Free access
Issue
Lait
Volume 80, Number 6, November-December 2000
Page(s) 609 - 619
DOI http://dx.doi.org/10.1051/lait:2000148

References

1
Alichinidas E., Wrathall J.H., Andrews A.T., Heat stability of plasmin (milk proteinase) and plasminogen, J. Dairy Res. 53 (1986) 259-269.
2
Baer A., Ryba I., Collin J.-C., Binding of bovine plasminogen to immobilised casein and its activation thereon, Int. Dairy J. 4 (1994) 597-616.
3
Balci A.T., Wilbey R.A., High pressure processing of milk - the first 100 years in the development of a new technology, Int. J. Dairy Technol. 52 (1999) 149-155.
4
Barrett F.M., Kelly A.L., McSweeney P.L.H., Fox P.F., Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening, Int. Dairy J. 9 (1999) 421-427.
5
Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435-457.
6
Cheftel J.C., Dumay E., Effects of high pressure on dairy products: a review, in: Hayashi R., Balny C. (Eds.), High Pressure Bioscience and Biotechnology, Elsevier Science, London, England, 1996, pp. 299-308.
7
Dickinson E., Murray B.S., Pawlowsky K., On the effect of high-pressure treatment on the surface activity of $\beta$-casein, Food Hydrocoll. 11 (1997) 507-509.
8
Fox P.F., McSweeney P.L.H., Proteolysis in cheese, Food Rev. Int. 12 (1996) 457-509.
9
Funtenberger S., Dumay E., Cheftel J.C., Pressure-induced aggregation of $\beta$-lactoglobulin in pH 7.0 buffers, Lebensm. Wiss. Technol. 28 (1995) 410-418.
10
García-Risco M.R., Cortés A.V., López-Fandi no R., Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage, J. Food Prot. 61 (1998) 735-737.
11
Gassem M.A., Frank J.F., Physical properties of yoghurt made from milk treated with proteolytic enzymes, J. Dairy Sci. 74 (1991) 1503-1511.
12
Grufferty M.B., Fox P.F., Potassium iodate-induced proteolysis in ultra high heat treated milk during storage: the role of $\beta$-lactoglobulin and plasmin, J. Dairy Res. 53 (1986) 601-613.
13
Grufferty M.B., Fox P.F., Milk alkaline protease, J. Dairy Res. 55 (1988) 609-630.
14
Grufferty M.B., Fox P.F., Heat stability of the plasmin system in milk and casein systems, N. Z. J. Dairy Sci. Technol. 23 (1988) 143-152.
15
Kelly A.L., Foley J., Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/$\beta$-lactoglobulin complexation, plasminogen activation and somatic cell count, Int. Dairy J. 7 (1997) 411-420.
16
Kennedy A., Kelly A.L., The influence of somatic cell count on the heat stability of bovine milk plasmin activity, Int. Dairy J. 7 (1997) 717-721.
17
Lane C.N., Fox P.F., The individual or combined action of chymosin and plasmin on sodium caseinate or $\beta$-casein in solution: effect of NaCl and pH, Lait 79 (1999) 423-434.
18
Lopez-Fandino R., Carracosa A.V., Olano A., The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk, J. Dairy Sci. 79 (1996) 929-936.
19
Mara O., Roupie C., Duffy A., Kelly A.L., Influence of plasmin hydrolysis on the curd-forming properties of milk, Int. Dairy J. 8 (1998) 807-812.
20
McSweeney P.L.H., Olson N.F., Fox P.F., Healy A., Hørup P., Proteolytic specificity of chymosin on bovine $\alpha_{{\rm s1}}$-casein, J. Dairy Res. 60 (1993) 401-412.
21
Messens W., Dewettinck K., van Camp J., Huyghebaert A., High pressure brining of gouda cheese and its effect on the cheese serum, Food Sci. Technol. Lebensm. Wiss 31 (1998) 552-558.
22
Metwalli A.A.M., de Jongh H.H.J., van Boekel M.A.J.S., Heat inactivation of bovine plasmin, Int. Dairy J. 8 (1998) 47-56.
23
Morild E., The theory of pressure effects on enzymes, in: Anfinsen C.B., Edsall J.T., Richards F.M. (Eds.), Advances in protein chemistry, Vol. 34, Academic Press Inc., London, UK, 1981, pp. 93-166.
24
Ohmiya K., Fukami K., Shimizu S., Gekko K., Milk curdling by rennet under high pressure, J. Food Sci. 52 (1987) 84-87.
25
Ohmiya K., Kajino T., Shimizu S., Gekko K., Dissociation and reassociation of enzyme-treated caseins under high pressure, J. Dairy Res. 56 (1989) 435-442.
26
Pitta P., Wilde P.J., Clark D.C., The foaming properties of native and pressure treated $\beta$-casein, Food Hydrocoll. 10 (1996) 335-342.
27
Rademacher B., Pfeiffer B., Kessler H.G., Inactivation of micro-organisms and enzymes in pressure-treated raw milk, in: Isaacs N.S. (Ed.), High Pressure Food Science, Bioscience and Chemistry, Bookcraft, Bath, UK, 1998, pp. 145-151.
28
Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N. Z. J. Dairy Sci. Technol. 16 (1981) 209-220.
29
Rollema H.S., Poll J.K., The alkaline milk proteinase system: kinetics and mechanism of heat inactivation, Milchwissenschaft 41 (1986) 536-540.
30
Scollard P.G., Beresford T.P., Murphy P.M., Kelly A.L., Proteolysis in high pressure-treated milk, Int. Dairy J. (submitted).
31
Seyderhelm I., Boguslawski S., Michaelis G., Knorr D., Pressure induced inactivation of selected food enzymes, J. Food Sci. 61 (1996) 308-310.
32
Trujillo A.J., Guamis B, Carretero C., Hydrolysis of bovine and caprine caseins by rennet and plasmin in model systems, J. Agric. Food Chem. 46 (1998) 3066-3072.


Abstract

Copyright INRA, EDP Sciences