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All issues Volume 82 / No 6 (November-December 2002) Lait, 82 6 (2002) 673-681 References
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Issue
Lait
Volume 82, Number 6, November-December 2002
Page(s) 673 - 681
DOI https://doi.org/10.1051/lait:2002041

References

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  2. Brulé G., Fauquant J., Mineral balance in skim-milk and milk concentrate: effect of physicochemical characteristics of the aqueous phase, J. Dairy Res. 48 (1981) 91-97.
  3. Fox P.F., Hoynes M.C.T., Heat stability characteristics of ovine, caprine and equine milks, J. Dairy Res. 43 (1976) 433-442.
  4. Henry G., Mollé D., Morgan F., Fauquant J., Bouhallab S., Heat induced covalent complex between casein micelles and $\beta$-lactoglobulin from goats milk: Identification of an involved disulfide bond, J. Agric. Food Chem. 50 (2002) 185-191.
  5. Jaubert A., Martin P., Reverse-phase analysis of goat caseins. Identification of $\alpha_{{\rm s}1}$ and $\alpha_{{\rm s}2}$ genetic variants, Lait 72 (1992) 235-247.
  6. Montilla A., Calvo M.M., Goat milk stability during heat treatment. Effect of pH and phosphates, J. Agric. Food Chem. 45 (1997) 931-934.
  7. Morgan F., Jacquet F., Micault S., Bonnin V., Jaubert A., Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing, Int. Dairy J. 10 (2000) 113-117.
  8. Morgan F., Micault S., Fauquant J., Combined effect of whey protein and $\alpha_{{\rm s}1}$-casein genotype on the heat stability of goat milk, Int. J. Dairy Technol. 54 (2001) 64-68.
  9. Mukherjee D., Bandyopadhay A.K., Ghatak P.K., Some factors affecting heat stability of goat milk, Indian J. Dairy Sci. 46 (1993) 307-310.
  10. Newstead D.F., Sanderson W.B., Conaghan E.F., Effects of whey protein concentrations and heat treatment on the heat stability of concentrated and unconcentrated milk, N.Z.J. Dairy Sci. Technol. 12 (1977) 29-36.
  11. O'Connell J.E., Fox P.F., Effect of $\beta$-lactoglobulin and precipitation of calcium phosphate on the thermal coagulation of milk, J. Dairy Res. 68 (2001) 81-91.
  12. Remeuf F., Influence du polymorphisme génétique de la caséine $\alpha_{{\rm s}1}$ caprine sur les caractéristiques physico-chimiques et technologiques du lait, Lait 73 (1993) 549-557.
  13. Singh H., Creamer L.K., Heat stability of milk, in: Fox P.F. (Ed.), Advanced Dairy Chemistry 1: Proteins, Elsevier Science Publishers, London, 1992, pp. 621-656.
  14. Tessier H., Ross D., Influence of ?-casein and ?-lactoglobulin on the heat stability of skimmilk, J. Dairy Sci. 47 (1964) 1047-1051.
  15. Tziboula A., Casein diversity in caprine milk and its relation to technological properties: heat stability, Int. J. Dairy Technol. 50 (1997) 134-138.
  16. Van Boekel M.A.J.S., Nieuwenhuijse J.A., Walstra P., The heat coagulation of milk. 3: mechanisms, Neth. Milk Dairy J. 43 (1989) 97-127.
  17. Zadow J.G., Hardham J.F., Kocal H.R., Mayes J.J., The stability of goat milk to UHT processing, Aust. J. Dairy Technol. 38 (1983) 20-23.
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