메뉴 건너뛰기




Volumn 82, Issue 11, 1999, Pages 2287-2299

The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula

Author keywords

Cheddar cheese; Cheese yield; Milk fat

Indexed keywords


EID: 0002603246     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(99)75477-9     Document Type: Article
Times cited : (91)

References (41)
  • 1
    • 84910648254 scopus 로고
    • The effects of milk protein polymorphisms on milk components and cheese-producing ability
    • Aleandri, R., L. G. Buttozzoni, J. C. Schneider, A. Caroli, and R. Davoli. 1990. The effects of milk protein polymorphisms on milk components and cheese-producing ability. J. Dairy Sci. 73:241-255.
    • (1990) J. Dairy Sci. , vol.73 , pp. 241-255
    • Aleandri, R.1    Buttozzoni, L.G.2    Schneider, J.C.3    Caroli, A.4    Davoli, R.5
  • 3
    • 0040869168 scopus 로고
    • Coagulum strength and cheese yield
    • Banks, J. M., and D. D. Muir. 1984. Coagulum strength and cheese yield. Dairy Ind. Int. 49(9):17-21, 36.
    • (1984) Dairy Ind. Int. , vol.49 , Issue.9 , pp. 17-21
    • Banks, J.M.1    Muir, D.D.2
  • 4
    • 85005717725 scopus 로고
    • Seasonal trends in the efficiency of recovery of milk fat and casein in cheese manufacture
    • Banks, J. M., and A. Y. Tamime. 1987. Seasonal trends in the efficiency of recovery of milk fat and casein in cheese manufacture. J. Soc. Dairy Technol. 40:64-66.
    • (1987) J. Soc. Dairy Technol. , vol.40 , pp. 64-66
    • Banks, J.M.1    Tamime, A.Y.2
  • 5
    • 0001480808 scopus 로고
    • Influence of milk somatic cell count and milk age on cheese yield
    • Barbano, D. M., R. R. Rasmussen, and J. M. Lynch. 1991. Influence of milk somatic cell count and milk age on cheese yield. J. Dairy Sci. 74:369-388.
    • (1991) J. Dairy Sci. , vol.74 , pp. 369-388
    • Barbano, D.M.1    Rasmussen, R.R.2    Lynch, J.M.3
  • 6
    • 0001321631 scopus 로고
    • Cheddar cheese yields in New York
    • Barbano, D. M., and J. W. Sherbon. 1984. Cheddar cheese yields in New York. J. Dairy Sci. 67:1873-1883.
    • (1984) J. Dairy Sci. , vol.67 , pp. 1873-1883
    • Barbano, D.M.1    Sherbon, J.W.2
  • 7
    • 85030074962 scopus 로고
    • Methods for chemical analysis of cheese
    • British Standards Inst., London, United Kingdom
    • British Standards Institution. 1976. Methods for chemical analysis of cheese. Determination of pH Value. BS 770: Part 5:1976. British Standards Inst., London, United Kingdom.
    • (1976) Determination of PH Value. BS , vol.770 , Issue.5 PART , pp. 1976
  • 8
    • 0003999909 scopus 로고
    • Consumer acceptance of Cheddar cheese as influenced by fat reduction
    • Bryant, A., and Z. Ustunol. 1995. Consumer acceptance of Cheddar cheese as influenced by fat reduction. Cult. Dairy Prod. J. 30:26-28.
    • (1995) Cult. Dairy Prod. J. , vol.30 , pp. 26-28
    • Bryant, A.1    Ustunol, Z.2
  • 9
    • 0039965229 scopus 로고
    • The effect the chemical quality of milk has on cheese quality
    • Chapman, H. R., 1974. The effect the chemical quality of milk has on cheese quality. Dairy Ind. 39:329-334.
    • (1974) Dairy Ind. , vol.39 , pp. 329-334
    • Chapman, H.R.1
  • 10
    • 0009851780 scopus 로고
    • Predicting Cheddar cheese yield in an individual plant: Van slyke revisited
    • Coggins, J. S. 1991. Predicting Cheddar cheese yield in an individual plant: Van Slyke revisited. J. Dairy Sci. 74:359-368.
    • (1991) J. Dairy Sci. , vol.74 , pp. 359-368
    • Coggins, J.S.1
  • 11
    • 0011394115 scopus 로고
    • Studies on casein proteolysis. 1. Enzymatic phase of casein coagulation as influenced by heat treatment of milk proteins
    • Damicz, W., and J. Dziuba. 1975. Studies on casein proteolysis. 1. Enzymatic phase of casein coagulation as influenced by heat treatment of milk proteins. Milchwissenschaft 30:399-405.
    • (1975) Milchwissenschaft , vol.30 , pp. 399-405
    • Damicz, W.1    Dziuba, J.2
  • 14
    • 0009431882 scopus 로고
    • Causes of variation in milk composition and their effects on coagulation and cheesemaking
    • Grandison, A. 1986. Causes of variation in milk composition and their effects on coagulation and cheesemaking. Dairy Ind. Int. 51(3):21-24.
    • (1986) Dairy Ind. Int. , vol.51 , Issue.3 , pp. 21-24
    • Grandison, A.1
  • 15
    • 0542441409 scopus 로고    scopus 로고
    • The influence of milk temperature and pH at curd milling on the composition, texture and maturation of reduced-fat Cheddar cheese
    • Guinee T. P., M. A. Fenelon, E. O. Mulholland, B. T. O'Kennedy, N. O'Brien, and W. J. Reville. 1998. The influence of milk temperature and pH at curd milling on the composition, texture and maturation of reduced-fat Cheddar cheese. Int. J. Dairy Technol. 51:1-10.
    • (1998) Int. J. Dairy Technol. , vol.51 , pp. 1-10
    • Guinee, T.P.1    Fenelon, M.A.2    Mulholland, E.O.3    O'Kennedy, B.T.4    O'Brien, N.5    Reville, W.J.6
  • 17
    • 0030162111 scopus 로고    scopus 로고
    • Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures
    • Guinee, T. P., D. J. O'Callaghan, P. D. Pudja, and N. O'Brien, 1996. Rennet coagulation properties of retentates obtained by ultrafiltration of skim milks heated to different temperatures. Int. Dairy J. 6:581-596.
    • (1996) Int. Dairy J. , vol.6 , pp. 581-596
    • Guinee, T.P.1    O'Callaghan, D.J.2    Pudja, P.D.3    O'Brien, N.4
  • 18
    • 84974295297 scopus 로고
    • Effect of milk protein standardisation, by ultrafiltration, on the composition and maturation of Cheddar cheese
    • Guinee, T. P., P. D. Pudja, and E. O. Mulholland. 1994. Effect of milk protein standardisation, by ultrafiltration, on the composition and maturation of Cheddar cheese. J. Dairy Res. 61:117-131.
    • (1994) J. Dairy Res. , vol.61 , pp. 117-131
    • Guinee, T.P.1    Pudja, P.D.2    Mulholland, E.O.3
  • 19
    • 4043079140 scopus 로고
    • Determination of casein content of milk
    • Brussels, Belguim
    • International Dairy Federation 1964. Determination of casein content of milk. IDF Standard 29. Int. Dairy Fed, Brussels, Belguim.
    • (1964) IDF Standard 29. Int. Dairy Fed
  • 20
    • 0042080963 scopus 로고
    • Determination of the total solids content (cheese and processed cheese)
    • Brussels, Belguim
    • International Dairy Federation 1982. Determination of the total solids content (cheese and processed cheese). IDF Standard 4A. Int. Dairy Fed., Brussels, Belguim.
    • (1982) IDF Standard 4A. Int. Dairy Fed.
  • 21
    • 0041579951 scopus 로고
    • Cheese and processed cheese. Determination of fat content (Schmid-Bondzynski-Ratzlaff method)
    • Brussels, Belguim
    • International Dairy Federation 1986. Cheese and processed cheese. Determination of fat content (Schmid-Bondzynski-Ratzlaff method). IDF Provisional Standard 5 B. Int. Dairy Fed., Brussels, Belguim.
    • (1986) IDF Provisional Standard 5 B. Int. Dairy Fed.
  • 22
    • 85030069183 scopus 로고
    • Skimmed milk, whey and buttermilk. Determination of fat content (Röse-Gottlieb gravimetric method)
    • Brussels, Belguim
    • International Dairy Federation 1987. Skimmed milk, whey and buttermilk. Determination of fat content (Röse-Gottlieb gravimetric method). IDF Standard 22 B. Int. Dairy Fed., Brussels, Belguim.
    • (1987) IDF Standard 22 B. Int. Dairy Fed.
  • 23
    • 0042080964 scopus 로고
    • Cheese and processed cheese: Determination of chloride content (potentiometric titration method)
    • Brussels, Belguim
    • International Dairy Federation 1988. Cheese and processed cheese: determination of chloride content (potentiometric titration method). IDF Standard 88A. Int. Dairy Fed., Brussels, Belguim.
    • (1988) IDF Standard 88a. Int. Dairy Fed.
  • 24
    • 0042581913 scopus 로고
    • Milk. Determination of total phosphorus content. Spectrometric method
    • Brussels, Belguim
    • International Dairy Federation 1990. Milk. Determination of total phosphorus content. Spectrometric method. IDF Standard 42B. Int. Dairy Fed., Brussels, Belguim.
    • (1990) IDF Standard 42B. Int. Dairy Fed.
  • 25
    • 0042581911 scopus 로고
    • Milk and dried milk. Determination of calcium content. Flame atomic absorption spectrometric method
    • Brussels, Belguim
    • International Dairy Federation 1992. Milk and dried milk. Determination of calcium content. Flame atomic absorption spectrometric method. IDF Standard 154. Int. Dairy Fed., Brussels, Belguim.
    • (1992) IDF Standard 154. Int. Dairy Fed.
  • 26
    • 0042080962 scopus 로고
    • Milk: Determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content
    • Brussels, Belguim
    • International Dairy Federation 1993. Milk: determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content. IDF Standard 20B. Int. Dairy Fed., Brussels, Belguim.
    • (1993) IDF Standard 20B. Int. Dairy Fed.
  • 27
    • 85030066255 scopus 로고    scopus 로고
    • Milk. Determination of fat content (Röse-Gottlieb gravimetric method)
    • Brussels, Belguim
    • International Dairy Federation 1996. Milk. Determination of fat content (Röse-Gottlieb gravimetric method). IDF Standard 1D. Int. Dairy Fed., Brussels, Belguim.
    • (1996) IDF Standard 1D. Int. Dairy Fed.
  • 28
    • 0000873770 scopus 로고
    • Alternative test for phosphorus in cheese
    • Kindstedt, P. S., and F. V. Kosikowski. 1985. Alternative test for phosphorus in cheese. J. Dairy Sci. 68:1859-1864.
    • (1985) J. Dairy Sci. , vol.68 , pp. 1859-1864
    • Kindstedt, P.S.1    Kosikowski, F.V.2
  • 29
    • 0000813514 scopus 로고
    • Influence of pasteurization on fat and nitrogen recoveries and cheddar cheese yield
    • Lau, K. Y., D. M. Barbano, and R. R. Rasmussen. 1990. Influence of pasteurization on fat and nitrogen recoveries and Cheddar cheese yield. J. Dairy Sci. 73:561-570.
    • (1990) J. Dairy Sci. , vol.73 , pp. 561-570
    • Lau, K.Y.1    Barbano, D.M.2    Rasmussen, R.R.3
  • 33
    • 0031281641 scopus 로고    scopus 로고
    • Effect of altering daily herbage allowance in mid lactation on the composition and processing characteristics of bovine milk
    • O'Brien, B., J. J. Murphy, J. F. Connolly, R. Mehra, T. P. Guinee, and G. Stakelum. 1997. Effect of altering daily herbage allowance in mid lactation on the composition and processing characteristics of bovine milk. J. Dairy Res. 64:621-626.
    • (1997) J. Dairy Res. , vol.64 , pp. 621-626
    • O'Brien, B.1    Murphy, J.J.2    Connolly, J.F.3    Mehra, R.4    Guinee, T.P.5    Stakelum, G.6
  • 34
    • 85005697426 scopus 로고
    • Standardisation of milk for cheesemaking at factory level
    • Phelan, J. A. 1981. Standardisation of milk for cheesemaking at factory level. J. Soc. Dairy Technol. 34:152-156.
    • (1981) J. Soc. Dairy Technol. , vol.34 , pp. 152-156
    • Phelan, J.A.1
  • 35
    • 0000923547 scopus 로고
    • Effects of somatic cell counts and milk composition on the coagulating properties of milk
    • Politis, I., and K. F. Ng-Kwai-Hang. 1988. Effects of somatic cell counts and milk composition on the coagulating properties of milk. J. Dairy Sci. 71:1740-1746.
    • (1988) J. Dairy Sci. , vol.71 , pp. 1740-1746
    • Politis, I.1    Ng-Kwai-Hang, K.F.2
  • 37
    • 0042581912 scopus 로고
    • Which sampling method is most suitable for accurate determination of curd fines content of the first whey? officieel orgaan
    • Van den Berg, G., E. de Vries, and A.G.J. Arentzen. 1973. Which sampling method is most suitable for accurate determination of curd fines content of the first whey? Officieel Orgaan, K. Ned. Zuivelbond 65:825-828.
    • (1973) K. Ned. Zuivelbond , vol.65 , pp. 825-828
    • Van Den Berg, G.1    De Vries, E.2    Arentzen, A.G.J.3
  • 39
    • 0042581910 scopus 로고
    • Orange Judd Publ. Co., Inc., New York, NY
    • Van Slyke, L. L., and W. V. Price. 1936. Cheese. Orange Judd Publ. Co., Inc., New York, NY.
    • (1936) Cheese
    • Van Slyke, L.L.1    Price, W.V.2
  • 40
    • 0043082810 scopus 로고
    • P. Walstra and R. Jenness, ed. John Wiley and Sons, New York, NY
    • Walstra, P., and Jenness, R. 1984. Pages 454, 455 in Dairy Chemistry and Physics. P. Walstra and R. Jenness, ed. John Wiley and Sons, New York, NY.
    • (1984) Dairy Chemistry and Physics , pp. 454
    • Walstra, P.1    Jenness, R.2
  • 41
    • 0016112871 scopus 로고
    • The role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk
    • Wheelock, J. V., and A. Kirk. 1974. The role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk. J. Dairy Res. 41:367-372.
    • (1974) J. Dairy Res. , vol.41 , pp. 367-372
    • Wheelock, J.V.1    Kirk, A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.