1. Studies of peptidolysis during early maturation and its influence on low fat cheese quality;Ardö;Milchwissenschaft,1989
2. The effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese. I. Higher initial storage temperatures;Aston;N.Z. J. Dairy Sci. Technol.,1983
3. Effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese;Aston;J. Dairy Res.,1985
4. Accelerated ripening of Gouda cheese. I. Effect of heat-shocked thermophilic lactobacilli and streptococci on proteolysis and flavor development;Bartels;Milchwissenschaft,1987
5. Activation of plasmin with urokinase in ultrafiltered milk for cheese manufacture;Bastian;J. Dairy Sci.,1991