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All issues Volume 85 / No 6 (November-December 2005) Lait, 85 6 (2005) 515-526 References
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Issue
Lait
Volume 85, Number 6, November-December 2005
Page(s) 515 - 526
DOI https://doi.org/10.1051/lait:2005037
Published online 01 October 2005
References of Lait 85 515-526
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  6. Anema S.G., Lowe E.K., Lee S.K., Effect of pH on the acid-induced aggregation of casein micelles in reconstituted skim milk, Lebensm. Wiss. Technol. 37 (2004) 779-787 [CrossRef].
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  16. Jean K., Renan M., Famelart M.-H., Guyomarc'h F., Structure and surface properties of the soluble heat-induced protein aggregates isolated from heated skim milk, Int. Dairy J. (2005) (in press, available online, DOI: 10.1016/j.idairyj.2005.04.001).
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  21. Mahaut M., Jeantet R., Brulé G., Préparation des laits de fromagerie, in: Mahaut M., Jeantet R., Brulé G. (Eds.), Initiation à la technologie fromagère, Technique et Documentation Lavoisier, Paris, France, 2000, pp. 33-54.
  22. Nájera A.I., De Renobales M., Barron L.J.R., Effect of pH, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multi-factorial study, Food Chem. 80 (2003) 345-352 [CrossRef].
  23. Reddy I.M., Kinsella J.E., Interaction of b-lactoglobulin with k-casein in micelles as assessed by chymosin hydrolysis: effect of temperature, heating time, b-lactoglobulin concentration, and pH, J. Agric. Food Chem. 38 (1990) 50-58 [CrossRef].
  24. Renan M., Mekmene O., Famelart M.-H., Guyomarc'h F., Delest-Arnoult V., Pâquet D., Brulé G., pH-dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2, J. Dairy Res. (2005) (in press).
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  26. Singh H., Creamer L.K., Aggregation and dissociation of milk protein complexes in heated reconstituted concentrated skim milk, J. Food Sci. 56 (1991) 238-246.
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  28. Singh H., Fox P.F., Heat stability of milk: role of beta-lactoglobulin in the pH-dependent dissociation of micellar kappa-casein, J. Dairy Res. 54 (1987) 509-521.
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  31. Van Hooydonk A.C.M., De Koster P.G., Boerrigter I.J., The renneting properties of heated milk, Neth. Milk Dairy J. 41 (1987) 3-18.
  32. Vasbinder A.J., De Kruif C.G., Casein-whey protein interactions in heated milk: the influence of pH, Int. Dairy J. 13 (2003) 669-677 [CrossRef].
  33. Vasbinder A.J., Rollema H.S., De Kruif C.G., Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kinetics, J. Dairy Sci. 86 (2003) 1548-1555.
  34. Zbikowska A., Szerszunowicz I., Effect of pH on the enzymatic phase of coagulation of heated milk reconstituted from nonfat dry milk, Milchwissenschaft 59 (2004) 483-485.