Free Access
Volume 81, Number 3, May-June 2001
Page(s) 415 - 427


Aae O., Pretreatment of cheese milk at the dairy. Experience with regard to product quality, Meieriteknikk No 5-11(1980): published as part of Meieriposten 69.
Andrews A.T., Proteinases in normal bovine milk and their action on caseins, J. Dairy Res. 50 (1983) 45-55.
Bianchi Salvatori B., Prematurazione del latte in bacinella, Ind. Latte 29 (1993) 47-60.
Bianchi Salvatori B., Lactic acid bacteria and acidification, Ann. Microbiol. Enzymol. 46 (1996) 79-95.
Blakesley R.W., Boezi J.A., A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G-250, Anal. Biochem. 82 (1977) 580-581.
Bonassi I.A., Influence of pre-ripening of milk on the manufacture of Minas cheese, Turrialba 33 (1983) 185-188.
Brown R.J., Milk coagulation and protein denaturation, in: Wong N.P. (Ed.), Fundamentals of Dairy Chemistry, third edition, van Nostrand Reinhold Company, New York, 1988, pp. 583- 607.
IDF, Calf rennet and adult bovine rennet - Determination of chymosin and bovine pepsin contents (Chromatographic methods), Standard 110A Int. Dairy Fed., Brussels, Belgium, 1987.
Fenelon M.A., O'Connor P., Guinee T.P., The effect of reducing fat content on the microbiology and proteolysis in Cheddar cheese, J. Dairy Sci. 83 (2000) 2173-2183.
Kok J., Genetics of proteolytic enzymes of lactococci and their role in cheese flavour development, J. Dairy Sci. 76 (1993) 2056-2064.
Lodi R., Brasca M., Mentasti P., La prematurazione del latte in bacinella nella tecnologia del formagio Grana, Latte 18 (1993) 560-569.
Mehaia M.A., Cheryan M., The secondary phase of milk coagulation. Effect of calcium, pH and temperature on clotting activity, Milchwissen- schaft 38 (1983) 137-140.
Salvatori P., Microbiologia lattiero casearia. Dispense del corso di Tecnologia e Microbiologia Lattiero Casearia, Lodi, Italy, 1970.
Schuck P., Piot M., Méjean S., Fauquant J., Brulé G., Maubois J.L., Deshydratation, des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre, Lait 74 (1994) 47-63.
van Hooydonk A.C.M., Boerrigter I.T., Hagedoorn H.G., pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk, Neth. Milk Dairy J. 40 (1986) 297-313.


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.