[1]
|
Thayer, A.M. (1992) Food Additives. Chemical Engi-neering News, 70, 26. doi:10.1021/cen-v070n024.p026
|
[2]
|
Jameson, G.W. (1990) Cheese with less fat. Australian Journal of Dairy Technology, 11, 93.
|
[3]
|
Mistry, V.V. (2001) Low fat cheese technology. Interna- tional Dairy Journal, 11, 413-422.
doi:10.1016/S0958-6946(01)00077-2
|
[4]
|
Olson, N.F. and Johnson, M.E. (1990) Light cheese prod- ucts: characteristics and economics. Food Technology, 44, 93-96.
|
[5]
|
Honer, C. (January 1993). Second thoughts. Dairy Field. Skokie.
|
[6]
|
Drake, M.A., Herrett, W., Boylston, T.D. and Swanson, B.G. (1995) Sensory evaluation of reduced fat cheeses. Journal of Food Science, 60, 898-901.
doi:10.1111/j.1365-2621.1995.tb06256.x
|
[7]
|
Ashfield, M.A., Ma, L., Drake, M.A., Barbosa-Canovas, G.V. and Swanson, B.G. (1997) Rheology of full-fat and low-fat Cheddar cheeses as related to type of fat mimetic.
|
[8]
|
Carunchia Whetstine, M.E., Karagul-Yuceer, Y., Avsar, Y. and Drake, M.A. (2003) Identification and quantification of character aroma components in fresh Chevre-style goat cheese. Journal of Food Science, 68, 2441-2447.
doi:10.1111/j.1365-2621.2003.tb07043.x
|
[9]
|
Fox, P.F. (1989) Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, 72, 1379-1400.
doi:10.3168/jds.S0022-0302(89)79246-8
|
[10]
|
McSweeney, P. and Sousa, M. (2000). Biochemical path- ways for the production of flavor compounds in cheese during ripening: A review. Lait, 80, 293-324.
doi:10.1051/lait:2000127
|
[11]
|
Park, Y.W. (2001) Proteolysis and lipolysis of goat milk cheese. Journal of Dairy Science, 84 (E. Suppl.), E84-E92.
|
[12]
|
Velez, M.A., Perotti, M.C., Wolf, I.V., Hynes, E.R. and Zalazar, C.A. (2010) Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation. Journal of Dairy Science, 93, 4545-4554.
doi:10.3168/jds.2010-3352
|
[13]
|
Guler, Z. (2005) Quantification of free fatty acids and flavor characteristics of Kasar cheeses. Journal of Food Lipids, 12, 209-221.
doi:10.1111/j.1745-4522.2005.00018.x
|
[14]
|
Ha, J.K. and Lindsay, R.C. (1991) Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors in varietal cheeses. Journal of Dairy Science, 74, 3267-3274.
doi:10.3168/jds.S0022-0302(91)78512-3
|
[15]
|
Day, E.A. (1960) Autoxidation of milk lipids. Journal of Dairy Science, 43, 1064.
doi:10.3168/jds.S0022-0302(60)90329-5
|
[16]
|
Jin, Y.K. and Park, Y.W. (1995) Effects of aging time and temperature on proteolysis of commercial goat cheeses in the US. Journal of Dairy Science, 78, 2598-2608.
doi:10.3168/jds.S0022-0302(95)76888-6
|
[17]
|
Collins, Y., McSweeney, P.L.H. and Wilkinson, M. (2003) Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. International Dairy Journal, 13, 841-846. doi:10.1016/S0958-6946(03)00109-2
|
[18]
|
Kosikowski, F.V. (1977) Cheese and fermented milk foods, 2nd Edition, Edwards Brothers, Inc., Ann Arbor, 437-440.
|
[19]
|
Le Jaouen, J.-C. (1987) The fabrication of farmstead goat cheese. Cheesemaker’s Journal,Ashfield,MA 01330, 45.
|
[20]
|
AOAC. (1985) Official methods of analysis. 14th Edition, The Association of Official Analytical Chemists, Wash- ngton, D.C. No. 43.292. 7.001, 7.009, 7.006.
|
[21]
|
Case, R.A., Bradley, R.L. Jr. and Williams, R.R. (1985) Chemical and physical methods. In: Richardson, G.H. Ed., Standard Methods for the Examination of Dairy Prod-ucts.15th Edition, American Public Health Association, Washington, D.C., 327.
|
[22]
|
Deeth, H.C., Fitz-Gerald, C.H. and Snow, A.J. (1983) A GC method for the quantitative assay of free fatty acids. New Zealand Journal of Science and Technology, 18, 13-20.
|
[23]
|
AOCS. (1975) Official methods and recommended prac- tices of the american oil chemists’ society. American Oil Chemists’ Society, Champaign, No. 1, 3A and 6, 7-15.
|
[24]
|
Steel, R.G.D. and Torrie, J.H. (1960) Principles and Pro- cedures of statistics. McGraw-Hill, New York, 190.
|
[25]
|
SAS Institute. (1999) User’s guide: statistics, 8th Edition. SAS Institute, Inc., Cary.
|
[26]
|
Attaie, R. and Richter, R.L. (1996) Formation of volatile free fatty acids during ripening of Cheddar-like hard goat cheese. Journal of Dairy Science, 79, 717-724.
doi:10.3168/jds.S0022-0302(96)76418-4
|
[27]
|
Hickey, D.K., Kilcawley, K.N., Beresford, T.P. and Wil- kinson, M.G. (2007) Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks. Journal of Dairy Science, 90, 47-56.
doi:10.3168/jds.S0022-0302(07)72607-3
|
[28]
|
Chilliard, Y., Ferlay, A., Rouel, J. and Lamberet, G. (2003) A review of nutritional and physiological factors affecting goat milk lipid synthesis and lipolysis. Journal of Dairy Science, 86, 1751-1770.
doi:10.3168/jds.S0022-0302(03)73761-8
|
[29]
|
Deeth, H.C. and Fitz-Gerald, C.H. (1976) Lipolysis in dairy products: A review. Australian Journal of Dairy Technology, 31, 53-64. doi:10.1016/j.idairyj.2004.01.005
|
[30]
|
Evers, J.M. (2004) The milkfat globule membrane- Compositional and structural changes post secretion by the mammary secretory cell. International Dairy Journal, 14, 661-674.
|