Free Access
Issue
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 93 - 98
DOI https://doi.org/10.1051/lait:2000110

References

1
Alais C., Science du lait, Principes des techniques laitières, 4e éd., Sepaic, Paris, 1984.
2
Brunner J.R., Physical equilibria in milk: the lipid phase, in: Webb B.H., Johnson A.H., Alford J.A. (Eds.), Fundamentals of Dairy Chemistry, Avi Publishing Company Inc., Wesport, 1974, pp. 474-602.
3
Buisson U., Kerjean J.R., Courroye M., Miniturisation de la fabrication fromagère : un nouveau test pour mesurer l'aptitude fromagère des laits, Tech. Lait. Mark. 1024 (1987) 17-23.
4
Fennema O., Powrie W.D., Fundamentals of low-temperature food preservation, in: Chichester C.O., Mrak E.M., Stewart G.F. (Eds.), Advances in Food Research, Vol. 13, Academic Press, New York, 1952, pp. 219-347.
5
Goudédranche H., Maubois J.L., Fauquant J., Fr. Patent 2 776 208, 1998.
6
Keenan T.W., Dylewski D.P., Intra cellular origin of milk lipid globules and the nature and structure of the milk globule membrane, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, Vol. 2, Lipids, 2nd ed., Chapman & Hall, London, 1995, pp. 89-130.
7
Mulder H., Walstra P., The milk fat globule: emulsion science as applied to milk products and comparable foods, Centre for Agricultural publishing and documentation, Wageningen, The Netherlands, 1974.
8
Timmen H., Patton S., Milk fat globules: fatty acid composition, size and in vivo regulation of fat liquidity, Lipids 7 (1988) 685-689.
9
Walstra P., Physical chemistry of milk fat globules, in: Fox P.F. (Ed.), Advanced Dairy Chemistry, Vol. 2, Lipids, 2nd ed., Chapman & Hall, London, 1995, pp. 131-178.
10
Walstra P., Geurts T.J., Noomen A., Jellema A., van Boekel M.A.J.S., Dairy Technology: principle of milk properties and processes, Marcel Dekker, New York, 1999.

Abstract

Copyright INRA, EDP Sciences