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All issues Volume 85 / No 6 (November-December 2005) Lait, 85 6 (2005) 481-490 References
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Issue
Lait
Volume 85, Number 6, November-December 2005
Page(s) 481 - 490
DOI https://doi.org/10.1051/lait:2005031
Published online 01 October 2005
References of Lait 85 481-490
  1. Alais C., Science du lait. Principes des Techniques Laitières, 4th edn., Sepiac, Paris, France, 1984.
  2. AOAC, Official methods of analysis of the association of official analytical chemists, 13th edn., Washington, DC, USA, 1980.
  3. Aschaffenburg R., Drewry J., New procedure for the routine determination of the various non casein proteins of milk, in: 15th Proc. Int. Dairy Congress, London, England, 1959, pp. 1631-1637.
  4. Bérodier F., Zannoni M., Herrero L., Lavanchy P., Casals J., Adamo C., Guide to the smell, aroma and taste evaluation of hard and semi-hard cheese, European Research Program AIR-CT94-2039, GECOTEFT, Poligny, France, 1997.
  5. Blanc B., Les protéines du lait à activité enzymatique et hormonale, Lait 62 (1982) 350-395.
  6. Carroccio A., Cavataio F., Montalto G., D'Amico D., Alabrese L., Iacono G., Intolerance to hydrolysed milk proteins in infants: clinical characteristics and dietary treatment, Clin. Exp. Allergy 30 (2000) 1598-1603 [CrossRef].
  7. Coppola R., Salimei E., Succi M., Sorrentino E., Nanni M., Ranieri P., Belli Blanes R., Grazia L., Behaviour of Lactobacillus rhamnosus strains in ass's milk, Ann. Microbiol. 52 (2002) 55-60.
  8. Curadi C., Giampietro P.G., Lucenti P., Orlandi M., Use of mare's milk in pediatric allergology, in: 14th Proc. ASPA Congress, Firenze, Italy, 2001, pp. 647-649.
  9. Doreau M., Le lait de jument, Prod. Anim. 4 (1991) 297-302.
  10. Herrouin M., Mollé D., Fauquant J., Ballestra F., Maubois J.L., Léonil J., New genetic variants identified in donkey's milk whey proteins, J. Protein Chem. 19 (2000) 105-115 [CrossRef] [PubMed].
  11. Iacono G., Carroccio A., Cavataio F., Montalto G., Soresi M., Balsamo V., Use of ass's milk in multiple food allergy, J. Pediatr. Gastroenterol. Nutr. 14 (1992) 177-181 [PubMed].
  12. Jauregui-Adell J., Heat stability and reactivation of mare milk lysozyme, J. Dairy Sci. 58 (1975) 835-839 [PubMed].
  13. Lodi R., Todesco R., Carini S., Indagine preliminare sull'impiego del lisozima nella tecnologia del formaggio Provolone, Ind. Latte 20 (1984) 37-50.
  14. Malacarne M., Martuzzi F., Summer A., Mariani P., Protein and fat composition of mare's milk: some nutritional remarks with reference to human and cow's milk, Int. Dairy J. 12 (2002) 869-877 [CrossRef].
  15. Marier J.R., Boulet M., Direct analysis of lactose in milk and serum, J. Dairy Sci. 42 (1959) 1390-1391.
  16. Montanari G., Zambonelli C., Grazia L., Kamesheva G.K., Shigaeva M.K.H., Saccharomyces unisporus as the principal alcoholic fermentation microorganism of traditional Koumiss, J. Dairy Res. 63 (1996) 327-331.
  17. Nassal J., Rembalski C., Hygienische Forderungen bei der Produktion von Stutenmilk und Kumyß, Arch. Lebensm. Hyg. 31 (1980) 209-213.
  18. Pagliarini E., Solaroli G., Peri C., Chemical and physical characteristics of mare's milk, Ital. J. Food. Sci. 5 (1993) 323-332.
  19. Politi I., Chimica del latte e dei latticini, Centro Sperimentale del Latte, Milano, Italy, 1958.
  20. Solaroli G., Pagliarini E., Peri C., Composition and nutritional quality of mare's milk, Ital. J. Food. Sci. 5 (1993) 3-10.
  21. Speck M.L., Compendium of methods for the microbiological examination of food, American Public Health Association, Washington, D.C., USA, 1984.
  22. Succi M., Sorrentino E., Coppola R., Nanni M., Chiavari C., Grazia L., I formaggi a lunga stagionatura prodotti con latte crudo: una fonte di batteri utili, in: Proc. Conference on "The cheese: technology, ripening and characterization", Parma, Italy, 2002, pp. 89-98.
  23. Vanderhoof J.A., Young R., Use of probiotics in childhood gastrointestinal disorderes, J. Pediatr. Gastroenterol. Nutr. 27 (1998) 323-332 [CrossRef] [PubMed].