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All issues Volume 86 / No 3 (May-June 2006) Lait, 86 3 (2006) 227-240 References
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Issue
Lait
Volume 86, Number 3, May-June 2006
Page(s) 227 - 240
DOI https://doi.org/10.1051/lait:2006004
Published online 31 May 2006
References of Lait 86 227-240
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  13. 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, Vol. 1, General Aspects, 2nd edn., Chapman and Hall, London, England, 1993, pp. 389-438.
  14. Fox P.F., O'Connor T.P., McSweeney P.L.H., Guinee T.P., O'Brien N.M., Cheese: Physical, chemical, biochemical and nutritional aspects, Adv. Food Nutr. Res. (1996) 163-328.
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  25. Pripp A.H., Shakeel-Ur-Rehman, McSweeney P.L.H., Fox P.F., Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses, Int. Dairy J. 9 (1999) 473-479 [CrossRef].
  26. Richardson B.C., Pearce K.N., The determination of plasmin in dairy products, N.Z. J. Dairy Sci. Technol. 16 (1981) 209-220.
  27. Shalabi S.I., Fox P.F., Electrophoretic analysis of cheese, comparison of methods, Irish J. Food Sci. Technol. 11 (1987) 135-151.
  28. Sousa M.J., McSweeney P.L.H., Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese, Irish J. Agric. Food Res. 40 (2001) 83-95.
  29. Sousa M.J., Ardö Y., McSweeney P.L.H., Advances in the study of proteolysis during cheese ripening, Int. Dairy J. 11 (2001) 327-345 [CrossRef].
  30. Sumi H., Hamada H., Tsushima H., Mihara H., Muraki H., A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto - a typical and popular soybean food in the Japanese diet, Experientia 43 (1987) 1110-1111 [CrossRef] [PubMed].
  31. Sumi H., Hamada H., Nakanishi K., Hiratani H., Enhancement of the fibrinolytic-activity in plasma by oral-administration of nattokinase, Acta Haematologica 84 (1990) 139-143 [PubMed].
  32. Sumi H., Yatagai C., Kishimoto N., A very strong activity of pro-urokinase activator in natto, the traditional fermented soybean product in Japan, Fibrinolysis 10 (1996) 31.
  33. Sumi H., Tomohiro S., Yatagai C., Yasutaka K., Determination and properties of the fibrinolysis accelerating substance (FAS) in Japanese fermented soybean "natto", Nippon Nogeikagaku Kaishi 74 (2000) 1259-1264.
  34. Trépanier G., Abboudi M., Lee B.H., Simard R.E., Accelerated maturation of Cheddar cheese: Influence of added lactobacilli and commercial protease on composition and texture, J. Food Sci. 57 (1992) 898-902.
  35. Upadhyay V.K., McSweeney P.L.H., Acceleration of cheese ripening, in: Smit G. (Ed.), Dairy Processing: Improving Quality, Woodhead Publishing, Cambridge, England, 2003, pp. 419-447.
  36. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., Fox P.F., Proteolysis in cheese during ripening, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, Vol. 1 General Aspects, 3rd edn., Elsevier, London, 2004, pp. 391-433.
  37. Upadhyay V.K., Sousa M.J., Ravn P., Israelsen H., Kelly A.L., McSweeney P.L.H., Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese, Lait 84 (2004) 527-538 [EDP Sciences].
  38. Wilkinson M.G., Acceleration of cheese ripening, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Vol. 1, General Aspects, 2nd edn., Chapman and Hall, London, 1993, pp. 523-555.
  39. Wilkinson M.G., Guinee T.P., O'Callaghan D.M., Fox P.F., Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese, Lait 72 (1992) 449-459.