Free Access
Issue
Lait
Volume 85, Number 6, November-December 2005
Page(s) 433 - 451
DOI https://doi.org/10.1051/lait:2005034
Published online 01 October 2005
References of Lait 85 433-451
  1. Abu-Lehia I.H., Physical and chemical characteristics of camel milk fat and its fractions, Food Chem. 34 (1989) 261-271 [CrossRef].
  2. Attia H., Kherouatou N., Fakhfakh N., Khorchani T., Trigui N., Dromedary milk fat: biochemical, microscopic and rheological characteristics, J. Food Lipids 7 (2000) 95-112.
  3. Bayoumi S., Studies on composition and rennet coagulation of camel milk, Kieler Milchwirtsch. Forschungsber. 42 (1990) 3-8.
  4. Blanton T.N., Barnes C.L., Lelental M., Preparation of silver behenate coatings to provide low- to mid-angle diffraction calibration, J. Appl. Cryst. 33 (2000) 172-173 [CrossRef].
  5. Cardak A.D., Yestismeyen A., Bruckner H., Quantitative comparaison of camel, goat and cow milk fatty acids, Milchwissenschaft 58 (2003) 127-130.
  6. Deffense E., Milk fat fractionation today: A review, J. Amer. Oil Chem. Soc. 70 (1993) 1193-1201.
  7. Farah Z., Streiff T., Bachmann M.R., Manufacture and characterization of camel milk butter, Milchwissenschaft 44 (1989) 412-414.
  8. Gorban M.S., Izzeldin M., fatty acids and lipids of camel milk and colostrum, Int. J. Food Sci. Nutr. 52 (2001) 283-287 [PubMed].
  9. Karray N., Lopez C., Lesieur P., Ollivon M., Dromedary milk fat: Thermal and structural properties 1. Crystalline forms obtained by slow cooling, Lait 84 (2004) 399-416 [EDP Sciences] [CrossRef].
  10. Keller G., Lavigne F., Forte L., Andrieux K., Dahim M., Loisel C., Ollivon M., Bourgaux C., Lesieur P., DSC and X-Ray diffraction coupling specifications and applications, J. Thermal Anal. 51 (1998) 783-791.
  11. Khan B.B., Iqbal A., Production and composition of camel milk. Review, Pak. J. Agric. Sci. 38 (3-4) (2001) 64-68.
  12. Knoess K.H., Le chameau producteur de viande et de lait, Rev. Mond. Zootech. 22 (1977) 39-44.
  13. Larsson K., On the structure of the liquid state of triglycerides, J. Amer. Oil Chem. Soc. 69 (1992) 835-836.
  14. Lopez C., Lesieur P., Keller G., Ollivon M., Thermal and structural behaviour of milk fat. 1. Unstable species of cream, J. Coll. Int. Sci. 229 (2000) 62-71 [CrossRef].
  15. Lopez C., Lavigne F., Lesieur P., Bourgaux C., Ollivon M., Thermal and structural behaviour of milk fat. 1. Unstable species of anhydrous milk fat, J. Dairy Sci. 84 (2001) 756-766 [PubMed].
  16. Lopez C., Lavigne F., Lesieur P., Keller G., Ollivon M., Thermal and structural behaviour of anhydrous milk fat. 2. Crystalline forms obtained by slow cooling, J. Dairy Sci. 84 (2001) 2402-2412 [PubMed].
  17. Lopez C., Lesieur P., Bourgaux C., Keller G., Ollivon M., Thermal and structural behaviour of milk fat. 2. Crystalline forms obtained by slow cooling of cream, J. Coll. Int. Sci. 240 (2001) 150-161 [CrossRef].
  18. Lopez C., Riaublanc A., Lesieur P., Bourgaux C., Keller G., Ollivon M., Definition of a model fat for crystallization-in-emulsion studies, J. Amer. Oil Chem. Soc. 78 (2001) 1233-1244.
  19. Lopez C., Bourgaux C., Lesieur P., Bernadou S., Keller G., Ollivon M., Thermal and structural behaviour of milk fat : 3. Influence of cooling rate and droplet size on cream crystallization, J. Coll. Int. Sci. 254 (2002) 64-78 [CrossRef].
  20. Lopez C., Bourgaux C., Lesieur P., Ollivon M., Crystalline structures formed in cream and anhydrous milk fat at 4 °C, Lait 82 (2002) 317-335 [EDP Sciences] [CrossRef].
  21. Lopez C., Lavigne F., Lesieur P., Ollivon M., Thermal and structural behaviour of anhydrous milk fat: 3. Influence of cooling rate, J. Dairy Sci. 88 (2005) 511-526 [PubMed].
  22. Marangoni A.G., Fat crystal networks, Food Science and Technology Series volume 140, Marcel Dekker Inc., New York, USA (2005) 850 p.
  23. Ollivon M., Perron R., Propriétés physiques des corps gras, in : Karleskind A., Wolff J.P., Guttmann J.F. (Eds.), Manuel des corps gras, Lavoisier, Paris, France, 1992, pp. 433-442.
  24. Orlov V.K., Servetnik-Chalaya G.K., Some physical and chemical characteristics of fat and fatty acid composition of lipids of camel milk, Voprosy Pitaniya 5 (1981) 67-69.
  25. Sato K., Polymorphism of pure triacylglycerols and natural fats, in: Padley F.B. (Ed.), Advances in Applied Lipid Research, vol. 2, JAI Press, Ltd, London, UK, 1996, pp. 213-268.
  26. Sawaya W.N., Khalil J.K., Al-Shalhat A., Al-Mohammed H., Chemical composition and nutrition quality of camel milk, J. Food Sci. 49 (1984) 744-747.
  27. Timms R.E., The phase behaviour and polymorphism of milk fat, milk fat fractions, and fully hardness milk fat, J. Dairy Technol. 35 (1980) 47-53.
  28. Timms R.E., The phase behaviour of mixtures of cocoa butter and milk fat, Lebensm. Wiss. Technol. 13 (1980) 61-65.
  29. Walstra P., Jenness R., Dairy Chemistry and Physics, Wiley and Sons, New York, USA, 1984.