Free Access
Volume 86, Number 4, July-August 2006
Page(s) 291 - 302
Published online 25 July 2006
References of Lait 86 291-302
  1. Abd El-Salam M.H., Alichanidis E., Zerfiridis G.K., Domiati and Feta type cheeses, in: Fox P.F. (Ed.), Cheese: Chemistry, physics and microbiology, Volume 2, Major cheese groups, 2nd edn., Chapman & Hall, London, UK, 1993, pp. 301-335.
  2. Akuzawa R., Yokoyama K., Matsuishi M., Ohitani A., Isolation and partial characterization of intracellular proteinases in Lactococcus lactis ssp. lactis IAM 1198, J. Dairy Sci. 73 (1990) 3385-3392.
  3. Alichanidis E., Anifantakis E.M., Polychroniadou A., Nanou M., Suitability of some microbial coagulants for Feta cheese manufacture, J. Dairy Res. 51 (1984) 141-147.
  4. Andrews A.T., Proteinases in normal bovine milk and their action on caseins, J. Dairy Res. 50 (1983) 45-55 [PubMed].
  5. Awad S., Luthi-Peng Q.Q., Puhan Z., Influence of coagulants and starter bacteria on proteolysis and sensory quality of Gouda type cheese from buffalo milk, Sci. Techn. Latt.-Cas. 50 (1999) 405-430.
  6. Blakesley R.W., Boezi J.A., A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250, Anal. Biochem. 82 (1977) 580-581 [CrossRef] [PubMed].
  7. Engels W.J.M., Visser S., Isolation and comparative characterization of components that contribute to the flavour of different cheese types, Neth. Milk Dairy J. 48 (1994) 127-140.
  8. Farkye N., Fox P.F., Objective indices of cheese ripening, Trends Food Sci. Technol. 1 (1990) 37-40 [CrossRef].
  9. Fenelon M.A., O'Connor P., Guinee T.P., The effects of fat content on the microbiology and proteolysis in Cheddar cheese during ripening, J. Dairy Sci. 83 (2000) 2173-2183 [PubMed].
  10. Fox P.F., Stepaniak L., Enzymes in cheese technology, Int. Dairy J. 3 (1993) 509-530 [CrossRef].
  11. Fox P.F., McSweeney P.L.H., Proteolysis in cheese during ripening, Food Rev. Int. 12 (1996) 457-509.
  12. Fox P.F., Potentiometric determination of salt in cheese, J. Dairy Sci. 46 (1963) 744-745.
  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, Volume 1: General aspects, 2nd edn., Chapman & Hall, London, UK, 1993, pp. 389-438.
  14. González de Llano D., Polo M.C., Ramos M., Study of proteolysis in artisanal cheeses: High performance liquid chromatography of peptides, J. Dairy Sci. 78 (1995) 1018-1024.
  15. Grappin R., Rank T.C., Olson N.F., Primary proteolysis of cheese proteins during ripening: a review, J. Dairy Sci. 68 (1985) 531-540.
  16. Guinee T.M., Wilkinson M.G., Rennet coagulation and coagulants in cheese manufacture, J. Soc. Dairy Technol. 45 (1992) 94-104.
  17. Hannon J.A., Sousa M.J., Lillevang S., Sepulchre A., Bockelmann W., McSweeney P.L.H., Effect of defined-strain surface starters on the ripening of Tilist cheese, Int. Dairy J. 14 (2004) 871-880.
  18. Harper J., Iyer M., Knighton D., Lelievre J., Effects of whey proteins on the proteolysis of Cheddar cheese slurries (a model for the maturation of cheeses made from ultrafiltered milk), J. Dairy Sci. 72 (1989) 333-341.
  19. Hayaloglu A.A., Guven M., Fox P.F., Hannon J.A., McSweeney P.L.H., Proteolysis in Turkish white-brined cheese made with defined strains of Lactococcus, Int. Dairy J. 14 (2004) 599-610 [CrossRef].
  20. Hayes M.G., McSweeney P.L.H., Kelly A.L., The influence of native and heat denatured whey proteins on enzyme activity 2. Chymosin, Milchwissenschaft 57 (2002) 264-267.
  21. Hesari J., Ehsani M.R., McSweeney P.L.H., The influence of whey proteins on peptidase activities of Lactococcus lactis spp. cremoris AM1, Milchwissenschaft 61 (2006) 316-318.
  22. Hickey M.W., van Leeuwen H., Hillier A.J., Jago G.R., Amino acid accumulation in Cheddar cheese manufactured from normal and ultrafiltered milk, Aust. J. Dairy Technol. 38 (1983) 110-115.
  23. IDF, Determination of the protein content of processed cheeses products, IDF Standard 25, Int. Dairy Fed., Brussels, Belgium, 1964.
  24. IDF, Determination of the total solid content (cheese and processed cheese). IDF Standard 4a, Int. Dairy Fed., Brussels, Belgium, 1982.
  25. IIRS, Determination of the percentage of fat in cheese. Irish Standard 69, Dublin, Institute for Industrial Research and Standards, Ireland, 1995.
  26. Karakus M., Alperden I., Effect of starter composed of various species of lactic acid bacteria on quality and ripening of Turkish White pickled cheese, Lebensm.-Wiss. Technol. 28 (1995) 404-409 [CrossRef].
  27. Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331-335.
  28. Lee B.H., Laleye L.C., Simard R.E., Munsch M.H., Halley R.A., Influence of homofermentative Lactobacillus on the microflora and soluble nitrogen components in Cheddar cheese, J. Food Sci. 55 (1990) 391-397.
  29. Mara O., Kelly A.L., Contribution of milk enzymes, starter and rennet to proteolysis during storage of Quarg, Int. Dairy J. 8 (1999) 973-979 [CrossRef].
  30. McSweeney P.L.H., Fox P.F., Lucey J.A., Jordan K.N., Cogan T.M., Contribution of the indigenous microflora to the maturation of Cheddar cheese, Int. Dairy J. 3 (1993) 613-634 [CrossRef].
  31. McSweeney P.L.H., Fox P.F., Chemical methods for the characterization of proteolysis in cheese during ripening, Lait 77 (1997) 41-76.
  32. Moatsou G., Moschopoulou E., Aik Georgala, Zoidou E., Kandarakis I., Kaminarides S., Anifantakis E., Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese, Food Chem. 88 (2004) 517-525 [CrossRef].
  33. Moatsou G., Massouras T., Kandarikis I., Anifantakis E., Evaluation of proteolysis during the ripening of traditional Feta cheese, Lait 82 (2002) 601-611 [EDP Sciences] [CrossRef].
  34. Molina E., Ramos M., Alonso L., Lopez- Fandino R., Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cow's, ewe's and goat's milk, Int. Dairy J. 9 (1999) 613-621 [CrossRef].
  35. O'Keeffe R.B., Fox P.F., Daly C., Contribution of rennet and starter proteases to proteolysis in Cheddar cheese, J. Dairy Res. 43 (1976) 97-107.
  36. O'Keeffe R.B., Fox P.F., Daly C., Proteolysis in Cheddar cheese: role of coagulant and starter bacteria, J. Dairy Res. 45 (1978) 465-477.
  37. O'Mahony J.A., Sousa M.J., McSweeney P.L.H., Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant, Int. J. Dairy Technol. 56 (2003) 52-58.
  38. Picón A., Gaya P., Medina M., Nuflez M., The effect of liposome encapsulation of chymosin derived by fermentation on Manchego cheese ripening, J. Dairy Sci. 7 (1994) 6-23.
  39. Piaino P., Parente E., McSweeney P.L.H., Anew approach for preprocessing of chromatographic data and chemometrical analysis of proteolytic profiles of cheese extracts, J. Agric. Food Chem. 52 (2004) 6904-6911 [CrossRef] [PubMed].
  40. Pitchard G.G., Coolbear T., The physiology and biochemistry of the proteolytic system in lactic acid bacteria, FEMS Microbiol. Rev. 12 (1993) 179-206 [CrossRef] [PubMed].
  41. Polychroniadou A., A simple procedure using trinitrobenzenesulphonic acid for proteolysis in cheese, J. Dairy Res. 55 (1988) 585-596.
  42. 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].
  43. Rank T.C., Grappin R., Olson N.F., Secondary proteolysis of cheese during ripening: a review, J. Dairy Sci. 68 (1985) 801-805.
  44. Reville W.J., Fox P.F., Soluble protein in Cheddar Cheese, a comparison of analytical methods, Irish J. Food Sci. Technol. 2 (1978) 67-76.
  45. Sarantinopoulos P., Kalantzopoulos G., Tsakalidou E., Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese, Int. J. Food Microbiol. 76 (2002) 93-105 [CrossRef] [PubMed].
  46. Shakeel-Ur-Rehman, Feeney E.P., McSweeney P.L.H., Fox P.F., Inhibition of residual coagulant in cheese using pepstatin, Int. Dairy J. 8 (1998) 987-992 [CrossRef].
  47. Shalabi S.I., Fox P.F., Electrophoretic analysis of cheese, comparison of methods, Irish J. Food Sci. Technol. 11 (1987) 135-151.
  48. 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.
  49. 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., Guinee T.P, Cogan T.M. (Eds.), Cheese: Chemistry, physics and microbiology, Vol. 1: General aspects, 3rd edn., Elsevier Applied Science, Amsterdam, The Netherlands, 2004, pp. 391-433.
  50. Vicente M.S., Ibanez F.C., Barcina Y.R., Barron L.J.R., Casein breakdown during ripening of Idiazabal cheese: Influence of starter and rennet type, J. Sci. Food Agric. 81 (2000) 210-215 [CrossRef].
  51. Vicente M.S., Ibáòez F.C., Barcina Y., Barron L.J.R., Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type, Food Chem. 72 (2001) 309-317 [CrossRef].
  52. Wium H., Kristiansen K.R., Qvist K.B., Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet, J. Dairy Res. 65 (1998) 665-674 [CrossRef].
  53. Zakrzewski E., Stepaniak L., Abrahamsen R.K., Sørhaug T., Effect of thermisation on the quality of Quarg, Int. Dairy J. 1 (1991) 199-208 [CrossRef].