Free Access
Volume 83, Number 1, January-February 2003
Page(s) 89 - 96


  1. Buffa M., Guamis B., Pavia M., Trujillo A.J., Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats' milk, Int. Dairy J. 11 (2001) 175-179.
  2. Buffa M., Trujillo A.J., Guamis B., Rennet coagulation properties of raw, pasteurized or high-pressure treated goat milk, Milchwissenschaft 55 (2001) 243-246.
  3. Buffa M., Trujillo A.J., Pavia M., Guamis B., Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat's milk, Int. Dairy J. 11 (2001) 927-934.
  4. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631-636.
  5. De Angelis Curtis S., Curini R., D'Ascenzo G., Sagone F., Fachin S., Bocca A., Grana Padano cheese: thermoanalytical techniques applied to the study of ripening, Food Chem. 66 (1999) 375-380.
  6. De Angelis Curtis S., Curini R., Delfini M., Brosio E., D'Ascenzo F., Bocca B., Amino acid profile in the ripening of Grana Padano cheese: a NMR study, Food Chem. 71 (2000) 495-502.
  7. Dyszel S.M., Applications of thermogravimetry in food technology, in: Harwalkar V.R., Ma C.Y. (Eds.), Thermal analysis of foods, Elsevier Science Publishers CO., Inc., New York, USA, 1990, pp. 333-357.
  8. Folkertsma B., Fox P.F., Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening, J. Dairy Res. 59 (1992) 217-224.
  9. Grappin R., Beuvier E., Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese, Int. Dairy J. 7 (1997) 751-761.
  10. Guinee T.P., Fox P.F., Salt in cheese, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Chapman and Hall, London, UK, 1993, pp. 389-438.
  11. Hatakeyama T., Quinn F.X., Thermogravimetry, in: Thermal analysis: fundamentals and applications to polymer science, John Wiley & Sons Ltd., Chichester, UK, 1994, pp. 38-64.
  12. IDF, Cheese and processed cheese. Determination of the total solids content. Standard 4A. Int. Dairy Fed. Brussels, Belgium, 1982.
  13. ISO, Cheese- Determination of fat content- van Gulic method. Standard 3433, Int. Organization for Standarization, Leusden, Netherlands, 1975.
  14. Kuchroo N.C., Fox P.F., Soluble nitrogen in cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-334.
  15. Lawrence R.C., Creamer L.K., Gilles J., Texture development during cheese ripening, J. Dairy Sci. 70 (1987) 1748-1760.
  16. Pierre A., Michel F., Le Graët Y., Berrier J., Soft goat cheeses at different ripening stages: cheese structure, composition and non-solvent water, Lait 79 (1999) 489-501.
  17. Stanley D.W., Emmons D.B., Cheddar cheese made with bovine pepsin. 2. Texture, microstructure and composition relationships, J. Inst. Can. Sci. Tech. Alim. 10 (1977) 78-84.
  18. Trujillo A.J., Royo C., Ferragut V., Guamis B., Ripening profiles of goat cheese produced from milk treated with high pressure, J. Food Sci. 64 (1999) 833-837.
  19. Trujillo A.J., Royo C., Guamis B., Ferragut V., Influence of pressurization on goat milk and cheese composition and yield, Milchwissenschaft 54 (1999) 197-199.
  20. Trujillo A.J., Capellas M., Buffa M., Royo C., Gervilla R., Felipe X., Sendra E., Saldo J., Ferragut V., Guamis B., Application of high pressure treatment for cheese production, Food Res. Int. 33 (2000) 311-316.


Copyright INRA, EDP Sciences