Free Access
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
- 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.
- 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.
- 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].
- Alichanidis E., Anifantakis E., Polychroniadou A., Nanou M., Suitability of some microbial coagulants for Feta cheese manufacture, J. Dairy Res. 51 (1984) 141-147.
- Andrews A.T., Proteinases in normal bovine milk and their action on the caseins, J. Dairy Res. 50 (1983) 45-55 [PubMed].
- Ardo Y., Polychroniadou A., Laboratory Manual for Chemical Analysis of Cheese, Office for Official Publications of the European Communities, Luxembourg, 1999.
- 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].
- 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.
- 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].
- Fox P.F., Proteolysis during cheese manufacture and ripening, J. Dairy Sci. 72 (1989) 1379-1400.
- 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.
- 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.
- Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H., Fundamentals of Cheese Science, Aspen Publication, London, UK, 2000.
- Guinee T.P., Salting and role of salt in cheese, Int. J. Dairy Technol. 57 (2004) 99-109.
- 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.
- 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].
- IDF, Cheese and Processed Cheese: Determination of the total solids contents. Reference Method 4A, International Dairy Federation, Brussels, 1982.
- IDF, Milk: Determination of the nitrogen (Kjeldahl Method) and calculation of the crude protein Content. IDF Standard 20B, International Dairy Federation, Brussels, 1993.
- Kocak C., Gursel A., Ergul E., Farkli asitlikteki salamurada bekletmenin peynire tuz gecisi uzerine etkisi, Gida 15 (1990) 211-215.
- 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.
- Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-335.
- Lawrence R.C., Creamer L.K., Gilles J., Texture development during cheese ripening, J. Dairy Sci. 70 (1987) 1748-1760.
- Marshall R.T., Standard Methods For The Examination of Dairy Products, American Public Health Association, Washington DC, USA, 1993.
- 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].
- 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.
- 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].
- 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].
- Steel R.G.D., Torrie J.H., Principles and Procedures of Statistics, McGraw Hill, New York, USA, 1980.
- TSE, Beyaz Peynir, TS 591. Turkish Standards Institute, Ankara, Turkey, 1995.
- Uraz T., Gencer N., Beyaz peynirlerde kalip buyuklugu ve salamura miktarinin tuz alimi uzerine etkisi, Tr. J. Agric. For. 24 (2000) 621-628.
- 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.
- Visser S., Proteolytic enzymes and their relation to cheese ripening and flavor: an overview, J. Dairy Sci. 76 (1993) 329-350.
- 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.