptidase in lactic acid bacteria;Casey;J. Dairy Sci.,1985
3. Casein proteolysis in Mozzarella-type cheese;Creamer;N. Z. J. Dairy Sci. Technol.,1976
4. Water absorption by renneted casein micelles;Creamer;Milchwissenschaft,1985
5. Effect of acidification of cheese milk on the resultant Cheddar cheese;Creamer;N. Z. J. Dairy Sci. Technol.,1985