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All issues Volume 86 / No 5 (September-October 2006) Lait, 86 5 (2006) 359-372 References
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Issue
Lait
Volume 86, Number 5, September-October 2006
Page(s) 359 - 372
DOI https://doi.org/10.1051/lait:2006016
Published online 12 December 2006
References of Lait 86 359-372
  1. Banon S., Hardy J., Study of acid milk coagulation by an optical method using light reflection, J. Dairy Res. 58 (1991) 75-84.
  2. Bishop C.M., Neural networks and their applications, Rev. Sci. Instrum. 65 (1994) 1803-1832 [CrossRef].
  3. Castillo M., Payne F.A., Hick C.L., Lopez M.B., Predicting cutting time and clotting time of coagulation goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration, Int. Dairy J. 10 (2000) 551-562 [CrossRef].
  4. Castillo M., Payne F.A., Hick C.L., Laencina J.S., Lopez M.B., Modelling casein aggregation and curd firming in goat's milk from backscatter of infrared light, J. Dairy Res. 70 (2003) 335-348 [CrossRef] [PubMed].
  5. Castillo M., Payne F.A., Lopez M.B., Ferrandini E., Laencina J.S., Optical sensor technology for measuring whey fat concentration in cheese making, J. Food Eng. 71 (2005) 354-360 [CrossRef].
  6. Castillo M., Payne F.A., Lopez M.B., Ferrandini E., Laencina J.S., Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd, Appl. Eng. Agric. 21 (2005) 265-269.
  7. Castillo M., Lucey J.A., Wang T., Payne F.A., Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels, Int. Dairy J. 16 (2006) 153-162 [CrossRef].
  8. Castillo M., Payne F.A., Wang T., Lucey J.A., Effect of temperature and inoculum concentration on prediction of both gelation time and cutting time: Cottage cheese-type gels, Int. Dairy J. 16 (2006) 147-152 [CrossRef].
  9. Daviau C., Pierre A., Famelart M.H., Goudédranche H., Jacob D., Garnier M., Maubois J.L., Residual amount of water in a draining curd of Camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk, Lait 80 (2000) 555-571 [EDP Sciences] [CrossRef].
  10. Daviau C., Pierre A., Famelart M.H., Goudédranche H., Jacob D., Garnier M., Maubois J.L., Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk, Lait 80 (2000) 573-587 [EDP Sciences] [CrossRef].
  11. Johnston K.A., Dunlop F.P., Lawson M.F., Effects of speed and duration of cutting in mechanized cheddar cheese making on curd particle size and yield, J. Dairy Res. 58 (1991) 345-354.
  12. Johnston K.A., Luckman M.S., Lilley H.G., Smale B.M., Effect of various cutting and stirring conditions on curd particle size and losses of fat to the whey during Cheddar cheese manufacture in Ost vats, Int. Dairy J. 8 (1998) 281-288 [CrossRef].
  13. Kaytanli M., Erdem Y.K., Tamer I.M., Factors affecting whey drainage rate of renneted skim milk gels: A kinetic approach, Milchwissenschaft 49 (1994) 197-200.
  14. Laporte M.F., Martel R., Paquin P., The near infrared probe for monitoring rennet coagulation in cow's milk, Int. Dairy J. 8 (1998) 659-666 [CrossRef].
  15. Lucey J., Kelly J., Cheese yield, J. Soc. Dairy Technol. 47 (1994) 1-14.
  16. McMahon D.J., Brown R.J., Ernstrom C.A., Enzymatic coagulation of milk casein micelles, J. Dairy Sci. 67 (1984) 745-748.
  17. Mertens B.J.A., O'Donnell C.P., O'Callaghan D.J., Modelling near-infrared signals for on-line monitoring in cheese manufacture, J. Chemometr. 16 (2002) 89-98 [CrossRef].
  18. Payne F.A., Hicks C.L., Shen P.S., Predicting of optimal cutting time of coagulation milk using diffuse reflectance, J. Dairy Sci. 52 (1993) 48-61.
  19. Perret B., Picque D., Cattenoz T., Corrieu G., Procédé de contrôle de l'égouttage des grains de caillé et dispositif pour sa mise en oeuvre, French Patent n° FR2822953, 2002.
  20. Walstra P., The syneresis of curd, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects, 2nd edn, Chapman & Hall, London, UK, 1993, pp. 141-191.
  21. Whitehead H.R., Harkness L., The influence of variations in cheese-making procedure on the expulsion of moisture from cheddar cheese curd, Aust. J. Dairy Technol. 9 (1954) 103-107.