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Aguila La O A. (2001). Lactoferrin: antimicrobial and diagnostic properties. Biotecnologia Aplicada 18, 76-83.

Augustin, M., Ali-Vehmas T. (2004). Assessment of enzymatic cleaning agents and disinfectants against bacterial biofilms. Journal of Pharmacy and Pharmaceutical Sciences 1, 55-64.

Banach, J. C., Lin, Z., Lamsal, B. P. (2013). Enzymatic modification of milk protein

concentrate and characterization of resulting functional properties. LWT—Food Science and Technology 54, 397-403.

Boon, M. A., Janssen A. E. M., van't Riet K. (2000). Effect of temperature and enzyme origin on the enzymatic synthesis of oligosaccaryes. Enzyme and Microbial Technology 26, 274-281.

Boyce, A., Piterina, A. V., Walsh, G. (2010). Assessment of the potential suitability of selected commercially available enzymes for cleaning-in-place (CIP) in the dairy industry. Biofouling 26, 837-850.

Branen, J. K., Davidson, M. P. (2004). Enhancement of nisin, lysozyme and monolaurin antimicrobial activity by ethylenediaminetetraacetic acid and lactoferrin. International Journal of Food Microbiology 90, 63-74.

Bruyneel B., van de Woestyne M., Verstraete, W. (1989). Lactic acid bacteria: microorganisms able to grow in the absence of available iron and copper. Biotechnology letters 11, 401-406.

Calvo, M. V., Castillo I, Di'az-Barcos V, Requena T and Fontecha J. (2007). Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese. Food Chemistry 102,


Cammarota, M. C., Freire, D. M. G. (2006). A review on hydrolytic enzymes in the treatment of wastewaters with high oil and grease content. Bioresource Technology 97, 2195-2210.

Campbell, R. E., R. E. Miracle, Drake, M. A. (2011). The impact of starter culture and annatto on the flavor and functionality of whey protein concentrate. Journal of Dairy Science 94,1185-1193.

Curry, A. (2013). The milk revolution. Nature, 500, 20-22.

van Dijck A. A., Folkertsma B., Jacobus P., Dekker T. (2014). Carboxypeptidase for cheese ripening. US20140205717A1 Patent Application Publication.

El Soda, M. (1997). Entrapped enzymes. In Law B. A. Ed., Microbiology and Biochemistry of cheese and fermented milks (pp 226-230), Blackie Academic & Professiona,

London, UK.

European Commission (2012). Commission implementing decision of 22 November 2012 authorising the placing on the market of bovine lactoferrin as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council. Official Journal of the European Union 27, 11, L 327/52.

Faccia et al. (2003). Influence of cheese weight and type of rennet on composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen. Italian Journal of Food Science 1, 75-84.

Faccia, M., Picariello, L., Gambacorta, G., Trani, A., Loizzo, P., Lamacchia, C., Di Luccia, A. (2012). Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet. European Food Research and Technology 234, 527-533.

Foda, M., Lopez-Leiva, M. (2000). Continuous production of oligosaccharides from whey using a membrane reactor. Process Biochemistry 35, 581-587.

Gauche, C., Barreto, P. L. M., Bordignon-Luiz M. T. (2010). Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods LWT—Food Science and Technology 43, 214-219.

Gobbetti, M., Stepaniak, L., De Angelis, M., Corsetti, A., Di Cagno, R. (2002).

Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing. Critical review in Food Science and Nutrition 42, 223-239.

Grosova, Z., Rosenberg, M., Rebros, M. (2008). Perspectives and applications of

immobilised p-galactosidase in food industry—a review. Czech Journal of Food Science 26, 1-14.

Guadix, A., Camacho, F., Guadix, E. M. (2006). Production of whey protein hydrolysates with reduced allergenicity in a stable membrane reactor. Journal of Food Engineering 72, 398-405.

Haard, N. L., Patel, T. R. (1987). Bacterial enzyme used as cheese ripening aid. US patent 4, 690, 826.

Hasan, F., Ali Shah, A., Hameed, A. (2006). Industrial application of microbial lipases. Enzyme and Microbial Technology 39, 235-251.

Hernandez, I., de Renobales, M., Virto, M., Perez-Elortondo, F. J., Barron, L. J. R., Flanagan, C., Albisu M. (2005). Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese. Enzyme and Microbial Technology 36, 870-879.

Iaconelli, A., Fiorentini, L., Bruschi, S., Rossi, F., Mingrone, G., Piva, G. (2008). Absence of allergic reactions to egg white lysozyme additive in Grana Padano cheese. Journal of the American College of Nutrition 27, 326-331.

IDF. (1988). Code of practices for the preservation of raw milk by the lactoperoxidase system. Bulletin of the International Dairy Federation 234, 1-15.

Imbert, M., Blondeau, R. (1998). On the iron requirement of lactobacilli grown in chemically defined medium. Current Microbiology 37, 64-66.

Inay, O. M., da Silva, A. S., Honjoya E. R., Sugimoto H. H., Batista de Sousa C. H., Walter de Santana E. H., de Rezend Costa M., Aragon-Alegro L. C. (2012). Action of lactoferrin on the multiplication of Lactobacillus casei in vitro and in Minas fresh cheese. Semina: Ciencias Agrarias, Londrina, v. 33, suplemento 2, p. 3153-3162.

Irigoyen, A., Izco, J M, Ibanez, F. C., Torre, P. (2002). Influence of calf or lamb rennet on the physicochemical, Proteolytic, and sensory characteristics of an ewe's-milk cheese. International Dairy Journal 12, 27-34.

Jacob, M., Jaros, D., Rohm, H. (2011). Recent advances in milk clotting enzymes. International Journal of Dairy Technology 64, 14-33.

Jaros, D. Jacob, M. Jacob, M. Rohm, H. (2010). Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. International Dairy Journal 20, 321-327.

Kailasapathy, K., Lam, S. H., Hourigan, J. A. (1998). Studies on encapsulating enzymes to accelerate cheese riening. Australian Journal of Dairy Technology 53, 125.

Kamau, D. N., Doores, S., Pruitt, K. M. (1991). Activation of the lactoperoxidase system prior to pasteurisation for shelf-life extension of milk. Milchwissenschaft 46, 213-214.

Kappeler, S. R., van den Brink, H. M., Rahbeck-Nielsen, H., Farah, Z., Puhan, Z., Bech, Hansen E., Johansen, E. (2006). Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk. Biochemical and Biophysical Research Communications 342, 647-654.

Katsaros, G. L., Tavatzis, G., Taoukis, P. S. (2010). Production of novel dairy products using actinidin and high pressure as enzyme activity regulator. Innovative Food Science and Emerging Technologies 11, 47-51.

Kumar, A., Sharma, J., Mohanty, A. K., Grover, S., Batish, V. K. (2006). Purification and characterisation of milk clotting enzyme from goat (Capra hircus). Comparative Biochemistry and Physiology, Part B: Biochemistry and Molecular Biology 145, 108-113.

Kurtovic, I., Marshall, S. N., Miller, M. R., Zhao, X. (2011). Flavour development in dairy cream using fish digestive lipases from Chinook salmon (Oncorhynchustsawytscha) and New Zealand hoki (Macruronusnovaezealandiae). Food Chemistry 127, 1562-1568.

Leal, M. C. M. R., Cammarota, M. C., Freire, D. M. G., Sant'Anna Jr., G. L. (2002). Hydrolytic enzymes as coadjuvants in the anaerobic treatment of dairy wastewaters. Brazilian Journal of Chemical Engineering 19, 175-180.

Lilbffik, H. M., Broe, M. L., Hoier, E., Fatum, T. M., Ipsen, R., Sorensen, N. K. (2006).

Improving the yield of mozzarella cheese by phospholipase treatment of milk. Journal of Dairy Science 89, 4114-4125.

Lilbffik, H. M., Fatum, T. M., Ipsen, R. and Sorensen, N. K. (2007). Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids. Journal of Agricultural and Food Chemistry 55, 2970-2978.

Macedo, A. C., Malcata, F. X. (1997). Technological optimization of the manufacture of Serra cheese. Journal of Food Engineering 31, 433-447.

Masschalck, B., Michiels, C. W. (2003). Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria. Critical Reviews in Microbiology 29, 191-214.

Mohanty, A. K., Mukhopadhyay, U. K., Kaushik, J. K., Grover, S., Batish, V. K. (2003). Isolation, purification and characterization of chymosin from riverine buffalo (Bubalus bubalis). Journal of Dairy Research 70, 37-43.

Novalin, S., Neuhaus, W., Kulbe, K. D. (2005). A new innovative process to produce lactose-reduced skim milk. Journal of Biotechnology 119, 212-218.

Ozrenk, E. (2006). The use of transglutaminase in dairy products. International Journal of Dairy Technology 59, 1-7.

Quintieri, L., Caputo, L., Monaci, L., Deserio, D., Morea, M., Baruzzi, F. (2012). Antmicrobial efficacy of pepsinn-digested bovine lactoferrin on spoilage bacteria contaminating traditional Mozzarella cheese. Food Microbiology 31, 64-71.

Ripolles, D., Harouna, S., Parron, J. A., Calvo, M., Perez, M. D., Carraminana, J. J. (2015). Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogens Listeria monocytogenes. International Dairy Journal 45, 15-22.

Rogelj, I., Perko, B., Francky, A., Penca, V., Pungercar, J. (2001). Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production. Journal of Dairy Science 84, 1020-1026.

van Rooijen, G., Richard Glenn K., Shen, Y., Boothe, J. (2008). Commercial production of chymosin in plants. US Patent Application US 07390936.

Roa I., Lopez, M. B., Mendiola, F. J. (1999). Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese. Food Research International 32, 413-419.

Roman H. J., Burgess, J. E. and Pletschke, B. I. (2006). Enzyme treatment to decrease solids and improve digestion of primary sewage sludge. African Journal of Biotechnology 5, 963-967.

Sanjuan, E., Millan, R., Saavedra, P., Carmona, M. A., Gomez, R., Fernandez-Salguero, G. (2002). Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening. Food Chemistry 78, 281-289.

Sanli T., Sezgin, E., Deveci, O., Senel, E., Benli, M. 2011, Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids 25, 1477-1481.

Santillo, A., Quinto, M., Dentico, M., Muscio, A., Sevi, A., Albenzio, M. (2007). Rennet paste from lambs fed a milk substitute supplemented with Lactobacillus acidophilus. Effects on lipolysis in ovine cheese. Journal of Dairy Science 90, 3134-3142.

Santillo, A., Albenzio, M. (2008). Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of Pecorino cheese. Journal of Dairy Science 91, 1933-1742.

Santoro and Faccia (1998). Influence of mould size and rennet on proteolysis and

composition of Canestrato Pugliese cheese. Italian Journal of Food Science 3, 217-228.

Seifu, E., Buys, E. M., Donkin, E. F. (2005). Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review. Trends in Food Science and Technology 16, 137-154.

Shakeel-ur-Rehman, & Farkye, N. Y. (2003). Lactoperoxidase. In R. Roginski, J. W. Fuquay, & P. F. Fox (Eds.), Encyclopedia of dairy science (pp. 939-941). Amsterdam:

Academic Press.

Sinigaglia, M., Bevilacqua, A., Corbo, M. R., Pati, S., Del Nobile, M. A. (2008). Use of active compounds for prolonging the shelf-life of mozzarella cheese. Int. Dairy J., 18, 624-630.

Weiner, N. (1995). Pospholipids liposomes: properties and potential use in flavor encapsulation. In C. T. Ho, C. T. Tan, C. H. Tong (Eds), Flavor technology: physical chemistry, modification, and process (pp. 210-218). American Chemical Society Symposium Series.

Walde, P., Ichikawa, S. (2001). Enzymes inside lipid vesicles: preparation, reactivity and applications. Biomolecular Engineering 18, 143-177.

Wilkinson, M. G., Kilcawley, K. N. (2005). Mechanism of incorporation and release of enzymes into cheese during ripening. International Dairy Journal 15, 817-830.

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