EDP Sciences logo
Search
Menu
All issues Volume 85 / No 4-5 (July-October 2005) Lait, 85 4-5 (2005) 405-418 References
Free Access
Issue
Lait
Volume 85, Number 4-5, July-October 2005
2nd International Symposium on Spray Drying of Milk Products
Page(s) 405 - 418
DOI https://doi.org/10.1051/lait:2005028
Published online 05 July 2005
References of Lait 85 405-418
  1. Auty M.A.E., O'Kennedy B.T., Allan-Wojtas P., Mulvihill D.M., The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems, Food Hydrocolloids 19 (2005) 101-109 [CrossRef].
  2. Biliaderis C.G., Khan M.M., Blank G., Rheological and sensory properties of yoghurt from skim milk and ultrafiltered retentates, Int. Dairy J. 2 (1992) 311-323 [CrossRef].
  3. Creamer L.K., Matheson A.R., Effect of heat treatment on the proteins of pasteurized skim milk, N. Z. J. Dairy Sci. Technol. 15 (1980) 37-49.
  4. Davies D.T., White J.C.D., The stability of milk proteins to heat: 1. Subjective measurement of heat stability of milk, J. Dairy Res. 33 (1966) 67-81.
  5. De Kruif C.G., Attractive interactions and aggregation in food dispersions, in: Dickenson E., Rodriquez Patino J.M. (Eds.), Food Emulsions and Foams; interfaces, interactions and stability, Royal Society of Chemistry, Great Britain, 1999, pp. 29-44.
  6. Færgemand M., Qvist K.B., Transglutaminase: Effect on rheological properties, microstructure and permeability of set style acid skim milk gel, Food Hydrocolloids 11 (1997) 287-292.
  7. Færgemand M., Otte J., Qvist K.B., Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus, Food Hydrocolloids 11 (1997) 19-25.
  8. Færgemand M., Sorensen M.V., Jorgensen U., Budolfsen G., Qvist K.B., Transglutaminase: effect on instrumental and sensory texture of set style yoghurt, Milchwissenschaft 54 (1999) 563-566.
  9. Famelart M.H., Lepesant F., Gaucheron F., Le Graët Y., Schuck P., pH-Induced physiochemical modifications of native micellar caseinate suspensions: Influence of aqueous phase, Lait 76 (1996) 445-460.
  10. Folk J.E., Chung S.H., Transglutaminases, Methods in Enzymology 113 (1985) 358-375 [PubMed].
  11. Horne D.S., Formation and structure of acidified milk gels, Int. Dairy J. 9 (1999) 261-268 [CrossRef].
  12. IDF, Determination of dry matter in cheese and processed cheese, Standard FIL-IDF 4: Int. Dairy Fed., Brussels, Belgium, 1958.
  13. IDF, Determination of total phosphorus content, Standard FIL-IDF 33C: Int. Dairy Fed., Brussels, Belgium, 1987.
  14. IDF, Milk: Determination of nitrogen content, Part 3: Block digestion method (Semi-micro rapid routine method), Annex-Modified procedure for milk products. Standard FIL-IDF 20B: Int. Dairy Fed., Brussels, Belgium, 1993.
  15. Imm J.Y., Lian P., Lee C.M., Gelation and water binding properties of transglutaminase-treated skim milk powder, J. Food Sci. 65 (2000) 200-205.
  16. Jenness R., Koops J., Preparation and properties of a salt solution which simulates milk ultrafiltrate, Neth. Milk Dairy J. 16 (1962) 153-164.
  17. Kelly P.M., O'Kennedy B.T., The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system, Int. Dairy J. 11 (2001) 525-532 [CrossRef].
  18. Kelly P.M., Kelly J., Mehra R., Oldfield D.J., Raggett E., O'Kennedy B.T., Implementation of integrated membrane processes for pilot scale development of fractionated milk components, Lait 80 (2000) 139-153 [EDP Sciences] [CrossRef].
  19. Kinsella J.E., Milk proteins: Physiochemical and functional proerties, Crit. Rev. Food Sci. Nutr. 21 (1984) 197-262 [PubMed].
  20. Laemmli U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4, Nature 227 (1970) 680-685 [CrossRef] [PubMed].
  21. Lorenzen P.C., Mautner A., Schlimme E., Auswirkung der enzymatischen Quernetzung von Milchproteinen auf die resultierenden Eigenschaften von Joghurterzeugnissen, Kieler Milchwirtsch. Forsch. 51 (1999) 89-97.
  22. Lorenzen P.C., Neve H., Mautner A., Schlimme E., Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt, Int. J. Dairy Technol. 55 (2002) 152-157.
  23. Lucey J.A., Tamehana M., Singh H., Munro P.A., Rheological properties of milk gels formed by a combination of rennet and glucono-d-lactone, J. Dairy Res. 67 (2000) 415-427 [CrossRef] [PubMed].
  24. Muir D.D., Sweetsur A.W.M., The influence of naturally occurring levels of urea on the heat stability of bulk milk, J. Dairy Res. 43 (1976) 495-499.
  25. Mulvihill D.M., Caseins and caseinates: manufacture, in: Fox P.F. (Ed.), Developments in Dairy Chemistry, vol.4: Functional Proteins, Elsevier Applied Science Publishers, London, UK, 1989, pp. 97-130.
  26. Murphy F., O'Kennedy B.T., Mehra R., Formation of heat-induced reactive thiol groups and subsequent acid-induced cold gelation of $\beta$-lactoglobulin enriched solutions, Ir. J. Agric. Food Res. 43 (2004) 137.
  27. Nieuwenhuijse J.A., Sjollema A., van Boekel M.A.J.S., van Vliet T., Walstra P., The heat stability of concentrated skim milk, Neth. Milk Dairy J. 45 (1991) 193-224.
  28. Nonaka N., Sakamoto H., Toiguchi S., Kawajiri H., Soeda T., Motoki M., Sodium caseinate and skim milk gels formed by incubation with microbial transglutaminase, J. Food Sci. 57 (1992) 1214-1218.
  29. O'Kennedy B.T., Halbert C., Kelly P.M., Formation of whey protein particles using calcium phosphate and their subsequent stability to heat, Milchwissenschaft 56 (2001) 625-628.
  30. O'Kennedy B.T., Cribbin M., Kelly P.M., Stability of sodium caseinate to ethanol, Milchwissenschaft 56 (2001) 680-684.
  31. O'Sullivan M., Lorenzen P.C., O'Connell J.E., Kelly A.L., Schlimme E., Fox P.F., Influence of transglutaminase on the heat stability of milk, J. Dairy Sci. 84 (2001) 1331-1334 [PubMed].
  32. O'Sullivan M.M., Kelly A.L., Fox P.F., Effect of transglutaminase on the heat stability of milk: a possible mechanism, J. Dairy Sci. 85 (2002) 1-7 [PubMed].
  33. O'Sullivan M.M., Kelly A.L., Fox P.F., Influence of transglutaminase treatment on some physico-chemical properties of milk, J. Dairy Res. 69 (2002) 433-442 [CrossRef] [PubMed].
  34. Panouillé M., Nicolai T., Durand D., Heat induced aggregation and gelation of casein submicelles, Int. Dairy J. 14 (2004) 297-303 [CrossRef].
  35. Pires M.S., Orellana G.A., Gatti C.A., Rennet coagulation of casein micelles and heated casein micelles: action of Ca2+ and pH, Food Hydrocolloids 13 (1999) 235-238 [CrossRef].
  36. Schorsch C., Carrie H., Clark A.H., Norton I.T., Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels, Int. Dairy J. 10 (2000) 519-528 [CrossRef].
  37. Schorsch C., Carrie H., Norton I.T., Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation, Int. Dairy J. 10 (2000) 529-539 [CrossRef].
  38. Sharma R., Lorenzen P.C., Qvist K.B., Influence of transglutaminase treatment of skim milk on the formation of $\epsilon$-($\gamma$-Glutamyl)Lysine and the susceptibility of individual proteins towards cross-linking, Int. Dairy J. 11 (2001) 785-793 [CrossRef].
  39. Singh H., Creamer L.K., Influence of concentration of milk solids on the dissociation of micellar $\kappa$-casein on heating reconstituted skim milk at 120 °C, J. Dairy Res. 58 (1991) 99-105.
  40. Snoeren T.H.M., Klok H.J., van Hooydonk C.M., Damman A.J., The voluminosity of casein micelles, Milchwissenschaft 39 (1984) 461-463.
  41. Tarodo de la Fuente B., Alais C., Solvation of casein in bovine milk, J. Dairy Sci. 58 (1974) 293-299.
  42. van Boekel M.A.J.S., Nieuwenhuijse J.A., Walstra P., The heat coagulation of milk. 1. Mechanisms, Neth. Milk Dairy J. 43 (1986) 97-127.
  43. van Hooydonk A.C.M., Hagedoorn H.G., Boerrigter I.J., pH-induced physico-chemical changes in casein micelles in milk and their effect on renneting 1. Effect of acidification on physico-chemical properties, Neth. Milk Dairy J. 40 (1986) 281-296.
  44. van Vliet T., van Dijk H.J.M., Zoon P., Walstra P., Relation between syneresis and rheological properties of particle gels, Colloid Polym. Sci. 269 (1991) 620-627.
  45. Vasbinder A.J., Rollema H.S., Bot A., de Kruif C.G., Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles, J. Dairy Sci. 86 (2003) 1556-1563 [PubMed].
  46. Walsh-O'Grady C.D., O'Kennedy B.T., Fitzgerald R.J., Lane C.N., A rheological study of acid-set "simulated yoghurt milk'' gels prepared from heat- or pressure- treated milk proteins, Lait 81 (2001) 637-650 [EDP Sciences] [CrossRef].
  47. Whorlow R.W., Rheological Technique, 2nd edn., Ellis Horwood, New York, 1992.