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All issues Volume 85 / No 6 (November-December 2005) Lait, 85 6 (2005) 469-480 References
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Issue
Lait
Volume 85, Number 6, November-December 2005
Page(s) 469 - 480
DOI https://doi.org/10.1051/lait:2005032
Published online 01 October 2005
References of Lait 85 469-480
  1. AFNOR, Sensory analysis. Methodology. Triangle test, Standard NF V 09-013, Agence française de normalisation, Paris, France, 1983.
  2. AFNOR, Microbiology analysis of food products. Routine method for microorganism counting. Count technique for colonies obtained at 30 °C, Standard NF V 08-051, Agence française de normalisation, Paris, France, 1992.
  3. Agabriel C., Martin B., Sibra C., Bonnefoy J.C., Montel M.C., Didienne R., Hulin S., Effect of dairy production systems on the sensory characteristics of Cantal cheeses: a plant-scale study, Anim. Res. 53 (2004) 221-234 [EDP Sciences] [CrossRef].
  4. Ardö Y., Evaluating proteolysis by analysing the N content of cheese fractions, Bull. Int. Dairy Fed. 337 (1999) 4-9.
  5. Bertoni G., Calamari L., Maianti M.G., Producing specific milks for speciality cheeses, Proc. Nutr. Soc. 60 (2001) 231-246 [PubMed].
  6. Cerf O., Bergère J.L., La numération des spores de Clostridium et son application au lait et aux produits laitiers. II. Numération des différents groupes de Clostridium, Lait 48 (1968) 501-519.
  7. Corrieu G., Spinnler H., Picque D., Jomier Y., Method of revealing and monitoring the acidifying activity of fermentation agents in fermentation vats and device for implementing it, French Patent Application FR2629612, 1989.
  8. Coulon J.B., Pradel P., Verdier I., Effect of forage conservation (hay or silage) on chemical composition of milk, Ann. Zootech. 46 (1997) 21-26.
  9. Coulon J.B., Delacroix-Buchet A., Martin B., Pirisi A., Relationships between ruminant management and sensory characteristics of cheeses: a review, Lait 84 (2004) 221-241 [EDP Sciences] [CrossRef].
  10. Ferlay A., Verdier-Metz I., Pradel P., Martin B., van der Horst H., Ballot N., Chilliard Y., Effets respectifs de l'alimentation et de la transformation fromagère sur la composition en acides gras d'intérêt nutritionnel de fromages de type Saint-Nectaire ou Cantalet, in: Proceedings of 9e Rencontres autour des Recherches sur les Ruminants, 2002, Paris, France, p. 367.
  11. Fernandez-Garcia E., Carbonell M., Nunez M., Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese, J. Dairy Res. 69 (2002) 579-593 [PubMed].
  12. Grappin R., Coulon J.B., Terroir, lait et fromage : éléments de réflexion, in: Proceedings of 3e Rencontres sur les Recherches autour des Ruminants, 1996, Paris, France, pp. 21-28.
  13. IDF, Determination of the total solids contents: gravimetric determination (cheese and processed cheese), Standard 4A, Int. Dairy Fed., Brussels, Belgium, 1982.
  14. IDF, Determination of Total Phosphorus content: spectrometric method (milk). Standard 42B, Int. Dairy Fed., Brussels, Belgium, 1990.
  15. IDF, Determination of calcium content: flame atomic absorption spectrometric method (Milk and dried milk), Standard 154, Int. Dairy Fed., Brussels, Belgium, 1992.
  16. IDF, Numération des cellules somatiques du lait, Standard 148A, Int. Dairy Fed., Brussels, Belgium, 1995.
  17. IDF, Determination of fat content: general guidance on the use of butyrometric methods (milk and milk products), Standard 152A, Int. Dairy Fed., Brussels, Belgium, 1997.
  18. Keen A.R., Wilson R.D., Effect of breed on colour and flavour, in: Proceedings of Milk Fat Flavour Forum, Palmerson North, New Zealand, 1992, pp. 50-54.
  19. Martin B., Coulon J.B., Facteurs de production du lait et caractéristiques des fromages. I. Influence des facteurs de production sur l'aptitude à la coagulation des laits de troupeaux, Lait 75 (1995) 61-80.
  20. Martin B., Ferlay A., Pradel P., Rock E., Grolier P., Dupont D., Gruffat D., Besle J.M., Ballot N., Chilliard Y., Coulon J.B., Variability of the composition of milk in components having a nutritional interest according to the cow's diet, in: Proceedings of 9e Rencontres autour des Recherches sur les Ruminants, 2002, Paris, France, pp. 347-350.
  21. McMahon D.J., Brown R.J., Evaluation of Formagraph for comparing rennet solutions, J. Dairy Sci. 65 (1982) 1639-1642.
  22. Michel V., Hauwuy A., Chamba J.F., La flore microbienne des laits crus de vache : diversité et influence des conditions de production, Lait 81 (2001) 575-592 [EDP Sciences] [CrossRef].
  23. Morgan M.E., Pereira R.L., Volatile constituents of grass and corn silage. I. Steam distillates, J. Dairy Sci. 45 (1962) 457-466.
  24. Remeuf F., Cossin V., Dervin C., Lenoir J., Tomassone R., Relations entre les caractères physico-chimiques des laits et leur aptitude fromagère, Lait 71 (1991) 397-421.
  25. SAS Institute Inc., SAS User's Guide: Statistics, SAS Institute Inc., Cary, NC, USA, 1987.
  26. Shipe W.F., Ledford R.A., Peterson R.D., Scanlan R.A., Geerken H.F., Dougherty R.W., Morgan M.E., Physiological mechanisms involved in transmitting flavors and odors to milk. II. Transmission of some flavor components of silage, J. Dairy Sci. 45 (1962) 477.
  27. Urbach G., Effect of feed on flavor in dairy foods, J. Dairy Sci. 73 (1990) 3639-3650.
  28. Verdier-Metz I., Coulon J.B., Pradel P., Viallon C., Berdagué J.L., Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses, J. Dairy Res. 65 (1998) 9-21 [CrossRef] [PubMed].
  29. Verdier-Metz I., Coulon J.B., Pradel P., Viallon C., Albouy H., Berdagué J.L., Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses, Lait 80 (2000) 361-370 [EDP Sciences] [CrossRef].
  30. Verdier-Metz I., Coulon J.B., Viallon C., Pradel P., Effet de la conservation du fourrage sur les caractéristiques physico-chimiques et sensorielles des fromages, in: Proceedings of 7e Rencontres sur les Recherches autour des Ruminants, 2000, Paris, France, p. 318.
  31. Verdier-Metz I., Martin B., Pradel P., Coulon J.B., Effet conjoint de la race et de la nature du fourrage sur les caractéristiques des fromages : interaction avec la technologie mise en oeuvre, in: Proceedings of 9e Rencontres autour des Recherches sur les Ruminants, 2002, Paris, France, pp. 355-358.