1. The effect of pH and concentration of soluble calcium on rennet curd tension;Ashworth;J. Dairy Sci.,1960
2. Incorporation of the protein from the starter growth medium in curd during manufacture of Cheddar cheese;Banks;Milchwissenschaft,1985
3. Same aspects of the measurement of moment of curd cutting during cheese production;Budny;Zesz. Nauk. Wyzsz. Szk. Roln. Olsztynie, Series E,1970
4. Influence of curd firmness at cutting on Cheddar cheese yield and recovery of milk constituents;Bynum;J. Dairy Sci.,1982
5. Some effects of low temperature storage of milk on cheese production and Cheddar cheese flavor;Chapman;Dairy Ind. Int.,1976