Free Access
Volume 86, Number 6, November-december 2006
Page(s) 435 - 452
Published online 31 January 2007
References of Lait 86 435-452
  1. Åkerlöf G., Dielectric constants of some organic solvent-water mixtures at various temperatures, J. Amer. Chem. Soc. 54 (1932) 4125-4139 [CrossRef].
  2. Anema S.G., Klostermeyer H., $\zeta$-Potentials of casein micelles from reconstituted skim milk heated at 120 °C, Int. Dairy J. 6 (1966) 673-687.
  3. Banks W., Muir D.D., Effect of alcohol content on emulsion stability of cream liqueurs, Food Chem. 18 (1985) 139-152 [CrossRef].
  4. Banks W., Muir D.D., Wilson A.G., Extension of the shelf life of cream-based liqueurs at high ambient temperatures, J. Food Technol. 16 (1981) 587-595.
  5. Banks W., Muir D.D., Wilson A.G., The formulation of cream-based liqueurs, Milk Ind. 83 (1981) 16,18.
  6. Banks W., Muir D.D., Wilson A.G., Formulation of cream-based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component, J. Soc. Dairy Technol. 35 (2) (1982) 41-43.
  7. Bingham E.W., Influence of temperature and pH on the solubility of $\alpha$s1, $\beta$ and $\kappa$-casein, J. Dairy Sci. 54 (1971) 1077-1080.
  8. Chavez M.S., Negri L.M., Taverna M.A., Cuartín A., Bovine milk composition parameters affecting the ethanol stability, J. Dairy Res. 71 (2004) 201-206 [CrossRef] [PubMed].
  9. Clark D.C., Smith L.J., Influence of alcohol-containing spreading solvents on the secondary structure of proteins: A circular dichroism investigation, J. Agric. Food Chem. 37 (1989) 627-633 [CrossRef].
  10. Dalgleish D.G., Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis, J. Dairy Res. 51 (1984) 425-438.
  11. Dalgleish D.G., Law A.J.R.,. Sodium caseinates - composition and properties of different preparations, J. Soc. Dairy Technol. 41 (1988) 1-4.
  12. Darling D.F., Dickson J., The determination of the zeta potential of casein micelles, J. Dairy Res. 46 (1979) 329-332.
  13. Darling D.F., Dickson J., Electrophoretic mobility of casein micelles, J. Dairy Res. 46 (1979) 441-461.
  14. Davies D.T., White J.C.D., The relation between the chemical composition of milk and the stability of the caseinate complex. II. Coagulation by ethanol, J. Dairy Res. 25 (1958) 256-266.
  15. Donnelly W.J., Ethanol stability of casein solutions as related to storage stability of dairy-based alcoholic beverages, J. Food Sci. 52 (1987) 389-393.
  16. Downey W.K., Murphy R.F., The temperature-dependent dissociation of $\beta$-casein from bovine casein micelles and complexes, J. Dairy Res. 37 (1970) 361-372.
  17. Dufour E., Bertrand-Harb C., Haertlé T., Reversible effects of medium dielectric constant on structural transformation of $\beta$-lactoglobulin and its retinal binding, Biopolymers 33 (1993) 589-598 [CrossRef] [PubMed].
  18. Dufour E., Robert P., Bertrand-Harb C., Haertlé T., Conformation change of $\beta$-lactoglobulin: An ATR infrared spectroscopy study of the effect of pH and ethanol, J. Protein Chem. 13 (1994) 143-149 [CrossRef] [PubMed].
  19. Evans M.T.A., Irons L., Jones M., Physicochemical properties of $\beta$-casein and some carboxyacyl derivatives, Biochim. Biophys. Acta 229 (1971) 411-422 [PubMed].
  20. Famelart M.H., Hardy M.H., Brulé G., Étude des facteurs d'extraction de la caséine-$\beta$, Lait 69 (1989) 47-57.
  21. Famelart M.H., Lepesant F., Gaucheron F., Le Graët Y., Schuck P., pH-induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase, Lait 76 (1996) 445-460.
  22. Farrer D., Lips A., On the self-assembly of sodium caseinate, Int. Dairy J. 9 (1999) 281-286 [CrossRef].
  23. Green M.L., Crutchfield G., Density-gradient electrophoresis of native and of rennet-treated casein micelles, J. Dairy Res. 38 (1971) 151-164.
  24. Gripon C., Legrand L., Rosenman I., Vidal O., Robert M.C., Boué F., Lysozyme-lysozyme interactions in under- and super-saturated solutions: a simple realation between the second virial coefficients in H2O and D2O, J. Crystal Growth 178 (1997) 575-584.
  25. Guillaume C., Jiménez L., Cuq J.L., Marchesseau S., An original pH-reversible treatment of milk to improve rennet gelation, Int. Dairy J. 14 (2004) 305-311 [CrossRef].
  26. Guillaume C., Gastaldi E., Cuq J.L., Marchesseau S., Effect of pH on rennet clotting properties of CO2-acidified skim milk, Int. Dairy J. 14 (2004) 437-443 [CrossRef].
  27. Harvey A.H., Prausnitz J.M., Dielectric constants of fluid mixtures over a wide range of temperature and density, J. Solution Chem. 16 (1987) 857-869 [CrossRef].
  28. Hewedi M.M., Mulvihill D.M., Fox P.F., Recovery of milk protein by ethanol precipitation, Ir. J. Food Sci. Technol. 9 (1985) 11-23.
  29. Hiemenz P.C., Rajagopalan R., Principles of Colloid and Surface Chemistry, 3rd edn., Marcel Dekker Inc., New York, USA,1997.
  30. Hipp N.J., Groves M.L., Custer J.H., McMeekin T.L., Separation of $\alpha$, $\beta$ and $\gamma$ casein, J. Dairy Sci. 35 (1952) 272-281.
  31. Horne D.S., Ethanol stability of casein micelles - a hypothesis concerning the role of calcium phosphate, J. Dairy Res. 54 (1987) 389-395.
  32. Horne D.S., Ethanol stability, in : Fox P.F. (Ed.), Advanced Dairy Chemistry, vol.1 : Proteins, Elsevier Applied Science, London, UK, 1992, pp. 657-689.
  33. Horne D.S., Parker T.G., The pH sensitivity of ethanol stability of individual cow milks, Neth. Milk Dairy J. 34 (1980) 126-130.
  34. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. I. Effect of serum phase components, J. Dairy Res. 48 (1981) 273-284.
  35. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. II. The origin of pH transition, J. Dairy Res. 48 (1981) 285-291.
  36. Horne D.S., Parker T.G., Factors affecting the ethanol stability of bovine milk. V. Effect of chemical modification of milk proteins, J. Dairy Res. 49 (1982) 449-457.
  37. IDF, Milk. Determination of non-caseinic nitrogen content. Standard 29, Int. Dairy Fed., Brussels, Belgium, 1964.
  38. IDF, Milk. Determination of nitrogen content. Standard 20B, Int. Dairy F., Brussels, Belgium, 1993.
  39. Igarashi Y., Separation of caseins by chemical procedures, Int. Dairy J. 9 (1999) 377-378 [CrossRef].
  40. Kruif C.G., Tuinier R., Colloidal Interactions. Stabilisation of food colloids by polymers, in: Dickinson E. (Ed.), Food Colloids. Interactions, Microstructure and Processing, The Royal Society of Chemistry, Cambridge, UK, 2005, pp. 61-73.
  41. Lynch A.G., Mulvihill D.M., Effect of sodium caseinate on the stability of cream liqueurs, Int. J. Dairy Technol. 50 (1997) 1-7.
  42. Maubois J.L., Léonil J., Peptides du lait à activité biologique, Lait 69 (1989) 245-269.
  43. Mohammed K.S., Fox P.F., Heat and alcohol-induced coagulation of casein micelles, Ir. J. Food Sci. Technol. 10 (1986) 47-55.
  44. Morr C.V., Functional properties of milk proteins and their use as food ingredients, in : Fox P.F. (Ed.), Developments in dairy chemistry, vol. 1: Proteins, Applied Science Publishers, London, UK, 1982, pp. 375-399.
  45. Moughal K.I., Munro P.A., Singh H., Suspension stability and size distribution of particles in reconstituted, commercial calcium caseinates, Int. Dairy J. 10 (2000) 683-690 [CrossRef].
  46. Muir D.D., Cream liqueur manufacture-assessment of efficiency of methods using a viscometric technique, Dairy Ind. Int. 52 (1987) 38-40.
  47. Muir D.D., Formulation of a cream liqueur model system for use in coffee, N. Z. J. Dairy Sci. Technol. 23 (1988) 1-9.
  48. Muir D.D., Dalgleish D.G., Differences in behaviour of sodium caseinates in alcoholic media, Milchwissenschaft 42 (1987) 770-772.
  49. O'Connel J.E., Fox P.F., Proposed mechanism for the effect of polyphenols on the heat stability of milk, Int. Dairy J. 9 (1999) 523-536 [CrossRef].
  50. O'Kennedy B.T., Cribbin M., Kelly P.M., Stability of sodium caseinate to ethanol, Milchwissenschaft 56 (2001) 681-684.
  51. Park S.Y., Niki R., Sano Y., Size effects of casein micelles on rennet gels in the presence of $\beta$-lactoglobuline, Int. Dairy J. 9 (1999) 379-380 [CrossRef].
  52. Pearce K.N., Moving boundary electrophoresis of native and rennet-treated casein micelles, J. Dairy Res. 43 (1976) 27-36.
  53. Philippe M., Le Graët Y., Gaucheron F., The effects of different cations on the physicochemical characteristics of casein micelles, Food Chem. 90 (2005) 673-683 [CrossRef].
  54. Pierre A., Étude de la stabilité du lait à l'alcool. Solubilité du phosphate et du calcium du lait en présence d'éthanol, Lait 65 (1985) 201-212.
  55. Pierre A., Milk stability in ethalonic solutions, J. Dairy Res. 56 (1989) 521-527.
  56. Pierre A., Brulé G., Mineral and protein equilibria between the colloidal and soluble phases of milk at low temperature, J. Dairy Res. 48 (1981) 417-428.
  57. Robitaille G., Britten M., Petitclerc D., Effect of a differential allelic expression of $\kappa$-casein gene on ethanol stability of bovine milk, J. Dairy Res. 68 (2001) 145-149 [CrossRef] [PubMed].
  58. Roefs S.P.F.M., Walstra P., Dalgleish D.G., Horne D.S., Preliminary note on the change in casein micelles caused by acidification, Neth. Milk Dairy J. 39 (1985) 119-122.
  59. Rose D., Relation between micellar and serum casein in bovine milk, J. Dairy Sci. 51 (1968) 1897-1902.
  60. Schaink H.M., Smit J.A.M., Determination of the osmotic second virial coefficient and the dimerization of $\beta$-lactoglobulin in aqueous solutions with added salt at the isoelectric point. Physical Chemistry Chemical Physics 2 (2000) 1537-1541.
  61. Schmidt D.G., Association of caseins and casein micelle structure, in : Fox P.F. (Ed.), Developments in dairy chemistry, vol. 1, Applied Science Publishers, London, UK, 1982, pp. 61-82.
  62. Schmidt D.G., Payens T.A.J., van Markwijk B.W., Brinkhuis J.A., On the subunit of $\alpha$S1-casein, Biochem. Biophys. Res. Comm. 27 (1967) 448-455 [CrossRef].
  63. Silva S.V., Malcata F.X., Caseins as source of bioactive peptides. Review, Int. Dairy J. 15 (2005) 1-15 [CrossRef].
  64. Smith R.L., Jr., Lee S.B., Komori H., Arai K., Relative permittivity and dielectric relaxation in aqueous alcohol solutions, Liq. Phase Equil. 144 (1998) 315-322.
  65. Sommer H.H., Binney T.H., A study of the factors that influence the coagulation of milk in the alcohol test, J. Dairy Sci. 6 (1923) 176-197.
  66. Swaisgood H.E., Chemistry of the caseins, in: Fox P.F. (Ed.), Advanced dairy chemistry, vol.1, Proteins, Elsevier Science Publishers Ltd., London, UK, 1992, pp. 63-110.
  67. Swaisgood H.E., Protein and amino acid composition of bovine milk, in: Jensen R.G. (Ed.), Handbook of Milk Composition, Academic Press, San Diego, USA, 1995, pp. 464-468.
  68. Szereniewicz M., Kiwk A., Kietczewska K., Ethanol-induced changes in proteins and some mineral compounds of milk, Polish J. Food Nutr. Sci. 8/49 (1999) 27-38.
  69. Towler C., Conversion of casein curd to sodium caseinate, N. Z. J. Dairy Sci. Technol. 11 (1976) 24-29.
  70. Towler C., Roller-dried sodium caseinate, N. Z. J. Dairy Sci. Technol. 11 (1976) 140-141.
  71. Towler C., The manufacture and reconstitution characteristics of granular sodium caseinate, N. Z. J. Dairy Sci. Technol. 13 (1978) 71-76.
  72. Trémillon B., Électrochimie analytique et réactions en solution. Tome 1, Masson, Paris, France,1993.
  73. Vuillemard J.C., Gauthier S., Paquin P., Les ingrédients à base de protéines laitières: Obtention, propriétés et utilisation, Lait 69 (1989) 323-351.
  74. Walstra P., Physical Chemistry of Foods, Marcel Dekker Inc., New York, USA, 2003.
  75. Walstra P., Jenness R., Dairy Chemistry and Physics, John Wiley and Sons, New York, USA, 1984.
  76. Zadow J.G., The rate of addition of alcohol has a major effect on the alcohol stability of skim milk, Aust. J. Dairy Technol. 48 (1993) 38-39.
  77. Zadow J.G., Alcohol-mediated temperature-induced reversible dissociation of the casein micelle in milk, Aust. J. Dairy Technol. 48 (1993) 78-81.
  78. Zittle C.A., Custer J.H., Purification and some of the properties of $\alpha$s-casein and $\kappa$-casein, J. Dairy Sci. 46 (1963) 1183-1188.
  79. Zittle C.A., Pepper L., Influence of hydrogen and calcium ion concentrations, temperature, and other factors on the rate of aggregation of casein, J. Dairy Sci. 41 (1958) 1671-1682.
  80. Zittle C.A., Cerbulis J., Pepper L., Della Monica E.S., Preparation of calcium-sensitive $\alpha$-casein, J. Dairy Sci. 42 (1959) 1897-1902.