References

AFSSA (2002). Avis de l'Agence fran^aise de securite sanitaire des aliments relatif a

revaluation de l'efficacite et de l'interet nutritionnel et microbiologique d'un procede de traitement de conservation du lait de consummation utilisant la technique de microfiltration.

Ali, A. E., Andrews, A. T., and Cheeseman, G. C. (1980a). Influence of storage of milk on casein distribution between the micellar and soluble phase and its relationship to cheesemaking parameters. J. Dairy Res. 47, 371-382.

Ali, A. E., Andrews, A. T., and Cheeseman, G. C. (1980b). Factors influencing casein distribution in cold-stored milk and their effects on cheesemaking parameters. J. Dairy Res. 47, 383-391.

Amram, Y., Delespaul, G., Vandeweghe, J., Schneid, N., Lenoir, J. (1982). La refrigeration du lait et son comportement en fromagerie. 2. Efficacite de divers traitements de correction. Rev. Lait. Fr., 404, 53-57.

APV Invensys (1995). Dairy Membrane Applications: presentation of microfiltration systems and production methods.

Codex Alimentarius (2003). Codex Standard for Fermented Mils. CODEX STAN 243-2003.

Codex Alimentarius (2004, amended in 2009). Code of Hygienic Practice for Milk and Milk Products-CAC/RCP 57-2004.

Council Regulation (EC) No. 1234/2007 of 22 October 2007, establishing a common organization of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation).

De Carvalho, A. F., Maubois, J. -L. (2009). Applications of membrane technologies in the dairy industry, in Engineering Aspects of Milk and Dairy Products, CRC Press, 33-56.

Downy, W. K., and Murphy, R. F. (1970). The temperature dependent dissociation of p-casein from bovine casein micelles. J. Dairy Res. 37, 361-372.

Driessen, F. M. (1984). Modern trends in the manufacture of yogurt. Bull. Int. Dairy Fed. 179, 107-115.

Eck, A. (1987). Cheesemaking Science and Technology. Lavoisier Publishing Inc. New York, USA.

LEGGE (11 aprile 1974). n. 138 Nuove norme concernenti il divieto di ricostituzione del latte in polvere per l'alimentazione umana. (GU n.117 del 7-5-1974).

Lenoir, J., Veisseyre, R., Choisy, C. (1974). Le lait refrigere, matiere premiere de la fromagerie moderne. Rev. Lait. Fr. 322, 1-7.

Leone, Y., Amram, Y., Schneid, N., Lenoir J. (1981). Le refroidisement du lait et son

comportement en fromagerie. I. Incidences du refroidisement du lait sur ses caracteres physico-chimiques et son comportement vis-a-vis de la presure. Rev. Lait. Fr., 401, 7-18.

Meersohn M. (1989). Nitrate Free cheesemaking with Bactocatch, North European Food Dairy J. 55, 108-113.

Mistry, V. V., Maubois, J. -L. (2004). Application of membrane separation technology to cheese production: in Cheese: Chemistry, Physics and Microbiology: General Aspects, (Fox, P.F. McSweeney, P.L.H., Cogan, T.M., and Guinee, T., Eds.). Elsevier Academic Press, London, vol. 1, 261-285.

Mucchetti, G. et al. (2006). Microbiologia e Tecnologia Lattiero-casearia, Qualita e Sicurezza. Tecniche Nuove, Milano.

O'Connor, P., and Fox, P. F. (1973). Temperature-induced dissociation of casein micelles from the milk of various species. Neth. Milk Dairy J. 27, 199-217.

Puhan Z. (1988). Treatment of milk prior to fermentation. Bull. Int. Dairy Fed. 227, 66-74.

Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin.

Reimerdes, E. H., and Herlitz, E. (1979). The formation of gamma-caseins during cooling of raw milk. J. Dairy Res. 46, 219-221.

SPX (2015), Milk Bacteria Clarification.

US Department of Health and Human Services (2009). Grade A Pasteurized Milk Ordinance 2009 Revision.

TetraPak Engineering (2014). Dairy Processing Handbook.

 
Source
< Prev   CONTENTS   Source   Next >