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All issues Volume 85 / No 6 (November-December 2005) Lait, 85 6 (2005) 527-533 References
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Issue
Lait
Volume 85, Number 6, November-December 2005
Page(s) 527 - 533
DOI https://doi.org/10.1051/lait:2005035
Published online 01 October 2005
References of Lait 85 527-533
  1. Ashaffenburg R., Drewry J., New procedure for the routine determination of the varions non casein proteins of milk, in: 15th Int. Dairy Congr., vol. 3, 1959, pp. 1631-1637.
  2. Brulé G., Maubois J.L., Fauquant J., Étude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane, Lait 54 (1974) 600-615.
  3. Caric M., Milanovic S., Recent advances in Kashkaval cheese technology, in: Proc. 3rd California cheese symposium, University of California, Davis, USA, 1994, pp. 1-17.
  4. Caron A., Saint-Gelais D., Pouliot Y., Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powder, Int. Dairy J. 7 (1997) 445-451 [CrossRef].
  5. Daviau C., Pierre A., Famelart M.H., Goudédranche H., Jacob D., Garnier M., Maubois J.L., Whey drainage during soft cheese manufacture and properties of drained curds modified by casein concentration, whey protein to casein ratio and pasteurisation of milk, Lait 80 (2000) 573-587 [EDP Sciences] [CrossRef].
  6. FIL-IDF, Fromages et fromages fondus. Détermination de la teneur en phosphore total (Méthode phosphométrique), Standard 33C, 1987.
  7. Garnot P., Influence of milk concentration by UF on enzymatic coagulation, Bull. Int. Dairy Fed. 225 (1988) 11-15.
  8. Kindstedt P., Caric M., Milanovic S., Pasta filata cheeses, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: chemistry, physics and microbiology, 3rd edn., vol. 2, Elsevier, New York, USA, 2004, pp. 251-277.
  9. Lawrence R.C., Gilles J., Creamer L.K., Crow V.L., Heap H.A., Honore C.G., Johnston K.A., Samal P.K., Cheddar cheese and related dry-salted cheese varieties, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: chemistry, physics and microbiology, 3rd edn., vol. 2, Elsevier, New York, USA, 2004, pp. 71-102.
  10. Maubois J.L., Mocquot G., Préparation de fromage à partir de préfromage liquide obtenu par ultrafiltration sur membrane, Lait 51 (1971) 495-533.
  11. Maubois J.L., Fauquant J., Famelart M.H., Caussin F., Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives, in: Proc. 3rd Int. Whey Conf., Munich, Germany, 2001, pp. 59-72.
  12. Pierre A., Fauquant J., Le Graët Y., Piot M., Maubois J.L., Préparation de phosphocaséinate natif par microfiltration sur membrane, Lait 72 (1992) 461-474.
  13. Saboya L., Maubois J.L., Current developments of microfiltration technology in the dairy industry, Lait 80 (2000) 541-553 [EDP Sciences] [CrossRef].
  14. Saint-Gelais D., Piette M., Bélanger G., Production of Cheddar cheese using milk enriched with microfiltered milk retentate. A preliminary study, Milchwissenschaft 50 (1995) 614-618.
  15. Saint-Gelais D., Roy D., Audet P., Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders, Food Res. Int. 31 (1998) 137-145 [CrossRef].
  16. Schuck P., Piot M., Méjean S., Le Graët Y., Fauquant J., Brulé G., Maubois J.L., Déshydration par atomisation de phosphocaséinate natif obtenu par microfiltration sur membrane, Lait 74 (1994) 375-388.
  17. Vandeweghe J., Cheese yield, evaluation and measurement, in: Cheesemaking, 2nd edn., Tec & Doc Lavoisier, Paris, France, 2000, pp. 738-747.