Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français

Free Access

Issue		Lait Volume 81, Number 4, July-August 2001


Page(s)		547 - 559
DOI		https://doi.org/10.1051/lait:2001150

References

1: Apostolopoulos C., Simple empirical and fundamental methods to determine objective stretchability of Mozzarella, J. Dairy Res. 61 (1994) 405-413.
2: Béhérec F., Clément J.F., L'Emmental : un fromage qui fait recette, Ed. SIGF, Paris, 1998.
3: Berdagué J.L., Grappin R., Delacroix-Buchet A., Chaillet B., Caractérisation de l'Emmental " Grand-Cru " français. I. Composition physico-chimiques, Lait 70 (1990) 1-14.
4: Cavella S., Chemin S., Masi P., Objective measurement of the stretchability of mozzarella cheese, J. Text. Stud. 23 (1992) 185-194.
5: Eberhard P., Moor U., Rüegg M., Composition et propriétés de fromages à raclette de bonne qualité et de qualité de fonte insuffisante. Information FAM no 172 W, 32 p., Ed. FAM, Berne, 1988.
6: Guinee T.P., Pizza cheese quality: effects of processing and ripening. End of project report 1998 DPRC n $^\circ$ 7, Ed. Teagasc, Dublin, 10 p., 1999.
7: Guinee T.P., O'Callaghan D.J., The use of a simple empirical method for objective quantification of the stretchability of cheese on cooked pizza pies, J. Food Eng. 31 (1997) 147-161.
8: Guinee T.P., O'Callaghan D.J., O'Donnell H.J., Stretching the limits of cheese testing, Eur. Dairy Mag. 4 (1999) 28-30.
9: Guinee T.P., Harrington D., O'Corcoran M., O'Mulholland E., Mullins C., The compositional and functional properties of commercial Mozzarella, Cheddar and analogue pizza cheeses, Int. J. Dairy Technol. 53 (2000) 51-56.
10: Heiss E., Essai de dosage de la matière grasse dans le fromage, Dtsch. Molk. Ztg. 82 (1961) 67-70.
11: Hong Y.H., Yun J.J., Barbano D.M., Larose K.L., Kindstedt P.S., Mozzarella cheese: impact of three commercial Lactobacillus strains on composition, proteolysis and functional properties, Aust. J. Dairy Technol. 53 (1998) 163-169.
12: Hunter E.A., McNulty D.A., Banks J.M., Statistical design and analysis of experiments in cheese technology, Lebensm.-Wiss. u.-Technol 30 (1997) 121-128.
13: Kerjean J.R., Richoux R., Famelart M.H., Valembois S., Jabot M., Measure of stretchability of Emmental cheese, Poster n $^\circ$ 190, 25 $^{\rm e}$ Cong. Int. Lait. 1998, Arrhus, Danemark.
14: Kindstedt P.S., Effect of manufacturing factors, composition and proteolysis on the functional characteristics of Mozzarella cheese, Crit. Rev. Food Sci. Nutr. 33 (1993) 167-187.
15: Kindstedt P.S., Fox P.F., Modified Gerber test for free oil in melted Mozzarella cheese, J. Food Sci. 56 (1991) 1115-1116.
16: Kindstedt P.S., Kiely L.J., Revised protocol for the analysis of melting properties of Mozzarella cheese by helical viscosimetry, J. Dairy Sci. (1992) 676-682.
17: Kindstedt P.S., Rippe J.K., Rapid quantification for free oil (oiling off) in melted Mozzarella cheese, J. Dairy Sci. 73 (1990) 867-873.
18: Klantschitsch T., Bachmann H.P., Puhan Z., Influence of milk treatment and ripening conditions on quality of raclette cheese, Lait 80 (2000) 51-67.
19: Kosikowski F.V., Cheese and fermented milk foods, 2nd Ed. Edwards Bross. Inc., Ann Arbor, MI, 1977, pp. 405-406.
20: Mounsey J.S., O'Riordan E.D., Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese, J. Food Sci. 64 (1999) 701-703.
21: Muthukumarappan K., Wang Y.C., Gunasekaran S., Estimating softening point of cheeses, J. Dairy Sci. 82 (1999) 2280-2286.
22: Muthukumarappan K., Wang Y.C., Gunasakaran S., Short communication: modified Schreiber test for evaluation of Mozzarella cheese meltability, J. Dairy Sci. 82 (1999) 1068-1071.
23: Olson N.F., Gunasekaran S., Bogenrief D.D., Chemical and physical properties of cheese and their interactions, Neth. Milk Dairy J. 50 (1996) 279-294.
24: Park J., Roseneau J.R., Peleg M., Comparison of four procedures of cheese meltability evaluation, J. Food Sci. 49 (1984) 1158-1162, 1170.
25: Poduval V.S., Mistry V.V., Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream, J. Dairy Sci. 80 (1997) 100.
26: Rowney M., Roupas P., Hickey M.W., Everett D.W., Factors affecting the functionality of Mozzarella cheese, Aust. J. Dairy Technol. 54 (1999) 94-102.
27: Rudan M.A., Barbano D.M., Yun J.J., Kindstedt P.S., Effect of fat reduction on chemical composition, proteolysis, functionality and yield of Mozzarella cheese, J. Dairy Sci. 82 (1999) 661-672.
28: Ruëgg M., Eberhard P., Popplewell L.M., Peleg M., Melting properties of cheese, Bull. IDF 268, 1991, 36-43.
29: Scherrer B., Biostatistiques, Gaëtan Morin Editeur, Chicoutimi, Québec, Canada, 1984, pp. 29-93.
30: SIGF, Statistiques pâtes pressées cuites 1999, Ed. SIGF, Paris, 2000.
31: Ustunol Z., Karachi K., Steffe J., Arnott test correlates with dynamic rheological properties for determining Cheddar cheese meltability, J. Food Sci. 59 (1994) 970-971.
32: Wang W., Kindstedt P.S., Gilmore J.A., Guo M.R., Changes in the composition and meltability of Mozzarella cheese during contact with pizza sauce, J. Dairy Sci. 81 (1998) 609-614.

Abstract