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All issues Volume 82 / No 5 (September-October 2002) Lait, 82 5 (2002) 601-611 References
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Issue
Lait
Volume 82, Number 5, September-October 2002
Page(s) 601 - 611
DOI https://doi.org/10.1051/lait:2002036

References

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  2. Andrews A.T., Proteinases in normal bovine milk and their action on casein, J. Dairy Res. 50 (1983) 45-55.
  3. Anifantakis E.M., Greek cheeses - A tradition of centuries, National Dairy Committee of Greece, Athens, 1991, pp. 27-42.
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  5. Codex Alimentarius, National Printing Office, Athens, 1998, Vol. 2, chapter IX, pp. 615-618.
  6. Engels W.J.M., Visser S., Isolation and comparative characterization of components that contribute to the flavour of different types of cheese, Neth. Milk Dairy J. 48 (1994) 127-140.
  7. IDF, Cheese and processed cheese. Determination of the total solids content. Standard 4A, Int. Dairy Fed., Brussels, Belgium, 1982.
  8. IDF, Determination of nitrogen content. Standard 20B, Int. Dairy Fed., Brussels, Belgium, 1993.
  9. Jarrett W.D., Aston J.V., Dulley J.R., A simple method for estimating free amino acids in Cheddar cheese, Aust. J. Dairy Technol. 37 (1982) 55-58.
  10. Kaiser K.-P., Belitz H.D., Fritsch R.J., Monitoring Cheddar cheese ripening by chemical indices of proteolysis. 2. Peptide mapping of casein fragments by reverse-phase high-performance liquid chromatography, Z. Lebensm. Unters. Forsch. 195 (1992) 8-14.
  11. Kandarakis I., Moatsou G., Georgala A.I.K., Kaminarides E., Anifantakis E., Effect of draining temperature on the biochemical characteristics of Feta cheese, Food Chem. 72 (2001) 369-378.
  12. Lane C.N., Fox P.F., Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese with a controlled microflora, Int. Dairy J. 6 (1996) 715-728.
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  14. Litopoulou-Tzanetaki E., Tzanetakis N., Vafopoulou-Mastrojiannaki A., Effect of the type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese, Food Microbiol. 10 (1993) 31-41.
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  16. Mallatou H., Pappas C.P., Voutsinas L.P., Manufacture of Feta cheese from sheep's milk, goat's milk or mixtures of these milks, Int. Dairy J. 4 (1994) 641-664.
  17. McSweeney P.L.H., Olson N.F., Fox P.F., Healy A., Hojrup P., Proteolytic specificity of chymosin on bovine $\alpha_{{\rm s}1}$-casein, J. Dairy Res. 60 (1993) 401-412.
  18. Michaelidou A., Alichanidis E., Urlaub H., Polychroniadou A., Zerfiridis G.K., Isolation and identification of some water soluble peptides in Feta cheese, J. Dairy Sci. 81 (1998) 3109-3116.
  19. Polo M.C., Gonzalez de Llano D., Ramos M., Determination and liquid chromatographic separation of peptides, in: Nollet L. (Ed.), Food Analysis by HPLC, Marcel Dekker, New York 1992, pp. 123-125.
  20. Vafopoulou A., Alichanidis E., Zerfiridis G., Accelerated ripening of Feta cheese, with heat-shocked cultures or microbial proteinases, J. Dairy Res. 56 (1989) 285-296.
  21. Vafopoulou-Mastrojiannaki A., Litopoulou-Tzanetaki E., Tzanetakis N., Effect of Pediococcus pentosaceus on ripening changes of Feta cheese, Microbiol. Aliments Nutr. 8 (1990) 53-62.
  22. van den Berg G., Exterkate F.A., Technological parameters involved in cheese ripening, Int. Dairy J. 3 (1993) 485-507.
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