EDP Sciences logo
Search
Menu
All issues Volume 90 / No 4 (July–August 2010) Dairy Sci. Technol., 90 4 (2010) 357-374 References
Free Access
Issue
Dairy Sci. Technol.
Volume 90, Number 4, July–August 2010
Special Issue: Selection of papers from the 4th International Dairy Federation Dairy Science and Technology Week,
21-25 April 2009, Rennes, France
Page(s) 357 - 374
DOI https://doi.org/10.1051/dst/2010016
Published online 07 April 2010
  1. Abee T., Krockel L., Hill C., Bacteriocins: modes of action and potentials in food preservation and control of food poisoning, Int. J. Food Microbiol. 28 (1995) 169–185. [Google Scholar]
  2. Altekruse S.F., Timbo B.B., Mowbray J.C., Bean N.H., Potter M.E., Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: sanitary manufacturing practices protect consumers, J. Food Prot. 61 (1998) 1405–1407. [PubMed] [Google Scholar]
  3. Bachmann H.P., Spahr U., The fate of potentially pathogenic bacteria in swiss hard and semihard cheeses made from raw milk, J. Dairy Sci. 78 (1995) 476–483. [CrossRef] [PubMed] [Google Scholar]
  4. Bologna G., Italia capace di futuro, Editrice Missionaria Italia [Italy able of future], Bologna, Italy, 2001. [Google Scholar]
  5. Brenhouse H., Raw milk sales could reinvigorate U.S. dairy farms, New York Times, November 16 (2009). [Google Scholar]
  6. Brown L., Fundanga C., Lash J., Latouche S., Martinez-Alier J., Masullo A., Musu I., Wackernagl M., Economia e ambiente. La sfida del terzo millennio [Economy and environment. The challenge of the third millennium], EMI, Bologna, Italy, 2005. [Google Scholar]
  7. Carpino S., Horne J., Melilli C., Licitra G., Barbano D.M., Van Soest P.J., Contribution of native pasture to the sensory properties of Ragusano cheese, J Dairy Sci. 87 (2004) 308–315. [Google Scholar]
  8. Carpino S., Mallia S., La Terra S., Melilli C., Licitra G., Acree T.E., Barbano D.M., Van Soest P.J., Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations, J. Dairy Sci. 87 (2004) 816–830. [CrossRef] [PubMed] [Google Scholar]
  9. Castoriadis C., La montée de l’insignifiance. Les carrefours du labyrinthe IV [The climb of the insignificance. The crossroads of the labyrinth IV], Éditions du Seuil, Paris, France, 1996, p. 245. [Google Scholar]
  10. Chawla C.S., Chen H., Donnelly C.W., Mathematically modeling the repair of heat-injured L. monocytogenes as affected by temperature, pH, and salt concentration, Int. J. Food Microbiol. 30 (1996) 231–242. [CrossRef] [PubMed] [Google Scholar]
  11. Chin S.F., Liu W., Storkson J.M., Ha Y.L., Parizà M.W., Dietary sources of conjugated dienoic isomers of Linoleic acids, a newly recognized class of anticarcinogens, J. Food Compos. Anal. 5 (1992) 185–197. [CrossRef] [Google Scholar]
  12. Delgado daSilva M.C., Hofer E., Tibana A., Incidence of Listeria monocytogenes in cheese produced in Rio de Janeiro, Brazil, J. Food Prot. 61 (1998) 354–356. [PubMed] [Google Scholar]
  13. Dhiman T.R., Satter L.D., Patriza M.W., Galli M.P., Albright K., Tolosa M.X., Conjugated linoleic acid (CLA) content of milk from cows offered diets rich in linoleic and linolenic acid, J. Dairy Sci. 83 (2000) 1016–1027. [CrossRef] [PubMed] [Google Scholar]
  14. Directive 92/46/EEC of the European Commission of 16 June 1992, OJEC L. 268, 14.09.1992. [Google Scholar]
  15. Donnelly C.W., The pasteurization dilemma, in: Kindstedt P. (Ed.), American farmstead cheese: the complete guide to making and selling artisan cheeses, White River Junction, Chelsea Green Publishing Company, USA, 2005, pp. 173–195. [Google Scholar]
  16. Elotmani F., Revol-Junelles A.M., Assobhei O., Milliere J.B., Characterization of anti-Listeria monocytogenes bacteriocins from Enterococcus faecalis, Enterococcus faecium and Lactococcus lactis strains isolated from Raib, a Moroccan traditional fermented milk, Curr. Microbiol. 44 (2002) 10–17. [CrossRef] [PubMed] [Google Scholar]
  17. Fontaine R.E., Cohen M.L., Martin W.T., Vernon T.M., Epidemic salmonellosis from Cheddar cheese: surveillance and prevention, Am. J. Epidemiol. 1 (1980) 247–253. [Google Scholar]
  18. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H., Fundamentals of cheese science, Aspen Publishers, Inc., Gaithersburg, USA, 2004. [Google Scholar]
  19. García-Fulgueiras A., Sánchez S., Guillén J.J., Marsilla B., Aladueña A., Navarro C., A large outbreak of Shigella sonnei gastroenteritis associated with consumption of fresh pasteurized milk cheese, Eur. J. Epidemiol. 17 (2001) 533–538. [CrossRef] [PubMed] [Google Scholar]
  20. Genigeorgis C., Carniciu M., Dutulescu D., Farver T.B., Growth and survival of L. monocytogenes in market cheeses stored at 4 to 30 °C, J. Food Prot. 54 (1991) 662–668. [PubMed] [Google Scholar]
  21. Halweil B., Setting the cheez whiz standard, World Watch 13 (2000) 2. [Google Scholar]
  22. Hargrove R.E., McDonough F.E., Mattingly W.A., Factors affecting survival of Salmonella in Cheddar and Colby cheese, J. Milk Food Technol. 32 (1969) 480–484. [Google Scholar]
  23. Hartman P.A., The evolution of food microbiology, in: Doyle M.P., Beuchat L.R., Montville T.J. (Eds.), Food microbiology: fundamentals and frontiers, ASM Press, Washington, USA, 1997, pp. 3–13. [Google Scholar]
  24. Jeffrey F., Listeria hysteria cools off-food spy: cheese, The Times (1992). [Google Scholar]
  25. Johnson E.A., Nelson J.H., Johnson M., Microbiological safety of cheese made from heat treated milk. Part II. Microbiology, J. Food Prot. 53 (1990) 519–540. [PubMed] [Google Scholar]
  26. Kay J.K., Mackle T.R., Auldist M.J., Thomson N.A., Bauman D.E., Endogenous synthesis of cis-9, trans-11 conjugated linoleic acid in dairy cows fed fresh pasture, J. Dairy Sci. 87 (2003) 369–378. [Google Scholar]
  27. Kochanek K.D., Murphy S.L., Anderson R.N., Scott C., Deaths: final data for 2002, National Vital Statistics Report 53 (2004) 1–116. [Google Scholar]
  28. Kummer C., Craftsman cheese, The Atlantic Monthly 286 (2000) 109–112. [Google Scholar]
  29. La Terra S., Carpino S., Banni S., Manenti M., Caccamo M., Licitra G., Effect of mountain and sea level pasture on conjugated linoleic acid content in plasma and milk, J. Anim. Sci. 84 (Suppl. 1) (2006) 277–278. [Google Scholar]
  30. Latouche S., Survivre au développement. De la décolonisation de l’imaginaire économique à la construction d’une société alternative [Survive the development. By the economic decolonization of imagination to the construction of an alternative society], Mille et une nuits, département de la Librairie Arthème Fayard, Paris, 2005, p. 105. [Google Scholar]
  31. Lichfield J., Liberté! fraternité! fromage!: a new crisis is dividing France [Freedom! Brotherhood! Cheese!], Cheese, The Independent (1999). [Google Scholar]
  32. Licitra G., Portelli G., Campo P., Farina G., Carpino S., Barbano D.M., Technology to produce Ragusano cheese: a survey, J. Dairy Sci. 81 (1998) 3343–3349. [CrossRef] [Google Scholar]
  33. Licitra G., Ogier J.C., Parayre S., Pediliggeri C., Carnemolla T.M., Falentin H., Madec M.N., Carpino S., Lortal S., Variability of bacterial biofilm of the “Tina” wood vats used in the Ragusano cheese-making process, Appl. Environ. Microbiol. 73 (2007) 6980–6987. [CrossRef] [PubMed] [Google Scholar]
  34. Lock A.L., Parodi P.W., Bauman D.E., The biology of trans fatty acids: implications for human health and the dairy industry, Aust. J. Dairy Technol. 60 (2005) 134–142. [Google Scholar]
  35. Lortal S., Di Blasi A., Madec M.N., Pediliggieri C., Tuminello L., Tanguy G., Fauquant J., Lecuona Y., Campo P., Carpino S., Licitra G., Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese-making, Int. J. Food Microbiol. 132 (2009) 1–8. [CrossRef] [PubMed] [Google Scholar]
  36. Ma D.W.L., Wierzbicki A.A., Field C.J., Clandinin M.T., Conjugated linoleic acid in Canadian dairy and beef products, J. Agric. Food Chem. 47 (1999) 1956–1960. [CrossRef] [PubMed] [Google Scholar]
  37. Mathew F.P., Ryser E.T., Competition of thermally injured L. monocytogenes with a mesophilic lactic acid starter culture in milk for various heat treatments, J. Food Prot. 65 (2002) 643–650. [PubMed] [Google Scholar]
  38. Millet L., Saubusse M., Didienne R., Tessier L., Montel M.C., Control of Listeria monocytogenes in raw-milk cheeses, Int. J. Food Microbiol. 108 (2006) 105–114. [CrossRef] [PubMed] [Google Scholar]
  39. Mitchell J., USA TODAY, Thursday, March 17, 2005. [Google Scholar]
  40. Nestle M., Safe food: bacteria, biotechnology, and bioterrorism, University of California Press, Berkeley, USA, 2003. [Google Scholar]
  41. NRC, 7th edn., Revised National Academy of Science, Washington, 2001. [Google Scholar]
  42. Panari G., Pecorari M., Merialdi G., Dottori M., Il comportamento dei batteri potenzialmente patogeni nella produzione di Parmigiano-Reggiano [The behaviour of potentially pathogenic bacteria in the production of Parmigiano-Reggiano], Sci. Tecn. Latt.-Cas. 55 (2004) 137–146. [Google Scholar]
  43. Parodi P.W., A role for milk proteins in cancer prevention, Aust. J. Dairy Technol. 53 (1998) 37–47. [Google Scholar]
  44. Parodi P.W., Cow’s milk components with anti-cancer potential, Aust. J. Dairy Technol. 56 (2001) 65–73. [Google Scholar]
  45. Parodi P.W., Anti-cancer agents in milkfat, Aust. J. Dairy Technol. 58 (2003) 114–118. [Google Scholar]
  46. Pasta C., Licitra G., Tradition or technology? Consumer criteria for choosing cheese, 7th Pangborn Sensory Science Symposium, 12–16th August, Minneapolis, USA, 2007. [Google Scholar]
  47. Pellegrino L., Resmini P., Cheesemaking conditions and compositive characteristics supporting the safety of the raw milk cheese Italian grana, Sci. Tecn. Latt.-Cas. 52 (2001) 105–114. [Google Scholar]
  48. Pitt W.M., Harden T.J., Hull R.R., Investigation of the antimicrobial activity of raw milk against several foodborne pathogens, Milchwissenschaft 55 (2000) 249–252. [Google Scholar]
  49. Reed B.A., Bruhn C.M., Sampling and farm stories prompt consumers to buy specialty cheeses, California Agric. 57 (2003) 76–80. [CrossRef] [Google Scholar]
  50. Regolamento (CE) N. 852/2004 del Parlamento Europeo e del Consiglio del 29 aprile 2004 sull’igiene dei prodotti alimentari, Gazzetta Ufficiale Unione Europea, L. 226/3, 25.6.2004 [Regulation (EC) No. 852/2004 of the European Parliament and the Council of 29 April 2004 on the hygiene of foodstuffs, European Union Official Journal]. [Google Scholar]
  51. Regolamento (CE) N. 853/2004 del Parlamento Europeo e del Consiglio del 29 aprile 2004 che stabilisce norme specifiche in materia di igiene per gli alimenti di origine animale, Gazzetta Ufficiale Unione Europea, L. 139/55, 30.04.2004 [Regulation (EC) No. 853/2004 of the European Parliament and the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, European Union Official Journal]. [Google Scholar]
  52. Reitsma C.J., Henning D.R., Survival of enteropathogenic Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese, J. Food Prot. 59 (1996) 460–465. [PubMed] [Google Scholar]
  53. Rizzello C.G., Losito I., Gobbetti M., Carbonara T., De Bari M.D., Zambonin P.G., Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties, J. Dairy Sci. 88 (2005) 2348–2360. [CrossRef] [PubMed] [Google Scholar]
  54. Rollin B.E., Ethical issues surrounding food-borne illness: who is responsible?, J. Anim. Sci. 83 (Suppl. 1) (2005) 359. [Google Scholar]
  55. Ryser E.T., Marth E.H., Behavior of Listeria monocytogenes during the manufacture and ripening of Cheddar cheese, J. Food Prot. 50 (1987) 7–13. [PubMed] [Google Scholar]
  56. Soref A., Culturing taste and tradition with raw milk cheese, The Natural Foods Merchandiser, 2000. [Google Scholar]
  57. Steinmetz K.A., Childs M.T., Stimson C., Kushi L.H., McGovern P.G., Potter J.D., Yamanaka W.K., Effect of consumption of whole milk and skim milk on blood lipid profiles in healthy men, Am. J. Clin. Nutr. 59 (1994) 612–618. [PubMed] [Google Scholar]
  58. Stiglitz J.F., The globalization and its discontents, W.W. Norton & Company, New York, USA, 2002. [Google Scholar]
  59. Stiglitz J.F., Making globalization work, W.W. Norton & Company, New York, USA, 2006. [Google Scholar]
  60. Sun C.Q., O’Connor C.J., Roberton A.M., The antimicrobial properties of milkfat after partial hydrolysis by calf pregastric lipase, Chem. Biol. Interact. 140 (2002) 185–198. [CrossRef] [PubMed] [Google Scholar]
  61. UNICEF Report, Progress for Children, New York-Ginevra, October 2004. [Google Scholar]
  62. U.S. FDA, Food compliance program. Domestic and imported cheese and cheese products, available at: http://vm.cfsan.fda.gov/-comm/cp03037.htlm , 1998. [Google Scholar]
  63. Walther B., Schmid A., Sieber R., Wehrmüller K., Cheese in nutrition and health, Dairy Sci. Technol. 88 (2008) 389–405. [CrossRef] [EDP Sciences] [Google Scholar]
  64. Wang L.L., Johnson E.A., Inhibition of Listeria monocytogenes by fatty acids and monoglycerides, Appl. Environ. Microbiol. 58 (1992) 624–629. [PubMed] [Google Scholar]
  65. Werner S.A., Luedecke L.O., Shultz T.D., Determination of conjugated linoleic acid content and isomer distribution in three cheddar-type cheeses – effects of cheese cultures, processing, and aging, J. Agric. Food Chem. 40 (1992) 1817–1821. [CrossRef] [Google Scholar]
  66. West H.G., Food fears and raw-milk cheese, Appetite 51 (2008) 25–29. [CrossRef] [PubMed] [Google Scholar]