Free Access
Dairy Sci. Technol.
Volume 89, Number 2, March-April 2009
Page(s) 155 - 167
Published online 03 February 2009
  1. Cadet F., Safar M., Dufour E., Glucides, in: Bertrand D., Dufour E. (Eds.), La spectroscopie spectroscopie infrarouge et ses applications analytiques, Tec & Doc, Paris, France, 2000.
  2. Chamba J.F., Perreard E., Contribution of propionic acid bacteria to lipolysis of Emmental cheese, Lait 82 (2002) 33–44. [CrossRef] [EDP Sciences]
  3. Chen M., Irudayaraj J., McMahon D.J., Examination of full fat and reduced fat Cheddar cheese during ripening by Fourier transform infrared spectroscopy, J. Dairy Sci. 81 (1998) 2791–2797. [CrossRef] [PubMed]
  4. Choisy C., Desmazeaud M., Gripon J.C., Lamberet G., Lenoir J., La biochimie de l'affinage, in: Eck A., Gillis J.C. (Eds.), Le fromage, Lavoisier Tec & Doc, Paris, France, 1997.
  5. Dufour E., Mazerolles G., Devaux M.F., Duboz G., Duployer M.H., Riou N.M., Phase transition of triglycerides during semi-hard cheese ripening, Int. Dairy J. 10 (2000) 81–93. [CrossRef]
  6. Fagan C.C., O'Donnell C.P., O'Callaghan D.J., Downey G., Sheehan E.M., Delahunty C.M., Everard C., Guinee T.P., Howard V., Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of Cheddar cheese, J. Food Sci. 72 (2007) E130–E137. [CrossRef] [PubMed]
  7. Gagnaire V., Mollé D., Herrouin M., Léonil J., Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved, J. Agric. Food Chem. 49 (2001) 4402–4413. [CrossRef] [PubMed]
  8. Ji T., Alvarez V.B., Harper W.J., Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese, J Dairy Sci. 87 (2004) 1986–1992. [CrossRef] [PubMed]
  9. Karoui R., Bosset J.O., Mazerolles G., Kulmyrzaev A., Dufour E., Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and l'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation, Int. Dairy J. 15 (2005) 275–286. [CrossRef]
  10. Karoui R., Dufour E., Pillonel L., Schaller E., Picque D., Cattenoz T., Bosset J.O., The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses, Int. Dairy J. 15 (2005) 287–298. [CrossRef]
  11. Karoui R., Mazerolles G., Dufour E., Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products, Int. Dairy J. 13 (2003) 607–620. [CrossRef]
  12. Karoui R., Mouazen A., Dufour E., Schoonheydt R., Baerdemaeker J., A comparison and joint use of Vis-NIR and MIR spectroscopic methods for the determination of some chemical parameters in soft cheeses at external and central zones: a preliminary study, Eur. Food Res. Technol. 223 (2006) 363–371. [CrossRef]
  13. Karoui R., Pillonel L., Schaller E., Bosset J.O., Baerdemaeker J.D., Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: a feasibility study, Food Chem. 101 (2006) 1121–1129. [CrossRef]
  14. Koca N., Rodriguez-Saona L.E., Harper W.J., Alvarez V.B., Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese, J. Dairy Sci. 90 (2007) 3596–3603. [CrossRef] [PubMed]
  15. Kulmyrzaev A., Dufour E., Noel Y., Hanafi M., Karoui R., Qannari E.M., Mazerolles G., Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics – relationships with rheology properties, Int. Dairy J. 15 (2005) 669–678. [CrossRef]
  16. Lanciotti R., Vannini L., Lopez C.C., Gobbetti M., Guerzoni M.E., Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct, Int. J. Dairy Technol. 58 (2005) 89–99. [CrossRef]
  17. Lanher B., Spectrométrie infra-rouge à transformée de Fourier et analyse multidimensionnelle de données spectrales. Application à la quantification et au contrôle de procédés dans le domaine des produits laitiers, École Nationale Supérieure de Biologie Appliquée à l'Alimentation, Université de Bourgogne, Bourgogne, 1991.
  18. Lopez C., Maillard M.B., Briard-Bion V., Camier B., Hannon J.A., Lipolysis during ripening of Emmental cheese considering organization of fat and preferential localization of bacteria, J. Agric. Food Chem. 54 (2006) 5855–5867. [CrossRef] [PubMed]
  19. Martín Del Campo S.T., Cosío-Ramírez R., Picque D., Corrieu G., Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses, Int. Dairy J. 17 (2007) 835–845. [CrossRef]
  20. Mazerolles G., Devaux M.F., Duboz G., DuployerM.H., Riou N.M.,Dufour E., Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening, Lait 81 (2001) 509–527. [CrossRef] [EDP Sciences]
  21. McSweeney P.L.H., Biochemistry of cheese ripening, Int. J. Dairy Technol. 57 (2004) 127–144. [CrossRef]
  22. McSweeney P.L.H., Sousa M.J., Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review, Lait 80 (2000) 293–324. [CrossRef] [EDP Sciences]
  23. Petibois C., Melin A.M., Perromat A., Cazorla G., Déléris G., Glucose and lactate concentration determination on single microsamples by Fourier-transform infrared spectroscopy, J. Lab. Clin. Med. 135 (2000) 210–215. [CrossRef] [PubMed]
  24. Picque D., Cattenoz T., Corrieu G., Discrimination of Emmental cheeses by infrared spectroscopy, Milchwiss.-Milk Sci. Int. 57 (2002) 202–204.
  25. Riaublanc A., Bertrand D., Dufour E., Lipides, in: Bertrand D., Dufour E. (Eds.), La spectroscopie infrarouge et ses applications analytiques, Tec & Doc, Paris, France, 2000.
  26. Robert P., Dufour E., Règles générales d'attribution des bandes spectrales, in: Bertrand D., Dufour E. (Eds.), La spectroscopie infrarouge et ses applications analytiques, Tec & Doc, Paris, France, 2000.
  27. Salvat-Brunaud D., Maubois J.L., Le Graet Y., Piot M., Maillard M.B., Corre C., Thierry A., Extraction et analyse de la phase aqueuse de l'Emmental à 4 stades d'affinage, Lait 75 (1995) 239–249. [CrossRef] [EDP Sciences]
  28. Sousa M.J., Ardö Y., McSweeney P.L.H., Advances in the study of proteolysis during cheese ripening, Int. Dairy J. 11 (2001) 327–345. [CrossRef]
  29. Steffen C., Flueckiger E., Bosset J.O., Ruegg M., Swiss-type varieties, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Vol. 2. Major Cheese Groups, Elsevier Applied Science, London, UK, 1987.
  30. Thierry A., Salvat-Brunaud D., Madec M.N., Michel F., Maubois J.L., Affinage de l'Emmental : Dynamique des populations bactériennes et évolution de la composition de la phase aqueuse, Lait 78 (1998) 521–542. [CrossRef] [EDP Sciences]
  31. Vannini L., Baldi D., Lanciotti R., Use of Fourier transform infrared spectroscopy to evaluate the proteolytic activity of Yarrowia lipolytica and its contribution to cheese ripening, Int. J. Food Microbiol. 69 (2001) 113–123. [CrossRef] [PubMed]