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All issues Volume 86 / No 4 (July-August 2006) Lait, 86 4 (2006) 333-343 References
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Issue
Lait
Volume 86, Number 4, July-August 2006
Page(s) 333 - 343
DOI https://doi.org/10.1051/lait:2006009
Published online 25 July 2006
References of Lait 86 333-343
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  13. IDF Standard 25, Determination of protein content of processed cheese products, International Dairy Federation, Brussels, Belgium, 1964.
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  21. Kaminarides S.E., Anifantakis E.M., Alichanidis E., Ripening changes in Kopanisti cheese, J. Dairy Res. 57 (1990) 271-279.
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  25. Meyer A., Processed cheese manufacture, Food Trade Press Ltd, London, UK, 1973.
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  27. Ortigosa M., Torre P., Izco J.M., Effect of pasteurization of ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of Roncal cheese, J. Dairy Sci. 84 (2001) 1320-1330 [PubMed].
  28. Papademas P., Robinson R.K., Halloumi cheese: the product and its characteristics, Int. J. Dairy Technol. 51 (1998) 98-103.
  29. Patart J.F., Processed cheeses, in: Eck A. (Ed.), Cheese-making Science and Technology, Lavoisier, Paris, France, 1986, p. 388.
  30. Picka I., Stetina J., Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese, J. Food Eng. 61 (2004) 551-555 [CrossRef].
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  33. Schneider C., Traité pratique des essais du lait et du contrôle des produits laitiers, C.J. Wyss S.A., Berne, Switzerland, 1954.
  34. Tamime A.Y., Younis M.F., Production of processed cheese using Cheddar cheese and cheese base. 1. Aspects of processing, Milchwissenchaft 46 (1991) 423-427.
  35. Urbach G., The flavour of milk and dairy products. 2. Cheese: contribution of volatile compounds, Int. J. Dairy Technol. 50 (1997) 79-89.