Free Access
Issue
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 25 - 32
DOI https://doi.org/10.1051/lait:2000104

References

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AFNOR, Norme NF V 04-210, Détermination de la teneur en matière grasse par la méthode acido-butyrométrique (1990).
3
Brulé G., Maubois J.L., Fauquant J., Étude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane, Lait 54 (1974) 600-615.
4
Ferron-Baumy C., Maubois J.L., Garric G., Quiblier J.P., Coagulation présure du lait et des rétentats d'ultrafiltration : effets de divers traitements thermiques, Lait 71 (1991) 423-434.
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6
Guinnee T.P., Pudja P.D., Reville W.J., Harrington D., Mulholland E.O., Cotter M., Cogan T.M., Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltrated milk retentates with different levels of denatured proteins. Int. Dairy J. 5 (1995) 543-568.
7
IDF Dry matter and ash. Standard 21, International Dairy Federation, Brussels (1971).
8
IDF Détermination de la teneur en azote. Standard 20B, International Dairy Fédération, Brussels (1993).
9
Le Graet Y., Brulé G., Effets de la concentration par évaporation et du séchage sur les équilibres minéraux du lait et les rétentats. Lait 62 (1982) 113-125.
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Maubois J.L., Mocquot G., Comment ramener à la même teneur en substance sèche des fabrications de fromages en vue de comparer les rendements respectifs du lait en fromage ?, R.L.F. 239 (1967) 15-18.
12
Maubois J.L., Mocquot G., Préparation de fromage à partir de " préfromage liquide " obtenu par ultrafiltration du lait, Lait 71 (1971) 495-533.
13
Quiblier J.P., Ferron-Baumy C., Garric G., Maubois J.L., Procédé de traitement des laits permettant au moins de conserver leur aptitude fromagère, Brevet Français n$^\circ$ 0542583 B1 (1992).
14
Reddy I.M., Kinsella J.E., Interaction of $\beta$-lactoglobulin with $\kappa$-casein in micelles as assessed by chymosin hydrolysis: effect of temperature, heating time, $\beta$-lactoglobulin concentration and pH, J. Agric. Food Chem. 38 (1990) 50-58.
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van Hooydonk A.C.M., de Koester P.G., Boerringter I.J., The renneting of heated milk, Neth. Milk. Dairy J. 41 (1987) 3-18.
17
Wheelock J.V., Kirck A., The role of $\beta$-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk, J. Dairy Res. 41 (1974) 367-372.

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