References

1. PF Fox, MB Grufferty. Exogenous enzymes in dairy technology. In: PF Fox, ed. Food Enzymology, Vol. 1. London: Elsevier Science Publishers, 1991, pp 219269.

2. PF Fox. Exogenous enzymes in dairy technology—a review. J Food Biochem 17:173-199, 1993.

3. PF Fox, L Stepaniak. Enzymes in cheese technology. Int Dairy J 3:509-530, 1993.

4. RJ Brown. Dairy products. In: T Nagodawithana, G Reed, eds. Enzymes in Food Processing. New York: Academic Press, 1993, pp 347-361.

5. M Desmazeaud, E Spinnler. Laits et produits laitieres. In: V Larreta-Garde, ed. Enzymes en Agroalimentaire. Paris: Lavoisier, 1997, pp 48-76.

PF Fox, ed. Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Science Publishers, 1992. DM Mulvihill. Production, functional properties and utilization of milk proteins. In: PF Fox, ed. Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Applied Science, 1992, pp 369-404. DG Dalgleish. Enzymatic coagulation of milk. In: PF Fox, ed. Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Science, 1992, pp 579-619. DG Dalgleish. The enzymatic coagulation of milk. In: PF Fox, ed. Cheese: Chemistry, Physics and Microbiology, Vol. 1. London: Elsevier Applied Science, 1987, pp. 63-96.

PF Fox. Proteolysis and protein-protein interactions in cheese manufacture. In: BFJ Hudson, ed. Developments in Food Proteins 3. London: Elsevier Applied Science, 1984, pp 69-112. PF Fox. Coagulants and their action. Proceedings of the 22nd International Dairy Congress, The Hague. Dordrecht: Reidel Publishing, 1987, pp 61-73. PF Fox. Rennets and their action in cheese manufacture and ripening. Biotechnol Appl Biochem 10:522535, 1988.

PF Fox, DM Mulvihill. Casein. In: P Harris, ed. Food Gels. London: Elsevier Applied Science, 1990, pp 121173.

PF Fox, PLH McSweeney. Rennets and their role in milk coagulation and cheese ripening. In: BA Law, ed. Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd ed. London: Blackie Academic & Professional, 1997, pp 1-49.

B Foltmann. General and molecular aspects of rennets. In: PF Fox, ed. Cheese: Chemistry, Physics and Microbiology, Vol. 1, 2nd ed. London: Chapman & Hall, 1992, pp 37-68.

B Foltmann. Chymosin: a short review on foetal and neonatal gastric proteases. Scand J Clin Lab Invest 52(suppl 210):65-79, 1992.

S Chitpinityol, MJC Crabbe. Chymosin and aspartic proteinases. Food Chem 61:395-418, 1998. JH Nelson. Impact of new milk clotting enzymes on cheese technology. J Dairy Sci 58:1739-1750, 1975. M Sternberg. Microbial rennets. Adv Appl Microbiol 20:135-157, 1976.

ML Green. Review of the progress of dairy science: milk coagulants. J Dairy Res 44:159-188, 1977. JA Phelan. Milk coagulants: an evaluation of alternatives to standard calf rennet. PhD thesis, National University of Ireland, Cork, 1986. M Teuber. Production of chymosin (EC 3.4.23.4) by microoganisms and its use for cheesemaking. Bulletin 251. Brussels: International Dairy Federation, 1990, pp 3-15.

International Dairy Federation. Fermentation-produced enzymes and accelerated ripening in cheesemak-ing. Bulletin 269. Brussels: Int Dairy Federation, 1992.

24. A Carlson, GC Hill, NF Olson. The coagulation of milk with immobilized enzymes: a critical review. Enz Microbiol Technol 8:642-650, 1986.

25. PF Fox, J Law, PLH McSweeney, J Wallace. Biochemistry of cheese ripening. In; PF Fox, ed. Cheese: Chemistry, Physics and Microbiology, 2nd ed. London: Chapman and Hall, 1993, pp 389-438.

26. PF Fox, TP O'Connor, PLH McSweeney, TP Guinee, NM O'Brien. Cheese: physical, biochemical and nutritional aspects. Adv Food Nutr Res 39:163-328, 1996.

27. PF Fox, JM Wallace. Formation of flavor compounds in cheese. Adv Appl Microbiol 45:17-85, 1997.

28. R Grappin, TC Rank, NF Olson. Primary proteolysis of cheese proteins during ripening. J Dairy Sci 68:531-540, 1985.

29. TC Rank, R Grappin, NF Olson. Secondary proteo-lysis of cheese during ripening: a review. J Dairy Sci 68:801-805, 1985.

30. BA Law. Proteolysis in relation to normal and accelerated cheese ripening. In: PF Fox, ed. Cheese: Chemistry, Physics and Microbiology, Vol. 1. London: Elsevier Applied Science, 1987, pp 365-392.

31. PF Fox. Proteolysis in cheese during manufacturing and ripening. J Dairy Sci 72:1379-1400, 1989.

32. IDF. Chemical methods for evaluating proteolysis in cheese maturation. Bulletin 261. Brussels: International Dairy Federation, 1991.

33. PF Fox, PLH McSweeney. Proteolysis in cheese during ripening. Food Rev Int 12:457-509, 1996.

34. ERS Kunji, I Mierau, A Hagting, B Poolman, WN Konings. The proteolytic systems of lactic acid bacteria. Antonie van Leeuwenhoek 70:187-221, 1996.

35. DM Rea. Comparison of Cheddar cheese made with chymosin, Rhizomucor miehei proteinase or Cryphonectria parasitica proteinase. MSc thesis, National University of Ireland, Cork, 1997.

36. PF Fox, JM Wallace, S Morgan, CM Lynch, EJ Niland, J Tobin. Acceleration of cheese ripening. Antonie van Leeuwenhoek 70:271-279, 1996.

37. PF Fox, PLH McSweeney, CM Lynch. Significance of non-starter lactic acid bacteria in Cheddar cheese. Aust J Dairy Technol 53:83-89, 1998.

38. KN Kilcawley, MG Wilkinson, PF Fox. Enzyme-modified cheese: a review. Int Dairy J 8:1-10, 1998.

39. J Adler-Nissen. Enzymatic Hydrolysis of Food Proteins. London: Elsevier Applied Science, 1986.

40. PF Fox, PA Morrissey, DM Mulvihill. Chemical and enzymatic modification of food proteins. In: BJF Hudson, ed. Developments in Food Proteins 1. London: Applied Science Publishers, 1982, pp 1-60.

41. JL Maubois. Separation, extraction and fractionation of milk protein components. Le Lait 64:485-495, 1984.

42. PF Fox, DM Mulvihill. Developments in milk protein processing. Food Sci Technol Today 7:152-161, 1993.

DD Kitts, YV Yuan. Caseinophosphopeptides and calcium bioavailability. Trends Food Sci Technol 3:31-35, 1992.

JL Maubois, J Leonil. Peptides du lait a activite biologique. Le Lait 69:245-269, 1989. MA Juillerat, R Baechler, R Berrocal, S Chanton, J-C Scherz, R Jost. Tryptic phosphopeptides from whole casein: preparation and analysis by fast protein liquid chromatography. J Dairy Res 56:603-611, 1989. D McDonagh, RJ Fitzgerald. Production of caseino-phosphopeptides (CCPs) from sodium caseinate using a range of commercial protease preparations. Int Dairy J 8:39-45, 1998.

J Dziuba, P Minkiewiez. Influence of glycosylation on micelle-stabilizing ability and biological properties of C-terminal fragments of cow's ^-casein. Int Dairy J 6:1017-1044, 1996.

MH Abd El-Salam, S El-Shibiny, W Buchheim. Characteristics and potential uses of casein macropep-tide. Int Dairy J 6:327-341, 1996. SC Marshall. Casein macropeptide from whey—a new product opportunity. CSIRO Food Res Q 51:86-91, 1991.

PF Fox, A Flynn. Biological properties of milk proteins. In: PF Fox, ed. Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Science, 1992, pp 255-284. D Migliore-Samour, P Jolles. Casein, a prohormone with an immuno-modulating role for the newborn? Experimentia 44:188-199, 1988. PF Fox, ed. Developments in Dairy Chemistry. 4. Functional Milk Proteins. London: Elsevier Applied Science, 1989.

A Kilara. Enzyme-modified protein food ingredients. Process Biochem 20(5):149-157, 1985. S Nakai, E Li-Chan. Chemical and enzymatic modification of milk proteins. In: PF Fox, ed. Developments in Dairy Chemistry. 4. Functional Milk Proteins. London: Elsevier Applied Science, 1989, pp 347-376.

ZY Ju, J Otte, M Zakora, KB Qvist. Enzyme-induced gelation of whey proteins: effect of protein denatura-tion. Int Dairy J 7:71-78, 1997. JH Nelson, RG Jensen, RE Pitas. Pregastric esterase and other oral lipases—a review. J Dairy Sci 60:327362, 1977.

HJ Lee, NF Olson, DS Ryan. Characterization of pregastric esterase. J Dairy Sci 63:1834-1838, 1980. BJ Sweet, LC Matthews, T Richardson. Purification and characterization of pregastric esterase from calf. Arch Biochem Biophys 234:144-150, 1984. S Bernback, O Hernell, L Blackberg. Purification and molecular characterization of bovine pregastric lipase. Eur J Biochem 148:233-238, 1985. IM Roberts, P Jacobson, J Cornette. Secondary structures of rat lipolytic enzymes: circular dichroism and relation to hydrophobic enzymes: circular dichroism and relation to hydrophobic moments. Biochem Biophys Res Commun 162:95-101, 1989.

61. AJP Docherty, MW Bodiner, S Angal, R Verger, C Riviere, PA Lowe, A Lyons, JS Emtage, TJR Harris. Molecular cloning and nucleotide sequence of rat lingual lipase cDNA. Nucleic Acids Res 13:1891-1903, 1985.

62. JK Ha, RC Lindsay. Release of volatile branched-chain and other fatty acids from ruminant milk fats by various lipases. J Dairy Sci 76:677-690, 1993.

63. JK Ha, RC Lindsay. Influence of aw on volatile free fatty acids during storage of cheese bases lipolyzed by kid goat pregastric esterase. Int Dairy J 2:179-195, 1992.

64. RV Chaudhari, GH Richardson. Lamb gastric lipase and protease in cheese manufacture. J Dairy Sci 54:467-471, 1971.

65. HJ Peppler, JG Dooley, HT Huang. Flavor development in Fontina and Romano cheese by fungal esterase. J Dairy Sci 59:859-862, 1976.

66. GT Moskowitz, SS Noelck. Enzyme-modified cheese technology. J Dairy Sci 70:1761-1769, 1987.

67. K Kornacki, L Stepaniak, I Adamiec, J Grabska, K Wroma. Characteristics of lipolytic mould preparations as compared to hog pancreatic lipase. Milchwissenschaft 34:340-343, 1979.

68. M De Felice, T Gomes, T de Leonardis. Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening. Le Lait 71:637-643, 1991.

69. MW Arbige, PR Freund, SC Silver, JT Zelro. Novel lipase for Cheddar cheese development. Food Technol 40(4):91-98, 1986.

70. J-C Gripon. Mould-ripened cheeses. In: PF Fox, ed. Cheese: Chemistry, Physics and Microbiology, Vol. 2, 2nd ed. London: Chapman & Hall, 1993, pp 111-136.

71. RS Arnold, KM Shahani, BK Dwivedi. Application of lipolytic enzymes to flavor development in dairy products. J Dairy Sci 58:1127-1143, 1975.

72. RC Jolly, FV Kosikowski. Flavor development in pasteurized milk blue cheese by animal and micro-bial lipase preparations. J Dairy Sci 58:846-852, 1975.

73. A Tomasini, G Bustillo, J-M Lebault. Production of blue cheese flavour concentrates from different substrates supplemented with lipolyzed cream. Int Dairy J 5:247-257, 1995.

74. A Kilara. Enzyme-modified lipid food ingredients. Process Biochem 20(2):35-45, 1985.

75. J Grailli. Les enzymes en lipotechnie. In: V Larreta-Garde, ed. Enzymes en Agroalimentaire. Paris: Lavoisier, 1997, pp 246-257.

76. TP Shukla. ß-Galactosidase technology: a solution to the lactose problem. CRC Crit Rev Food Technol 5:325-356, 1975.

PG Hobman. Review of processes and products for utilization of lactose in deproteinized milk serum. J Dairy Sci 67:2630-2653, 1984.

JG Zadow. Lactose: properties and uses. J Dairy Sci 67:2654-2679, 1984.

HW Modler. Functional properties of nonfat dairy ingredients—a review. Modification of lactose and products containing whey proteins. J Dairy Sci 68:2206-2214, 1985.

PF Fox, ed. Developments in Dairy Chemistry. 3. Lactose and Minor Constituents. London: Elsevier Applied Science, 1985.

International Dairy Federation. Trends in Whey Utilization. Bulletin 212. Brussels: Int Dairy Federation, 1987.

VH Holsinger. Lactose. In: NP Wong, ed. Fundamentals of Dairy Chemistry, 3rd ed. New York: Van Nostrand Reinhold, 1988, pp 279-342. International Dairy Federation. Proceedings of the IDF Workshop on Lactose Hydrolysis. Bulletin 289. Brussels: Int Dairy Federation, 1993. ST Yang, EM Silva. Novel products and new technologies for use of a familiar carbohydrate, milk lactose. J Dairy Sci 78:2541-2562, 1995. PF Fox, ed. Advanced Dairy Chemistry. 3. Lactose, Water, Salts and Vitamins, 2nd ed. London: Chapman & Hall, 1997.

A Flynn. Nutritional significance of lactose. II. Metabolism and toxicity of galactose. In: PF Fox, ed. Developments in Dairy Chemistry. 3. Lactose and Minor Constituents. London: Elsevier Applied Science, 1985, pp 133-141.

DM Paige, LR Davis. Nutritional significance of lactose. I. Nutritional aspects of lactose digestion. In: PF Fox, ed. Developments in Dairy Chemistry. 3. Lactose and Minor Constituents. London: Elsevier Applied Science, 1985, pp 111-132.

A Mustapha, SR Hertzler, DA Savaiano. Lactose: nutritional significance. In: PF Fox, ed. Advanced Dairy Chemistry. 3. Lactose, Water, Salts and Vitamins. London: Chapman & Hall, 1997, pp 127154.

RR Mahoney. Modification of lactose and lactose containing dairy products with ß-galactosidase. In: PF Fox, ed. Developments in Dairy Chemistry. 3. Lactose and Minor Constituents. London: Elsevier Applied Science, 1985, pp 69-109. RR Mahoney. Lactose: enzymatic modification. In: PF Fox, ed. Advanced Dairy Chemistry. 3. Lactose, Water, Salts and Vitamins. London: Chapman & Hall, 1997, pp 77-125.

JB Smart. Transferase reactions of ß-galactosidases— new product opportunities. In: Proceedings of the IDF Workshop on Lactose Hydrolysis, Bulletin No. 289. Brussels: International Dairy Federation, 1993, pp 16-22.

92. RR Mahoney. Galactosyl-oligosaccharide formation during lactose hydrolysis: a review. Food Chem 63:147-154, 1998.

93. DD Muir. Reviews of the progress of dairy science: frozen concentrated milk. J Dairy Res 51:649-664, 1984.

94. JG Sabioni, DO Silva, AJR Pinheiro, AC Borges, JBP Chaves. Control of lactose crystallization in ''Dulce de Leche'' by Kluyveromyces lactis fermentation. J Dairy Sci 67:1694-1698, 1984.

95. JG Sabioni, AJR Pinheiro, DO Silva, JBP Chaaves, AC Borges. Control of lactose crystalization in ''Dulce de Leche'' by beta-D-galactosidase activity from permeabilized cells of Kluyveromyces lactis cells. J Dairy Sci 67:2210-2215, 1984.

96. J Patocka, P Jelen. Enzymatic lactose hydrolysis for prevention of lactose crystallization in a whey spread. J Food Sci 53:1370-1372, 1988.

97. SB Martinez, RA Speckman. ß-Galactosidase treatment of frozen dairy product mixes containing whey. J Dairy Sci 71:893-900, 1988.

98. JG Zadow. Economic considerations related to the production of lactose and lactose by-products. In: Proceedings of the IDF Workshop on Lactose Hydrolysis, Bulletin No. 289. Brussels: International Dairy Federation, 1993, pp 10-15.

99. VA Proctor, FE Cunningham. The chemistry of lyso-zyme and its use as a food preservative and a pharmaceutical. CRC Crit Rev Food Sci Nutr 26:359-395, 1988.

100. FE Cunningham, VA Proctor, SJ Goetsch. Egg-white lysozyme as a food preservative: an overview. World's Poultry Sci J 47:141-163, 1991.

101. NY Farkye. Indigenous enzymes in milk: other enzymes. In: PF Fox, ed. Food Enzymology, Vol. 1. London: Elsevier Applied Science, 1991, pp 107-129.

102. NY Farkye. Indigenous enzymes in milk: other enzymes. In: PF Fox, ed. Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Applied Science, 1992, pp 338-367.

103. International Dairy Federation. The use of lysozyme in the preservation of late blowing in cheese. Bulletin 216. Brussels: author, 1987, pp 1-16.

104. International Dairy Federation. The use of lysozyme to control butyric acid fermentation. A-Doc 112. Brussels: author, 1988, pp 40-43.

105. VL Hughey, EA Johnson. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease. Appl Environ Microbiol 53:2165-2170, 1987.

106. FE Hammer. Oxidoreductases. In: T Nagodawithana, G Reed, eds. Enzymes in Food Processing, 3rd ed. New York: Academic Press, 1993, pp 221-277.

107. T Szalkucki. Applications of oxidoreductases. In: T Nagodawithana, G Reed, eds. Enzymes in Food

Processing, 3rd ed. New York: Academic Press, 1993, pp 279-291.

108. AG Rand, JA Hourigan. Direct conversion of lactose in milk to acid. J Dairy Sci 58:1144-1150, 1975.

109. PF Fox, PA Morrissey. Indigenous enzymes of bovine milk. In: GG Birch, N Blakeborough, KJ Parker, eds. Enzymes and Food Processing. London: Applied Science Publishers, 1981, pp 213-238.

110. BJ Kitchen. Indigenous milk enzymes. In: PF Fox, ed. Developments in Dairy Chemistry. 3. Lactose and Minor Constituents. London: Elsevier Applied Science, 1985, 239-279.

111. L Bjorck. Indigenous enzymes in milk. V. Lactoperoxidase. In: PF Fox, ed. Food Enzymology, Vol 1. London: Elsevier Applied Science, 1991, pp 100-106.

112. L Bjorck. Indigenous enzymes in milk. V. Lactoperoxidase. In: PF Fox, ed. Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Applied Science, 1992, pp 332-338.

113. B Reiter. The biological significance of the non-immu-noglobulin protective proteins in milk: Lysozyme, lac-toferrin, lactoperoxidase. In: PF Fox, ed. Developments in Dairy Chemistry. 3. Lactose and Minor Constituents. London: Elsevier Applied Science, 1985, pp 281-336.

114. J Stadhouders, RR Beumer. Actual and potential applications of the natural antimicrobial agents of milk in the dairy industry. In: Indigenous Antimicrobial Agents of Milk, Special Issue 9404. Brussels: International Dairy Federation, 1994, pp 175-197.

115. K Seguro, N Nio, M Motoki. Some characteristics of a microbial protein cross-linking enzyme: transgluta-minase. In: N Parris, A Kato, LK Creamer, and J Pearce, eds. Macromolecular Interactions in Food Technology. Washington: American Chemical Society, 1996, pp 271-280.

116. M Motoki, K Seguro., Transglutaminase and its use for food processing. Trends Food Sci Technol 9:204210, 1998.

117. E Dickinson. Enzymatic crosslinking of milk proteins. Proc 25th Intern Dairy Congr (Aarhus), II:209-215, 1998.

118. M Korycka-Dahl, T Richardson, RL Bradley. Use of microbial ^-lactamase to destroy penicillin added to milk. J Dairy Sci 68:1910-1916, 1985.

119. N-ZP Lee, T Richardson. Preparation and characterization of immobilized ^-lactamase for destruction of penicillin in milk. J Dairy Sci 70:2032-2039, 1987.

120. L Khosravi, WE Sandine. ß-Lactamase-producing mutants of Streptococcus cremoris. J Dairy Sci 70:1529-1543, 1987.

0 0

Post a comment