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All issues Volume 84 / No 6 (November-December 2004) Lait, 84 6 (2004) 567-578 References
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Issue
Lait
Volume 84, Number 6, November-December 2004
Page(s) 567 - 578
DOI https://doi.org/10.1051/lait:2004032
References of Lait 84 567-578
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  7. Chen S., Agboola S., Zhao J., Use of Australian cardoon extract in the manufacture of ovine milk cheese - a comparison with commercial rennet preparations, Int. J. Food Sci. Technol. 38 (2003) 799-807.
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  11. Cogan T.M., Hill P.F., Cheese starter cultures, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Vol. 2, 2nd edn., Chapman & Hall, London, UK, 1999, pp. 193-256.
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  17. Gomez M.J., Garde S., Gaya P., Medina M., Nunez M., Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk, J. Dairy Res. 64 (1997) 289-297 [CrossRef].
  18. Izco J.M., Irigoyen P., Torre P., Barcina Y., Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese, Food Control 11 (2000) 201-207 [CrossRef].
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  20. Lau K.L., Barbano M., Rassmusen R.R., Influence of pasteurisation of milk on protein breakdown in Cheddar cheese during aging, J. Dairy Sci. 74 (1991) 727-740.
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  23. Ney K.H., Voraussage der Betterkeit von Peptiden aus deren Aminosaürezusammenzetzung, Z. Lebensm.Unters. Forsch. 147 (1971) 64-71.
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  25. Pedersen B., Removing bitterness from protein hydrolysates, Food Technol. 10 (1994) 96-98.
  26. Picon A., Gaya P., Medina M., Nunez M., Microencapsulation of cyprosins from flowers of Cynara cardunculus L. in dehydration-rehydration liposomes, Biotechnol. Lett. 16 (1994) 1031-1034.
  27. Singh T.K., Fox P.F., Healy A., Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the infiltration retentive of the water-soluble fraction, J. Dairy Res. 62 (1995) 629-640 [PubMed].
  28. Sousa M.J., Malcata F.X., Identification of peptides from ovine milk cheese manufactured with animal rennet or extracts of Cynara cardunculus as coagulant, J. Agric. Food Chem. 46 (1998) 4034-4041 [CrossRef].
  29. Sousa M.J., Malcata F.X., Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species, Lait 82 (2002) 151-170 [EDP Sciences] [CrossRef].
  30. Vafopoulou A., Alichanidis E., Zerfirids G.D., Accelerated ripening of Feta cheese, with heat-shocked cultures or microbial proteinases, J. Dairy Res. 56 (1989) 285-296.
  31. Viser F.M.W., Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 2. Development of bitterness and cheese flavour, Neth. Milk Dairy J. 31 (1977) 188-209.
  32. Visser S., Hup G., Exterkate F.A., Stadhouders J., Bitter flavour in cheese. 2. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet, starter cells and starter cell fractions, Neth. Milk Dairy J. 37 (1983) 169-180.
  33. Wieser H., Belitz H.D., Zusammenhange zwischen Struktur und Bitternesschmack bei Aminosauren und Peptiden. II. Peptide und Peptidderivate, Z. Lebensm. Unters. Forsch. 160 (1974) 383-392.
  34. Zhao J., Chen S., Agboola S., Characterisation of milk-clotting properties of Australian cardoon (Cynara carduculus L.) extracts and comparison with commercial coagulants on different substrates, Milchwissenschaft 59 (2004) 59-63.