EDP Sciences logo
Search
Menu
All issues Volume 90 / No 6 (November–December 2010) Dairy Sci. Technol., 90 6 (2010) 623-639 References
Free Access
Issue
Dairy Sci. Technol.
Volume 90, Number 6, November–December 2010
Page(s) 623 - 639
DOI https://doi.org/10.1051/dst/2010023
Published online 18 June 2010
  1. Cano-Ruiz M.E., Richter R.L., Effect of homogenization pressure on the milk fat globule membrane proteins, J. Dairy Sci. 80 (1997) 2732–2739. [CrossRef]
  2. Cho Y.H., Lucey J.A., Singh H., Rheological properties of acid milk gels as affected by the nature of the fat globule material and heat treatment of milk, Int. Dairy J. 9 (1999) 537–545. [CrossRef]
  3. Dalgleish D.G., Alexander M., Corredig M., Studies of the acid gelation of milk using ultrasonic spectroscopy and diffusing wave spectroscopy, Food Hydrocoll. 18 (2004) 747–755. [CrossRef]
  4. Dalgleish D.G., Tosh S.M., West S., Beyond homogenization: the formation of very small emulsion droplets during the processing of milk by a Microfluidizer, Neth. Milk Dairy J. 50 (1996) 135–148.
  5. de Kruif C.G., Casein micelles interactions, Int. Dairy J. 9 (1999) 183–188. [CrossRef]
  6. Everett D.W., Olson N.F., Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants, J. Dairy Sci. 83 (2000) 1203–1209. [CrossRef] [PubMed]
  7. Gaygadzhiev Z., Alexander M., Corredig M., Sodium caseinate stabilized fat globules inhibition of the rennet-induced gelation of casein micelles studied by diffusing wave spectroscopy, Food Hydrocoll. 23 (2009) 1134–1138. [CrossRef]
  8. Gaygadzhiev Z., Corredig M., Alexander M., The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk, Colloid Surf. B 68 (2009) 154–162. [CrossRef]
  9. Gaygadzhiev Z., Hill A., Corredig M., Influence of emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk, J. Dairy Res. 76 (2009) 1–7. [CrossRef] [PubMed]
  10. Guinee T.P., Gorry C.B., O’Callaghan D.J., O’Kennedy B.T., O’Brien N., Fenelon M.A., The effects of composition on the rennet coagulation properties of milk, Int. J. Dairy Technol. 50 (1997) 99–106. [CrossRef]
  11. Horne D.S., Steric stabilization and casein micelle stability, J. Colloid Interface Sci. 111 (1986) 250–260. [CrossRef]
  12. Ion Titapiccolo G., Corredig M., Alexander M., Modification to the renneting functionality of casein micelles caused by non-ionic surfactants, J. Dairy Sci. 93 (2010) 506–514. [CrossRef] [PubMed]
  13. Jana A.H., Upadhyay K.G., A comparative study of the quality of Mozzarella cheese obtained from unhomogenized and homogenized buffalo milks, Cult. Dairy Prod. J. 28 (1993) 16–22.
  14. Lopez C., Dufour E., The composition of the milk fat globule surface alters the structural characteristics of the coagulum, J. Colloid Interface Sci. 233 (2001) 241–249. [CrossRef] [PubMed]
  15. Mackie A.R., Gunning A.P., Wilde P.J., Morris V.J., Orogenic displacement of proteins from the air/water interface by competitive adsorption, J. Colloid Interface Sci. 210 (1999) 157–166. [CrossRef] [PubMed]
  16. Maret G., Wolf P.E., Multiple light scattering from disordered media. The effect of Brownian motion of scatterers, Z. Phys. B – Condensed Matter 65 (1987) 409–413.
  17. McMahon D.J., Brown R.J., Enzymatic coagulation of casein micelles: a review, J. Dairy Sci. 67 (1984) 919–929. [CrossRef]
  18. Michalski M.C., Cariou R., Michel F., Garnier C., Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels, J. Dairy Sci. 85 (2002) 2451–2461. [CrossRef] [PubMed]
  19. Mulder H., Walstra P., The milk fat globule-emulsion science as applied to milk products and comparable foods, Commonwealth Agricultural Bureaux, Farnham Royal, Bucks, UK, 1974.
  20. Peters I.I., Cheddar cheese made from pasteurized milk homogenized at various pressure, J. Dairy Sci. 39 (1956) 1083–1088. [CrossRef]
  21. Robson E.W., Dalgleish D.G., Coagulation of homogenized milk particles by rennet, J. Dairy Sci. 80 (1984) 1901–1907.
  22. Romer S., Sheffold S., Shurtenberger P., Sol-gel transition of concentrated colloidal suspensions, Phys. Rev. Lett. 85 (2000) 4980–4983. [CrossRef] [PubMed]
  23. Rosa P., Sala G., van Vliet T., Van De Velde F., Cold gelation of whey protein emulsions, J. Text. Stud. 37 (2006) 516–537. [CrossRef]
  24. Sandra S., Alexander M., Dalgleish D.G., The rennet coagulation mechanism of skim milk observed by diffusing wave spectroscopy, J. Colloid Interface Sci. 308 (2007) 364–373. [CrossRef] [PubMed]
  25. Sandra S., Dalgleish D.G., The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skim milk, Int. Dairy J. 17 (2007) 1043–1052. [CrossRef]
  26. Sharma R., Dalgleish D.G., Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk, J. Agric. Food Chem. 41 (1993) 1407–1412. [CrossRef]
  27. ten Grotenhuis E., Paques M., van Aken G.A., The application of diffusing wave spectroscopy to monitor the phase behaviour of emulsion–polysaccharide systems, J. Colloid Interface Sci. 227 (2000) 495–504. [CrossRef] [PubMed]
  28. Tunick M.H., Effects of homogenization and proteolysis on free oil in Mozzarella cheese, J. Dairy Sci. 77 (1994) 2487–2493. [CrossRef]
  29. van Vliet T., Dentener-Kikkert A., Influence of the composition of the milk fat globule membrane on the rheological properties of acid milk gels, Neth. Milk Dairy J. 36 (1982) 261–265.
  30. Walstra P., Bloomfield V.A., Jason Wei G., Jenness R., Effect of chymosin action on the hydrodynamic diameter of casein micelles, Biochim. Biophys. Acta 669 (1981) 258–259. [PubMed]
  31. Weitz D.A., Zhu J.X., Durian D.J., Gang H., Pine D.J., Diffusing-wave spectroscopy: The technique and some applications, Phys. Scr. T49B (1993) 610–621. [CrossRef]
  32. Zoon P., van Vliet T., Walstra P., Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate, Neth. Milk Dairy J. 42 (1988) 295–312.