Free Access
Issue
Dairy Sci. Technol.
Volume 89, Number 2, March-April 2009
Page(s) 177 - 185
DOI https://doi.org/10.1051/dst/2008038
Published online 03 February 2009
  1. Berdagué J.L., Grappin R., Delacroix-Buchet A., Chaillet B., Pidoux P., Caractérisation de l'emmental “ Grand-Cru ” français. I. Composition physico-chimique, Lait 70 (1990) 1–14.
  2. Dejmek P.,Walstra P., The syneresis of rennet coagulated milk, in: Fox P.F., McSweeney P., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 1, General Aspects, 3rd edn., Elsevier, London, UK, 2004, pp. 71–104.
  3. Fournier S., Les paramètres de la fabrication des fromages à pâte pressée non cuite. Études sur un fromage modèle. Étude Actilait-ITG DC 1992/10/B, Actilait, Bourgen-Bresse, France, 1992.
  4. Govindasamy-Lucey S., Lin T., Jaeggi J.J., Martinelli C.J., Johnson M.E., Lucey J.A., Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza-cheese, J. Dairy Sci. 90 (2007) 2675–2688. [CrossRef] [PubMed]
  5. Guinee T.P., The functionality of cheese as an ingredient: a review, Aust. J. Dairy Technol. 57 (2002) 79–91.
  6. Guinee T.P., Fox P.F., Salt in cheese: physical, chemical and biological aspects, in: Fox P.F., McSweeney P., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 1, General Aspects, 3rd edn., Elsevier, London, UK, 2004, pp. 207–260.
  7. Guyomarc'h F., Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review, Lait 86 (2006) 1–20.
  8. Hinrichs J., Incorporation of whey protein in cheese, Int. Dairy J. 11 (2001) 495–503. [CrossRef]
  9. International Dairy Federation, Milk-Determination of Fat Content, Standard No. 105, IDF, Brussels, Belgium, 1981.
  10. International Dairy Federation, Cheese Yield and Factors Affecting its Control, Special Issue 94-2, IDF, Brussels, Belgium, 1994.
  11. International Dairy Federation, Determination of Nitrogen Content, Standard No. 20, IDF, Brussels, Belgium, 2001.
  12. Kindstedt P.S., Zielinski A., Almena-Aliste M., Ge M., A post manufacture method to evaluate the effect of pH on Mozzarella cheese characteristics, Aust. J. Dairy Technol. 56 (2001) 202–207.
  13. Kosikowski F., Testing melting quality of process cheese by standard L.D. Schreiber Int., in: Kosikowski F. (Ed.), Cheese and Fermented Milk Foods, 2nd edn., Edwards Brothers Inc., Ann Arbor, MI, USA, 1997, pp. 405–406.
  14. Maubois J.L., Mocquot G., Comment ramener à la même teneur en matière sèche des fabrications de fromage en vue de comparer les rendements respectifs du lait en fromage, Rev. Lait Fr. 239 (1967) 15–18.
  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. Michalski M.C., Camier B., Gassi J.Y., Briard-Bion V., Leconte N., Famelart M.H., Lopez C., Functionality of smaller vs. control native milk fat globules in Emmental cheese manufactured with adapted technology, Food Res. Int. 40 (2007) 191–202.
  17. Parente E., Cogan T.M., Starter cultures: general aspects, in: Fox P.F., McSweeney P., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 1, General Aspects, 3rd edn., Elsevier, London, UK, 2004, pp. 123–148.
  18. Perry D.B., McMahon D.J., Oberg C.J., Effect of exopolysaccharide-producing cultures on moisture retention in low fat Mozzarella cheeses, J. Dairy Sci. 80 (1997) 799–805. [CrossRef]
  19. 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] [EDP Sciences]
  20. Upadhyay V.K., McSweeney P., Magboul A.A.A., Fox P.F., Proteolysis in cheese during ripening, in: Fox P.F., McSweeney P., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 1, General Aspects, 3rd edn., Elsevier, London, UK, 2004, pp. 391–433.
  21. van den Berg G., MeijerW., Düsterhoft E.M., Smit G., Gouda and related cheeses, in: Fox P.F., McSweeney P., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 2, Major Cheese Groups, 3rd edn., Elsevier, London, UK, 2004, pp. 103–140.