Free Access
Volume 80, Number 6, November-December 2000
Page(s) 573 - 587


Brown R.J., Ernstrom C.A., Incorporation of ultrafiltration concentrated whey solids into cheddar cheese for increased yield, J. Dairy Sci. 65 (1982) 2391-2395.
Brulé G., Fauquant J., Mineral balance in skim-milk and milk retentate: effect of physicochemical characteristics of the aqueous phase, J. Dairy Res. 48 (1981) 91-97.
Calvo M.M., Espinoza N.A., Syneresis rate of cow's, ewe's and goat's curd. Effect of thermal treatment and ultrafiltration, J. Agric. Food Chem. 47 (1999) 883-886.
Caron A., St-Gelais D., Pouliot Y., Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders, Int. Dairy J. 7 (1997) 445-451.
Casiraghi C.P., Peri C., Piazza L., Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates, Milchwissenschaft 42 (1987) 232-234.
Casiraghi E., Lucisano M., Piazza L., Rennet coagulation of milk retentates: 1. Effect of thermal and mechanical stresses associated with ultrafiltration, J. Dairy Sci. 72 (1989) 2452-2456.
Casiraghi E., Lucisano M., Peri C., Rennet coagulation of milk retentates: 2. The combined effect of heat treatments and protein concentration, J. Dairy Sci. 72 (1989) 2457-2463.
Cayot P., Lorient D., Effet des traitements thermiques sur la structure des protéines, in: Lorient D. (Ed.), Structures et technofonctions des protéines du lait, Arilait Recherches Tec & Doc Lavoisier, Paris, France, 1998, pp. 107-147.
Chen A.H., Larkin J.W., Clark C.J., Irwin W.E., Textural analysis of cheese, J. Dairy Sci. 62 (1979) 901-907.
Culioli J., Sherman P., Rheological aspects of the renneting of milk concentrated by ultrafiltration, J. Texture Stud. 9 (1978) 257-281.
Curtin G., Mehra R., Guinee T., O'Kennedy B., Connolly B., Sheehan D., Rheological and syneretic properties of acid gels fortified with whey proteins, Biochem. Soc. Trans. 23 (1995) 348S.
Dalgleish D.G., Effect of milk concentration on the rennet coagulation time, J. Dairy Res. 47 (1980) 231-235.
Daviau C., Famelart M.-H., Pierre A., Goudédranche H., Maubois J.-L., Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment, Lait 80 (2000) 397-415.
Daviau C., Pierre A., Famelart M.-H., Goudédranche H., Jacob D., Garnier M., Maubois J.-L., Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk, Lait 80 (2000) 417-432.
Daviau C., Pierre A., Famelart M.-H., Goudédranche H., Maubois J.-L., Residual amount of water in a draining curd of Camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk, Lait 80 (2000) 555-571.
de Koning P.J., de Boer R., Both P., Nooy P.F.C., Comparison of proteolysis in a low fat semi hard type of cheese manufactured by standard and by ultrafiltration techniques, Neth. Milk Dairy J. 35 (1981) 35-46.
de Wit J.N., Thermal stability and functionality of whey proteins, J. Dairy Sci. 73 (1990) 3602-3612.
El-Shibiny S., Reuter H., Klobes H., Schmanke E., Properties and quality of microfiltered skim milk, Egypt. J. Dairy Sci. 22 (1994) 117-185.
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.
Fox P.F., Heat induced coagulation of milks, in: Fox P.F. (Ed.), Developments in dairy chemistry. 1. Proteins, Applied Science Publishers LTD, Barking, UK, 1982, pp. 189-228.
Galani D., Owusu Apenten R.K., The effect of heat on whey proteins, Food Sci. Technol. Today 10 (1996) 163-168.
Garnot P., Corre C., Influence of milk concentration on the gelling activity of chymosin and bovine pepsin, J. Dairy Res. 47 (1980) 103-111.
Garnot P., Rank T.C., Olson N.F., Influence of protein and fat contents of ultrafiltered milk on rheological properties of gels formed by chymosin, J. Dairy Sci. 65 (1982) 2267-2273.
Holt C., Effect of heating and cooling on the milk salts and their interaction with casein, in: Fox P.F. (Ed.), Heat induced changes in milk, FIL-IDF 9501, Brussels, Belgium 1995, pp. 105-133.
Jameson G.W., Lelievre J., Effects of whey proteins on cheese characteristics, Bull. FIL-IDF 313 (1996) 3-8.
Jelen P., Rattray W., Thermal denaturation of whey proteins, in: Fox P.F. (Ed.), Heat-induced changes in milk, FIL-IDF 9501, Bruxelles, Belgium, 1995, pp. 66-80.
Johnson M.E., Cheese chemistry, in: Wong N.P. (Ed.), Fundamentals of dairy chemistry, van Nostrand Reinhold, New York, USA, 1988, pp. 634-654.
Lau K.Y., Barbano D.M., Rasmussen R.R., Influence of pasteurization on fat and nitrogen recoveries and cheddar cheese yield, J. Dairy Sci. 73 (1990) 561-570.
Lawrence R.C., Incorporation of whey proteins in cheese, in Monograph on factors affecting the yield of cheese, IDF special issue no. 9301, 1993, pp. 79-87.
Le Graët Y., Gaucheron F., pH-induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength, J. Dairy Res. 66 (1999) 215-224.
Lelievre J., Lawrence R.C., Manufacture of cheese from milk concentrated by ultrafiltration, J. Dairy Res. 55 (1988) 465-478.
Lucey J.A., Hauth B., Gorry C., Fox P.F., The acid-base buffering properties of milk, Milchwissenschaft 48 (1993) 268-272.
Marshall R.J., An improved method for measurement of the syneresis of curd formed by rennet action on milk, J. Colloid Interface Sci. 49 (1982) 329-336.
Marshall R.J., Composition, structure, rheological properties, and sensory texture of processed cheese analogues, J. Sci. Food Agric. 50 (1990) 237-252.
Masi P., Addeo F., An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufacture, J. Food Eng. 5 (1986) 217-229.
Peri C., Lucisano M., Donati E., Studies on coagulation of milk ultrafiltration retentates II. Kinetics of whey syneresis, Milchwissenschaft 40 (1985) 650-652.
Prentice J.H., Langley K.R., Marshall R.J., Cheese rheology, in: Fox, P.F. (Ed.), Cheese: chemistry, physics and microbiology. 1. General aspects, Chapman & Hall, London, UK, 1993, pp. 303-340.
Punidadas P., Feirtag J., Tung M.A., Incorporating whey proteins into mozzarella cheese, Int. J. Dairy Technol. 52 (1999) 51-55.
Rousseau M., Changes in the microstructure of Saint Paulin cheese during manufacture studied by scanning electron microscopy, Food Microstruct. 7 (1988) 105-113.
Rowland S.J., The determination of nitrogen distribution of milk, J. Dairy Res. 9 (1938) 42-46.
Singh H., Heat induced changes in casein including interactions with whey proteins, in: Fox P.F. (Ed.), Heat-induced changes in milk, FIL-IDF 9501, Brussels, Belgium, 1995, pp. 86-103.
Smith M., McMahon D.J., Aseptic rennet coagulation of ultra-high temperature processed milk concentrates, J. Dairy. Sci. 79 (1996) 1513-1520.
van Hooydonk A.C.M., Olieman C., Hagedoorn H.G., Kinetics of the chymosin-catalysed proteolysis of k casein in milk, Neth. Milk Dairy J. 37 (1984) 207-222.
Walstra P., Jenness, R. (Eds.), Dairy chemistry and physics, John Wiley & Sons, New York, USA, 1984.


Copyright INRA, EDP Sciences