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All issues Volume 86 / No 1 (January-February 2006) Lait, 86 1 (2006) 73-81 References
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Issue
Lait
Volume 86, Number 1, January-February 2006
Page(s) 73 - 81
DOI https://doi.org/10.1051/lait:2005043
Published online 01 February 2006
References of Lait 86 73-81
  1. Akbulut N., Gonc S., Kinik O., Uysal H., Akalin S., Kavas G., Bazi tuzlama yontemlerinin Beyaz peynir uretiminde uygulanabilirligi ve peynir kalitesi etkileri uzerinde bir arastirma. 2-kimyasal ozelliklere etkileri, Ege Univ. Ziraat Fak. Derg. 33 (1996) 17-24.
  2. Al Otaibi M.M., Wilbey R.A., Effect of temperature and salt on the maturation of white-salted cheese, Int. J. Dairy Technol. 57 (2004) 57-63.
  3. Al Otaibi M.M., Wilbey R.A., Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese, J. Dairy Res. 72 (2005) 234-242 [CrossRef] [PubMed].
  4. Alichanidis E., Anifantakis E., Polychroniadou A., Nanou M., Suitability of some microbial coagulants for Feta cheese manufacture, J. Dairy Res. 51 (1984) 141-147.
  5. Andrews A.T., Proteinases in normal bovine milk and their action on the caseins, J. Dairy Res. 50 (1983) 45-55 [PubMed].
  6. Ardo Y., Polychroniadou A., Laboratory Manual for Chemical Analysis of Cheese, Office for Official Publications of the European Communities, Luxembourg, 1999.
  7. Blakesley R.W., Boezi J.A., A new staining technique for proteins in polyacrilamide gels using Coomasie Brilliant Blue G250, Anal. Biochem. 82 (1977) 580-581 [CrossRef] [PubMed].
  8. Demiryol I., Inek, koyun ve keci sutleriyle yapilan ve farkli sicakliklarda olgunlastirilan Beyaz peynirlerin ozellikleri uzerinde arastirmalar, Ph.D. Thesis, Ege University, Izmir, Turkey, 1983.
  9. Fenelon M.A., Guinee T.P., Primary proteolysis and textural changes during ripening in Cheddar cheese manufactured to different fat contents, Int. Dairy J. 10 (2000) 151-155 [CrossRef].
  10. Fox P.F., Proteolysis during cheese manufacture and ripening, J. Dairy Sci. 72 (1989) 1379-1400.
  11. Fox P.F., Walley B.F., Influence of sodium chloride on the proteolysis of casein by rennet and pepsin, J. Dairy Res. 38 (1971) 165-170.
  12. Fox P.F., Law J., McSweeney P.L.H., Wallace J., Biochemistry of cheese ripening, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Chapman and Hall, London, UK, 1993, pp. 389-438.
  13. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H., Fundamentals of Cheese Science, Aspen Publication, London, UK, 2000.
  14. Guinee T.P., Salting and role of salt in cheese, Int. J. Dairy Technol. 57 (2004) 99-109.
  15. Guinee T.P., Fox P.F., Salting in cheese: Physical, chemical and biological aspects, in: Fox P.F. (Ed.), Cheese: Chemistry Physics and Microbiology, Elsevier Applied Science, London, UK, 1987, pp. 251-297.
  16. Hayaloglu A.A., Guven M., Fox P.F., Microbiological, biochemical technological properties of Turkish White cheese "Beyaz Peynir", Int. Dairy J. 12 (2002) 635-648 [CrossRef].
  17. IDF, Cheese and Processed Cheese: Determination of the total solids contents. Reference Method 4A, International Dairy Federation, Brussels, 1982.
  18. IDF, Milk: Determination of the nitrogen (Kjeldahl Method) and calculation of the crude protein Content. IDF Standard 20B, International Dairy Federation, Brussels, 1993.
  19. Kocak C., Gursel A., Ergul E., Farkli asitlikteki salamurada bekletmenin peynire tuz gecisi uzerine etkisi, Gida 15 (1990) 211-215.
  20. Kristiansen K.R., Deding A.S., Jensen D.F., Ardo Y., Quvist K.B., Influence of salt content on ripening of semi-hard round eyed cheese of Danbo-type, Milchwissenschaft 54 (1999) 19-23.
  21. Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-335.
  22. Lawrence R.C., Creamer L.K., Gilles J., Texture development during cheese ripening, J. Dairy Sci. 70 (1987) 1748-1760.
  23. Marshall R.T., Standard Methods For The Examination of Dairy Products, American Public Health Association, Washington DC, USA, 1993.
  24. Melilli C., Barbano D.M., Licitra G., Tumino G., Farina G., Carpino S., Influence of presalting and brine concentration on salt uptake by Ragusano cheese, J. Dairy Sci. 86 (2003) 1083-1100 [PubMed].
  25. Patir B., Salamura Beyaz Peynirin olgunlasmasi sirasinda enterotoksijenik koagulaz pozitif Staphylococcus aureus'un yasam sureleri ile mikrobiyolojik ve kimyasal niteliklerinde meydana gelen degismeler, Doga Turk Vet. Hay. Derg. 11 (1987) 59-71.
  26. Pavia M., Trujillo A.J., Guamis, B., Ferragut, V., Proteolysis in Manchego-type cheese salted by brine vacuum impregnation, J. Dairy Sci. 83 (2000) 1441-1447 [PubMed].
  27. Polychroniadou A., Michaelidou A., Paschaloudis N., Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese, Int. Dairy J. 9 (1999) 559-568 [CrossRef].
  28. Steel R.G.D., Torrie J.H., Principles and Procedures of Statistics, McGraw Hill, New York, USA, 1980.
  29. TSE, Beyaz Peynir, TS 591. Turkish Standards Institute, Ankara, Turkey, 1995.
  30. Uraz T., Gencer N., Beyaz peynirlerde kalip buyuklugu ve salamura miktarinin tuz alimi uzerine etkisi, Tr. J. Agric. For. 24 (2000) 621-628.
  31. Visser F.M.W., De Groot-Mostert A.E.A., Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: A gel electrophoretic study, Neth. Milk Dairy J. 31 (1977) 247-264.
  32. Visser S., Proteolytic enzymes and their relation to cheese ripening and flavor: an overview, J. Dairy Sci. 76 (1993) 329-350.
  33. Yildiz F., Kocak C., Karacabey A., Gursel A., Turkiye'de kaliteli salamura Beyaz peynir uretim teknolojisinin belirlenmesi, Doga Turk Vet. Hay. Derg. 13 (1989) 384-392.