Free Access
Issue
Lait
Volume 80, Number 2, March-April 2000
Page(s) 237 - 246
DOI https://doi.org/10.1051/lait:2000122

References

1
Banon S., Hardy J., Study of acid milk coagulation by an optical method using light reflection, J. Dairy Res. 58 (1991) 75-84.
2
Banon S., Hardy J., A colloidal approach of milk acidification by glucono-$\delta$-lactone, J. Dairy Sci. 75 (1992) 935-941.
3
Bremer L.G.B., Theoretical and experimental study of the fractal nature of the structure of particle gels, thèse Wageningen Agricultural University, Wageningen, Pays-Bas, 1992.
4
Bremer L.G.B., Van Vliet T., Walstra, P., Theoretical and experimental study of the fractal nature of the structure of acid casein gels, J. Chem. Soc. Faraday Trans. I. 85 (1989) 3359-3372.
5
Bremer L.G.B., Bijsterbosch B.H., Schrijvers R., Van Vliet T., Walstra P., On the fractal nature of the structure of acid casein gels. Colloid Surface 51 (1990) 159-170.
6
Chaplain V., Mills P., Djabourov M., Elastic properties of networks of fractal clusters, Colloid Polym. Sci. 272 (1994) 991-999.
7
Creamer L.K., Water absorption by renneted casein micelles, Milchwissenschaft 40 (1985) 589-591.
8
Darling D.F., The effect of environmental conditions on the steric stabilisation of casein micelles in milk, in: Tadros D.F. (Ed.), The effects of polymers on dispersion properties, Academic Press, New York, 1982, pp. 285-300.
9
FIL, Caséines et caséinates. Détermination de la teneur en eau, Norme n$^\circ$ 78C : Fédération internationale de laiterie, Bruxelles, Belgique, 1991.
10
FIL, Lait. Détermination de la teneur en azote, Norme n$^\circ$ 20B : Fédération internationale de laiterie, Bruxelles, Belgique, 1993.
11
Gastaldi E., Lagaude A., Tarodo de la Fuente B., Micellar transition state in casein between pH 5.5 and 5.0, J. Food Sci. 61 (1996) 59-64, 68.
12
Horne D.S., Determination of the fractal dimension using turbidimetric techniques. Application to aggregating protein systems, Faraday Discuss. Chem. Soc. 83 (1987) 259-270.
13
Lin M.Y., Lindsay H.M., Weitz D.A., Ball R.C., Klein R., Meakin P., Universality in colloid aggregation, Nature 339 (1989) 360-362.
14
Mandelbrot B.B., Les objets fractals, forme, hasard et dimension, 1re éd., Flammarion, Paris, 1975.
15
Pfeifer P., Ober M., Fractals: basic concepts and terminology, in: Avnir D. (Ed.), The fractal approach to heterogeneous chemistry. Surfaces, colloids, polymers, John Wiley and Sons, New York, 1989, pp. 11-40.
16
Ramet J.P., Technologie comparée des différents types de caillé, dans : Eck A., Gillis J.C. (Éds.), Le fromage, Lavoisier, Paris, 1997, pp. 334-364.
17
Ramet J.P., Weber F., Contribution à l'étude de l'influence des facteurs du milieu sur la coagulation enzymatique du lait reconstitué, Lait 60 (1980) 1-13.
18
Raper J.A., Amal R., Measurement of aggregate fractal dimensions using static light scattering, Part. Part. Syst. Charact. 10 (1993) 239-245.
19
Sharma S.K., Mittal G.S., Hill A.R., Effect of milk concentration, pH and temperature on k-casein hydrolysis at aggregation, coagulation and curd cutting times of ultrafiltered milk, Milchwissenschaft 49 (1994) 450-453.
20
Shih W.H., Shih W.Y., Kim S.I., Liu J., Aksay I.A., Scaling behavior of the elastic properties of colloidal gels, Phys. Rev. A. 42 (1990) 4772-4779.
21
Snoeren T.H.M., Klok H.J., van Hooydonk A.C.M., Damman A.J., The voluminosity of casein micelles, Milchwissenschaft 39 (1984) 461-463.
22
Tarodo de La Fuente B., Alais C., Solvation of casein in bovine milk, J. Dairy Sci. 58 (1975) 293-300.
23
van Hooydonk A.C.M., Hagedoorn H.G., Boerrigter I.J., pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 1. Effect of acidification on physico-chemical properties, Neth. Milk Dairy J. 40 (1986) 281-296.
24
Vetier N., Contribution à l'étude structurale et rhéologique de la coagulation du lait par action conjuguée d'un agent acidifiant et d'une enzyme protéolytique, thèse, Institut national polytechnique de Lorraine, Nancy, France, 1998.
25
Vetier N., Desobry-Banon S., Ould eleya M.M., Hardy J., Effect of temperature and acidification rate on the fractal dimension of acidified casein aggregates, J. Dairy Sci. 80 (1997) 3161-3166.
26
Zoon P., Van Vliet T., Walstra P., Rheological properties of rennet-induced skim milk gels. 4. The effect of pH and NaCl, Neth. Milk Dairy J. 43 (1989) 17-34.


Abstract

Copyright INRA, EDP Sciences

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.