Free Access
Volume 84, Number 5, September-October 2004
Page(s) 421 - 433
References of Lait 84 421-433
  1. Amoroso M.J., Manca de Nadra M.C., Oliver G., Glucose, galactose, fructose, lactose and sucrose utilisation by Lactobacillus bulgaricus and Streptococcus thermophilus isolated from commercial yogurt, Milchwissenschaft 43 (1988) 626-631.
  2. Amoroso M.J., Manca de Nadra M.C., Oliver G., The growth and sugar utilisation by Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus isolated from market yogurt, Lait 69 (1989) 519-528.
  3. Bills D.D., Yang C.S., Morgan M.E., Bodyfelt F.W., Effect of sucrose on the production of acetaldehyde and acids by yogurt culture bacteria, J. Dairy Sci. 55 (1972) 1570-1573.
  4. Bottazzi V., Other fermented dairy products, Biotechnology 5 (1983) 315-363.
  5. Brand W.A., High precision isotope ratio monitoring techniques in mass spectrometry, J. Mass Spectrom. 31 (1996) 225-235 [CrossRef] [PubMed].
  6. Calvo M.M., Ordonez J.A., Olano A., The use of grape must in the elaboration of yoghurt. Changes of carbohydrate composition during manufacture, Milchwissenschaft 50 (1995) 506-508.
  7. Cerning J., Production of exopolisaccharides by lactic acid bacteria and propionibacteria, Lait 75 (1995) 463-472.
  8. Cerning J., Renard C.M.G.C., Thibault J.F., Bouillanne C., Landon M., Desmazeaud M., Topisirovic L., Carbon source requirements for exopolisaccharide production by Lactobacillus casei CG11 and partial structure analysis of the polymer, Appl. Environ. Microbiol. 60 (1994) 3914-3919.
  9. Circolare Ministero Sanità n. 9 del 3/2/1986, Preparazioni lattee speciali, 1986.
  10. Cislaghi S., Chirico D., Pirovano F., Sozzi T., Effect of saccharose on the growth of yoghurt cultures, L'Industria del Latte 30 (1994) 55-71.
  11. Corredig M., Dalgleish D.G., The mechanisms of the heat induced interactions of whey protein with casein micelles in milk, Int. Dairy J. 9 (1999) 233-236 [CrossRef].
  12. De Noni I., Il significato analitico delle modificazioni proteiche nel latte e derivati, Latte 10 (2001) 102-107.
  13. FAO/WHO, Codex Alimentarius Commission, 26th Session, "Report of the 5th session of the Codex Committee on milk and milk products" - Draft Revised Standard for Fermented Milks, (2000). Available:
  14. Gonzales-Andrada J.I., Romero C., Morales F.J., Jimenez-Perez S., An improved method for determination of the activity of $\beta$-galactosidase in yoghurt by high-performance liquid chromatography, Chromatographia 43 (1996) 85-88.
  15. Grobben G.J., Smith M.R., Sikkema J., de Bont J.A.M., Influence of fructose and glucose on the production of exopolysaccharides and the activities of enzymes involved in the sugar metabolism and the synthesis of sugar nucleotides in Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Appl. Microbiol. Biotechnol. 3 (1996) 279-284.
  16. Grobben G.J., van Casteren W.H.M., Schols H.A., Oosterveld A., Sala G., Smith M.R., Sikkema J., de Bont J.A.M., Analysis of the exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 grown in continuous culture on glucose and fructose, Appl. Microbiol. Biotechnol. 4 (1997) 516-521.
  17. IDF, Heat-treated milk - Determination of lactulose content. Method using high-performance liquid chromatography, Standard IDF 147 B, Int. Dairy Fed., Brussels, Belgium, 1998.
  18. IDF, Yoghurt - Enumeration of characteristic microorganisms. Colony count technique at 37 °C, Standard 117/ISO 7889, Int. Dairy Fed., Brussels, Belgium, 2003.
  19. Kneifel W., Jaros D., Erhard F., Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures, Int. J. Microbiol. 18 (1993) 179-189.
  20. Kornexl B.E., Werner T., Ro$\beta$mann A., Schimdt H.L., Measurement of stable isotope abundances in milk and milk ingredients - a possible tool for origin assignment and quality control, Z. Lebens. Unters. Forsch. 205 (1997) 19-24.
  21. Laws A.P., Marshall V.M., The relevance of exopolysaccharides to the rheological properties in milk fermented with ropy strains of lactic acid bacteria, Int. Dairy J. 11 (2001) 709-721 [CrossRef].
  22. Low D., Ahlgren J.A., Horne D., McMahon D.J., Oberg C.J., Broadbent J.R., Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention, Appl. Environ. Microbiol. 6 (1998) 2147-2151.
  23. Lucey J.A., Tet Teo C., Munro P.A., Singh H., Rheological properties at small (dynamic) and large (yeld) deformations of acid gels made from heated milk, J. Dairy Res. 4 (1997) 591-600.
  24. Matalon M.E., Sandine W.E., Lactobacillus bulgaricus, Streptococcus thermophilus and yogurt: a review, Cult. Dairy Prod. J. 21 (1986) 6-12.
  25. Meier-Augenstein W., The chromatographic side of isotope ratio mass spectrometry: pitfalls and answers, LC-GC 1 (1997) 17-25.
  26. Monnet V., Condon S., Cogan T.M., Gripon J.C., Metabolism of starter cultures, in: Cogan T.M., Accolas J.P. (Eds.), Dairy Starter Culture, VCH, New York, USA, 1995, pp. 47-95.
  27. Mottar J., Bassier A., Joniau M., Baert J., Effect of heat induced association of whey protein and casein micelles on yogurt texture, J. Dairy Sci. 9 (1989) 2247-2256.
  28. Pellegrino L., Influence of fat content on some heat-induced changes in milk and cream, Neth. Milk Dairy J. 48 (1994) 71-80.
  29. Pellegrino L., Cattaneo S., Occurrence of galactosyl isomaltol and galactosyl-$\beta$-pyranone in commercial drinking milk, Nahrung 45 (2001) 195-200 [CrossRef] [PubMed].
  30. Pellegrino L., De Noni I., Resmini P., Coupling of lactulose and furosine indices for quality evaluation of sterilized milk, Int. Dairy J. 5 (1995) 647-659 [CrossRef].
  31. Poolman B., Energy transduction in lactic acid bacteria, FEMS Microbiol. Rev. 12 (1993) 125-148 [CrossRef] [PubMed].
  32. Poolman B., Royer T.J., Mainzer S.E., Schmidt B.F., Carbohydrate utilization in Streptococcus thermophilus: characterization of genes for aldose 1-epimerase (mutarotase) and UDP glucose 4-epimerase, J. Bacteriol. 172 (1990) 4037-4047 [PubMed].
  33. Rasïc J.L., Kurmann J.A., Yoghurt, scientific grounds, technology, manufacture and preparations, Technical Dairy Publishing House, Copenhagen, Denmark, 1978.
  34. Resmini P., Pellegrino L., Accurate quantification of furosine in milk and dairy products by direct HPLC method, Ital. J. Food Sci. 3 (1990) 173-183.
  35. Ro$\beta$mann A., Kornexl B., Versini G., Pichlmayer F., Lamprecht G., Origin assignment of milk from Alpine regions by multielement stable isotope ratio analysis (Sira), Riv. Sci. Aliment. 27 (1998) 9-21.
  36. Salminen S., von Wright A., Lactic Acid Bacteria, Microbiology and Functional Aspects, Marcel Dekker, New York, USA, 1998.
  37. Scherz H., Bonn G., Analytical chemistry of carbohydrates, G. Thieme Verlag, Stuttgart, Germany, 1998.
  38. Tamime A.Y., Robinson R.K., Yoghurt: Science and Technology, CRC Press, Boca Raton, USA, 1999.
  39. Tinson W., Hillier A.J., Jago G.R., Metabolism of Streptococcus thermophilus, Aust. J. Dairy Technol. 37 (1982) 8-25.
  40. Torriani S., Vescovo M., Dicks L.M.T., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus: a review, Ann. Microbiol. Enzymol. 47 (1997) 29-52.
  41. Troiani C., Innovazione e segmentazione spingono lo yogurt, Latte 4 (1999) 40-42.
  42. Zisu B., Shah N.P., Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275, J. Dairy Sci. 86 (2003) 3405-3415 [PubMed].
  43. Zourari A., Accolas J.P., Desmazeaud M.J., Metabolism and biochemical characteristics of yogurt bacteria. A review, Lait 72 (1992) 1-34.