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Dairy Sci. Technol. Vol. 88 No. 4-5

Dairy Science and Technology

Vol. 88 No. 4-5 (July-October 2008)

Special Issue: 5th Symposium on Cheese Ripening




  • Preface     p. 387
    Ueli Bütikofer and Hans-Peter Bachmann
    PDF file (61.18 KB)



    • Highlight paper (More)
  • Cheese in nutrition and health     p. 389
    Barbara Walther, Alexandra Schmid, Robert Sieber and Karin Wehrmüller
    Abstract | PDF file (336.4 KB) | References


  • Subclinical udder infection with Streptococcus dysgalactiae impairs milk coagulation properties: The emerging role of proteose peptones     p. 407
    Uzi Merin, Gideon Fleminger, Jenny Komanovsky, Nissim Silanikove, Solange Bernstein and Gabriel Leitner
    Abstract | PDF file (608.0 KB) | References


  • Recent developments in cheese cultures with protective and probiotic functionalities     p. 421
    Franck Grattepanche, Susanne Miescher-Schwenninger, Leo Meile and Christophe Lacroix
    Abstract | PDF file (444.4 KB) | References


  • Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses     p. 445
    Koenraad Van Hoorde, Peter Vandamme and Geert Huys
    Abstract | PDF file (559.2 KB) | References


  • Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheese     p. 457
    Michael G. Casey, Dino Isolini, Rudolf Amrein, Daniel Wechsler and Hélène Berthoud
    Abstract | PDF file (666.5 KB) | References


  • Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheese     p. 467
    Lene T. Andersen, Hedwig Schlichtherle-Cerny and Ylva Ardö
    Abstract | PDF file (483.2 KB) | References


  • Development of a portable spectrofluorometer for measuring the quality of cheese     p. 477
    Romdhane Karoui and Éric Dufour
    Abstract | PDF file (1.120 MB) | References


  • Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review     p. 495
    Efstathios Alichanidis and Anna Polychroniadou
    Abstract | PDF file (311.9 KB) | References


  • Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening     p. 511
    Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, Alberto Pecorari, Erasmo Neviani and Monica Gatti
    Abstract | PDF file (553.5 KB) | References


  • Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese     p. 525
    Diane L. Van Hekken, Mary Anne Drake, Michael H. Tunick, Victor M. Guerrero, F. Javier Molina-Corral and Alfonso A. Gardea
    Abstract | PDF file (837.6 KB) | References


  • Characterization of different blue cheeses using a custom-design multispectral imager     p. 537
    Asylbek Kulmyrzaev, Dominique Bertrand and Éric Dufour
    Abstract | PDF file (542.9 KB) | References


  • Pre-treatment of cheese milk: principles and developments     p. 549
    Alan L. Kelly, Thom Huppertz and Jeremiah J. Sheehan
    Abstract | PDF file (423.1 KB) | References


  • Some perspectives on the use of cheese as a food ingredient     p. 573
    John A. Lucey
    Abstract | PDF file (472.0 KB) | References


  • Grated Grana Padano cheese: new hints on how to control quality and recognize imitations     p. 595
    Stefano Cattaneo, Johannes A. Hogenboom, Fabio Masotti, Veronica Rosi, Luisa Pellegrino and Pierpaolo Resmini
    Abstract | PDF file (605.0 KB) | References







© INRA, EDP Sciences 2008