Free Access
Issue
Lait
Volume 83, Number 1, January-February 2003
Page(s) 45 - 59
DOI https://doi.org/10.1051/lait:2002049

References

  1. Belton P.S., Lyster R.L.J., Richards C.P., The 31P nuclear magnetic resonance spectrum of cows' milk, J. Dairy Res. 52 (1985) 47-54.
  2. Bonomi F., Iametti S., Pagliarini E., Peri C., A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment, Milchwissenchaft 43 (1988) 281-285.
  3. Bringe N.A., Kinsella J.E., Influence of calcium chloride on the chymosin-initiated coagulation of casein micelles, J. Dairy Res. 53 (1986) 371-379.
  4. Bringe N.A., Kinsella J.E., Effect of cations and anions on the rate of the acidic coagulation of casein micelles: the possible roles of different forces, J. Dairy Res. 58 (1991) 195-209.
  5. Brulé G., Maubois J.L., Fauquant J., étude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane, Lait 54 (1974) 600-615.
  6. Chaplin L.C., Studies on micellar calcium phosphate: composition and apparent solubility product in milk over a wide pH range, J. Dairy Res. 51 (1984) 251-257.
  7. Dalgleish D.G., Coagulation of renneted bovine casein micelles: Dependence on temperature, calcium ion concentration and ionic strength, J. Dairy Res. 50 (1983) 331-340.
  8. Dalgleish D.G., Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis, J. Dairy Res. 51 (1984) 425-438.
  9. Dalgleish D.G., Law A.J.R., pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release, J. Dairy Res. 56 (1989) 727-735.
  10. Famelart M.H., Le Graët Y., Raulot K., Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation, Int. Dairy J. 9 (1999) 293-297.
  11. Gastaldi E., Pellegrini O., Lagaude A., Tarodo de la Fuente B., Functions of added calcium in acid milk coagulation, J. Food Sci. 59 (1994) 310-312.
  12. Gaucheron F., Le Graët Y., Piot M., Boyaval E., Determination of anions of milk by ion chromatography, Lait 76 (1996) 433-443.
  13. Gaucheron F., Le Graët Y., Raulot K., Piot M., Physicochemical characterization of iron-supplemented skim milk, Int. Dairy J. 7 (1997) 141-148.
  14. Green M.L., Effect on the composition and properties of casein micelles of interaction with ionic materials, J. Dairy Res. 49 (1982) 87-98.
  15. Green M.L., Mode of binding of ionic materials to casein micelles, J. Dairy Res. 49 (1982) 99-105.
  16. Holt C., Inorganic constituents of milk. III. The colloidal calcium phosphate of cow's milk, J. Dairy Res. 49 (1982) 29-38.
  17. Holt C., Composition and structure of micellar calcium phosphate, J. Dairy Res. 56 (1989) 411-416.
  18. Holt C., The milk salts and their interaction with casein, in: Fox P.F. (Ed.), Developments in Dairy Chemistry -3- Lactose, Water, Salts and Vitamins, Chapman and Hall, London, 1997, pp. 233-254.
  19. Holt C., Dalgleish D.G., Jenness R., Calculation of the ion equilibria in milk diffusate and comparison with experiment, Anal. Biochem. 113 (1981) 154-163.
  20. IDF, Determination of nitrogen content. Standard 20B, Int. Dairy Fed., Brussels, Belgium, 1993.
  21. Jeurnink T.J.M., de Kruif K.G., Calcium concentration in milk in relation to heat stability and fouling, Neth. Milk Dairy J. 49 (1995) 151-165.
  22. Le Graët Y., Brulé G., Les équilibres minéraux du lait : influence du pH et de la force ionique, Lait 73 (1993) 51-60.
  23. Le Ray C., Maubois J.L., Gaucheron F., Brulé G., Pronnier P., Garnier F., Heat stability of reconstituted casein micelle dispersions: changes induced by salt addition, Lait 78 (1998) 375-390.
  24. Lin S.H.C., Leong S.L., Dewan R.K., Bloomfield V.A., Morr C.V., Effect of calcium ion on the structure of native bovine casein micelles, Biochemistry 11 (1972) 1818-1821.
  25. Lucey J.A., Fox P.F., Importance of calcium and phosphate in cheese manufacture: a review, J. Dairy Sci. 76 (1993) 1714-1724.
  26. McMahon D.J., Brown R.J., Richardson G.H., Ernstrom C.A., Effects of calcium, phosphate, and bulk culture media on milk coagulation properties, J. Dairy Sci. 67 (1984) 930-938.
  27. Morissey P.A., O'Mahony F., Heat stability of forewarmed milks: influence of $\kappa$-casein, serum proteins and divalent cations, J. Dairy Res. 43 (1976) 267-274.
  28. Pearce K.N., Moving boundary electrophoresis of native and rennet-treated casein micelles, J. Dairy Res. 43 (1976) 27-36.
  29. Pierre A., Brulé G., Mineral and protein equilibria between the colloidal and soluble phases of milk at low temperature, J. Dairy Res. 48 (1981) 417-428.
  30. Pirkul T., Temiz A., Erdem Y.K., Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality, Int. Dairy J. 7 (1997) 547-552.
  31. Singh H., Creamer L.K., Heat stability of milk, in: Fox P.F. (Ed.), Advanced dairy chemistry -1- Proteins, Elsevier, London, 1992, pp. 621-656.
  32. Snoeren T.H.M., Klok H.J., Van Hooydonk A.C.M., Damman A.J., The voluminosity of casein micelles, Milchwissenchaft 39 (1984) 461-463.
  33. 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.
  34. Tessier H., Rose D., Calcium ion concentration in milk, J. Dairy Sci. 41 (1957) 351-359.
  35. Udabage P., McKinnon I.R., Augustin M.A., Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents, J. Dairy Res. 67 (2000) 361-370.
  36. Van Boekel M.A.J.S., Nieuwenhuijse J.A., Walstra P., The heat coagulation of milk. 1. Mechanisms, Neth. Milk Dairy J. 43 (1989) 97-127.
  37. Van Hooydonk A.C.M., Hagedoorn H.G., Boerrigter I.J., The effect of various cations on the renneting of milk, Neth. Milk Dairy J. 40 (1986) 369-390.
  38. 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.
  39. Zuraw J., Smietana Z., Szpendowski J., Chojnowski W., Influence de l'addition de sels de calcium et du chauffage sur les diverses formes de calcium dans le lait, Lait 66 (1986) 421-429.

Abstract

Copyright INRA, EDP Sciences