Free Access
Issue |
Lait
Volume 86, Number 1, January-February 2006
|
|
---|---|---|
Page(s) | 21 - 41 | |
DOI | https://doi.org/10.1051/lait:2005042 | |
Published online | 22 December 2005 |
References of Lait 86 21-41
- AFNOR, Fromage. Détermination de la teneur en phosphate total. Méthode par spectrométrie d'absorption moléculaire. Norme NF V04-284 (1985).
- AFNOR, Fromage. Détermination de la matière sèche (méthode par étuvage). Norme NF V04-282 (1980).
- Alais A., Les matières minérales. Les acides organiques, in: Science du lait. Principes des techniques laitières, Sepaic, Paris, France, 1984, pp. 201-221.
- Baumann C.A., Steenbock H., Ingraham M.A., Fred E.B., Fat-soluble vitamins. XXXVII. Microorganisms and the synthesis of carotene and vitamin A, J. Biol. Chem. 103 (1933) 339-351.
- Benzie I.F.F., Strain J.J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay, Anal. Biochem. 239 (1996) 70-76 [CrossRef] [PubMed].
- Borel P., Grolier P., Armand M., Partier A., Lafont H., Lairon D., Azais-Braesco V., Carotenoids in biological emulsions: solubility, surface-to-core distribution, and release from lipid droplets, J. Lipid Res. 37 (1996) 250-261 [PubMed].
- Brulé G., Fauquant J., Mineral balance in skim-milk and milk retentate: effect of physicochemical characteristics of the aqueous phase, J. Dairy Res. 48 (1981) 91-97.
- Brulé G., Fauquant J., Interactions between milk proteins and trace elements, Lait 62 (1982) 323-331.
- Brulé G., Maubois J.L., Fauquant J., Étude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane, Lait 539-540 (1974) 600-615.
- Centre National Interprofessionnel de l'Économie Laitière, Banque de données statistiques, http://www.cniel.com/scripts/public/stat.asp.
- Cervato G., Cazzola R., Cestaro B., Studies on the antioxidant activity of milk caseins, Int. J. Food Sci. Nutr. 50 (1999) 291-296 [CrossRef] [PubMed].
- Chen J., Lindmark-Månsson H., Gorton L., Akesson B., Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods, Int. Dairy J. 13 (2003) 927-935 [CrossRef].
- Chilliard Y., Ferlay A., Doreau M., Effect of different types of forages, animal fat or marine oils in cow's diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids, Livest. Prod. Sci. 70 (2001) 31-48.
- Chilliard Y., Ferlay A., Rouel J., Lamberet G., A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis, J. Dairy Sci. 86 (2003) 1751-1770 [PubMed].
- Christidès J.P., Potier de Courcy G., Teneur en acide folique des aliments. 2. Optimisation du dosage microbiologique des folates dans les aliments, Sci. Aliments 7 (1987) 7-22.
- Cichoski A.J., Valduga E., Valduga A.T., Tornadijo M.E., Fresno J.M., Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening, Food Control 13 (2002) 329-336 [CrossRef].
- Collins E.B., Yaguchi M., Vitamin B12 in wheys prepared by coagulating milk with acid and rennet, J. Dairy Sci. 42 (1959) 1927-1931.
- Cooper D.A., Webb D.R., Peters J.C., Evaluation of the potential for olestra to affect the availability of dietary phytochemicals, J. Nutr. 127 (1997) 1699S-1709S [PubMed].
- Crittenden R.G., Martinez N.R., Playne M.J., Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria, Int. J. Food Microbiol. 80 (2003) 217-222 [CrossRef] [PubMed].
- De Ritter E., Stability characteristics of vitamins in processed foods, Food Technol. 30 (1976) 48-54.
- De Man J.M., Light-induced destruction of vitamin A in milk, J. Dairy Sci. 64 (1981) 2031-2032.
- Droke E.A., Paape M.J., Di Carlo A.L., Prevalence of high somatic cell counts in bulk tank goat milk, J. Dairy Sci. 76 (1993) 1035-1039 [PubMed].
- Erdman J.W., Poor C.L., Dietz J.M., Factors affecting the bioavailability of vitamin A, carotenoids, and vitamin E, Food Technol. 42 (1988) 214-221.
- Faulkner A., Brechany E.Y., Mabon R.M., Pollock H.T., Seasonal changes in the fat composition and concentration of citrate and related metabolites in cows' milk, J. Dairy Res. 53 (1986) 223-227.
- Fischbach-Greene L., Potter N.N., Effects of ultrafiltration on retention of minerals and other components of milk, J. Food Sci. 51 (1986) 345-347.
- Fox P.F., Cheese: chemistry, physics and microbiology, Vol. 2, General aspects, Chapman & Hall, London, UK, 1993.
- Fresno J.M., Tornadijo M.E., Carballo J., González-Prieto J., Bernardo A., Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety), Food Chem. 55 (1996) 225-230 [CrossRef].
- Futterman S., Heller J., The enhancement of fluorescence and the decreased susceptibility to enzymatic oxidation of retinol complexed with bovine serum albumin, beta-lactoglobulin, and the retinol-binding protein of human plasma, J. Biol. Chem. 247 (1972) 5168-5172 [PubMed].
- Garcia-Lopez S., Echeverria E., Tsui I., Balch B., Changes in the content of conjugated linoleic acid (CLA) in processed cheese during processing, Food Res. Int. 27 (1994) 61-64 [CrossRef].
- Gaylord A.M., Warthesen J.J., Smith D.E., Effect of fluorescent light on the isomerization of retinyl palmitate in skim milk, J. Food Sci. 51 (1986) 1456-1458.
- Gliszczynska-Swiglo A., Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays, Food Chem. 96 (2006) 131-136 [CrossRef].
- Gnädig S., Chamba J.F., Perreard E., Chappaz S., Chardigny J.M., Rickert R., Steinhart H., Sébédio J.L., Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese, J. Dairy Res. 71 (2004) 367-371 [CrossRef] [PubMed].
- Guéguen L., La composition minérale du lait et son adaptation aux besoins minéraux du jeune, Ann. Nutr. Alim. 24 (1971) A335-A381.
- Ha Y.L., Grimm N.K., Pariza M.W., Newly recognized anticarcinogenic fatty acids: identification and quantification in natural processed cheeses, J. Agric. Food Chem. 37 (1989) 75-81 [CrossRef].
- Haenlein G.F.W., Past, present, and future perspectives of small ruminant dairy research, J. Dairy Sci. 84 (2001) 2097-2115 [PubMed].
- Hartman A.M., Dryden L.P., Vitamins in milk and milk products, American Dairy Science Association, USA, 1965.
- Havenose M.S., Riis Weisbjerg M., Bredie W.L.P., Nielsen J.H., Influence of feeding different types of roughage on the oxidative stability of milk, Int. Dairy J. 14 (2004) 563-570 [CrossRef].
- Heiss E., Essai de dosage de la matière grasse dans les fromages par des méthodes rapides, Dtsch. Molk. Zeit. 82 (1961) 67-70.
- Ho M.T., Massey J.B., Pownall H.J., Anderson R.E., Hollyfield J.G., Mechanism of vitamin A movement between rod outer segments, interphotoreceptor retinoid-binding protein, and liposomes, J. Biol. Chem. 264 (1989) 928-935 [PubMed].
- IDF, Determination of the total solids contents: gravimetric (cheese and processed cheese), Standard 4A, International Dairy Federation, Brussels, Belgium, 1982.
- Jenness R., Composition and characteristics of goat milk: review 1968-1979, J. Dairy Sci. 63 (1980) 1605-1630.
- Jiang J., Björck L., Fondén R., Conjugated linoleic acid in Swedish dairy products with special reference to the manufacture of hard cheeses, Int. Dairy J. 7 (1997) 863-867 [CrossRef].
- Jiang J., Björck L., Fondén R., Production of conjugated linoleic acid by dairy starter cultures, J. Appl. Microbiol. 85 (1998) 95-102 [CrossRef] [PubMed].
- Jones M.L., Treloar T., Nixon P.F., Dietary interactions influence the effects of bovine folate-binding protein on the bioavailability of tetrahydrofolates in rats, J. Nutr. 133 (2003) 489-495 [PubMed].
- Karlin R., Sur l'acide folique dans le fromage de consommation courante, Ann. Nutr. Alim. 12 (1958) 115-120.
- Karlin R., Sur l'évolution de la teneur en vitamine B12 des laits fermentés: possibilités d'enrichissement par adjonction aux associations microbiennes du Propionibacterium shermanii, Ann. Nutr. Alim. 15 (1961) 247-256.
- Le Graët Y., Brulé G., Effects of pH and ionic strength on mineral balance of milk, Lait 73 (1993) 57-60.
- Lin H., Boylston T.D., Luedecke L.O., Shultz T.D., Conjugated linoleic acid content of Cheddar-type cheeses as affected by processing, J. Food Sci. 64 (1999) 874-878.
- Lin M.Y., Young C.M., Folate levels in cultures of lactic acid bacteria, Int. Dairy J. 10 (2000) 409-413 [CrossRef].
- Lindmark-Månsson H., Akesson B., Antioxidative factors in milk, Br. J. Nutr. 84 (2000) S103-S110 [PubMed].
- Loor J.J., Ferlay A., Ollier A., Doreau M., Chilliard Y., Relationship among trans and conjugated fatty acids and bovine milk fat yield due to dietary concentrate and linseed oil, J. Dairy Sci. 88 (2005) 726-740 [PubMed].
- Lopez H.W., Duclos V., Coudray C., Krespine V., Feillet-Coudray C., Messager A., Demigné C., Rémésy C., Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats, Nutrition 19 (2003) 524-530 [CrossRef] [PubMed].
- Lucey J.A., Fox P.F., Importance of calcium and phosphate in cheese manufacture: a review, J. Dairy Sci. 76 (1993) 1714-1724.
- Lyan B., Azais-Braesco V., Cardinault N., Tyssandier V., Borel P., Alexandre-Gouabau M.C., Grolier P., Simple method for clinical determination of 13 carotenoids in human plasma using an isocratic high-performance liquid chromatographic method, J. Chromatogr. B Biomed. Sci. Appl. 751 (2001) 297-303 [CrossRef] [PubMed].
- Marsh R., Kajda P., Ryley J., The effect of light on the vitamin B2 and the vitamin A content of cheese, Nahrung 38 (1994) 527-532 [PubMed].
- Mora O., Romano J.L., Gonzalez E., Ruiz F., Shimada A., Low cleavage activity of 15,15' dioxygenase to convert beta-carotene to retinal in cattle compared with goats, is associated with the yellow pigmentation of adipose tissue, Int. J. Vitam. Nutr. Res. 70 (2000) 199-205 [PubMed].
- Moreno-Rojas R., Amaro-Lopez M.A., Garcia-Gimeno R.H., Zurera-Cosano G., Effects of Manchego-type cheese-making process on contents of mineral elements, Food Chem. 53 (1995) 435-439 [CrossRef].
- Murphy P.A., Engelhardt R., Smith S.E., Isomerization of retinyl palmitate in fortified skim milk under retail fluorescent lighting, J. Agric. Food Chem. 36 (1988) 592-595 [CrossRef].
- Ndaw S., Bergaentzle M., Aoude-Werner D., Lahely S., Hasselmann C., Determination of folates in foods by high-performance liquid chromatography with fluorescence detection after precolumn conversion to 5-methyltetrahydrofolates, J. Chromatogr. A. 928 (2001) 77-90 [CrossRef] [PubMed].
- Østdal H., Andersen H.J., Nielsen J.H., Antioxidative activity of urate in bovine milk, J. Agric. Food Chem. 48 (2000) 5588-5592 [CrossRef] [PubMed].
- Palmer L.S., The physiological relation of plant carotenoids to the carotenoids of the cow, horse, sheep, goat, pig, and hen, J. Biol. Chem. 27 (1916) 27-32.
- Panfili G., Manzi P., Pizzoferrato L., Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products, J. Dairy Res. 65 (1998) 253-260 [CrossRef] [PubMed].
- Parker T.G., Dalgleish D.G., Binding of calcium ions to bovine beta-casein, J. Dairy Res. 48 (1981) 71-76 [PubMed].
- Pesek C.A., Warthesen J.J., Characterization of the photodegradation of b-carotene in aqueous model systems, J. Food Sci. 53 (1988) 1517-1520.
- Poiffait A., Lietaer E., Le Pavec P., Adrian J., Interrelations physico-chimiques et nutritionnelles entre la caséine et les vitamines liposolubles, Ind. Aliment. Agric., 109 (1992) 939-947.
- Puyol P., Perez M.D., Ena J.M., Calvo M., Interaction of b-lactoglobulin and other bovine and human whey proteins with retinol and fatty acids, Agric. Biol. Chem. 55 (1991) 2515-2520.
- Reif G.D., Shahani K.M., Vakil J.R., Crowe L.K., Factors affecting B-complex vitamin content of Cottage cheese, J. Dairy Sci. 59 (1976) 410-415.
- Rezk B.M., Haenen G.R.M.M., van der Vijgh W.J.F., Bast A., Tetrahydrofolate and 5-methyltetrahydrofolate are folates with high antioxidant activity. Identification of the antioxidant pharmacophore, FEBS Lett. 555 (2003) 601-605 [CrossRef] [PubMed].
- Sabry Z.I., Guerrant N.B., Vitamin content of pickled cheeses as influenced by production and ripening, J. Dairy Sci. 41 (1958) 925-930.
- Sanchez-Villegas A., Martinez J.A., Prattala R., Toledo E., Roos G., Martinez-Gonzalez M.A., A systematic review of socioeconomic differences in food habits in Europe: consumption of cheese and milk, Eur. J. Clin. Nutr. 57 (2003) 917-929 [CrossRef] [PubMed].
- Scott K.J., Bishop D.R., Nutrient content of milk and milk products: vitamins of the B complex and vitamin C in retail cheeses, J. Sci. Food Agric. 43 (1988) 187-192.
- Shahani K.M., Hathaway I.L., Kelly P.L., B-complex vitamin content of cheese. II. Niacin, panthotenic acid, pyridoxine, biotin, and folic acid, J. Dairy Sci. 45 (1962) 833-841.
- Shantha N.C., Decker E.A., Ustunol Z., Conjugated linoleic acid concentration in processed cheese, J. Am. Oil Chem. Soc. 69 (1992) 425-428.
- Sollberger H., Schaeren W., Collomb M., Badertscher R., Bütikofer U., Sieber R., Beitrag zur Kenntnis der Zusammensetzung von Ziegenmilch schweizerischer Herkunft, ALP Sci. 473 (2004) 1-16.
- Stahl W., Sies H., Antioxidant activity of carotenoids, Mol. Aspects Med. 24 (2003) 345-351 [CrossRef] [PubMed].
- Stancher B., Zonta F., High-performance liquid chromatographic determination of carotene and vitamin a and its geometric isomers in foods. Applications to cheese analysis, J. Chromatogr. 238 (1982) 217-225 [CrossRef].
- Subagio A., Morita N., Instability of carotenoids is a reason for their promotion on lipid oxidation, Food Res. Int. 34 (2001) 183-188 [CrossRef].
- Subagio A., Morita N., Sawada S., Thermal isomerization of all-trans-lutein in a benzene solution, Biosci. Biotechnol. Biochem. 62 (1998) 2453-2456 [CrossRef].
- Szuts E.Z., Harosi F.I., Solubility of retinoids in water, Arch. Biochem. Biophys. 287 (1991) 297-304 [CrossRef] [PubMed].
- Thomas J.B., Duewer D.L., Kline M.C., Sharpless K.E., The stability of retinol, a-tocopherol, trans-lycopene, and trans-b-carotene in liquid-frozen and lyophilized serum, Clin. Chim. Acta 276 (1998) 75-87 [CrossRef] [PubMed].
- Thompson J.N., Erdody P., Destruction by light of vitamin a added to milk, Can. Inst. Food Sci. Technol. J. 7 (1974) 157-158.
- Tong L.M., Sasaki S., McClements D.J., Decker E.A., Mechanisms of the antioxidant activity of a high molecular weight fraction of whey, J. Agric. Food Chem. 48 (2000) 1473-1478 [CrossRef] [PubMed].
- Wigertz K., Hansen I., Hoier-Madsen M., Holm J., Jagerstad M., Effect of milk processing on the concentration of folate-binding protein (FBP), folate-binding capacity and retention of 5-methyltetrahydrofolate, Int. J. Food Sci. Nutr. 47 (1996) 315-322 [PubMed].
- Wigertz K., Svensson U.K., Jagerstad M., Folate and folate-binding protein content in dairy products, J. Dairy Res. 64 (1997) 239-252 [CrossRef] [PubMed].
- Wong N.P., Lacroix D.E., Mattingly W.A., Vestal J.H., Alford J.A., The effect of manufacturing variables on the mineral content of Cottage cheese, J. Dairy Sci. 59 (1976) 41-44.
- Yang A., Tume R.K., A comparison of beta-carotene-splitting activity isolated from intestinal mucosa of pasture-grazed sheep, goats and cattle, Biochem. Mol. Biol. Int. 30 (1993) 209-217 [PubMed].
- Zahar M., Smith D.E., Warthesen J.J., Factors related to the light stability of vitamin a in various carriers, J. Dairy Sci. 70 (1987) 13-19 [PubMed].