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Free access article

Issue Lait
Volume 81, Number 3, May-June 2001
Page(s) 415 - 427
DOI http://dx.doi.org/10.1051/lait:2001141

References

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Blakesley R.W., Boezi J.A., A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G-250, Anal. Biochem. 82 (1977) 580-581.
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Bonassi I.A., Influence of pre-ripening of milk on the manufacture of Minas cheese, Turrialba 33 (1983) 185-188.
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IDF, Calf rennet and adult bovine rennet - Determination of chymosin and bovine pepsin contents (Chromatographic methods), Standard 110A Int. Dairy Fed., Brussels, Belgium, 1987.
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Fenelon M.A., O'Connor P., Guinee T.P., The effect of reducing fat content on the microbiology and proteolysis in Cheddar cheese, J. Dairy Sci. 83 (2000) 2173-2183.
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Mehaia M.A., Cheryan M., The secondary phase of milk coagulation. Effect of calcium, pH and temperature on clotting activity, Milchwissen- schaft 38 (1983) 137-140.
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Salvatori P., Microbiologia lattiero casearia. Dispense del corso di Tecnologia e Microbiologia Lattiero Casearia, Lodi, Italy, 1970.
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Schuck P., Piot M., Méjean S., Fauquant J., Brulé G., Maubois J.L., Deshydratation, des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre, Lait 74 (1994) 47-63.
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van Hooydonk A.C.M., Boerrigter I.T., Hagedoorn H.G., pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk, Neth. Milk Dairy J. 40 (1986) 297-313.
Abstract

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