Free access
Issue
Lait
Volume 82, Number 3, May-June 2002
Page(s) 305 - 316
DOI http://dx.doi.org/10.1051/lait:2002012

References

  1. Ardö Y., Polychroniadou A., (Eds.), Laboratory manual for chemical analysis of cheese, Office for Official Publications of the European Communities, Luxembourg, 1999.
  2. Auldist M.J., Coats S., Sutherland B.J., Mayes J.J., McDowell G.H., Rogers G.L., Effect of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese, J. Dairy Res. 63 (1996) 269-280.
  3. 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.
  4. Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435-457.
  5. Bastian E.D., Hansen K.G., Brown R.J., Activation of plasmin with urokinase in ultrafiltered milk for cheese manufacture, J. Dairy Sci. 74 (1991) 3669-3676.
  6. Benfeldt C., Sørensen J., Ellegård K., Petersen T.E., Heat treatment of cheese milk: effect on plasmin activity and proteolysis during cheese ripening, Int. Dairy J. 7 (1997) 723-731.
  7. Bikash C., Ghosh T., Sienkiwicz T., Krenkel K., Brevibacterium linens - a useful enzyme producer for cheese: a review, Milchwissenschaft 55 (2000) 628-632.
  8. Brennan N., Studies on the microflora of smear-ripened cheese, Ph.D. thesis, University College, Cork, 2000.
  9. Cooney S., Tiernan D., Joyce P., Kelly A.L., Effect of somatic cell count and polymorphonuclear leucocyte content of milk on composition and proteolysis during ripening of Swiss-type cheese, J. Dairy Res. 67 (2000) 301-307.
  10. Coskun H., Sienkiewicz T., Degradation of milk proteins by extracellular proteinase from Brevibacterium linens FLK-16, Food Biotechnol. 13 (1999) 267-275.
  11. Donnelly W.J., Barry J.G., Bucheim W., Casein micelle compositional and syneretic properties of late lactation milk, Irish J. Food Sci. Technol. 8 (1984) 121-130.
  12. Farkye N.Y., Fox P.F., Observations on plasmin activity in cheese, J. Dairy Res. 57 (1990) 412-418.
  13. Farkye N.Y., Fox P.F., Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin, J. Dairy Res. 59 (1992) 209-216.
  14. Farkye N.T., Landkammer C.F., Milk plasmin activity influence on Cheddar cheese quality during ripening, J. Food Sci. 57 (1992) 622-624.
  15. Fox P.F., Potentiometric determination of salt in cheese, J. Dairy Sci. 46 (1963) 744-745.
  16. Fox P.F., McSweeney P.L.H., Proteolysis in cheese, Food Rev. Int. 12 (1996) 457-509.
  17. Gobetti M., Lowney S., Smacchi E., Battistotti B., Damiani I., Fox P.F., Microbiology and biochemistry of Tallegio cheese during ripening, Int. Dairy J. 7 (1997) 509-517.
  18. Grandison A.S., Ford G.D., Effects of variations in somatic cell count on the rennet coagulation properties of milk and the yield, composition and quality of Cheddar cheese, J. Dairy Res. 53 (1986) 645-655.
  19. Grufferty M.B., Fox P.F., Milk alkaline protease, J. Dairy Res. 55 (1988) 609-630.
  20. Kawabata S., Vassal L., Le Bars D., Cesselin B., Nardi M., Gripon J.C., Chapot-Chartier M.P., Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis, Lait 77 (1997) 229-239.
  21. Klei L., Yun J., Sapru A., Lynch J., Barbano D., Sears P., Galton D., Effects of milk somatic cell count on Cottage cheese yield and quality, J. Dairy Sci. 81 (1998) 1205-1213.
  22. Lu D.D., Nielsen S.S., Assays for native plasminogen activators in bovine milk, J. Dairy Sci. 76 (1993) 3362-3368.
  23. Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., Drinan F.D., Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora, Lait 77 (1997) 441-459.
  24. 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.
  25. McSweeney P.L.H., Walsh E.M., Fox P.F., Cogan T.M., Drinan F.D., Castelo-Gonzalez M., A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality, Irish J. Agric. Food Res. 33 (1994) 183-192.
  26. McSweeney P.L.H., Fox P.F., Olson N.F., Proteolysis of bovine caseins by cathepsin D: preliminary observations and comparison with chymosin, Int. Dairy J. 5 (1995) 321-336.
  27. Messens W., Foubert I., Dewettinck K., Huyghebaert A., Proteolysis of a high-pressure treated smear-ripened cheese, Milchwissenschaft 55 (2000) 328-332.
  28. Payne R.W., Genstat 5 Release 3 reference manual, Clarendon Press, Oxford, 1993.
  29. Reps A., Bacterial surface-ripened cheeses, in: P.F. Fox (Ed.), Cheese: chemistry, physics and microbiology, Vol. 2, Elsevier, London, UK, 1993, pp. 151-184.
  30. Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N. Z. J. Dairy Sci. Technol. 16 (1981) 209-220.
  31. Senyk G., Barbano D.M., Shipe W.F., Proteolysis in milk associated with increasing somatic cell counts, J. Dairy Sci. 68 (1985) 2189-2194.
  32. Trieu-Cuot P., Gripon J.C., A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis, J. Dairy Res. 49 (1982) 501-510.
  33. White J.H., Zavizon B., O'Hare K., Gilmore J., Gou M.R., Kinstedt P., Politis I., Distribution of plasminogen activators in different fractions of bovine milk, J. Dairy Res. 62 (1995) 115-122.
  34. Zachos T., Politis I., Gorewit R.C., Barbano D.M., Effect of mastitis on plasminogen activator activity of milk somatic cells, J. Dairy Res. 59 (1992) 461-467.

Abstract

Copyright INRA, EDP Sciences