Salt in Cheese: Physical, Chemical and Biological Aspects

Cheese: Chemistry, Physics and Microbiology

Volumn 1, Issue C, 2004, Pages 207-259

  Guinee, T P ^a   Fox, P F ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957812846     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80069-1     Document Type: Chapter

References (235)

1. 64. Abernethy J.D. Sodium and potassium in high blood pressure. Food Technol. 33 (1979) 57-59
2. Abou-El-Nour A.M. Effect of sodium chloride, a mixture of sodium chloride and potassium chloride on the curd characteristics. Egypt. J. Dairy Sri. 26 (1998) 193-202
3. Acker L. Water activity and enzyme activity. Food-Technol. 23 (1969) 1257-1270
4. (1 page). Aiyar J., and Wallace G.M. The significance of calcium in the syneresis of rennet-casein gels. Proc. 18th Int. Dairy Congress, Sydney Vol. I.E. (1970) 47
5. Cork. Al-Mzaien K. Chicken Pepsin: Isolation, Characterization and Assessment of Its Suitability as a Rennet Substitute. PhD Thesis, National University of Ireland (1985)
6. Anonymous. Dietary salt. Food Technol. 34 (1980) 85-91
7. Anonymous. Low-sodium cheese potential. Is it worth more than a grain of salt?. Dairy Record 84 3 (1983) 41-42
8. Anonymous. KC1 spells quality in low-salt cheese. (1 page). Dairy Foods 94 3 (1993) 72
9. Cited in. Antila M. Studies on propionic bacteria in Emmental cheese. Meijerit. Aikausk. 16 1 (1954) 1-146
10. Cited in. Antila M. Studies on propionic bacteria in Emmental cheese. Meijerit. Dairy Sci. Abstr. 18 (1956) 328
11. Apostolopoulos C., Bines V.E., and Marshall R.J. Effect of post-cheddaring manufacturing parameters on the meltability and free oil of Mozzarella. J. Soc. Dairy Technol. 47 (1994) 84-87
12. Auty M.A., Twomey M., Guinee T.P., and Mulvihill D.M. The development and applications of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. J. Dairy Res. 68 (2001) 417-427
13. Banks J.M., Hunter E.A., and Muir D.D. Sensory properties of low fat Cheddar cheese: effect of salt content and adjunct culture. J. Soc. Dairy Technol. 46 (1993) 119-123
14. Barford R.A., Kumosinki T.P., Parris N., and White A.E. Salt-binding effects in hydrophobic-interaction chromatography. J. Chromatogr. 458 (1988) 57-66
15. Barry C.M., O'Cuinn G., Harrington D., O'Callaghan D.M., and Fitzgerald R.J. Debittering of a tryptic digest of bovine β-casein using porcine kidney general aminopeptidase and X-prolydipeptidyl aminopeptidase from Lactococcus lactis subsp. cremoris AM2. J. Food Sci. 65 (2000) 1145-1150
16. Beard T.C., Blizzard L., O'Brien D.J., and Dwyer T. Association between blood pressure and dietary factors in the dietary and nutritional survey of British adults. Arch. Intern. Med. 137 (1997) 234-238
17. Bechaz S.R., Hickey M.W., Limsowtin G.K.Y., and Morgan A.G. Low-salt Cheddar: a microbial investigation. Aust. J. Dairy Technol. 53 (1998) 128
18. Beilin L.J. Lifestyle and hypertension - an overview. Clin. Exper. Hypertension 21 (1999) 749-762
19. cited from. Blanchard M. Brine recycling. Technique Laitiere Marketing 1024 (1987) 42-43
20. cited from. Blanchard M. Brine recycling. Dairy Sci. Abstr. 50 (1987) 189
21. Bochtler K. Salzen der Kaese. Weisser Salzrand bei Schnittkaese. Deutsche Milchwirtschaft 38 (1987) 1566-1570
22. Bolton L.E., and Frank J.F. Defining the growth/nogrowth interface for Listeria monocytogenes in Mexicanstyle cheese based on salt, pH and moisture content. J. Food Prol. 62 (1999) 601-609
23. Bouchier P.J., O'Cuinn G., Harrington D., and Fitzgerald R.J. Debittering and hydrolysis of a tryptic hydrolysate of β-casein with purified general and proline-specific aminopeptidases from Lactococcus lactis ssp. cremoris AM2. J. Food Sci. 66 (2001) 816-820
24. Boyaval P., Deborde C., Corre C., Blanco C., and Begue E. Stress and osmoprotection in propionibacteria. Lait 79 (1999) 59-69
25. cited from. Brazhnikov A.M., Shcherbina B.V., Polishchuk P.K., Karpichev S.V., and Dunchenko N.I. Membrane sterilization of saline solutions after salting cheese. Izvestiya Vysshikh Uchehnyk Zavedenii, Pishchevaya Tekhnolgiya 2 (1986) 46-50
26. cited from. Brazhnikov A.M., Shcherbina B.V., Polishchuk P.K., Karpichev S.V., and Dunchenko N.I. Membrane sterilization of saline solutions after salting cheese. Dairy Set. Abstr. 50 (1986) 23
27. Breene W.M., Olson N.F., and Price W.V. Salt absorption by Cheddar cheese curd. J. Dairy Sci. 48 (1965) 621-627
28. Broadbent J.R., Barnes M., Brennand C., Srickland M., Houck K., Johnson M.E., and Steele J.L. Contribution of Lactococcus lactis cell envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese. Appl. Eviron. Microbiol. 68 (2002) 1778-1785
29. Brooker B.E. Milk and its products. In: Vaughan J.G. (Ed). Food Microscopy (1979), Academic Press, London 273-311
30. Bumberger E., and Belitz H.D. Bitter taste of enzymic hydrolysates of casein. 1. Isolation, structural and sensorial analysis of peptides from tryptic hydrolysates of β-casein. Z. Lebensm. Unters. Forsch. 197 (1993) 14-19
31. Byers E.L., and Price W.V. Observations on the salting of Brick cheese. J. Dairy Sci. 20 (1937) 307-318
32. Cappuccio F.P., Kalaitzidis R., Duneclift S., and Eastwod J.B. Unravelling the links between calcium secretion, salt intake, hypertension, kidney stones and bone metabolism. J. Nephrol. 13 (2000) 169-177
33. Casal V., and Gomez R. Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese. J. Dairy Sci. 82 (1999) 1092-1098
34. Cervantes M.A., Lund D.B., and Olson N.F. Effects of salt concentration and freezing on Mozzarella cheese texture. J. Dairy Sci. 66 (1983) 204-213
35. Chamba J.F. Salage de l'Emmental. 1. Influence des conditions de saumurage sur l'absorption du sel et sa cinetique. Lait 68 (1988) 121-142
36. Cheeseman G.C. Syneresis of milk and sodium caseinate. Proc. XVI Int. Dairy Congress, Copenhagen Vol. B. (1962) 465-471
37. cited from. Cohen-Maurel E. Salting of cheeses. Revista Espanola de Lecheria 14 (1987) 9-10
38. Dairy Sci. Abstr. 50 (1987) 239
39. European Patent Application EP 0231984A2. Cosentino R., Bonapace F., and Cocchi S. Salting process and apparatus for electrostatic deposition of particulate salt on cheese (1987)
40. Creamer L.K. Beta-casein hydrolysis in Cheddar cheese ripening. NZ J. Dairy Sci. Technol. 6 (1971) 91
41. Creamer L.K. Casein degradation in Gouda and Cheddar cheese. J. Dairy Sci. 58 (1975) 287-292
42. Creamer L.K. Casein proteolysis in Mozzarella-type cheese. NZ J. Dairy Sci. Technol. 11 (1976) 130-131
43. Creamer L.K. Water absorption by renneted casein micelles. Milchwissenschaft 40 (1985) 589-591
44. Creamer L.K., and Olson N.F. Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47 (1982) 631-636
45. δ1 -casein in Cheddar cheese. NZ J. Dairy Sci. Technol. 9 (1974) 9-13
46. Cutler J.A. The effects of reducing sodium and increasing potassium intake for control of hypertension and improving health. Clin. Exper. Hypertension 21 (1999) 768-783
47. de Jong L. Protein breakdown in soft cheese and its relation to consistency. 1. Proteolysis and consistency of 'Noordhollandse Meshangerl' cheese. Neth. Milk Dairy J. 30 (1976) 242-253
48. de Jong L. Protein breakdown in soft cheese and its relation to consistency. 3. The micellar structure of Meshanger cheese. Neth. Milk Dairy J. 32 (1978) 15-25
49. Demott B. Nutrient ratios in dairy products. Cult. Dairy Prod. J. 20 4 (1985) 6-9
50. Demott B.J., Hitchcock J.J., and Sanders O.G. Sodium concentration of selected dairy products and acceptability of a sodium substitute in Cottage cheese. J. Dairy Sci. 67 (1984) 1539-1543
51. Demott B.J., Hitchcock J.P., and Davidson P.M. Use of sodium substitutes in Cottage cheese and buttermilk. J. Food Prot. 49 (1986) 117-120
52. de Vries A.E. The relationship between the moisture content and the quality of cheese. North Eur. Dairy J. 45 7/8 (1979) 193-202
53. Dinakar P., Mathur M.P., and Datta-Roy D. Differences in proteolytic behaviour in Cheddar cheese prepared with calf and vegetable rennet. Ind. J. Dairy Sci. 42 (1989) 792-796
54. Dolby R.M. The control of acid development in Cheddar cheesemaking. NZ J. Sci. Technol. 22 (1941) 289A-302A
55. German Patent DE 3923615A1. Drews M. Kase ohne Kochsalzzusatz und das Verfahre seiner Herstellung (1991)
56. Duckworth R.B. Water Relations of Foods (1975), Academic Press, London
57. Eckner K.P., Dustman W.A., and Rys-Rodriguez A.A. Contribution of composition, physicochemical characteristics and polyphosphates to the microbial safety of pasteurized cheese spreads. J. Food Prot. 57 (1994) 295-300
58. El-Sissi M.G.M., and Neamat Allah A.A. Effect of salt levels on ripening acceleration of Domiati cheese. Egypt. J. Dairy Sci. 24 (1996) 265-275
59. Emmons D.B., Price W.V., and Swanson A.M. Tests to measure syneresis and firmness of Cottage cheese coagulum, and their application in the curd-making process. J. Dairy Sci. 42 (1959) 866-869
60. Erkmen O. Survival of Listeria monocytogenes during the manufacture and ripening of Turkish white cheese. Nahrung 45 (2001) 55-58
61. Euston S.R., Piska I., Wium H., and Qvist K.B. Controlling the structure and rheological properties of model cheeses systems. Aust. J. Dairy Technol. 57 (2002) 145-152
62. Farkye N.Y., and Fox P.F. Observations on plasmin activity in cheese. J. Dairy Res. 57 (1990) 413-418
63. Farkye N.Y., and Fox P.F. Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin. J. Dairy Res. 59 (1992) 209-216
64. Feeney E.P., Fox P.F., and Guinee T.E. Effect of ripening temperature on the quality of low moisture Mozzarella cheese. 1. Composition and proteolysis. Lait 81 (2001) 463-474
65. Feeney E.P., Guinee T.P., and Fox P.F. Effect of pH and calcium concentration on proteolysis in Mozzarella cheese. J. Dairy Sci. 85 (2002) 1646-1654
66. Feldman R.D., and Schmidt N.D. Moderate dietary salt restriction increases vascular and systemic insulin resistance. Am. J. Hypertension 12 (1999) 643-647
67. Fenelon M.A., and Guinee T.E. The effect of milk fat on Cheddar cheese yield and its prediction using modifications of the van Slyke cheese yield formula. J. Dairy Sci. 82 (1999) 1-13
68. Fenelon M.A., and Guinee T.P. Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. Int. Dairy J. 10 (2000) 151-158
69. Fenelon M.A., Ryan M.P., Rea M.C., Guinee T.P., Ross R.P., Hill C., and Harrington D. Elevated temperature ripening of reduced-fat Cheddar made with or without lacticin 3147-producing starter culture. J. Dairy Sci. 82 (1999) 10-22
70. Fennema O.R. Food Chemistry. 3rd edn. (1996), Marcel Dekker, London
71. Fernandez A., and Kosikowski F.V. Hot brine stretching and moulding of low moisture Mozzarella cheese made from retentate-supplemented milks. J. Dairy Sci. 69 (1986) 2551-2557
72. Fernandez-Salguero J., Alcala M., Marcos A., and Esteban M.A. Measurement and calculation of water activity in Blue cheese. J. Dairy Res. 53 (1986) 639-644
73. Fitzgerald E., and Buckley J. Effect of total and partial substitution of sodium chloride on the quality of Cheddar cheese. J. Dairy Sci. 68 (1985) 3127-3134
74. Fox P.F. Salt distribution in Cheddar cheese. Irish J. Agric. Res. 13 (1974) 129-135
75. Fox P.F. Influence of cheese composition on quality. Irish J. Agric. Res. 14 (1975) 33-42
76. Fox P.F. Proteinases in dairy technology. Neth. Milk Dairy J. 35 (1981) 233-253
77. Major Cheese Groups. Fox P.F., and Guinee T.E. Italian Cheeses. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology Volume 2 (1987), Applied Science, New York 221-255
78. Fox P.F., and McSweeney P.L.H. Advanced Dairy Chemistry Vol. I (2003), Proteins. Kluwer Academic/Plenum Publishers, London
79. Fox P.F., and Walley B.F. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin. J. Dairy Res. 38 (1971) 165-170
80. Fox P.F., Lucey J.A., and Cogan T.M. Glycolysis and related reactions during cheese manufacture and ripening. Crit. Rev. Food Sci. Nutr. 29 (1990) 237-253
81. Freitas A.C., and Malcata E.X. Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese. Int. Dairy J. 6 (1996) 1099-1116
82. Frister H., Michaelis M., Schwerdtfeger T., Folkenberg D.M., and Sorensen N.K. Evaluation of bitterness in Cheddar cheese. Milchwissenschaft 55 (2000) 691-695
83. Book 1. Fryer R.F. The controlled ripening of Cheddar cheese. (1 page). Proc. 21st Int. Dairy Congress, Moscow Vol. 1 (1982) 485
84. Furtado M.M., Chandan R.C., Brunner J.R., and Wishnetsky T. Effect of salt concentration on the maturation of a cheese ripened by Penicillium caseicolum. Revista do Institute de Laticinios Candido Tostes 37 224 (1982) 15-18
85. Gál S., and Bánky D. Hydration of sodium chloride bound by casein at medium water activities. J. Food Sci. 36 (1971) 800-803
86. Georgakis S.A. Untersuchungen ūber die Herstellung von griechischen Salzlaken-Kase "Fetta". 1. Beziehung zwischen verwendeter Kochsalzmenge and Salzdauer. Milchwissenschaft 28 (1973) 500-502
87. Geurts T.J. Some factors which affect the moisture content of cheese before salting. Neth. Milk Dairy J. 32 (1978) 112-114
88. Geurts T.J., Walstra P., and Mulder H. Brine composition and the prevention of the defect 'soft rind' in cheese. Neth. Milk Dairy J. 26 (1972) 168-179
89. Geurts T.J., Walstra F., and Mulder P. Water binding to milk protein, with particular reference to cheese. Neth. Milfe Dairy J. 28 (1974) 46-72
90. Geurts T.J., Walstra P., and Mulder P. Transport of salt and water during salting of cheese. 1. Analysis of the processes involved. Neth. Milk Dairy J. 28 (1974) 102-129
91. Geurts T.J., Walstra P., and Mulder H. Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost. Neth. Milfe Dairy J. 34 (1980) 229-254
92. Gilles J. Control of salt in moisture levels in Cheddar cheese. NZ J. Dairy Sci. Technol. 11 (1976) 219-221
93. Gilles J., and Lawrence R.C. The assessment of Cheddar cheese quality by compositional analysis. NZ J. Dairy Sci. Technol. 8 (1973) 148-151
94. Gobbetti M., Lanciotti R., de Angelis M., Corbo M.R., Massini R., and Fox P.F. Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology. Int. Dairy J. 9 (1999) 865-875
95. w on the proteolytic and lipolytic activities of cheese-related lactic bacteria by quadratic response surface methodology. Enzyme Microh. Technol. 25 (1999) 795-809
96. Godinho M., and Fox P.F. Effect of NaCl on the germination and growth of Penicillium roqueforti. Mikhwissenschaft 36 (1981) 205-208
97. Godinho M., and Fox P.F. Ripening of Blue cheese: salt diffusion rates and mould growth. Milchwissenschaft 36 (1981) 329-333
98. Godinho M., and Fox P.F. Ripening of Blue cheese. Influence of salting rate on lipolysis and carbonyl formation. Milchivissenschaft 36 (1981) 476-478
99. Godinho M., and Fox P.F. Ripening of Blue cheese. Influence of salting rale on proteolysis. Mikhwissenschaft 37 (1982) 72-75
100. Gomez M.J., Garde S., Gaya P., Medina M., and Nunez M. Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk. J. Dairy Res. 64 (1997) 289-297
101. Gouda A. Degradation of casein fractions by milkclotting enzymes and the effect of sodium chloride. Egypt. J. Dairy Sci. 15 (1987) 15-23
102. Green M.L., and Foster P.M.D. Comparison of the rales of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants. J. Dairy Res. 41 (1974) 269-282
103. Grufferty M.B., and Fox P.F. Effect of added NaCl on some physicochemical properties of milk. Irish J. Food Sci. Technol. 9 (1985) 1-9
104. Grufferty M.B., and Fox P.F. Milk alkaline proteinase. J. Dairy Res. 55 (1988) 609-630
105. Grufferty M.B., and Fox P.F. Factors affecting the release of plasmin activity from casein micelles. NZ J. Dairy Sci. Technol. 23 (1988) 153-163
106. Guigoz Y., and Solms J. Bitter peptides, occurrence and structure. Chemical Senses and Flavor 2 (1976) 71-84
107. 2 acidification. J. Dairy Sci. 85 (2002) 2098-2105
108. Cork. Guinee T.R. Studies on the Movements of Sodium Chloride and Water in Cheese and the Effects thereof on Cheese Ripening. PhD Thesis, National University of Ireland (1985)
109. Guinee T.P. Natural stabilization of food. In: Keogh M.K. (Ed). First Food Ingredients Symposium (1991), National Dairy Products Research Centre, New York 74-87
110. Guinee T.R., and Fox P.F. Sodium chloride and moisture changes in Romano-type cheese during salting. J. Dairy Res. 50 (1983) 511-518
111. Guinee T.P., and Fox P.F. Changes in sodium chloride and moisture levels in Romano-type cheese during ripening. Irish J. Food Sci. Technol. 7 (1983) 119-128
112. Guinee T.R., and Fox P.F. Studies on Romano-type cheese: general proteolysis. Irish J. Food Sci. Technol. 8 (1984) 105-114
113. Guinee T.P., and Fox P.F. Transport of sodium chloride and water in Romano-type cheese slices during brining. Food Chem. 19 (1986) 49-64
114. Guinee T.R., and Fox P.F. Influence of cheese geometry on the movement of sodium chloride and water during brining. Irish J. Food Sci. Technol. 10 (1986) 73-96
115. Guinee T.P., and Fox P.F. Influence of cheese geometry on the movement of sodium chloride and water during ripening. Irish J. Food Sci. Technol. 10 (1986) 97-118
116. General Aspects. Guinee T.P., and Fox P.F. Salt in cheese: physical, chemical and biological aspects. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. 2nd edn Vol. 1 (1993), Chapman & Hall, Moorepark, Ireland 257-302
117. Guinee T.P., Fenelon M.A., Mulholland E.O., O'Kennedy B.T., O'Brien N., and Reville W.J. The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat Cheddar cheese. Int. J. Dairy Technol. 51 (1998) 1-10
118. Guinee T.R., Mulholland E.O., Mullins C., and Corcoran M.O. Effect of salting method on the composition, yield and functionality of low moisture Mozzarella cheese. Mikhwissenschaft 55 (2000) 135-138
119. Guinee T.P., Feeney E.R., Auty M.A.E., and Fox P.F. Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese. J. Daily Sci. 85 (2002) 1655-1669
120. Guo M.R., Gilmore J.K.A., and Kindstedt P.S. Effect of sodium chloride on the serum phase of Mozzarella cheese. J. Dairy Sci. 80 (1997) 3092-3098
121. Guraya R., Frank J.F., and Hassan A.N. Effectiveness of salt, pH and diacetyl as inhibitors for Escherichia coli 0157:H7 in dairy foods stored at refrigeration temperatures. J. Food Prot. 61 (1998) 1098-1102
122. Guven M., and Karaca O.B. Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts. Int. J. Dairy Technol. 54 (2001) 29-33
123. Hardy J. Water activity and cheese salting. In: Eck A., and Gillis J.-C. (Eds). Cheesemaking from Science to Quality Assurance, 2nd edn. (2000), Lavoisier Publications, London 60-81
124. 136. Hardy J., and Steinberg M.P. Interaction between sodium chloride and paracasein as determined by water sorption. J. Food Sci. 49 (1984) 127-131
125. US Patent No. 5871797. Henson L.S. Reduced sodium process cheese and method for making it (1999)
126. Hewedi M., and Fox P.F. Ripening of Blue cheese: characterization of proteolysis. Milchwissenschaft 39 (1984) 198-201
127. Hill R.D., Lahav E., and Givol D. A rennet-sensitive bond in αδ1 -casein. J. Dairy Res. 41 (1974) 147-153
128. Hoecker W.H., and Hammer B.W. Salt migration in Cheddar cheese curd and its effect on moisture content, pH, and bacteria content. Food Res. 9 (1944) 278-288
129. Humbert G., and Alais C. Review of the Progress of Dairy Science: the milk proteinase system. J. Dairy Res. 46 (1979) 559-571
130. Hurley M.J., Larsen L.B., Kelly A.L., and McSweeney P.L.H. The milk acid proteinase cathepsin D: a review. Int. Dairy J. 10 (2000) 673-681
131. Hurley M.J., Larsen L.B., Kelly A.L., and McSweeney P.L.H. Cathepsin D activity in Quarg. Int. Dairy J. 10 (2000) 453-458
132. Irvine D.M., and Price W.V. Influence of salt on the development of acid by lactic starters in skim milk and in curd submerged in brine. J. Dairy Sci. 44 (1961) 243-248
133. (cited from WebSPIRS Version 5.02 Build 20021023). Iwanczak M., Reps A., Wisniewska K., Jartnul L., and Kolakowski P. Ripening of cheeses with an increased potassium content. Przemysl-Spozywczy 50 10 (1996) 30-32
134. Jakubowski J. Studies on the kinetics of the diffusion of salt in cheese. Milchwissenschaft 23 (1968) 282-288
135. Jordan K.N., and Cogan T.M. Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese. Irish J. Agric. Food Res. 32 (1993) 47-55
136. (1 page). Lee. K.P. Determining the causes of the bitterness quality defect in Cheddar cheese. Dissert. Abstr. Int.-B 56 7 (1996) 3523
137. Kaláb M. Practical aspects of electron microscopy in cheese research. In: Malin E.L., and Tunick M.H. (Eds). Chemistry and Structure Function Relationships in Cheese (1995), Plenum Press, Paris 247-276
138. Kalab M., Lowrie R.J., and Nichols D. Detection of curd granule and milled curd junctions in Cheddar cheese. J. Dairy Sci. 65 (1982) 1117-1121
139. Kaminogawa S., and Yamauchi K. Acid protease of bovine milk. Agric. Biol. Res. 36 (1972) 2351-2356
140. Kaminogawa S., Yamauchi K., Miyazawa S., and Koga Y. Degradation of casein components by acid protease of bovine milk. J. Dairy Sci. 63 (1980) 701-704
141. Kaplan N.M. The dietary guideline for sodium: should we shake it up?. No. Am. J. Clin. Nutr. 71 (2000) 1020-1026
142. Karahadian C., and Lindsay R.C. Flavor and textural properties of reduced-sodium process American cheeses. J. Dairy Sci. 67 (1984) 1892-1904
143. Karahadian C., and Lindsay R.C. Integrated roles of lactate, ammonia, and calcium in texture development of mould surface-ripened cheese. J. Dairy Sci. 70 (1987) 909-918
144. Katsiari M.C., Voutsinas L.P., Alichanidis E., and Roussis I.G. Reduction of sodium content in Feta cheese by partial substitution of NaCl by KC1. Int. Dairy J. 7 (1997) 465-472
145. Katsiari M.C., Alichanidis E., Voutsinas L.P., and Roussis I.G. Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KC1. Int. Dairy J. 10 (2000) 635-646
146. Katsiari M.C., Voutsinas L.P., Alichanidis E., and Roussis I.G. Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KC1. Int. Dairy J. 10 (2000) 369-373
147. Katsiari M.C., Voutsinas L.P., Alichanidis E., and Roussis I.G. Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KC1. Food Chan. 72 (2001) 193-197
148. Katsiari M.C., Alichanidis E., Voutsinas L.P., and Roussis I.G. Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KC1. Food Chem. 73 (2001) 31-43
149. Kaya S. Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. J. Food Eng. 52 (2002) 155-159
150. Kaya S., Kaya A., and Oner M.D. The effect of salt concentration on rancidity in Gaziantep cheese. J. Sci. Food Agric. 79 (1999) 213-219
151. Kelly C.D., and Marqurdt J.C. The influence of hydrogen ion concentration and salt on the surface flora of Limburger cheese. J. Dairy Sci. 22 (1939) 309-320
152. Kelly M., Fox P.F., and McSweeney P.L.H. Effect of salt-in-moisture on proteolysis in Cheddar-type cheese. Mildhwissenschaft 51 (1996) 498-501
153. Kimber A.M., Brooker B.E., Hobbs D.G., and Prentice J.H. Electron microscope studies of the development of structure in Cheddar cheese. J. Dairy Res. 41 (1974) 389-396
154. Kindstedt P.S. Physicochemical aspects of Mozzarella cheese. In: Cogan T.M. (Ed). 2nd Cheese Symposium (1990), Dairy Products Research Centre, Moorepark, Fermoy, Co., New York 95-106
155. Kindstedt P.S. Factors affecting the functional characteristics of unmelted and melted Mozzarella cheese. In: Malin E.L., and Tunick M.H. (Eds). Chemistry of Structure-Function Relationships in Cheese (1995), Plenum Press, Cork, Ireland 27-41
156. Kindstedt P.S., and Guo M.R. Recent developments in the science and technology of Pizza cheese. Aust. J. Dairy Technol. 52 (1997) 41-43
157. (1 page). Kindstedt P.S., and Kosikowski F.V. Relationship between calcium content and quality of low sodium chloride Cheddar cheeses. J. Dairy Sci. 67 Suppl. 1 (1984) 58
158. (1 page). Kindstedt P.S., and Kosikowski F.V. Manufacture of very low sodium chloride Cheddar cheese from direct (1.8:1) ultrafiltered milk. J. Dairy Sci. 67 Suppl. 1 (1984) 78
159. (1 page). Kindstedt P.S., and Kosikowski F.V. Chemical and biochemical advantages of ultrafiltration retentates in the manufacture of low sodium chloride Cheddar cheese. J. Dairy Sci. 69 Suppl. 2 (1986) 78
160. Kindstedt P.S., and Kosikowski E.V. Calcium, phosphorus, and sodium concentrations in Cheddar cheese. J. Dairy Sci. 71 (1988) 285-289
161. Kindstedt P.S., Kiely L.J., and Gilmore J.A. Variation in composition and functional properties within brine-salted Mozzarella cheese. J. Dairy Sci. 75 (1992) 2913-2921
162. Kinsella J.F., and Fox P..F. Water sorption by proteins: milk and whey proteins. CRC Crit. Rev. Food Sci. Nutr. 24 (1986) 91-139
163. Kirin . Bitter taste - cheese failure. Mljekarstvo 51 (2001) 327-337
164. Knox J. The effect of salting on the composition and quality of Cheddar cheese. Dairy Ind. Intern. 43 4 (1978) 31-35
165. Korhonen M.H., Litmanen H., Rauramaa R., Vaisanen S.B., Niskanen L., and Uusitupa M.I.J. Adherence to the salt restriction diet among people with mildly elevated blood pressure. Eur. J. Clin. Nutr. 53 (1999) 880-885
166. Korhonen M.H., Jarvinen R.M.K., Sarkkinen E.S., and Uusitupa M.I.J. Effects of a salt-restricted diet on the intake of other nutrients. Am. J. Clin. Nutr. 72 (2000) 414-420
167. Kosikowski F.V. Low sodium Cheddar cheeses through whole milk retentate supplementation. J. Dairy Sci. 66 (1983) 2494-2500
168. US Patent No. 4515815. Kosikowski F.V. Low sodium chloride ripened rennet cheese by ultrafiltration (1985)
169. Origins and Principles. Kosikowski E.V., and Mistry V.V. In: Kosikowski E.V. (Ed). Cheese and Fermented Milk Products Vol. I (1997), LLC, New York
170. Kristiansen K.R., Deding A.S., Jensen D.F., Ardo Y., and Qvist K.B. Influence of salt content on ripening of semi-hard round-eyed cheese of Danbo-type. Milchwissenschaft 54 (1999) 19-23
171. Kubis I., Sousa M.J., Walsh-O'Grady D., Kelly A.L., and McSweeney P.L.H. Effects of coagulant level on proteolysis during cheese ripening were investigaled in Cheddar type cheese made from goats' milk. 3 batches of cheese. Milchwissenschaft 56 (2001) 557-560
172. Laan H., Saw-Eng-Tan, Bruinenberg P., Limsowtin G., and Broome M. Aminopeptidase activities of starter and non-starter lactic acid bacteria under simulated Cheddar cheese ripening conditions. Int. Dairy J. 8 (1998) 267-274
173. Lane C.N., and Fox P.F. The individual or combined action of chymosin and plasmin on sodium casemate or β-casein in solution: effect of NaCl and pH. Lait 79 (1999) 423-434
174. Lane C.N., Fox P.F., Walsh E.M., Folkertsma B., and McSweeney P.L.H. Effect of compositional and environmental factors on the growth of indigenous nonstarter lactic acid bacteria in Cheddar cheese. Lait 77 (1997) 561-573
175. w , of milk on acid production by Streptococcus thermophilus and Lactobacillus bulgaricus. J. Food Sci. 54 (1989) 917-921
176. Larsen R.F., and Anon. Interaction of antibiotics and water activity on Streptococcus thermophilus and Lactobacillus bulgaricus. J. Food Sci. 54 (1989) 922-924
177. Larsen R.F., and Anon. Effect of water activity of milk upon growth and acid production by mixed cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. J. Food Sci. 55 (1990) 708-710
178. Larsen L.B., and Petersen T.E. Identification of five molecular forms of cathepsin D in bovine milk. In: Takahashi K. (Ed). Aspartic Proteinases: Structure, Function, Biology, and Biochemical Implications (1995), Flenum Press, Wesport, CT 279-283
179. Larsen L.B., Wium H., Benefeldt C., Heegaard C., Ardo Y., Qvist K.B., and Petersen T.E. Bovine milk procathepsin D: presence and activity in heated milk and extracts of rennet-free UF-Feta. Int. Dairy J. 10 (2000) 67-74
180. Lawrence A.J. Syneresis of rennet curd. Part I. Effect of time and temperature. Aust. J. Dairy Technol. 14 (1959) 166-169
181. Lawrence A.J. Syneresis of rennet curd. Part II. Effect of stirring and the volume of whey. Aust. J. Dairy Technol. 14 (1959) 169-172
182. Lawrence R.C., and Gilles J. The formation of bitterness in cheese: a critical evaluation. NZ J. Dairy Sci. Technol. 4 (1969) 189-196
183. Lawrence R.C., and Gilles J. The assessment of the potential quality of young Cheddar cheese. NZ J. Dairy Sci. Technol. 15 (1980) 1-12
184. Lawrence R.C., and Gilles J. Factors that determine the pH of young Cheddar cheese. NZ J. Dairy Sci. Technol. 17 (1982) 1-14
185. Lawrence R.C., Gilles J., and Creamer L.K. The relationship between cheese texture and flavour. NZ J. Dairy Sci. Technol. 18 (1983) 175-190
186. Lawrence R.C., Heap H.A., and Gilles J. A controlled approach to cheese technology. J. Dairy Sci. 67 (1984) 1632-1645
187. Major Cheese Groups. Lawrence R.C., Gilles J., and Creamer L.K. Cheddar Cheese and Related Dry-salted Cheese Varieties. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. 2nd edn Vol. 2 (1993), Chapman & Hall, New York 1-38
188. Ledford R.A., O'Sullivan A.C., and Nath K.R. Residual casein fractions in ripened cheese determined by polyacrylamide-gel electrophoresis. J. Dairy Sci. 49 (1966) 1098-1101
189. (1 page). Lee K., and Warthesen J.J. Characteristics of bitter peptides isolated from molecular weight fractions of Cheddar cheese treated with peptidase extracts. J. Dairy Sci. 78 Suppl. 1 (1995) 103
190. Lee H.J., Olson N.F., and Lund D.B. Characterization of high-pressure injection of fluids in Mozzarella cheese. J. Dairy Sci. 61 Suppl. 1 (1978) 112-113
191. Lefier D., Grappin R., Grosclaude G., and Curtat G. Sensory properties and nutritional quality of lowsodium Gruyère cheese. Lait 67 (1987) 451-464
192. Le Graet Y., Lepienne A., Brule G., and Ducruet P. Migration du calcium et des phosphates inorganiques dans les fromages à pate molle de type Camembert au cours de l'affinage. Lait 63 (1983) 317-332
193. Lelievre J. Rigidity modulus as a factor influencing the syneresis of renneted milk gels. J. Dairy Res. 44 (1977) 611-614
194. Lelievre J., and Gilles J. The relationship between the grade (product value) and composition of young commercial Cheddar cheese. NZ J. Dairy Sci. Technol. 17 (1982) 69-75
195. Lesage L., Suvageot P., Voilley A., and Lorient D. Influence de la teneur en NaCl et de la duree d'affinage sur les caracteristiques sensorielles d'un fromage type Camembert enrichi en magnesium. Lait 72 (1992) 73-85
196. Licitra G., Campo P., Mnenti M., Portelli G., Scuderi S., Carpino S., and Barbano D.M. Composition of Ragusano cheese during aging. J. Dairy Sci. 83 (2000) 404-411
197. Lindsay R.C., Hargett S.M., and Bush S.C. Effect of sodium/potassium (1:1) chloride and low sodium chloride concentrations on quality of Cheddar cheese. J. Dairy Sci. 65 (1982) 360-370
198. Lindsay R.C., Karahadian C., and Amudson C.H. Low sodium cheese: an overview and properties of Cheddar cheese made with UF and RO retentate supplemented milk. Proc. IDF Seminar. Atlanta, GA, October 8-9, 1985. (1985) 55-76
199. Lowrie R.J., and Lawrence R.C. Cheddar cheese flavour. IV A new hypothesis to account for the development of bitterness. NZ J. Dairy Sci. Technol. 7 (1972) 51-53
200. Lowrie R.J., Kaláb M., and Nichols D. Curd granule and milled curd junction patterns in Cheddar cheese made by traditional and mechanized processes. J. Dairy Sci. 65 (1982) 1122-1129
201. Lucey J.A., and Fox P.F. Importance of calcium phosphate in cheese manufacture: a review. J. Dairy Sci. 76 (1993) 1714-1724
202. Luna J.A., and Bressan J.A. Mass transfer during brining of Cuartirolo Argentino cheese. J. Food Sci. 51 (1986) 829-831
203. Luna J.A., and Bressan J.A. Mass transfer during ripening of Cuartirolo Argentino cheese. J. Food Sci. 52 (1987) 308-311
204. Luna J.A., and Chavez M.S. Mathematical model for water diffusion during brining of hard and semi-hard cheese. J. Food Sci. 57 (1992) 55-58
205. Wageningen, The Netherlands. Luyten H. The rheological and fracture properties of Gouda cheese. Doctoral Dissertation, The Agricultural University (1988)
206. Luyten H., van Vliet T., and Walstra R. Note on the shortness of the consistency of Dutch-type cheese. Neth. Milk Dairy J. 41 (1987) 285-288
207. Egypt. Madkor S.A. Studies on the Ripening of Blue Cheese 'Stilton Type'. PhD Thesis, Minia University (1985)
208. General Aspects. Marcos A. Water activity in cheese in relation to composition, stability and safety. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. 2nd edn Vol 1 (1993), Chapman & Hall, London 439-469
209. Marcos A., and Esteban M.A. Nomograph for predicting water activity of soft cheese. J. Dairy Sci. 65 (1982) 1795-1797
210. Marcos A., Alcala M., Leon P., Fernandez-Salguero J., and Esteban M.A. Water activity and chemical composition of cheese. J. Dairy Sci. 64 (1981) 622-626
211. Marsh A.C., Klippstein R.N., and Kaplan S.D. The Sodium Content of your Food. USDA Home Garden Bulletin No. 233 (1980)
212. Marshall R.J. An improved method for measurement of the syneresis of curd formed by rennet action on milk. J. Dairy Res. 49 (1982) 329-336
213. cited from. Martens R., van den Poorten R., and Naudts M. Production, composition and properties of low-sodium Gouda cheese. Revue de l'Agriculture 29 (1976) 681-698
214. Dairy Sci. Abstr. 39 (1977) 70
215. Martley F.G., and Lawrence R.C. The effect of cell numbers in streptococcal chains on plate-counting. NZ J. Dairy Sci. Technol. 7 (1972) 38-44
216. Matheson A.R. The immunochemical determination of chymosin activity in cheese. NZ J. Dairy Sci. Technol. 16 (1981) 33-41
217. UK Patent Application GB2237178A. McAuliffe J.P., and O'Mullane T.A. Preparation of cheese from natural ingredients (1989)
218. McCarron D.A. Role of adequate calcium intake in the prevention and management of salt-sensitive hypertension. Am. J. Clin. Nutr. 65 Suppl. 2 (1997) 712S-716S
219. McCarron D.A., and Reusser M. The dietary guideline for sodium: should we shake it up? Yes!. Am. J. Clin. Nutr. 71 (2000) 1020-1026
220. McDowall E.H., and Whelan L.A. The distribution of salt in Cheddar cheese. J. Dairy Res. 4 (1933) 147-153
221. McSweeney P.L.H. The flavour of milk and dairy products. III. Cheese: taste. Int. J. Dairy Technol. 50 (1997) 123-128
222. Melilli C., Barbano D.M., Licitra G., Tumino G., Farina G., and Carpino S. Influence of presalting and brine concentration on salt uptake by Ragusano cheese. J. Dairy Sci. 86 (2003) 1083-1100
223. Messens W., Dewettinck K.M., and Huyghebaert A. Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining. Int. Dairy J. 9 (1999) 569-576
224. Midgley J.P., Matthew A.G., Greenwood C.M., and Logan A.G. Effect of reduced dietary sodium on blood pressure: a meta-analysis of randomized controlled trials. J. Am. Med. Assoc. 275 (1996) 1590-1597
225. Mills O.E., and Thomas T.D. Bitterness development in Cheddar cheese: effect of the level of starter proteinases. NZ J. Dairy Sci. Technol. 15 (1980) 131-141
226. cited from. Minarik R. General principles of salting cheese. Prumysl Potravin 36 10 (1985) 475-478
227. Dairy Sci. Abstr. 48 (1986) 587
228. Mistry V.V., and Kasperson K.M. Influence of salt on the quality of reduced fat Cheddar cheese. J. Dairy Sci. 81 (1998) 1214-1221
229. Morales P., Fernandez-Garcia E., Gaya P., Medina M., and Nunez M. Hydrolysis of caseins and formation of hydrophobic peptides by wild Lactococcus tactis strains isolated from raw ewes' milk cheese. J. Appl. Microbiol. 91 (2001) 907-915
230. Morris C.E., and Dillon P.M. Worldwide new product analysis. Food Eng. 64 (1992) 103-106
231. Morris H.A. Blue-Veined Cheeses, Pfizer Cheese Monographs Vol. 7 (1981), Pfizer, Inc., London
232. Morris H.A., and Jezeski J.J. The action of microorganisms on fats. 11. Some characteristics of the lipase system of Penicillium roqueforti. J. Dairy Sci. 36 (1953) 1285-1298
233. Morris H.A., Guinee T.P., and Fox P.F. Salt diffusion in Cheddar cheese. J. Dairy Sci. 68 (1985) 1851-1858
234. Morris T.A. Observations on the salting of Cheddar and Gouda cheese. Aust. J. Dairy Technol. 16 (1961) 31-32
235. In: Moses C. (Ed). Sodium in Medicine and Health: A Monograph (1980)