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Issue Lait
Volume 83, Number 1, January-February 2003
Page(s) 89 - 96
DOI http://dx.doi.org/10.1051/lait:2002052

References

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  3. Buffa M., Trujillo A.J., Pavia M., Guamis B., Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat's milk, Int. Dairy J. 11 (2001) 927-934.
  4. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631-636.
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  7. Dyszel S.M., Applications of thermogravimetry in food technology, in: Harwalkar V.R., Ma C.Y. (Eds.), Thermal analysis of foods, Elsevier Science Publishers CO., Inc., New York, USA, 1990, pp. 333-357.
  8. Folkertsma B., Fox P.F., Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening, J. Dairy Res. 59 (1992) 217-224.
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  12. IDF, Cheese and processed cheese. Determination of the total solids content. Standard 4A. Int. Dairy Fed. Brussels, Belgium, 1982.
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  16. Pierre A., Michel F., Le Graët Y., Berrier J., Soft goat cheeses at different ripening stages: cheese structure, composition and non-solvent water, Lait 79 (1999) 489-501.
  17. Stanley D.W., Emmons D.B., Cheddar cheese made with bovine pepsin. 2. Texture, microstructure and composition relationships, J. Inst. Can. Sci. Tech. Alim. 10 (1977) 78-84.
  18. Trujillo A.J., Royo C., Ferragut V., Guamis B., Ripening profiles of goat cheese produced from milk treated with high pressure, J. Food Sci. 64 (1999) 833-837.
  19. Trujillo A.J., Royo C., Guamis B., Ferragut V., Influence of pressurization on goat milk and cheese composition and yield, Milchwissenschaft 54 (1999) 197-199.
  20. Trujillo A.J., Capellas M., Buffa M., Royo C., Gervilla R., Felipe X., Sendra E., Saldo J., Ferragut V., Guamis B., Application of high pressure treatment for cheese production, Food Res. Int. 33 (2000) 311-316.
Abstract

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