Free Access
Issue
Dairy Sci. Technol.
Volume 88, Number 4-5, July-October 2008
5th Symposium on Cheese Ripening
Page(s) 549 - 572
DOI https://doi.org/10.1051/dst:2008017
Published online 09 October 2008
References of  Dairy Sci. Technol. 88 (2008) 549–572
  1. Anderson D.L., Mistry V.V., Brandsma R.L., Baldwin K.A., Reduced-fat Cheddar cheese from condensed milk. 1. Manufacture, composition and yield, J. Dairy Sci. 76 (1993) 2832–2844.
  2. Ardisson-Korat A.V., Rivzi S.S.H., Vatless manufacture of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates, J. Dairy Sci. 87 (2004) 3601–3613 [PubMed].
  3. Auldist M.J., Coats S., Sunderland B.J., Mayes J.J., McDowell G.M., Rogers G.L., Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese, J. Dairy Res. 63 (1996) 269–280 [PubMed].
  4. Azarnia S., Robert N., Lee B., Biotechnological methods to accelerate Cheddar cheese ripening, Crit. Rev. Biotechnol. 26 (2006) 121–143 [CrossRef] [PubMed].
  5. Banks J., The quality of milk in relation to cheese manufacture, J. Soc. Dairy Technol. 43 (1990) 35–39 [CrossRef].
  6. Banks J.M., Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat-denatured whey protein, J. Soc. Dairy Technol. 41 (1988) 37–41 [CrossRef].
  7. Banks J.M., Heat treatment of cheese milk, in: Practical guide for control of cheese yield, Special Issue 0001, Int. Dairy Fed., Brussels, Belgium, 2000, pp. 36–39.
  8. Banks J.M., Law A.J.R., Leaver J., Horne D.S., The inclusion of whey protein in cheese – an overview in: Cheese yield and factors affecting its control, Special Issue 9402, Int. Dairy Fed., Brussels, Belgium, 1993, pp. 387–401.
  9. Banks J.M., Law A.J.R., Leaver J., Horne D.S., Maturation profiles of Cheddar-type cheese produced from high heat treatment milk to incorporate whey proteins, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure-Function Relationships in Cheese, Plenum Press, New York, 1995, pp. 221–236.
  10. Banks J.M., Stewart G., Muir D.D., West I.G., Increasing the yield of Cheddar cheese by acidification of milk containing heat-denatured whey protein, Milchwissenschaft 43 (1987) 212–215.
  11. Benfeldt C., Ultrafiltration of cheese milk: effect on plasmin activity and proteolysis during cheese ripening, Int. Dairy J. 16 (2006) 600–608 [CrossRef].
  12. Benfeldt C., Sorensen J., Ellegard K.H., Petersen T.E., Heat treatment of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening, Int. Dairy J. 7 (1997) 723–731 [CrossRef].
  13. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, Int. Dairy J. 7 (1997) 311–323 [CrossRef].
  14. Brandsma R.L., Rizvi S.S.H., Depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making, J. Dairy Sci. 82 (1999) 2063–2069.
  15. Brandsma R.L., Rizvi S.S.H., Manufacture of Mozzarella cheese from highly concentrated skim milk microfiltration retentate depleted of whey proteins, Int. J. Food Sci. Technol. 36 (2001) 611–624 [CrossRef].
  16. Broome M.C., Tan S.E., Alexander M.A., Manser B., Low-concentration-ratio ultrafiltration for cheddar cheese manufacture. Part 1: Effect on seasonal cheese composition, Aust. J. Dairy Technol. 53 (1998) 5–10.
  17. Buffa M., Guamis B., Pavia M., Trujillo A.J., Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk, Int. Dairy J. 11 (2001) 175–179 [CrossRef].
  18. Buffa M., Guamis B., Royo C., Trujillo A.J., Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk, Food Microbiol. 18 (2001) 45–51 [CrossRef].
  19. Buffa M., Guamis B., Saldo J., Trujillo A.J., Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk, Lebens.-Wiss. Technol. 37 (2004) 247–253 [CrossRef].
  20. Buffa M., Guamis B., Trujillo A.J., Specific effect of high-pressure treatment of milk on cheese proteolysis, J. Dairy Res. 72 (2005) 385–392 [CrossRef] [PubMed].
  21. Buffa M.N., Trujillo A.J., Pavia M., Guamis B., Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk, Int. Dairy J. 11 (2001) 927–934 [CrossRef].
  22. Bulca S., Leder J., Kulozik U., Impact of UHT or heat treatment on the rennet gel formation of skim milk with various whey protein contents, Milchwissenschaft 59 (2004) 590–593.
  23. Calvo M.M., Leaver J., Law A.J.R., Banks J.M., Changes in casein levels during the ripening of Cheddar type cheese made from overheated milk, Milchwissenschaft 47 (1992) 516–518.
  24. Creamer L.K., Matheson A.R., Effect of heat treatment on the proteins of pasteurised skim milk, N. Z. J. Dairy Sci. Technol. 15 (1980) 37–49.
  25. Dalgleish D.G., Effect of milk concentration on the rennet coagulation time, J. Dairy Res. 47 (1980) 231–235.
  26. Dalgleish D.G., The enzymatic coagulation of milk, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, Vol. 1, Proteins, Elsevier Science Publications Ltd., London, 1992, pp. 579–620.
  27. De Kruif C.G., Skim milk acidification, J. Coll. Interf. Sci. 185 (1997) 19–25 [CrossRef].
  28. Dejmek P., Walstra P., The syneresis of rennet-coagulated curd, in: Fox P.F., McSweeney P.L.H, Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects, 3rd edn., Academic Press, Amsterdam, The Netherlands, 2004, pp. 71–103.
  29. Desai N., Nolting J., Microstructure studies of reduced-fat cheeses containing fat substitute, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure-Function Relationships in Cheese, Plenum Press, New York, 1995, pp. 295–302.
  30. Drake M.A., Chen X.Q., Gerard P.D., Gurkin S.U., Composition and quality attributes of reduced fat cheese as affected by lecithin type, J. Food Sci. 63 (1998) 1018–1023.
  31. Drake M.A., Harrison S.L., Asplund M., Barbosa-Canovas G., Swanson B.G., High pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese, J. Food Sci. 64 (1997) 843–845 [CrossRef], 860.
  32. Emmons D.B., Lister E.E., Beckett D.C., Jenkins K.J., Quality of protein in milk replacers for young calves. V. Effect of method of dispersing fat on curd formation and whey syneresis, J. Dairy Sci. 63 (1980) 417–425.
  33. Famelart M.H., Lepesant F., Gaucheron F., Le Graet Y., Schuck P., pH induced physiochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase, Lait 76 (1996) 445–460 [CrossRef].
  34. Fenelon M.A., Guinee T.P., The compositional, textural, and maturation characteristics of reduced-fat Cheddar made from milk containing Dairy-Lo$^{\rm TM}$, Milchwissenschaft 52 (1997) 385–389.
  35. Fernandez A., Kosikowski F.V., Low moisture Mozzarella cheese from whole milk retentates of ultrafiltration, J. Dairy Sci. 69 (1986) 2011–2017.
  36. Fernandez A., Kosikowski F.V., Physical properties of direct acidified Mozzarella cheese from ultrafiltered whole milk retentates, J. Dairy Sci. 69 (1986) 643–648.
  37. Fox P.F., Heat induced changes in milk preceding coagulation, J. Dairy Sci. 64 (1981) 2121–2137.
  38. Fox P.F., McSweeney P.L.H., Cheese: an overview, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, Elsevier Applied Science, Amsterdam, The Netherlands, 2004, pp. 1–18.
  39. Fox P.F., McSweeney P.L.H., Chemistry and biochemistry of cheese manufacture and ripening, Food Sci. Technol. 20 (2006) 28–32.
  40. Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Volume 2, Major Cheese Groups, 3rd edition, Elsevier Applied Science, Amsterdam, The Netherlands, 2004.
  41. Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Volume 1, General Aspects, 3rd edition, Elsevier Applied Science, Amsterdam, The Netherlands, 2004.
  42. Garnot P., Influence of milk concentration by UF on enzymatic coagulation, Int. Dairy Fed. Bull. 225 (1988) 11–15.
  43. Ghosh B.C., Steffl A., Hinrichs J., Kessler H.G., Effect of heat treatment and homogenization of milk on camembert-type cheese, Egyptian J. Dairy Sci. 27 (1999) 331–343.
  44. Gibbs B.F., Kermasha S., Alli I., Mulligan C.N., Encapsulation in the food industry: a review, Int. J. Food Sci. Nutr. 50 (1999) 213–224 [CrossRef] [PubMed].
  45. Govindasamy-Lucey S., Lin T., Jaeggi J.J., Johnson M.E., Lucey J.A., Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of Pizza cheese, J. Dairy Sci. 89 (2006) 454–467 [PubMed].
  46. Green M.L., Marshall R.J., Glover F.A., Influence of homogenization of concentrated milks on the structure and properties of rennet curds, J. Dairy Res. 50 (1983) 341–348.
  47. Guinee T.P., Auty M.A.E., Mullins C., Corcoran M.O., Mulholland E.O., Preliminary observations on the effects of fat content and degree of emulsification on the structure-functional relationship of Cheddar-type cheese, J. Texture Stud. 31 (2000) 645–663 [CrossRef].
  48. Guinee T.P., Fenelon M.A., Mulholland E.O., O'Kennedy B.T., O'Brien N., Reville W.J., The influence of milk pasteurisation temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese, Int. J. Dairy Technol. 51 (1998) 1–10 [CrossRef].
  49. Guinee T.P., Gorry C.B., O'Callaghan D.J., O'Kennedy B.T., O'Brien N., Fenelon M.A., The effects of composition and some processing treatments on the rennet coagulation properties of milk, Int. J. Dairy Technol. 50 (1997) 99–106 [CrossRef].
  50. Guinee T.P., McSweeney P.L.H., Significance of milk fat in cheese, in: Fox P.F., McSweeney P.L.H. (Eds.), Advanced Dairy Chemistry 2: Lipids, 3rd edn., Springer Verlag, New York, 2006, pp. 377–440.
  51. Guinee T.P., O'Callaghan D.J., Mulholland E.O., Harrington D., Milk protein standardisation by ultrafiltration for cheddar cheese manufacture, J. Dairy Res. 63 (1996) 281–293.
  52. Guinee T.P., O'Kennedy B.T., Kelly P.M., Effect of milk protein standardization using different methods on the composition and yields of Cheddar cheese, J. Dairy Sci. 89 (2006) 468–482 [PubMed].
  53. Guinee T.P., Pudja P.D., Mulholland E.O., Effect of milk protein standardisation, by ultrafiltration, on the composition and maturation of cheddar cheese, J. Dairy Res. 61 (1994) 117–131.
  54. Guinee T.P., Pudja P.D., Mulholland E.O., Reville W.J., Ultrafiltration in cheesemaking, in: Cogan T.M. (Ed.), 3rd Cheese symposium, Moorepark, National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, 1992, pp. 21–29.
  55. Guinee T.P., Pudja P.D., Reville W.J., Harrington D., Mulholland E.O., Cotter M., Cogan T.M., Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein, Int. Dairy J. 5 (1995) 543–568 [CrossRef].
  56. Harvey J., Protein fortification of cheese milk using milk protein concentrate – yield improvement and product quality, Aust. J. Dairy Technol. 61 (2006) 183–185.
  57. Hayes M.G., Kelly A.L., High pressure homogenization of raw whole bovine milk (a) effect on fat globule size and other properties, J. Dairy Res. 70 (2003) 297–305 [CrossRef] [PubMed].
  58. Hicks C.L., O'Leary J., Holbrook J., Effect of lecithin on cheese yield, J. Dairy Sci. 68 (1985) 1603–1607.
  59. Hindle E.J., Wheelock J.V., The primary phase of rennet action in heat-sterilized milk, J. Dairy Res. 37 (1970) 389–396.
  60. Høier E., Lilbæk H., Broe M.L., Sørensen N.K., Enhancing cheese yield by phospholipase treatment of cheesemilk, Aust. J. Dairy Technol. 61 (2006) 179–182.
  61. Hotchkiss J.H., Werner B.G., Lee E.Y.C., Addition of carbon dioxide to dairy products to improve quality: a comprehensive review, Comp. Rev. Food Sci. Food Safety 5 (2006) 158–168 [CrossRef].
  62. Humbert G., Driou A., Guerin J., Alais C., Effets de l'homogénéisation à haute pression sur les propriétés du lait et son aptitude à la coagulation enzymatique, Lait 60 (1980) 574–594 [CrossRef].
  63. Huppertz T., De Kruif C.G., Rennet-induced coagulation of enzymatically cross-linked casein micelles, Int. Dairy J. 17 (2007) 442–447 [CrossRef].
  64. Huppertz T., De Kruif C.G., Structure and stability of nanogel particles prepared by cross-linking casein micelles, Int. Dairy J. 18 (2008) 556–565 [CrossRef].
  65. Huppertz T., Fox P.F., De Kruif C.G., Kelly A.L., High pressure-induced changes in bovine milk proteins: a review, Biochim Biophys Acta – Prot. Proteomics 1764 (2006) 593–598.
  66. Huppertz T., Fox P.F., Kelly A.L., Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria, Milchwissenschaft 59 (2004) 246–249.
  67. Huppertz T., Fox P.F., Kelly A.L., Effects of high pressure treatment on the yield of cheese curd from bovine milk, Innov. Food Sci. Emerg. Technol. 5 (2004) 1–8 [CrossRef].
  68. Huppertz T., Hinz K., Zobrist M.R., Uniacke T., Kelly A.L., Fox P.F., Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk, Innov. Food Sci. Emerg. Technol. 6 (2005) 279–285 [CrossRef].
  69. Huppertz T., Kelly A.L., Physical chemistry of milk fat globules, in: Fox P.F., McSweeney P.L.H. (Eds.), Advanced Dairy Chemistry 2: Lipids, 3rd edn., Springer Verlag, New York, USA, 2006, pp. 173–212.
  70. Imafidon G.L., Farkye N.Y., Composition of cheddar cheese made from high-heat treated milk, in: Cheese Yield and Factors affecting its control, Special Issue 9402, Int. Dairy Fed., Brussels, Belgium, 1993, pp. 433–438.
  71. Jana A.H., Upadhyay K.G., The effect of homogenization conditions on the textural and baking characteristics of buffalo milk Mozzarella cheese, Aust. J. Dairy Technol. 46 (1991) 27–30.
  72. Jana A.H., Upadhyay K.G., Homogenization of milk for cheesemaking – a review, Aust. J. Dairy Technol. 47 (1992) 72–79.
  73. Jaros D., Partschefeld C., Henle T., Rohm H., Transglutaminase in dairy products: chemistry, physics, applications, J. Texture Stud. 37 (2006) 113–155.
  74. Kameswaran S., Smith D.E., Rennet clotting times of skim milk based rennet gels supplemented with an ultrafiltered milk protein concentrate, Milchwissenschaft 54 (1999) 546–550.
  75. Karlsson A.O., Ipsen R., Ardo Y., Rheological properties and microstructure during rennet induced coagulation of UF concentrated milk, Int. Dairy J. 17 (2007) 674–682 [CrossRef].
  76. Kelly A.L., O'Donnell H.J., Composition, gel properties and microstructure of Quarg as affected by processing parameters and milk quality, Int. Dairy J. 8 (1998) 295–301 [CrossRef].
  77. Kelly P.M., Membrane separation, in: Roginski H., Fuquay J.W., Fox P.F. (Eds.), Encyclopaedia of Dairy Sciences, Academic Press, Amsterdam, The Netherlands, 2003, pp. 1777–1786.
  78. Kelly P.M., Kelly J., Mehra R., Oldfield D.J., Raggett E., O'Kennedy B.T., Implementation of integrated membrane processes for pilot scale development of fractionated milk components, Lait 80 (2000) 139–153 [CrossRef].
  79. Kosikowski F.V., Masters A.R., Mistry V.V., Cheddar cheese from retentate-supplemented whole milk, J. Dairy Sci. 68 (1985) 548–554.
  80. Law A.J.R., Banks J.M., Horne D.S., Leaver J., West I.G., Denaturation of the whey proteins in heated milk and their incorporation into Cheddar cheese, Milchwissenschaft 49 (1994) 63–67.
  81. Law B., Kirby C., Microencapsulated enzymes for cheese technology, North Eur. Food Dairy J. 6 (1987) 194–199.
  82. Law B.A., King J.S., Use of liposomes for proteinase addition to Cheddar cheese, J. Dairy Res. 52 (1985) 183–188.
  83. Lawrence R.C., Gilles J., Creamer L.K., Crow V.L., Heap H.A., Honore C.G., Johnston K.A., Samal P.K., Cheddar cheese and related dry-salted cheese varieties, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese Chemistry, Physics and Microbiology, Major Cheese Groups, Elsevier Academic Press, Amsterdam, The Netherlands, 3rd edn., Vol. 2, 2004, pp. 71–102.
  84. Lemay A., Paquin P., Lacroix C., Influence of microfluidization on Cheddar cheese composition, quality and yields, in: Cheese yield and Factors Affecting its Control, Special Issue 9402, Int. Dairy Fed., Brussels, Belgium, 1994, pp. 288–292.
  85. Lilbaek H.M., Broe M.L., Hoier E., Fatum T.M., Ipsen R., Sorensen N.K., Improving the yield of Mozzarella cheese by phospholipase treatment of milk, J. Dairy Sci. 89 (2006) 4114–4125 [PubMed].
  86. Linton M., Mackie A.B., Upadhyay V.K., Kelly A.L., Patterson M.F., The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: a comparison between raw milk and milk treated with high hydrostatic pressure, Innov. Food Sci. Emerg. Technol. 9 (2008) 423–428 [CrossRef].
  87. López-Fandiño R., Olano A., Effects of high pressures combined with moderate temperatures on the rennet coagulation properties of milk, Int. Dairy J. 8 (1998) 623–627 [CrossRef].
  88. Lorenzen P.C., Renneting properties of transglutaminase-treated milk, Milchwissenschaft 55 (2000) 433–437.
  89. Lucey J.A., Gorry C., Effect of Simplesse 100 on the manufacture of low fat Cheddar cheese, in: Cheese yield and factors affecting its control, Special Issue 9402, Int. Dairy Fed. Brussels, Belgium, 1994, pp. 439–447.
  90. Ma Y., Barbano D.M., Santos M., Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 °C, J. Dairy Sci. 86 (2003) 1616–1631 [PubMed].
  91. Mackey K.L., Desai N., Rheology of reduced-fat cheese containing a fat substitute, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure-Function Relationships in Cheese, Plenum Press, New York, USA, 1995, pp. 21–26.
  92. Marshall R.J., Increasing cheese yields by high heat treatment of milk, J. Dairy Res. 53 (1986) 313–322.
  93. Maubois J.-L., Applications of membrane techniques in the dairy industry, Int. Dairy Fed. Bull. 244 (1989) 26–29.
  94. Maubois J.-L., Membrane microfiltration: a tool for a new approach in dairy technology, Aust. J. Dairy Technol. 57 (2002) 92–96.
  95. Maubois J.-L., Fauquant J., Famelart M.H., Caussin F., Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives, in: Proceedings of the 3rd International Whey Conference, Munich, Germany, Sept. 12–14: The Importance of Whey and Whey Components in Food and Nutrition, B. Behr's Verlag, Hamburg, Germany, 2001, pp. 57–72.
  96. Mistry V.V., Membrane processing in cheese manufacture, in: Roginski H., Fuquay J.W., Fox P.F. (Eds.), Encyclopedia of Dairy Sciences, Academic Press, Amsterdam, The Netherlands, 2003, pp. 300–306.
  97. Mistry V.V., Maubois J.-L., Application of membrane separation technology in cheese production, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Vol. 1., Chapman & Hall, New York, USA, 1993, pp. 493–522.
  98. Mistry V.V., Maubois J.-L., Application of membrane separation technology in cheese production, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology 1: General Aspects, Academic Press, Amsterdam, The Netherlands, 2004, pp. 261–285
  99. Mistry V.V., Metzger L.E., Maubois J.-L., Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese, J. Dairy Sci. 79 (1996) 1137–1145.
  100. Mohammad K.B., Fox P.F., Heat-induced association-dissociation of casein micelles preceeding coagulation, J. Dairy Res. (1987) 377–387.
  101. Molina E., Alvarez M.D., Ramos M., Olano A., López-Fandiño R., Use of high-pressure-treated milk for the production of reduced-fat cheese, Int. Dairy J. 10 (2000) 467–475 [CrossRef].
  102. Mueller-Merbach M., Rauscher T., Hinrichs J., Inactivation of bacteriophages by thermal and high-pressure treatment, Int. Dairy J. 15 (2005) 777–784 [CrossRef].
  103. Nelson B.K., Lynch J.M., Barbano D.M., Impact of milk preacidification with CO2 on Cheddar cheese composition and yield, J. Dairy Sci. 87 (2004) 3581–3589 [PubMed].
  104. Nelson B.K., Lynch J.M., Barbano D.M., Impact of milk preacidification with CO2 on the aging and proteolysis of Cheddar cheese, J. Dairy Sci. 87 (2004) 3590–3600 [PubMed].
  105. Neocleous M., Barbano D.M., Rudan M.A., Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese, J. Dairy Sci. 85 (2002) 2425–2437 [PubMed].
  106. Neocleous N., Barbano D.M., Rudan M.A., Impact of low concentration factor microfiltration on milk component recovery and cheddar cheese yield, J. Dairy Sci. 85 (2002) 2415–2424 [PubMed].
  107. Nielsen E.W., Principles of cheese production, in: Hui Y.H., Goddik L.M., Hansen A.S., Josephsen J. (Eds.), Handbook of Food and Beverage Fermentation Technology, Marcel Dekker, New York, USA, 2004, pp. 221–239.
  108. Nielsen P.M., Process for producing cheese, U.S. Patent No. 6 399 121 (2002).
  109. O'Brien B., Mehra R., Connolly J.F., Harrington D., Season variation in the composition of Irish manufacturing and retail milks, 1. Chemical composition and renneting properties, Irish J. Agric. Food Res. 38 (1999) 53–64.
  110. O'Reilly C.E., Kelly A.L., Murphy P.M., Beresford T.P., High pressure treatment: applications to cheese manufacture and ripening, Trends Food Sci. Technol. 12 (2001) 51–59 [CrossRef].
  111. O'Sullivan M.M., Kelly A.L., Fox P.F., Influence of transglutaminase treatment on some physico-chemical properties of milk, J. Dairy Res. 69 (2002) 433–442 [CrossRef] [PubMed].
  112. Oommen B.S., Mistry V.V., Nair M.G., Effect of homogenization of cream on composition, yield and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk, Lait 80 (2000) 77–91 [CrossRef].
  113. Pandey P.K., Ramaswamy H.S., St-Gelais D., Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk, Lebensm.-Wiss. Technol. 36 (2003) 497–506 [CrossRef].
  114. Patel H., Carroll T., Kelly A.L., New dairy processing technologies, in: Chandan R.C., Kilara A., Shah N.P. (Eds.), Dairy Processing Technology and Quality Assurance, Elsevier, London, 465–483.
  115. Pearse M.J., Linklater P.M., Hall R.J., MacKinlay A.G., Effect of heat induced interaction between $\beta $-lactoglobulin and $\kappa$-casein on syneresis, J. Dairy Res. 52 (1985) 159–165.
  116. Pearse M.J., MacKinlay A.G., Biochemical aspects of syneresis: a review, J. Dairy Sci. 72 (1989) 1401–1407.
  117. Peri C., Lucisano M., Donati B., Studies on the coagulation of milk ultrafiltration retentates. 2. Kinetics of whey syneresis, Milchwissenschaft 40 (1985) 650–652.
  118. Reineccius G., Liposomes for controlled release in the food industry, in: Risch S., Reineccius G. (Eds.), Encapsulation and controlled release of food ingredients, American Chemical Society, Washington D.C., 1995, pp. 113–131.
  119. Rowney M.K., Hickey M.W., Roupas P., Everett D.W., The effect of homogenization and milk fat fractions on the functionality of mozzarella cheese, J. Dairy Sci. 86 (2003) 712–718 [PubMed].
  120. Roy D., Pitre M., Blanchette L., Savoie L., Bélanger G., Ward P., Maubois J.-L., Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk, Lait 77 (1997) 521–541 [CrossRef].
  121. Salaun F., Mietton B., Gaucheron F., Buffering capacity of dairy products, Int. Dairy J. 15 (2005) 95–109 [CrossRef].
  122. San Martín-González M.F., Rodriguez J.J., Gurram S., Clark S., Swanson B.G., Barbosa-Cánovas G.V., Yield, composition and rheological characteristics of Cheddar cheese made with high pressure processed milk, LWT - Food Sci. Technol. 40 (2007) 697–705 [CrossRef].
  123. San Martín-González M.F.J., Welti-Chanes J., Barbosa-Cánovas G.V., Cheese manufacture assisted by high pressure, Food Rev. Int., 22 (2006) 275–289.
  124. Schreiber R., Hinrichs J., Rennet coagulation of heated milk concentrates, Lait 80 (2000) 33–42 [CrossRef].
  125. Sharma S.K., Ferrier L.K., Hill A.R., Effect of modified manufacturing parameters on the quality of Cheddar cheese made from ultrafiltered (UF) milk, J. Food Sci. 54 (1989) 573–577 [CrossRef].
  126. Singh H., Review: Effects of high temperature on casein micelles, N. Z. J. Dairy Sci. Technol. 23 (1988) 257–273.
  127. Singh H., Creamer L.K., Heat stability of milk, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, Vol. 1, Proteins, Elsevier Science Publications Ltd., London, 1992, pp. 621–656.
  128. Singh H., Fox P.F., Heat stability of milk: pH dependent dissociation of micellar $\kappa$-casein on heating milk at ultra-high temperatures, J. Dairy Res. 52 (1985) 529–538.
  129. Singh H., Waungana A., Influence of heat treatment of milk on cheese making properties, Int. Dairy J. 11 (2001) 543–551 [CrossRef].
  130. Skeie S., Developments in microencapsulation science applicable to cheese research and development. A review, Int. Dairy J. 4 (1994) 573–595 [CrossRef].
  131. Smiddy M.A., Martin J.E.G.H., Kelly A.L., De Kruif C.G., Huppertz T., Stability of casein micelles cross-linked by transglutaminase, J. Dairy Sci. 89 (2006) 1906–1914 [PubMed].
  132. Sparkes R.E., Jacobs I.C., Selection of coating and microencapsulation processes, in: Scher H.B. (Ed.), Controlled release delivery systems for pesticides, Marcel Dekker Inc., New York, USA, 1999, pp. 3–28.
  133. St Gelais D., Roy D., Audet P., Manufacture of low fat Cheddar cheese from milk enriched with different protein concentrate powders, Food Res. Int. 31 (1998) 137–145 [CrossRef].
  134. Theophilou P., Wilbey A.R., Effects of fat on the properties of halloumi cheese, Int. J. Dairy Technol. 60 (2007) 1–4 [CrossRef].
  135. Tosh S.M., Dalgleish D.G., The physical properties and renneting characteristics of the synthetic membrane on the fat globules of microfluidized milk, J. Dairy Sci. 81 (1998) 1840–1847.
  136. Trujillo A.J., Capellas M., Buffa M., Royo C., Gervilla R., Felipe X., Sendra E., Saldo J., Ferragut V., Guamis B., Application of high pressure treatment for cheese production, Food Res. Int. 33 (2000) 311–316 [CrossRef].
  137. Trujillo A.J., Royo C., Ferragut V., Guamis B., Ripening profiles of goat cheese produced from milk treated with high pressure, J. Food Sci. 64 (1999) 833–837 [CrossRef].
  138. Ur-Rehman S., Farkye N.Y., Considine T., Schaffner A., Drake M.A., Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese, J. Dairy Sci. 86 (2003) 1608–161 [PubMed].
  139. Van Hooydonk A.C.M., de Koster P.G., Boerrigter I.J., The renneting of heated milk, Neth. Milk Dairy J. 41 (1987) 3–18.
  140. Van Hooydonk A.C.M., Van de Berg G., Control and determination of the curd-setting during cheesemaking, Int. Dairy Fed. Bull. 255 (1988) pp. 2–10.
  141. Van Vliet T., Van Dijk H.J.M., Zoon P., Walstra P., Relation between syneresis and rheological properties of particle gels, Colloid Polym. Sci. 269 (1991) 620–627 [CrossRef].
  142. Vasbinder A.J., Rollema H.S., de Kruif C.G., Impaired rennatability of heated milk: study of enzymatic hydrolysis and gelation kinetics, J. Dairy Sci. 86 (2003) 1548–1555 [PubMed].
  143. Versteeg C., Ballintyne P.C., McAuley C.M., Tan S.E., Alexander M., Broome M.C., Control of reduced-fat cheese quality, Aust. J. Dairy Technol. 53 (1998) 106.
  144. Walstra P., Physical Chemistry of Foods, Marcel Dekker Inc., New York, USA, 2003.
  145. Walstra P., van Dijk H.J.M., Geurts T.J., The syneresis of curd. 1. General considerations and literature review, Neth. Milk Dairy J. 39 (1985) 209–246.
  146. Walstra P., Wouters J.T.M., Geurts T.J., Dairy Science and Technology, 2nd edition, CRC Press, Taylor and Francis Group, Boca Raton, USA, 2006.
  147. Weiner N., Phospholipid liposomes: properties and potential use in flavor encapsulation, in: Ho C.T., Tan C.T., Tong C.H. (Eds.), Flavor technology, physical chemistry, modification and process, American Chemical Society Symposium series, Washington, DC, 1995, pp. 210–218.
  148. Wilkinson M.G., Kilcawley K.N., Mechanisms of incorporation and release of enzymes into cheese during ripening, Int. Dairy J. 15 (2005) 817–830 [CrossRef].
  149. Zamora A., Ferragut V., Jaramillo P.D., Guamis B., Trujillo A.J., Effects of ultra-high pressure homogenization on the cheese-making properties of milk, J. Dairy Sci. 90 (2007) 13–23 [PubMed].
  150. Zobrist M.R., Huppertz T., Uniake T., Fox P.F., Kelly A.L., High pressure-induced changes in the rennet coagulation properties of bovine milk, Int. Dairy J. 15 (2005) 655–662 [CrossRef].

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.