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All issues Volume 84 / No 6 (November-December 2004) Lait, 84 6 (2004) 527-538 References
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Issue
Lait
Volume 84, Number 6, November-December 2004
Page(s) 527 - 538
DOI https://doi.org/10.1051/lait:2004022
Published online 22 October 2004
References of Lait 84 527-538
  1. Andrews A.T., Proteinases in normal bovine milk and their action on caseins, J. Dairy Res. 50 (1983) 45-55 [PubMed].
  2. Andrews A.T., Alichanidis E., Proteolysis of caseins and the proteose peptone fraction of bovine milk, J. Dairy Res. 50 (1983) 275-290.
  3. Barrett F.M., Kelly A.L., McSweeney P.L.H., Fox P.F., Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening, Int. Dairy J. 9 (1999) 421-427 [CrossRef].
  4. Bastian E.D., Brown R.J., Plasmin in milk and dairy products, Int. Dairy J. 6 (1996) 435-457 [CrossRef].
  5. Bastian E.D., Hansen K.G., Brown R.J., Activation of plasmin with urokinase in ultrafiltered milk for cheese manufacture, J. Dairy Sci. 74 (1991) 3669-3676.
  6. Bastian E.D., Lo C.G., David K.M.M., Plasminogen activation in cheesemilk: influence on Swiss cheese ripening, J. Dairy Sci. 80 (1997) 245-251.
  7. Blakesley R.W., Boezi J.A., A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G 250, Anal. Biochem. 82 (1977) 580-588 [CrossRef] [PubMed].
  8. Bredmose L., Madsen S.M., Vrang A., Ravn P., Johnsen M.G., Glenting J., Israelsen H., Development of a heterologous gene expression system for use in Lactococcus lactis. A novel Gram-positive expression system, in: Merten O.W., Mattanovich D., Lang C., Larsson G., Neubauer P., Porro D., Postma P., Teixeira de Mattos J., Cole J.A. (Eds.), Recombinant Protein Production With Prokaryotic and Eukaryotic cells - a Comparative View on Host Physiology, Kluwer Academic Publishers, Dordrecht, The Netherlands, 2001, pp. 269-275.
  9. Farkye N.Y., Fox P.F., Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin, J. Dairy Res. 59 (1992) 209-216.
  10. Fox P.F., Potentiometric determination of salt in cheese, J. Dairy Sci. 46 (1963) 744-745.
  11. Fox P.F., McSweeney P.L.H., Rennets: their role in milk coagulation and cheese ripening, in: Law B.A. (Ed.), Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd edn., Chapman and Hall, London, England, 1997, pp. 1-49.
  12. Fox P.F., Law J., McSweeney P.L.H., Wallace J., Biochemistry of cheese ripening, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, 2nd edn., Chapman and Hall, London, England, 1993, pp. 389-438.
  13. Grufferty M.B., Fox P.F., Milk alkaline proteinase, J. Dairy Res. 55 (1988) 609-630 [PubMed].
  14. Johnsen L.B., Poulsen K., Kilian M., Petersen T.E., Purification and cloning of a streptokinase from Streptococcus uberis, Infec. Immun. 67 (1999) 1072-1078.
  15. Johnsen L.B., Rasmussen L.K., Petersen T.E., Etzerodt M., Fedosov S.N., Kinetic and structural characterization of a two-domain streptokinase: dissection of domain functionality, Biochemistry 39 (2000) 6440-6448 [CrossRef] [PubMed].
  16. Kaminogawa S., Mizobuchi H., Yamauchi K., Comparison of bovine milk protease with plasmin, Agric. Biol. Chem. 36 (1972) 2163-2167.
  17. Kelly A.L., O'Donnell H.J., Composition, gel properties and microstructure of Quarg as affected by processing parameters and milk quality, Int. Dairy J. 8 (1998) 295-301 [CrossRef].
  18. Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-335.
  19. Leigh J.A., Purification of a plasminogen activator from Streptococcus uberis, FEMS Microbiol. Lett. 118 (1994) 153-158 [CrossRef] [PubMed].
  20. Lynch C.M., McSweeney P.L.H., Fox P.F., Cogan T.M., Drinan F.D., Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora, Lait 77 (1997) 441-459.
  21. Polychroniadou A., A simple procedure using trinitrobenzenesulphonic acid for monitoring proteolysis in cheese, J. Dairy Res. 55 (1988) 585-596.
  22. Pripp A.H., Shakeel-Ur-Rehman, McSweeney P.L.H., Fox P.F., Mutivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-stain starters on proteolysis in miniature Cheddar-type cheeses, Int. Dairy J. 9 (1999) 473-479 [CrossRef].
  23. Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N.Z. J. Dairy Sci. Technol. 16 (1981) 209-220.
  24. Schaller J., Moser P.W., Dannegger-Muller G.A.K., Rosselet S.J., Kampfer U., Rickli E.E., Complete amino acid sequence of bovine plasminogen: Comparison with human plasminogen, Eur. J. Biochem. 149 (1985) 267-278 [PubMed].
  25. Shalabi S.I., Fox P.F., Electrophoretic analysis of cheese, comparison of methods, Irish J. Food Sci. Technol. 11 (1987) 135-151.
  26. Somers J.M., Guinee T.P., Kelly A.L., The effect of plasmin activity and cold storage of cheesemilk on the composition, ripening and functionality of Mozzarella-type cheese, Int. J. Dairy Technol. 55 (2002) 5-11.
  27. Sousa M.J., McSweeney P.L.H., Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese, Irish J. Agric. Food Res. 40 (2001) 83-95.
  28. Upadhyay V.K., Ravn P., Israelsen H., Sousa M.J., Kelly A.L., McSweeney P.L.H., Acceleration of proteolysis during ripening of Cheddar-type cheese using of a streptokinase-producing strain of Lactococcus, J. Dairy Res. (in press).