EDP Sciences Journals List
Advanced Search
Subscriber Authentication Point
Home All issues Volume 87/4-5 Article
Free access article

Issue Lait
Volume 87, Number 4-5, July-October 2007
27th IDF World Dairy Summit and Congress
Page(s) 269 - 285
DOI http://dx.doi.org/10.1051/lait:2007020
Published online 26 October 2007

References of  Lait 87 (2007) 269-285
  1. AOCS, Official Methods and Recommended Practice of the American Oil Chemists Society, 1996, Methods Ai 3.75, Am 3.96.
  2. Astaire J.C., Ward R., German J.B., Jimenez-Flores R., Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction, J. Dairy Sci. 86 (2003) 2297-2307 [PubMed].
  3. Bradley R.L.J., Arnold E., Barbano D.M., Semerad R.G., Smith D.E., Vines B.K., Chemical and Physical Methods: Fat, in: Marshall R.T. (Ed.), Standard Methods for the Examination of Dairy Products, 16 edn., American Public Health Association, Washington, 1992, p. 433-531.
  4. Burbank H.M., Qian M., Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection, J. Chromatogr. A 1066 (2005) 149-157 [CrossRef] [PubMed].
  5. Codex Alimentarius Commission, Codex General Standard for Cheese: CODEX STAN A-6-1978, Rev.1-1999, Amended 2006.
  6. Hawthorne S.B., Methodology for off-line Supercritical Fluid Extraction, in: Westwood S.A. (Ed.), Supercritical Fluid Extraction and Its Use in Chromatographic Sample Preparation, Chapman & Hall, Boca Raton, 1993, p. 39-64.
  7. Hursting S.D., Thornquist M., Henderson M.M., Types of dietary fat and the incidence of cancer at five cites, Prev. Med. 19 (1990) 242 [CrossRef] [PubMed].
  8. Kris-Etherton P.M., Krummel D., Russel M.E., Dreon D., Mackey S., Borchers J., Wood P.D., The effect of diet on plasma lipids, lipoproteins, and coronary heart disease, J. Am. Diet. Assoc. 88 (1988) 1373-1400 [PubMed].
  9. Larrayoz P., Carbonell M., Ibanez F., Torre P., Barcina Y., Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazabel cheese using analytical supercritical fluid extractions (SFE), Food Chem. 64 (1999) 123-127 [CrossRef].
  10. Larrayoz P., Ibanez F.C., Ordonez A.I., Torre P., Barcina Y., Evaluation of supercritical fluid extraction as sample preparation for the study of Roncal cheese aroma, Int. Dairy J. 10 (2000) 755-759 [CrossRef].
  11. Lawless H.T., Heymann H., Sensory Evaluation of Food Principles and Practices, Kluwer Academic/Plenum Publishers, New York, 1998.
  12. Miller W.C., Lindeman A.K., Wallace J., Niederpruen M., Diet composition, energy intake, and exercise in relation to body fat in men and women, Am. J. Clin. Nutr. 52 (1990) 426-430 [PubMed].
  13. Mistry V.V., Low fat cheese technology, Int. Dairy J. 11 (2001) 413-422 [CrossRef].
  14. Nielsen S.S., Moisture and Total Solids Analysis, in: Bradley R.L.J. (Ed.), Food Analysis, Kluwer Academic/Plenum Publishers, New York, 2003, p. 81-101.
  15. Perretti G., Marconi O., Montanari L., Paolo F., Rapid determination of total fats and fat-soluble vitamins in Parmigiano cheese and salami by SFE, Lebensm.-Wiss. u.-Technol. 37 (2004) 87-92 [CrossRef].
  16. Qian M.C., Reineccius G.A., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry, J. Dairy Sci. 85 (2003) 1362-1369.
  17. Rizvi S., Yu Z., Bhashkar A., Chidambara R.C., Fundamentals of Processing with Supercritical Fluids, in: Supercritical Fluid Processing of Food and Biomaterials, Chapman & Hall, Bishopbriggs, Glasgow, 1994, p. 1-26.
  18. Rozzi N.L., Singh R.K., Supercritical Fluids and the Food Industry, Compr. Rev. Food Sci. Food Saf. 1 (2002) 33-34.
  19. Spitsberg V.L., Bovine milk fat globule membrane as a potential nutraceutical, J. Dairy Sci. 88 (2005) 2289-2294 [PubMed].
  20. Williams C., Consumer considerations in reduced fat foods, in: Mela D.J. (Ed.), Dietary Fats: Determinants of Preference, Selection and Consumption, Elsevier applied science, London/New York, 1992, pp. 179-192.



What is OpenURL?

The OpenURL standard is a protocol for transmission of metadata describing the resource that you wish to access. An OpenURL link contains article metadata and directs it to the OpenURL server of your choice. The OpenURL server can provide access to the resource and also offer complementary services (specific search engine, export of references...). The OpenURL link can be generated by different means.
  • If your librarian has set up your subscription with an OpenURL resolver, OpenURL links appear automatically on the abstract pages.
  • You can define your own OpenURL resolver with your EDPS Account. In this case your choice will be given priority over that of your library.
  • You can use an add-on for your browser (Firefox or I.E.) to display OpenURL links on a page (see http://www.openly.com/openurlref/). You should disable this module if you wish to use the OpenURL server that you or your library have defined.