EDP Sciences logo
Search
Menu
All issues Volume 81 / No 3 (May-June 2001) Lait, 81 3 (2001) 381-399 References
Free Access
Issue
Lait
Volume 81, Number 3, May-June 2001
Page(s) 381 - 399
DOI https://doi.org/10.1051/lait:2001139

References

1
Balcones E., Olano A., Calvo M.M., Factors affecting the rennet clotting properties of ewe's milk, J. Agric. Food Chem. 44 (1996) 1993-1996.
2
Brulé G., Fauquant J., Mineral balance in skim milk and milk retentate: Effect of physico- chemical characteristics of the aqueous phase, J. Dairy Res. 48 (1981) 91-97.
3
Brulé G., Lenoir J., Remeuf F., La micelle de caséine et la coagulation du lait, in: Eck A., Gillis J.C. (Eds.), Le Fromage, Lavoisier Tec & Doc, Paris, 1997, pp. 7-41.
4
Casiraghi E., Lucisano M., Peri C., Rennet coagulation of milk retentates. 2. The combined effects of heat treatments and protein concentration, J. Dairy Sci. 72 (1989) 2457-2463.
5
Cheeseman G.C., Syneresis of milk and caseinate solutions, in: Proceedings of the XVI International Dairy Congress, Copenhague, 1962, Vol. B-30, pp. 465-472.
6
Dalgleish D.G., The effect of denaturation of $\beta$-lactoglobulin on renneting. A quantitative study, Milchwissenschaft 45 (1990) 491-494.
7
De la Fuente M.A., Changes in the mineral balance of milk submitted to technological treatments, Trends Food Sci. Technol. 9 (1998) 281-288.
8
Espinoza N.A., Calvo M.M., Effect of heat treatment and ultrafiltration process of cow's, ewe's, or goat's milk on its coagulation properties, J. Agric. Food Chem. 46 (1998)1547-1551.
9
Ferron-Baumy C., Maubois J.L., Garric G., Quiblier J.P., Coagulation prEsure du lait et des retentats d'ultrafiltration. Effets de divers traitements thermiques, Lait 71 (1991) 423-434.
10
Grandison A.S., Ford G.D., Millard D., Anderson M., Interrelationships of chemical composition and coagulating properties of renneted milks from dairy cows grazing ryegrass or white clover, J. Dairy Res. 52 (1985) 41-46.
11
Guinee T.P., O'Callaghan D.J., Pudja P.D., O'Brien N., Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures, Int. Dairy J. 6 (1996) 581-596.
12
Holt C., Effect of heating and cooling on the milk salts and their interaction with casein, in: Heat-induced changes in milk, Special issue 9501, Int. Dairy Fed, Brussels, Belgium, 1995, pp. 105-133.
13
Jandal J.M., Comparative aspects of goat and sheep milk, Small Ruminant Res. 22 (1996) 177-185.
14
Kowalchyk A.W., Olson N.F., Effects of pH and temperature on the secondary phase of milk clotting by rennet, J. Dairy Sci. 60 (1977) 1256-1259.
15
Lefebvre-Cases E., Gastaldi E., Vidal V., Marchesseau S., Lagaude A., Cuq J.-L., Tarodo de la Fuente B., Identification of interactions among casein gels using dissociating chemical agents, J. Dairy Sci. 81 (1998) 932-938.
16
Lucey J.A., Effect of heat treatment on the rennet coagulability of milk, in: Heat-induced changes in milk, Special issue 9501, Int. Dairy Fed, Brussels, Belgium, 1995, pp. 171-187.
17
Marshall R.J., An improved method for measurement of the syneresis of curd formed by rennet action on milk, J. Dairy Res. 49 (1982) 329-336.
18
Marshall R.J., Increasing cheese yield by high heat treatment of milk, J. Dairy Res. 53 (1986) 313-322.
19
Mehaia M.A., Cheryan M., The secondary phase of milk coagulation. Effect of calcium, pH and temperature on clotting activity, Milch- wissenschaft 38 (1983) 137-140.
20
Mehaia M.A., El-Khadragy S.M., Physico- chemical characteristics and rennet coagulation time of ultrafiltered goat milk, Food Chem. 62 (1998) 257-263.
21
Montilla A., Balcones E., Olano A., Calvo M.M., Influence of heat treatments on whey protein denaturation and rennet clotting properties of cow's and goat's milk, J. Agric. Food. Chem. 43 (1995) 1908-1911.
22
O'Connor P., Fox P.F., Temperature dependant dissociation of casein micelles from the milk of various species, Neth. Milk Dairy J. 27 (1973) 199-217.
23
Pellegrini O., Remeuf F., Rivemale M., Evolution des caractéristiques physico-chimiques et des paramètres de coagulation du lait de brebis collecté dans la région de Roquefort, Lait 74 (1994) 425-442.
24
Pellegrini O., Remeuf F., Rivemale M., Barillet F., Renneting properties of milk from individual ewes: Influence of genetic and non-genetic variables, and relationship with physicochemical characteristics, J. Dairy Res. 64 (1997) 355-366.
25
Pouliot Y., Boulet M., Paquin P., Observations on the heat induced salt balance changes in milk. II. Reversibility on cooling, J. Dairy Res. 56 (1989) 193-199.
26
Pyne G.T., Some aspects of the physical chemistry of the salts of milk, J. Dairy Res. 29 (1962) 101-130.
27
Ramet J.P., Weber F., Contribution à l'étude de l'influence des facteurs de milieu sur la coagulation enzymatique du lait reconstitué, Lait 60 (1980) 1-13.
28
Raynal K., Remeuf F., The effects of heating on physicochemical and renneting properties of milk: A comparison between caprine, ovine and bovine milk, Int. Dairy J. 8 (1998) 695-706.
29
Remeuf F., Cossin V., Dervin C., Lenoir J., Tomassone R., Relations entre les caractères physico-chimiques des laits et leur aptitude fromagère, Lait 71 (1991) 397-421.
30
Remeuf F., Lenoir J., Duby C., Étude des relations entre les caractéristiques physico-chimiques des laits de chèvre et leur aptitude à la coagulation par la présure, Lait 69 (1989) 499-518.
31
Remeuf F., Verdalet-Guzman I., Lenoir J., Technological adjustment of goat milk containing low synthesis-rate $\alpha_{{\rm s1}}$-casein variants, Int. Dairy J. (1995) 381-392.
32
Scott Blair G.W., Burnett J., An equation to describe the rate of setting of blood and milk, Biorheology 1 (1963) 183-191.
33
Shalabi S.I., Fox P.F., Influence of pH on the rennet coagulation of milk, J. Dairy Res. 49 (1982) 153-157.
34
Singh H., Heat-induced changes in casein, including interactions with whey proteins, in: Heat-induced changes in milk, Special issue 9501, Int. Dairy Fed, Brussels, Belgium, 1995, pp. 86-104.
35
Solorza F.J., Bell A.E., The effect of calcium addition on the rheological properties of a soft cheese at various stages of manufactures, Int. J. Dairy Technol. 51 (1998) 23-29.
36
Solorza F.J., Bell A.E., Effect of calcium on the minerals retention and cheesemaking parameters of milk, Int. J. Dairy Technol. 51 (1998) 37-43.
37
Storry J.E., Ford G.D., Some factors affecting the post clotting development of coagulum strenght in renneted milk, J. Dairy Res. 49 (1982) 469-477.
38
Storry J.E., Grandison A.S., Millard D., Owen A.J., Ford G.D., Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant, J. Dairy Res. 50 (1983) 215-229.
39
Tarodo de la Fuente B., Lablee J., Cuq J.L., Le lait coagulation et synérèse, Ind. Alim. Agr. 116 (1999) 19-26.
40
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. 2. Effect of pH on renneting of milk, Neth. Milk Dairy J. (1986) 297-313.
41
van Hooydonk A.C.M., De Koster P.G., Boerrigter I.J., The renneting properties of heated milk, Neth. Milk Dairy J. 41 (1987) 3-18.
42
van Vliet T., Roefs S.P.F.M., Zoon P., Walstra P., Rheological properties of casein gels, J. Dairy Res. 56 (1989) 529-534.
43
Walstra, P., On the stability of casein micelles, J. Dairy Sci. 73 (1990) 1965-1979.
44
Walstra P., van Dijk H.J.M., Geurts T.J., The syneresis of curd. 1. General considerations and literature review, Neth. Milk Dairy J. 39 (1985) 209-246.
45
Walstra P., van Vliet T., The physical chemistry of curd making, Neth. Milk Dairy J. 40 (1986) 241-259.
46
Zannoni M., Annibaldi S., Standardization of the renneting ability of milk by Formagraph, Sci. Tec. Latt-Casearia 32 (1981) 79-94.
47
Zoon P., van Vliet T., Walstra P., Rheological properties of rennet-induced skim milk gels.1. Introduction, Neth. Milk Dairy J. 42 (1988) 249-269.
48
Zoon P., van Vliet T., Walstra P., Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate, Neth. Milk Dairy J. 42 (1988) 295-312.
Abstract

Copyright INRA, EDP Sciences