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All issues Volume 84 / No 6 (November-December 2004) Lait, 84 6 (2004) 539-549 References
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Issue
Lait
Volume 84, Number 6, November-December 2004
Page(s) 539 - 549
DOI https://doi.org/10.1051/lait:2004029
References of Lait 84 539-549
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  2. Everett D.W., Olson N.F., Free oil and rheology of Cheddar cheese containing fat globules stabilized with different proteins, J. Dairy Sci. 86 (2003) 755-763 [PubMed].
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  5. Guinee T., The functionality of cheese as an ingredient: a review, Aust. J. Dairy Technol. 57 (2002) 79-91.
  6. Guinee T.P., Mulholland E.O., Mullins C., Corcoran M.O., Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese, Milchwissenschaft 55 (2000) 135-138.
  7. Guinee T.P., Feeney E.P., Auty M.A.E., Fox P.F., Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese, J. Dairy Sci. 85 (2002) 1655-1669 [PubMed].
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  10. International Dairy Federation, Determination of chloride content. Potentiometric titration method, Standard 88A, Int. Dairy Fed., Brussels, Belgium, 1988.
  11. Joshi N.S., Muthukumarappan K., Dave R.I., Role of soluble and colloidal calcium contents on functionality of salted and unsalted part-skim mozzarella cheese, Aust. J. Dairy Technol. 57 (2002) 203-210.
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  13. Kindstedt P.S., Rippe J.K., Duthie C.M., Application of helical viscometry to study commercial Mozzarella cheese melting properties, J. Dairy Sci. 72 (1989) 3123-3128.
  14. Kindstedt P.S., Kiely L.J., Gilmore J.A., Variation in composition and functional properties within brine-salted Mozzarella cheese, J. Dairy Sci. 75 (1992) 2913-2921.
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  16. Kindstedt P.S., Rowney M., Roupas P., Technology, biochemistry and functionality of pasta filata/pizza cheese, in: Law B.A. (Ed.), Technology of Cheesemaking, Academic Press, Sheffield, UK, 1999, pp. 193-221.
  17. Kosikowski F.V., Cheese and Fermented Milk Foods, F.V. Kosikowski and Associates, Brooktondale, NY, 1982.
  18. Lau K.Y., Barbano D.M., Rasmussen R.R., Influence of pasteurization of milk protein breakdown in cheddar cheese during ageing, J. Dairy Sci. 74 (1991) 727-740.
  19. McMahon D.J., Fife R.L., Oberg C.J., Water partitioning in Mozzarella cheese and its relationship to cheese meltability, J. Dairy Sci. 82 (1999) 1361-1369.
  20. Paulson B.M., McMahon D.J., Oberg C.J., Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese, J. Dairy Sci. 81 (1998) 2053-2064.
  21. Rowney M.K., Hickey M.W., Roupas P., Everett D.W., The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese, J. Dairy Sci. 86 (2003) 712-718 [PubMed].
  22. Rowney M.K., Roupas P., Hickey M.W., Everett D.W., The effect of compression, stretching, and cooking temperature on free oil formation in Mozzarella curd, J. Dairy Sci. 86 (2003) 449-456 [PubMed].
  23. Rowney M.K., Roupas P., Hickey M.W., Everett D.W., Salt-induced structural changes in one-day old Mozzarella cheese and the impact upon free oil formation, Int. Dairy J. 14 (2004) 809-816 [CrossRef].
  24. Rudan M.A., Barbano D.M., A model of Mozzarella cheese melting and browning during pizza baking, J. Dairy Sci. 81 (1998) 2312-2319.
  25. Rudan M.A., Barbano D.M., Yun J.J., Kindstedt P.S., Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese, J. Dairy Sci. 82 (1999) 661-672 [PubMed].
  26. Yun J.J., Kiely L.J., Barbano D.M., Kindstedt P.S., Mozzarella cheese: impact of cooking temperature on chemical composition, proteolysis, and functional properties, J. Dairy Sci. 76 (1993) 3664-3673.
  27. Yun J.J., Kiely L.J., Kindstedt P.S., Barbano D.M., Mozzarella cheese: impact of coagulant type on functional properties, J. Dairy Sci. 76 (1993) 3657-3663.
  28. Yun J.J., Barbano D.M., Kindstedt P.S., Larose K.L., Mozzarella cheese: impact of whey pH at draining on chemical composition, proteolysis, and functional properties, J. Dairy Sci. 78 (1995) 1-7 [PubMed].