Free Access
Issue
Dairy Sci. Technol.
Volume 89, Number 1, January-February 2009
Page(s) 31 - 41
DOI https://doi.org/10.1051/dst:2008030
Published online 17 December 2008
References of  Dairy Sci. Technol. 89 (2009) 31–41
  1. Chamba J.F., L'emmental, un écosystème complexe. Conséquences sur la sélection et l'utilisation des ferments, Sci. Aliment 20 (2000) 37–54 [CrossRef].
  2. Chopard M.A., Schmitt M., Perreard E., Chamba J.F., Aspect qualitatif de l'activité protéolytique des lactobacilles thermophiles utilisés en fabrication de fromages à pâte pressée cuite, Lait 81 (2001) 183–194 [CrossRef].
  3. Collin J.C., Berdagué J.L., Dognin-Bergeret M., Grappin R., Muttoni M.P., Rolet-Repecaud O., Affinage et qualité du Gruyère de Comté, IV. Étude de la protéolyse, Lait 67 (1987) 299–318 [CrossRef].
  4. Eberhard P., Rheologische Eigenschaften ausgewählter Käsesorten, Dissertation ETH Zürich Nr. 7836, 1985.
  5. Grappin R., Beuvier E., Bouton Y., Pocher S., Advances in the biochemistry and microbiology of Swiss-type cheeses, Lait 79 (1999) 3–22 [CrossRef].
  6. Gripon J.C., Desmazeaud M., Le Bars D., Bergère J.L., Étude du rôle des microorganismes et de leurs enzymes dans la maturation des fromages, II. Influence de la présure commerciale, Lait 55 (1975) 502–516 [CrossRef].
  7. Guggisberg D., Bütikofer U., Albrecht B., Melting and solidification characteristics of Swiss Raclette cheese measured by small amplitude oscillatoty shear measurements, J. Texture Stud. 38 (2007) 297–323 [CrossRef].
  8. Guinee T.P., The functionality of cheese as an ingredient: a review, Aust. J. Dairy Technol. 57 (2002) 79–91.
  9. Guinee T.P., Feeney E.P., Fox P.F., Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality, Lait 81 (2001) 475–486 [CrossRef].
  10. Heiss E., Versuche zur Bestimmung des Käsefettgehaltes mit Hilfe von Schnellmethoden, Deutsche Molkerei Zeitung 82 (1961) 67–70.
  11. Hong Y.H., Yun J.J., Barbano D.M., Larose K.L., Kindstedt P.S., Mozzarella cheese: impact of three lactobacillus culture strains on composition, proteolysis and functional properties, Aust. J. Dairy Technol. 53 (1998) 163–169.
  12. International Dairy Federation, Determination of nitrogen content, Standard n° 20, IDF, Brussels, Belgium, 2001.
  13. International Dairy Federation, Cheese and processed cheeses. Determination of the total solid content, Standard n° 4, IDF, Brussels, Belgium, 2004.
  14. International Dairy Federation, The World market of cheese, Bulletin of the IDF n° 402, 2005.
  15. Mead D., Roupas P., Effect of denatured whey proteins on chemical composition and functionality of pizza cheese, Aust. J. Dairy Technol. 56 (2001) 19–23.
  16. Oberg C.J., Wang A., Moyes L.V., Brown R.J., Ricardson G.H., Effect of proteolytic activity of thermolactic cultures on physical properties of Mozzarella cheese, J. Dairy Sci. 74 (1991) 389–397.
  17. Oomen B.S., McMahon D.J., Oberg C.J., Broadbent J.R., Strickland M., Proteolytic specificity of Lactobacillus delbruekii subsp. bulgaricus influences functional properties of Mozzarella cheese, J. Dairy Sci. 85 (2002) 2750–2758 [PubMed].
  18. Pearce K.N., The complexometric determination of calcium in dairy products, N. Z. J. Dairy Sci. Technol. 12 (1977) 113–115.
  19. Richoux R., Kerjean J.R., Caractérisation technologique de souches pures de bactéries propioniques : test en minifabrication de fromages à pâte cuite, Lait 75 (1995) 45–59 [CrossRef].
  20. Richoux R., Roset G., Famelart M.H., Kerjean J.R., Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français, Lait 81 (2001) 547–559 [CrossRef].
  21. Somers J.M., Guinee T.P., Kelly A.L., The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functional properties of Mozzarella-type cheese, Int. J. Dairy Technol. 55 (2002) 5–11 [CrossRef].
  22. Wyder M.T., Einsatz von Lactobacillus helveticus in der Raclette-Fabrikation, FAM-Information n° 49, Agroscope Liebefeld Posieux, Bern, Switzerland, 2001.
  23. Yun J.J., Barbano D.M., Kiely L.J., Kindstedt P.S., Mozzarella cheese: impact of rod:coccus ratio on composition, proteolysis and functional properties, J. Dairy Sci. 78 (1995) 751–760.
  24. Yvon M., Chabanet C., Pelissier J.P., Solubility of peptides in trichloracetic acid (TCA) solutions, Int. J. Pept. Protein Res. 34 (1989) 166–176 [PubMed].

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.