Free Access
Issue |
Dairy Sci. Technol.
Volume 89, Number 2, March-April 2009
|
|
---|---|---|
Page(s) | 139 - 154 | |
DOI | https://doi.org/10.1051/dst/2009002 | |
Published online | 21 February 2009 |
- Ardisson-Korat A.V., Rizvi S.S.H., Vatless manufacturing of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates, J. Dairy Sci. 87 (2004) 3601–3613. [CrossRef] [PubMed] [Google Scholar]
- Association of Official Analytical Chemists International, Official methods of analysis, Arlington, VA, USA, 2000. [Google Scholar]
- Blakesley R.W., Boezi J.A., A new staining technique for protein in polyacylamide gels using Coomassie blue G250, Anal. Biochem. 82 (1977) 580–581. [CrossRef] [PubMed] [Google Scholar]
- De Freitas I., Pinon N., Thierry A., Lopez C., Maubois J.-L., Lortal S., In depth dynamic characterization of French PDO Cantal cheese made from raw milk, Lait 87 (2007) 97–117. [CrossRef] [EDP Sciences] [Google Scholar]
- Fauquant J., Maubois J.-L., Pierre A., Microfiltration du lait sur membrane minérale, Techn. Lait 1028 (1988) 21–23. [Google Scholar]
- Fenelon M.A., Guinee T.P., The effect of milk fat on Cheddar cheese yield and its prediction using modification of the Van Slyke cheese yield formula, J. Dairy Sci. 82 (1999) 2287–2299. [CrossRef] [Google Scholar]
- Guinee T.P., Feeney E.P., Auty M.A.E., Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese, J. Dairy Sci. 85 (2002) 1655–1669. [CrossRef] [PubMed] [Google Scholar]
- Gunasekarah S., Mechmet M., Cheese rheology and texture, USA, CRC Press, 2003. [Google Scholar]
- Guo M.R., Kinstedt P.S., Age-related changes in the water phase of Mozzarella cheese, J. Dairy Sci. 78 (1995) 2099–2107. [CrossRef] [Google Scholar]
- Hassan A., Johnson M.E., Lucey J.A., Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese, J. Dairy Sci. 87 (2004) 854–862. [CrossRef] [PubMed] [Google Scholar]
- Henning D.R., Baer R.J., Hassen A.N., Dave R., Major advances in concentrated and dry milk products, cheese, and milk fat-base spreads, J. Dairy Sci. 89 (2006) 1179–1188. [CrossRef] [PubMed] [Google Scholar]
- Huffman L.M., Harper W.J., Maximizing the value of milk through separation technologies, J. Dairy Sci. 82 (1999) 2238–2244. [CrossRef] [PubMed] [Google Scholar]
-
Jimenez-Lopez A., Structuration du dépôt de matière à la membrane lors de la microfiltration tangentielle (0,1
m) de lait écrémé, Thèse de Doctorat, Agrocampus Rennes, 2007, 246 p. [Google Scholar]
- Joshi N.S., Muthukumarappan K., Dava R.I., Understanding the role of calcium in functionality of part skim Mozzarella cheese, J. Dairy Sci. 86 (2003) 1918–1926. [CrossRef] [PubMed] [Google Scholar]
- Joshi N.S., Muthukumarappan K., Dava R.I., Effect of calcium on microstructure and meltability of part skim Mozzarella cheese, J. Dairy Sci. 87 (2004) 1975–1985. [CrossRef] [PubMed] [Google Scholar]
- Joshi N.S., Muthukumarappan K., Dava R.I., Modeling rheological characteristics and calcium content of Mozzarella cheese, J. Food Sci. 69 (2004) FEP97–FEP101. [Google Scholar]
- Kindstedt P.S., Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of Mozzarella cheese, Crit. Rev. Food Sci. Nutr. 33 (1993) 167–187. [CrossRef] [PubMed] [Google Scholar]
- Kindstedt P.S., Rippe J.K., Rapid quantitative test for free oil (oiling off) in melted Mozzarella cheese, J. Dairy Sci. 73 (1990) 867–873. [CrossRef] [Google Scholar]
- Kindstedt P.S., Rowney M., Roupas P., Technology, biochemistry, and functionality of pasta filata/pizza cheese, in: Law B.A. (Ed.), Technology of cheesemaking, CRC Press, USA, 1999, pp. 193–221. [Google Scholar]
- Kosikowski F.V., Mistry V.V., Microfiltration, ultrafiltration, and centrifugation separation and sterilization process for improving milk and cheese quality, J. Dairy Sci. 73 (1990) 1411–1419. [CrossRef] [Google Scholar]
- Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331–335. [Google Scholar]
- Maubois J.-L., Fauquant J., Famelart M.-H., Caussin F., Milk microfiltration, a convenient starting material for fractionation of whey proteins and derivatives in 3rd International whey conference, 11–14 September 2001, Munich, Germany, pp. 59–72. [Google Scholar]
- Maubois J.-L., Kosikowski F.V., Preparation of Mozzarella cheese by membrane ultrafiltration, Congrès international de laiterie, Paris, 1978. [Google Scholar]
- Maubois J.-L., Mocquot G., Thapon J.-L., Humilier M.-C., Chopin A., Goudédranche H., Dupas A., Blanc-Patin E., Piot M., Fauquant J., Préparation de préfromage liquide obtenu par ultrafiltration du lait, Lait 51 (1971) 495–533. [CrossRef] [EDP Sciences] [Google Scholar]
- McSweeney P.L.H., Fox P.F., Chemical methods for the characterization of proteolysis in cheese during ripening, Lait 77 (1997) 41–76. [CrossRef] [EDP Sciences] [Google Scholar]
- Mistry V.V., Maubois J.-L., Application of membrane separation technology to cheese production, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology. General Aspects, Elsevier Applied Science, London, 1993, pp. 493–522. [Google Scholar]
- Morris H.A., Holt C., Brooker B.E., Soluble constituents of cheese: analysis of juice from one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases, J. Dairy Res. 55 (1988) 255–268. [CrossRef] [Google Scholar]
- Neocleous M., 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. [CrossRef] [PubMed] [Google Scholar]
- Pastorino A.J., Ricks N.J., Hansen C.L., McMahon D.J., Effect of calcium and water injection on structure-function relationships of cheese, J. Dairy Sci. 86 (2003) 105–113. [CrossRef] [PubMed] [Google Scholar]
- Polychroniadou A., Michaelidou A., Paschaloudis N., Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese, Int. Dairy J. 9 (1999) 559–568. [CrossRef] [Google Scholar]
- Rowney M.K., Roupas P., Hickey M.W., Everett D.W., Salt-induced structural changes in 1-day-old Mozzarella cheese and the impact upon free oil formation, Int. Dairy J. 14 (2000) 809–816. [CrossRef] [Google Scholar]
- Saboya L.V., Goudédranche H., Maubois J.-L., Lerayer A., Lortal S., Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: extent of proteolysis and GC-MS profiles, Lait 81 (2001) 699–713. [CrossRef] [EDP Sciences] [Google Scholar]
- Saboya L.V., Maubois J.-L., Current development of microfiltration technology in the dairy industry, Lait 80 (2000) 541–553. [CrossRef] [EDP Sciences] [Google Scholar]
- Salvat-Brunaud D., Maubois J-.L., Le Graet Y., 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] [Google Scholar]