Free Access
Volume 85, Number 4-5, July-October 2005
2nd International Symposium on Spray Drying of Milk Products
Page(s) 383 - 394
Published online 05 July 2005
References of Lait 85 383-394
  1. Berger K.G., Ice cream, in: Larsson K., Friberg S.E. (Eds.), Food Emulsions, Marcel Dekker Inc., New York, 1990, pp. 367-444.
  2. Campbell I.J., Pelan B.M.C., The influence of emulsion stability on the properties of ice cream, in: Buchheim W. (Ed.), Proceedings of the International Symposium on Ice Cream, Special issue 9803, Int. Dairy Fed., Brussels, Belgium, 1998, pp. 25-36.
  3. Dalgleish D.G., Denaturation and aggregation of serum proteins and caseins in heated milk, J. Agric. Food Chem. 38 (1990) 1995-1999 [CrossRef].
  4. Dalgleish D.G., Bovine milk protein properties and the manufacturing quality of milk, Livestock Prod. Sci. 35 (1992) 75-93 [CrossRef].
  5. Dickinson E., Parkinson E.L., Heat induced aggregation of milk protein stabilized emulsions: sensitivity to processing and composition, Int. Dairy J. 14 (2004) 635-645 [CrossRef].
  6. Euston S.R., Hirst R.L., The emulsifying properties of commercial milk protein products in simple oil in water emulsions and in a model food system, J. Food Sci. 65 (2000) 934-940.
  7. Gelin J.L., Poyen L., Rizzotti R., Meste M.L., Courthaudon J.L., Lorient D., Interactions between food components in ice cream. Part 1: Unfrozen emulsions, Food Hydrocolloids 10 (1996) 385-393.
  8. Goff H.D., Colloidal aspects of ice cream. A review, Int. Dairy J. 7 (1997) 363-373 [CrossRef].
  9. Goff H.D., Kinsella J.E., Jordan W.K., Influence of various milk protein isolates on ice cream emulsion stability, J. Dairy Sci. 72 (1989) 385-397.
  10. International Dairy Federation , Milk: determination of nitrogen content, FIL-IDF Standard 20B, 1993.
  11. International Dairy Federation, Milk and milk products : determination of nitrogen content. Routine method by combustion according to the Dumas principle, FIL-IDF Standard 185, 2000 (provisional).
  12. Keeney P.G., Frozen dairy products, in: Webb B.H., Johnson A.H., Alford J.A. (Eds.), Fundamentals of Dairy Chemistry, AVI Inc., Connecticut, USA, 1974, pp. 873-913.
  13. Kokubo S., Sakurai K., Hakamata K., Tomita M., Yoshida S., The effect of manufacturing conditions on the de-emulsification of fat globules in ice cream, Milchwissenschaft 51 (1996) 262-265.
  14. Koxholt M., McIntosh T., Eisenmann B., Enhanced stability of ice-cream by using particulated whey proteins, Eur. Dairy Mag. 1 (1999) 14-15.
  15. Koxholt M.M.R., Eisenmann B., Hinrichs J., Effect of the fat globule sizes on the meltdown of ice cream, J. Dairy Sci. 84 (2001) 31-37 [PubMed].
  16. Lee F.Y., White C.H., Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage, J. Dairy Sci. 74 (1991) 1170-1180.
  17. Loewenstein M., Haddad G.S., High temperature short time and ultra high temperature pasteurization of ice cream, Amer. Dairy Rev. 34 (1972) 82, 84, 90, 92, 117, 119.
  18. Loewenstein M., Haddad G.S., HTST and UHT pasteurization of ice cream. Part II : The influence of varying heat treatments on the effectiveness of some stabilizing agents, Amer. Dairy Rev. 34 (1972) 42-46, 52-53.
  19. Marshall R.T., Arbuckle W.S., Ice Cream, 5th edn., Chapman & Hall, New York, USA, 1996.
  20. McCrae C. H., Lepoetre A., Characterization of dairy emulsions by forward lobe laser light scattering-application to milk and cream, Int. Dairy J. 6 (1996) 247-256 [CrossRef].
  21. Pelan B.M.C., Watts K.M., Campbell I.J., Lips A., The stability of aerated milk protein emulsions in the presence of small molecule surfactants, J. Dairy Sci. 80 (1997) 2631-2638.
  22. Regand A., Goff H.D., Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems, J. Dairy Sci. 85 (2002) 2722-2732 [PubMed].
  23. Sakurai K., Kokubo S., Hakamata K., Tomita M., Yoshida S., Effect of production conditions on ice cream melting resistance and hardness, Milchwissenschaft 51 (1996) 451-454.
  24. Standards Association of Australia, Methods of chemical and physical testing for the dairying industry. General methods and principles - Determination of fat - gravimetric method (SAA AS 2300.1.3), 1988.
  25. The Association of Official Analytical Chemists, Protein nitrogen content of milk - Kjeldahl method (AOAC Official method 991.22), 2000.
  26. The Association of Official Analytical Chemists, Casein nitrogen content of milk - Kjeldahl method (AOAC Official method 998.06), 2000.
  27. Tolstoguzov V., Thermodynamic aspects of biopolymer functionality in biological systems, foods, and beverages, Crit. Rev. Biotechnol. 22 (2002) 89-174 [CrossRef] [PubMed].
  28. Udabage P., Augustin M.A., Dairy ingredients for ice cream, Aust. J. Dairy Sci. Technol. 58 (2003) 21-25.
  29. Walstra P., Oortwijn H., The membranes of recombined fat globules. 3. Mode of formation, Neth. Milk Dairy J. 36 (1982) 103-113.