Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripeningXia, Xiaofeng; Arju, Georg; Taivosalo, Anastassia; Lints, Taivo; Kriščiunaite, Tiina; Vilu, Raivo; Corrigan, Bernard M.; Gai, Nan; Fenelon, Mark A.; Tobin, John T.; Kilcawley, Kieran; Kelly, Alan L.; McSweeney, Paul L. H.; Sheehan, Jeremiah J.International dairy journal2023 / art. 105540, 13 p. : ill https://doi.org/10.1016/j.idairyj.2022.105540 Journal metrics at Scopus Article at Scopus Journal metrics at WOS Article at WOS Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripeningLi, Bozhao; Arju, Georg; Taivosalo, Anastassia; Lints, Taivo; Kriščiunaite, Tiina; Vilu, Raivo; Lyne, John; Roustel, Sebastien; Kelly, Alan L.; McSweeney, Paul L.H.International dairy journal2024 / art. 105835, 14 p. : ill https://doi.org/10.1016/j.idairyj.2023.105835 Journal metrics at Scopus Article at Scopus