Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

Ardo, 1989, Studies of peptidolysis during early maturation and its influence on low-fat cheese quality, Milchwissenschaft, 44, 485

Andrews, 1983, Proteinases in normal bovine milk and their action on caseins, Journal of Dairy Research, 50, 45, 10.1017/S0022029900032519

Banks, 1989, The production of low fat Cheddar cheese, Journal of Society of Dairy Technology, 42, 6, 10.1111/j.1471-0307.1989.tb01699.x

Blakesley, 1977, A new staining technique for proteins in polyacrylamide gels using coomassie brilliant blue G250, Analytical Biochemistry, 82, 580, 10.1016/0003-2697(77)90197-X

Bryant, A., Ustunol, Z., & Steffe, J. (1995). Texture of Cheddar cheese as influnced by fat reduction. Journal of Food Science, 60, 1216–1219, 1236.

Bouzas, J., Kantt, C. A., Bodyfelt, F. W., & Torres, J. A. (1993). Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese. Journal of Food Science, 6, 1307–1312, 1331.

Creamer, 1971, Beta-casein hydrolysis in cheddar cheese ripening, New Zealand Journal of Dairy Science and Technology, 6, 91

Creamer, 1985, Water absorption by renneted casein micelles, Milchwissenschaft, 40, 589

Creamer, L. K., & Olson, N. F. (1982). Rheological evaluation of maturing Cheddar cheese. Journal of Food Science, 47, 631–636, 646.

de Jong, 1978, The influence of moisture content on the consistency and protein breakdown of cheese, Netherlands Milk and Dairy Journal, 32, 1

Emmons, 1980, Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk, Journal of Texture Studies, 11, 15, 10.1111/j.1745-4603.1980.tb00305.x

Fenelon, 1997, The compositional, textural and maturation characteristics of reduced-fat Cheddar made from milk containing added Dairy-Lotm, Milchwissenschaft, 52, 385

Fenelon, 1999, The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula, Journal of Dairy Science, 82, 2287, 10.3168/jds.S0022-0302(99)75477-9

Fenelon, 1999, Elevated temperature ripening of reduced-fat cheddar, made with or without lacticin-3147 producing starter culture, Journal of Dairy Science, 82, 10, 10.3168/jds.S0022-0302(99)75203-3

Fox, 1996, Cheese: Physical, biochemical and nutritional aspects, Advances in Food Nutrition and Research, 39, 164

Fox, 1997, Formation of flavor compounds in cheese, Advanced and Applied Microbiology, 45, 17, 10.1016/S0065-2164(08)70261-2

Fox, 1971, Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin, Journal of Dairy Research, 38, 165, 10.1017/S0022029900019282

Grufferty, 1988, Milk alkaline proteinase, Journal of Dairy Research, 55, 609, 10.1017/S0022029900033409

Guinee, 1998, The influence of milk pasteurisation temperature and pH at curd milling on the composition, texture and maturation of reduced-fat cheddar cheese, International Journal of Dairy Technology, 51, 1, 10.1111/j.1471-0307.1998.tb02631.x

Huffman, 1984, Role of lactose in Cheddar cheese manufacturing and ripening, New Zealand Journal of Dairy Science and Technology, 19, 151

Hurley, M. J., O'Driscall, B. M., Kelly, A. L., & McSweeney, P. L. H. (1999). Novel assay for the determination of residual coagulant activity in cheese. International Dairy Journal, in press.

IDF (1993). Milk: Determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content. Standard 20B, International Dairy Federation Brussels, Belgium.

Kelly, 1996, Effect of salt in moisture on proteolysis in Cheddar-type cheese, Milichwissenschaft, 51, 498

Kuchroo, 1982, Soluble nitrogen in cheese, Milchwissenscaft, 37, 331

Lawrence, 1980, The assessment of the potential quality of young Cheddar cheese, New Zealand Journal of Dairy Science and Technology, 15, 1

Lucey, 1993, Importance of calcium and phosphate in cheese manufacture, Journal of Dairy Science, 76, 1714, 10.3168/jds.S0022-0302(93)77504-9

Mackey, 1995, Rheology of reduced-fat cheese containing fat substitute, 21

Market tracking Int. (1998). The international cheese market 1999–2003. UK: Wilmington Publ. Ltd.

McSweeney, 1997, Chemical methods for the characterisation of proteolysis in cheese during ripening, Le Lait, 77, 41, 10.1051/lait:199713

Mistry, 1993, Composition and microstructure of commercial full-fat and low-fat cheeses, Food Structure, 12, 259

Mistry, 1998, Influence of salt on the quality of reduced fat Cheddar cheese, Journal of Dairy Science, 81, 1214, 10.3168/jds.S0022-0302(98)75681-4

Pearce, 1979, Composition and grade of cheddar cheese manufactured over three seasons, New Zealand Journal of Dairy Science and Technology, 14, 63

Prentice, 1993, Cheese rheology, 39

Richardson, 1981, The determination of plasmin in dairy products, New Zealand Journal of Dairy Science and Technology, 16, 209

SAS (1995). Sas® User's Guide: Statistics, Version 6.12 (1995 ed.). Cary, NC, USA: SAS Inst., Inc.

Sood, 1979, Correlation between micelle solvation and calcium content, New Zealand Journal Dairy Science and Technology, 14, 32

Tam, 1972, Rates and contents of hydrolysis of several caseins by pepsin, rennin, Endothia parasitica protease and Mucor pusillus protease, Journal of Dairy Science, 55, 1523, 10.3168/jds.S0022-0302(72)85714-X

Van den Berg, 1993, Technological parameters involved in Cheese ripening, International Dairy Journal, 3, 485, 10.1016/0958-6946(93)90028-X

Vanderpoorten, 1972, Breakdown of casein by rennet and microbial milk clotting enzymes, Netherlands Milk and Dairy Journal, 26, 47

Visser, 1991, Factors affecting the rheological and fracture properties of hard and semi-hard cheese, Vol. 268, 49