EDP Sciences logo
Search
Menu
All issues Volume 90 / No 6 (November–December 2010) Dairy Sci. Technol., 90 6 (2010) 673-685 References
Free Access
Issue
Dairy Sci. Technol.
Volume 90, Number 6, November–December 2010
Page(s) 673 - 685
DOI https://doi.org/10.1051/dst/2010029
Published online 08 July 2010
  1. Akaeda H., Mikami M., Miura H., Rennin inhibitor in serum. I. Inhibitor in pig serum on coagulation of milk by rennin, Nippon Nogeikagaku Kaishi 45 (1971) 184–188. [Google Scholar]
  2. Akaeda H., Miura H., Mikami M., Rennin inhibitor in serum. II. Inhibiting action on rennin coagulation by α2-macroglobulin, Nippon Nogeikagaku Kaishi 45 (1971) 449–453. [Google Scholar]
  3. Bansal N., Aggregation of rennet-altered casein micelles at low temperatures and the retention and inactivation of coagulants in cheese curd, Ph.D. Thesis, National University of Ireland, Cork, 2007. [Google Scholar]
  4. Bansal N., Fox P.F., McSweeney P.L.H., Aggregation of rennet-altered casein micelles at low temperatures, J. Agric. Food Chem. 55 (2007) 3120–3126. [CrossRef] [PubMed] [Google Scholar]
  5. Barrett A.J., Starkey P.M., The interaction of α2-macroglobulin with proteinases: characteristics and specificity of the reaction, and a hypothesis concerning its molecular mechanism, Biochem. J. 133 (1973) 709–724. [PubMed] [Google Scholar]
  6. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631–636. [CrossRef] [Google Scholar]
  7. de Jong L., Protein breakdown in soft cheese and its relation to consistency. 1. Proteolysis and consistency of ‘Noorhollandse Meshanger’ cheese, Neth. Milk Dairy J. 30 (1976) 242–253. [Google Scholar]
  8. Effront J., Biochemical Catalysts in Life and Industry, Chapman and Hall Ltd., London, UK, 1917. [Google Scholar]
  9. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H., Fundamentals of Cheese Science, Aspen Publishers Inc., Gaithersburg, USA, 2000. [Google Scholar]
  10. Fox P.F., Law J., McSweeney P.L.H., Wallace J., Biochemistry of cheese ripening, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, vol. 1, 2nd edn., Chapman and Hall, London, UK, 1993, pp. 389–438. [Google Scholar]
  11. Fox P.F., McSweeney P.L.H., Rennets: their role in milk coagulation and cheese ripening, in: Law B.A. (Ed.), Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd edn., Blackie Academic and Professional, London, UK, 1997, pp. 1–49. [Google Scholar]
  12. Hill R.D., Lahav E., Givol D., A rennin-sensitive bond in αs1 β-casein, J. Dairy Res. 41 (1974) 147–153. [CrossRef] [PubMed] [Google Scholar]
  13. Huppertz T., Uniacke T., Kelly A.L., Fox P.F., Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum, Int. Dairy J. 16 (2006) 691–696. [CrossRef] [Google Scholar]
  14. IDF, Determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content, Bulletin 20A, Int. Dairy Fed., Brussels, Belgium, 1986. [Google Scholar]
  15. Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331–335. [Google Scholar]
  16. Lane C.N., Fox P.F., Johnston D.E., McSweeney P.L.H., Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening, Int. Dairy J. 7 (1997) 453–464. [CrossRef] [Google Scholar]
  17. McLean D.M., Ellis N.J.S., The occurrence of α2-macroglobulin in bovine milk and its effect on rennin coagulation of milk, Aus. Dairy Technol. Review Conference 5 (1975) 26. [Google Scholar]
  18. McSweeney P.L.H., Olson N.F., Fox P.F., Healy A., Højrup P., Proteolytic specificity of chymosin on bovine αs1-casein, J. Dairy Res. 60 (1993) 401–412. [CrossRef] [PubMed] [Google Scholar]
  19. Mulvihill D.M., Collier T.M., Fox P.F., Manufacture of coagulant-free cheese with piglet gastric proteinases, J. Dairy Sci. 62 (1979) 1567–1569. [CrossRef] [Google Scholar]
  20. O’Keeffe A.M., Fox P.F., Daly C., Denaturation of porcine pepsin during Cheddar cheese manufacture, J. Dairy Res. 44 (1977) 335–343. [CrossRef] [Google Scholar]
  21. O’KeeffeA.M., Fox P.F., Daly C., Proteolysis in Cheddar cheese: role of coagulant and starter bacteria, J. Dairy Res. 45 (1978) 465–477. [CrossRef] [Google Scholar]
  22. O’Mahony J.A., Lucey J.A., McSweeney P.L.H., Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese, J. Dairy Sci. 88 (2005) 3101–3114. [CrossRef] [PubMed] [Google Scholar]
  23. O’Mahony J.A., Sousa M.J., McSweeney P.L.H., Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant, Int. J. Dairy Technol. 56 (2003) 52–58. [CrossRef] [Google Scholar]
  24. Oeda M., Sakaino I., Anti-rennin factor in swine serum. I. Detection of anti-rennin function of some components of swine serum, Nippon Nogeikagaku Kaishi 36 (1962) 764–769. [Google Scholar]
  25. Piraino P., Parenta E., McSweeney P.L.H., Processing of chromatographic data for chemometric analysis of peptide profiles from cheese extracts: a novel approach, J. Agric. Food Chem. 52 (2004) 6904–6911. [CrossRef] [PubMed] [Google Scholar]
  26. Rödén H., Uber den Einfluss des Blutserums auf der Gerinnung der Milch mit Lab, Mahly’s Jahresbuch 17 (1887) 160–163. [Google Scholar]
  27. Shakeel-Ur-Rehman, Feeney E.P., McSweeney P.L.H., Fox P.F., Inhibition of residual coagulant in cheese using pepstatin, Int. Dairy J. 8 (1998) 987–992. [CrossRef] [Google Scholar]
  28. Singh L.K., Ganguli N.C., Inhibition of rennin activity by bovine blood serum, Milchwissenschaft 28 (1973) 565–568. [Google Scholar]
  29. Sousa M.J., Ardö Y., McSweeney P.L.H., Advances in the study of proteolysis in cheese during ripening, Int. Dairy J. 11 (2001) 327–345. [CrossRef] [Google Scholar]
  30. Sousa M.J., McSweeney P.L.H., Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese, Irish J. Agr. Food Res. 40 (2001) 83–95. [Google Scholar]
  31. Sugihara H., Nagasawa S., Suzuki T., Studies on α2-macroglobulin in bovine plasma. III. Its action on bovine plasma kallikrein, plasmin and thrombin, J. Biochem. 70 (1971) 649–658. [PubMed] [Google Scholar]
  32. Thomas D.J., Richards A.D., Kay J., Inhibition of aspartic proteinases by α2-macroglobulin, Biochem. J. 259 (1989) 905–907. [PubMed] [Google Scholar]
  33. Tsugo T., Yamauchi K., The inhibition of milk-coagulating enzymes by blood serum, Int. Dairy Congr. Proc. 4 (1953) 641–644. [Google Scholar]
  34. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., Fox P.F., Proteolysis in cheese during ripening, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 1, 3rd edn., Elsevier Academic Press, London, UK, 2004, pp. 392–433. [Google Scholar]
  35. Visser F.M.W., Method for the manufacture of rennet-free cheese, Neth. Milk Dairy J. 30 (1976) 41–54. [Google Scholar]
  36. Visser F.M.W., Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking techniques, Neth. Milk Dairy 31 (1977) 120–133. [Google Scholar]
  37. Visser F.M.W., de Groot-Mostert A.E.A., Contribution of enzymes from rennet, starter bacteria, milk to proteolysis, flavour development in Gouda cheese. 4. Protein breakdown gel electrophoretical study, Neth. Milk Dairy J. 31 (1977) 247–264. [Google Scholar]
  38. Visser S., Proteolytic enzymes and their relation to cheese ripening and flavor: an overview, J. Dairy Sci. 76 (1993) 329–350. [CrossRef] [Google Scholar]
  39. Walstra P., Wouters J.T.M., Geurts T.J., Dairy Science and Technology, 2nd edn., CRC Press, Boca Raton, USA, 2006. [Google Scholar]