Free Access
Volume 82, Number 2, March-April 2002
Page(s) 181 - 191


Banks J.M., Law A.J.R., Leaver J., Horne D.S., The inclusion of whey proteins in cheese - an overview, in: Cheese Yield and Factors Affecting its Control, Proceedings of IDF Seminar on Factors Affecting Cheese Yield and its Control, Cork, Ireland, April 1993, Int. Dairy Fed., Brussels, Belgium, pp. 387-401.
Barrett F.M., Kelly A.L., McSweeney P.L.H., Fox P.F., Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening, Int. Dairy J. 9 (1999) 421-427.
Bastian E.D., Brown R.J., Plasmin in milk and dairy products: an update, Int. Dairy J. 6 (1996) 435-457.
Benfeldt C., Sørensen J., Ellegård K.H., Petersen T.E., Heat treatment of cheese milk: effect on plasmin activity and proteolysis during ripening, Int. Dairy J. 7 (1997) 723-731.
Calvo M.M., Leaver J., Law A.J.R., Banks J.M., Changes in casein levels during the ripening of Cheddar-type cheese made from overheated milk, Milchwissenschaft 47 (1992) 516-518.
Delacroix-Buchet A., Fournier S., Protéolyse et texture des fromages à pâte cuite pressée. II. Influence de la chymosine et des conditions de fa-brication, Lait 72 (1992) 53-72.
Enright E., Kelly A.L., The influence of heat treatment of milk on the susceptibility of casein to proteolytic attack by plasmin, Milchwissenschaft 54 (1999) 491-493.
Farkye N.Y., Fox P.F., Observations on plasmin activity in cheese, J. Dairy Res. 57 (1990) 412-418.
Farkye N.Y., Fox P.F., Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin, J. Dairy Res. 59 (1992) 209-216.
Farkye N.Y., Landkammer C.F., Milk plasmin activity influence on Cheddar cheese quality during ripening, J. Food Sci. 57 (1992) 622-624.
Grufferty M.B., Fox P.F., Milk alkaline proteinase, J. Dairy Res. 55 (1988) 609-630.
Guinee T.P., Fenelon M.A., Mulholland E.O., O'Kennedy B.T., O'Brien N., Reville W.J., The influence of milk pasteurisation temperature and pH at curd milling on the composition, texture and maturation of reduced fat Cheddar cheese Int. J. Dairy Technol. 51(1998) 1-10.
Hayes M.G., Hurley M.J., Magboul A.A., Larsen L.B., Heegard C.W., Oliveira J.C., McSweeney P.L.H., Kelly A.L., Thermal inactivation kinetics of bovine cathepsin D, J. Dairy Res. 68 (2001) 267-276.
Kaminogawa S., Mizobuchi H., Yamauchi K., Comparison of bovine milk protease with plasmin, Agric. Biol. Chem. 36 (1972) 2163-2167.
Kelly A.L., The influence of heat treatment of milk on proteolysis in Cheddar cheese during ripening, Milchwissenschaft 54 (1999) 682- 685.
Kelly A.L., Foley J., Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/$\beta$-lactoglobulin complexation, plasminogen activation and somatic cell count, Int. Dairy J. 7 (1997) 411-420.
Kelly A.L., O'Donnell H.J., Composition, gel properties and microstructure of quarg as affected by processing parameters and milk quality, Int. Dairy J. 8 (1998) 295-301.
Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-335.
Lo C.G., Bastian E.D., Chymosin activity against $\alpha_{{\rm s1}}$-casein in model systems: influence of whey proteins, J. Dairy Sci. 80 (1997) 615-619.
Lucey J.A., Effect of heat treatment on the rennet coagulability of milk, in: Heat-induced changes in milk Int. Dairy Fed., Special Issue 9501, Brussels, Belgium, 1995, pp. 171-187.
Marshall R.J., Increasing cheese yields by high heat treatment of milk, J. Dairy Res. 53 (1986) 313-322.
McSweeney P.L.H., Walsh E.M., Fox P.F., Cogan T.M., Drinan F.D., Castelo-Gonzalez M., A procedure for the manufacture of Cheddar cheese under controlled bacteriological conditions and the effect of adjunct lactobacilli on cheese quality, Irish J. Agric. Food Res. 33 (1994) 183-192.
McSweeney P.L.H., Fox P.F., Olson N.F., Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin, Int. Dairy J. 5 (1995) 321-336.
Noomen A., Proteolytic activity of milk protease in raw and pasteurised cow's milk, Neth. Milk Dairy J. 29 (1975) 153-161.
Richardson B.C., The proteinases of bovine milk and the effect of pasteurisation on their activity, N. Z. J. Dairy Sci. Technol. 18 (1983) 233-245.
Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N.Z.J. Dairy Sci. Technol. 16 (1981) 209-220.
Ur-Rehman S., McSweeney P.L.H., Fox P.F., Protocol for the manufacture of miniature cheeses, Lait 78 (1998) 607-620.
Wilkinson M.G., Guinee T.P., O'Callaghan D.M., Fox P.F., Effect of cooking temperature on the autolysis of starter, Lactococcus lactis subsp. cremoris AM2, and the maturation of Cheddar cheese, Milchwissenschaft 50 (1995) 376-380.
Yun J.J., Kiely L.J., Barbano D.M., Kinstedt P.S., Mozzarella cheese: Impact of cooking temperature on chemical composition, proteolysis and functional properties, J. Dairy Sci. 76 (1993) 3664-3673.


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.