메뉴 건너뛰기




Volumn 93, Issue 12, 2010, Pages 5517-5537

Invited review: A commentary on predictive cheese yield formulas1

Author keywords

Cheese; Formula; Prediction; Yield

Indexed keywords

ANIMAL; CHEESE; CHEMISTRY; DAIRYING; METHODOLOGY; MILK; REVIEW; THEORETICAL MODEL;

EID: 78649268329     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3262     Document Type: Review
Times cited : (31)

References (43)
  • 1
    • 78649280297 scopus 로고
    • Experiments in the manufacture of cheese. Eleventh Ann. Rep. Agric. Exp. Stn., Univ. Wisconsin for year ending June 30, 1894. University of Wisconsin, Madison.
    • Babcock, S. M. 1895. Experiments in the manufacture of cheese. Eleventh Ann. Rep. Agric. Exp. Stn., Univ. Wisconsin for year ending June 30, 1894. University of Wisconsin, Madison.
    • (1895)
    • Babcock, S.M.1
  • 3
    • 78649234383 scopus 로고
    • A spreadsheet system for evaluation and improvement of cheese yield performance
    • Proc. IDF Seminar, Cork, Ireland, Pages 339-344
    • Barbano D.M. A spreadsheet system for evaluation and improvement of cheese yield performance. Cheese Yield and Factors Affecting Its Control 1994, Proc. IDF Seminar, Cork, Ireland, Pages 339-344.
    • (1994) Cheese Yield and Factors Affecting Its Control
    • Barbano, D.M.1
  • 4
    • 78649304743 scopus 로고    scopus 로고
    • Chapter 7 in Practical Guide for Control of Cheese Yield. Special Issue No. 0001. International Dairy Fed., Brussels, Belgium.
    • Barbano, D. M. 2000. Chapter 7 in Practical Guide for Control of Cheese Yield. Special Issue No. 0001. International Dairy Fed., Brussels, Belgium.
    • (2000)
    • Barbano, D.M.1
  • 6
    • 0035294306 scopus 로고    scopus 로고
    • Moisture nonuniformity and sampling errors in large Cheddar cheese blocks
    • Barbano D.M. Moisture nonuniformity and sampling errors in large Cheddar cheese blocks. J. AOAC Int. 2001, 84:613-619.
    • (2001) J. AOAC Int. , vol.84 , pp. 613-619
    • Barbano, D.M.1
  • 7
    • 0001321631 scopus 로고
    • Cheddar cheese yields in New York
    • Barbano D.M., Sherbon J.W. Cheddar cheese yields in New York. J. Dairy Sci. 1984, 67:1873-1883.
    • (1984) J. Dairy Sci. , vol.67 , pp. 1873-1883
    • Barbano, D.M.1    Sherbon, J.W.2
  • 8
    • 0006961715 scopus 로고
    • Sampling barrel cheese for moisture analysis: Comparison of methods
    • Blattner T.M., Olson N.F., Wichern D.W. Sampling barrel cheese for moisture analysis: Comparison of methods. J. AOAC 1985, 68:718-721.
    • (1985) J. AOAC , vol.68 , pp. 718-721
    • Blattner, T.M.1    Olson, N.F.2    Wichern, D.W.3
  • 9
    • 0035289459 scopus 로고    scopus 로고
    • Determination of moisture in cheese and cheese products
    • Bradley R.L., Vanderwarn M.A. Determination of moisture in cheese and cheese products. J. AOAC Int. 2001, 84:570-592.
    • (2001) J. AOAC Int. , vol.84 , pp. 570-592
    • Bradley, R.L.1    Vanderwarn, M.A.2
  • 10
    • 0002451042 scopus 로고
    • Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and ultrafiltration techniques
    • de Koning P.J., de Boer R., Both P., Nooy D.F.C. Comparison of proteolysis in a low-fat semi-hard type of cheese manufactured by standard and ultrafiltration techniques. Neth. Milk Dairy J. 1981, 35:35-46.
    • (1981) Neth. Milk Dairy J. , vol.35 , pp. 35-46
    • de Koning, P.J.1    de Boer, R.2    Both, P.3    Nooy, D.F.C.4
  • 11
    • 78649261588 scopus 로고    scopus 로고
    • Modification of cheese yield formula of Van Slyke and Publow
    • (Abstr.)
    • Emmons D.B. Modification of cheese yield formula of Van Slyke and Publow. J. Dairy Sci. 1996, 79(Suppl. 1):103. (Abstr.).
    • (1996) J. Dairy Sci. , vol.79 , Issue.SUPPL. 1 , pp. 103
    • Emmons, D.B.1
  • 12
    • 78649299985 scopus 로고    scopus 로고
    • Sampling and analysis. Chapter 10 in Practical Guide for Control of Cheese Yield. Special Issue No. 0001. Pub. International Dairy Fed., Brussels, Belgium.
    • Emmons, D. B. 2000. Sampling and analysis. Chapter 10 in Practical Guide for Control of Cheese Yield. Special Issue No. 0001. Pub. International Dairy Fed., Brussels, Belgium.
    • (2000)
    • Emmons, D.B.1
  • 13
    • 0035293506 scopus 로고    scopus 로고
    • Movement of moisture in refrigerated cheese samples transferred to room temperature
    • Emmons D.B., Bradley R.L., Campbell C., Sauvé P. Movement of moisture in refrigerated cheese samples transferred to room temperature. J. AOAC Int. 2001, 84:620-622.
    • (2001) J. AOAC Int. , vol.84 , pp. 620-622
    • Emmons, D.B.1    Bradley, R.L.2    Campbell, C.3    Sauvé, P.4
  • 15
    • 0037501433 scopus 로고    scopus 로고
    • Transfer of protein from milk to cheese
    • Emmons D.B., Dubé C., Modler H.W. Transfer of protein from milk to cheese. J. Dairy Sci. 2003, 86:469-485.
    • (2003) J. Dairy Sci. , vol.86 , pp. 469-485
    • Emmons, D.B.1    Dubé, C.2    Modler, H.W.3
  • 16
    • 85005748793 scopus 로고
    • Further considerations in formulas for predicting yield from the composition of milk
    • Emmons D.B., Ernstrom C.A., Lacroix C., Sauvé P. Further considerations in formulas for predicting yield from the composition of milk. J. Dairy Sci. 1993, 76:914-920.
    • (1993) J. Dairy Sci. , vol.76 , pp. 914-920
    • Emmons, D.B.1    Ernstrom, C.A.2    Lacroix, C.3    Sauvé, P.4
  • 18
    • 78649238324 scopus 로고    scopus 로고
    • Proficiency testing for control of analysis. Chapter 11 in Practical Guide for Control of Cheese Yield. Special Issue No. 0001. Pub. International Dairy Fed., Brussels, Belgium.
    • Emmons, D. B., O. Leray, and P. J. Sauvé. 2000. Proficiency testing for control of analysis. Chapter 11 in Practical Guide for Control of Cheese Yield. Special Issue No. 0001. Pub. International Dairy Fed., Brussels, Belgium.
    • (2000)
    • Emmons, D.B.1    Leray, O.2    Sauvé, P.J.3
  • 19
    • 78649286677 scopus 로고    scopus 로고
    • Retention of skimmilk starter proteins in cheese and their effect on yield
    • (Abstr.)
    • Emmons D.B., Modler H.W., Butler G., Wolynetz M. Retention of skimmilk starter proteins in cheese and their effect on yield. J. Dairy Sci. 1997, 80(Suppl.1):98. (Abstr.).
    • (1997) J. Dairy Sci. , vol.80 , Issue.SUPPL.1 , pp. 98
    • Emmons, D.B.1    Modler, H.W.2    Butler, G.3    Wolynetz, M.4
  • 20
    • 0009815037 scopus 로고
    • The value of milk used for Mozzarella and Swiss cheese
    • (April)
    • Ernstrom C.A., Brown R.J., Abu-tarboush H., Majeed G. The value of milk used for Mozzarella and Swiss cheese. Jersey J. 1981, 28:49-51. (April).
    • (1981) Jersey J. , vol.28 , pp. 49-51
    • Ernstrom, C.A.1    Brown, R.J.2    Abu-tarboush, H.3    Majeed, G.4
  • 21
    • 0002603246 scopus 로고    scopus 로고
    • The effect of milk fat on Cheddar cheese yield and prediction, using modifications of the Van Slyke cheese yield formula
    • Fenelon M.A., Guinee T.P. The effect of milk fat on Cheddar cheese yield and prediction, using modifications of the Van Slyke cheese yield formula. J. Dairy Sci. 1999, 82:2287-2299.
    • (1999) J. Dairy Sci. , vol.82 , pp. 2287-2299
    • Fenelon, M.A.1    Guinee, T.P.2
  • 22
    • 35748977634 scopus 로고    scopus 로고
    • Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese
    • Guinee T.P., Mulholland E.O., Kelly J., Callaghan D.J.O. Effect of protein-to-fat ratio of milk on the composition, manufacturing efficiency, and yield of Cheddar cheese. J. Dairy Sci. 2007, 90:110-123.
    • (2007) J. Dairy Sci. , vol.90 , pp. 110-123
    • Guinee, T.P.1    Mulholland, E.O.2    Kelly, J.3    Callaghan, D.J.O.4
  • 23
    • 78649274537 scopus 로고
    • International Dairy Federation (IDF). Determination of nitrogen content (Kjeldahl method) and calculation of crude protein content. Standard 20A. International Dairy Fed., Brussels, Belgium.
    • International Dairy Federation (IDF). 1986. Determination of nitrogen content (Kjeldahl method) and calculation of crude protein content. Standard 20A. International Dairy Fed., Brussels, Belgium.
    • (1986)
  • 24
    • 78649275823 scopus 로고
    • International Dairy Federation (IDF). Factors Affecting the Yield of Cheese. Special Issue No. 9301. International Dairy Fed., Brussels, Belgium.
    • International Dairy Federation (IDF). 1993. Factors Affecting the Yield of Cheese. Special Issue No. 9301. International Dairy Fed., Brussels, Belgium.
    • (1993)
  • 25
    • 78649296471 scopus 로고
    • International Dairy Federation (IDF). Cheese Yield and Factors Affecting Its Control. Proc. of IDF Seminar, Cork, Ireland. International Dairy Fed., Brussels, Belgium.
    • International Dairy Federation (IDF). 1994. Cheese Yield and Factors Affecting Its Control. Proc. of IDF Seminar, Cork, Ireland. International Dairy Fed., Brussels, Belgium.
    • (1994)
  • 26
    • 78649302008 scopus 로고
    • International Dairy Federation (IDF). Milk and Dairy Products. Guidance on Sampling. Standard 50C. International Dairy Federation, Brussels, Belgium.
    • International Dairy Federation (IDF). 1995. Milk and Dairy Products. Guidance on Sampling. Standard 50C. International Dairy Federation, Brussels, Belgium.
    • (1995)
  • 27
    • 78649277389 scopus 로고    scopus 로고
    • International Dairy Federation (IDF). Practical guide for Control of Cheese Yield. Special Issue No. 0001. International Dairy Fed., Brussels, Belgium.
    • International Dairy Federation (IDF). 2000. Practical guide for Control of Cheese Yield. Special Issue No. 0001. International Dairy Fed., Brussels, Belgium.
    • (2000)
  • 29
    • 0000055606 scopus 로고
    • A simple and rapid method to determine the casein content of milk by infrared spectrophotometry
    • Karman A.H., van Boekel M.A.J.S., Arentsen-Stasse A.P. A simple and rapid method to determine the casein content of milk by infrared spectrophotometry. Neth. Milk Dairy J. 1987, 41:175-187.
    • (1987) Neth. Milk Dairy J. , vol.41 , pp. 175-187
    • Karman, A.H.1    van Boekel, M.A.J.S.2    Arentsen-Stasse, A.P.3
  • 30
    • 0010383130 scopus 로고    scopus 로고
    • Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced-fat, Havarti-type cheese
    • Lo C.G., Bastian E.D. Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced-fat, Havarti-type cheese. J. Dairy Sci. 1998, 81:16-24.
    • (1998) J. Dairy Sci. , vol.81 , pp. 16-24
    • Lo, C.G.1    Bastian, E.D.2
  • 31
    • 78649290727 scopus 로고
    • Cheese yield used as an instrument for process control-Experience in Friesland, the Netherlands. Chapter 14 in Factors Affecting the Yield of Cheese. Special Issue No. 9301. International Dairy Fed., Brussels, Belgium.
    • Lolkema, H. 1994. Cheese yield used as an instrument for process control-Experience in Friesland, the Netherlands. Chapter 14 in Factors Affecting the Yield of Cheese. Special Issue No. 9301. International Dairy Fed., Brussels, Belgium.
    • (1994)
    • Lolkema, H.1
  • 32
    • 0037766716 scopus 로고
    • L'appréciation des rendements en fromagerie
    • Maubois J.-L., Mocquot G. L'appréciation des rendements en fromagerie. Lait 1971, 507:417.
    • (1971) Lait , vol.507 , pp. 417
    • Maubois, J.-L.1    Mocquot, G.2
  • 33
    • 0030713339 scopus 로고    scopus 로고
    • Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography
    • Mullin W.J., Emmons D.B. Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography. Food Res. Int. 1997, 30:147-151.
    • (1997) Food Res. Int. , vol.30 , pp. 147-151
    • Mullin, W.J.1    Emmons, D.B.2
  • 34
    • 0036781026 scopus 로고    scopus 로고
    • Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield
    • Neocleous M., Barbano D.M., Rudan M.A. Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield. J. Dairy Sci. 2002, 85:2415-2424.
    • (2002) J. Dairy Sci. , vol.85 , pp. 2415-2424
    • Neocleous, M.1    Barbano, D.M.2    Rudan, M.A.3
  • 35
    • 84971994923 scopus 로고
    • Proteolysis in Cheddar cheese: Role of coagulant and starter bacteria
    • O'Keefe A.M., Fox P.F., Daly C. Proteolysis in Cheddar cheese: Role of coagulant and starter bacteria. J. Dairy Res. 1978, 45:465-477.
    • (1978) J. Dairy Res. , vol.45 , pp. 465-477
    • O'Keefe, A.M.1    Fox, P.F.2    Daly, C.3
  • 36
    • 33751411476 scopus 로고
    • Composition of Friesian whey
    • Olling Ch.C.J. Composition of Friesian whey. Neth. Milk Dairy J. 1963, 17:176-184.
    • (1963) Neth. Milk Dairy J. , vol.17 , pp. 176-184
    • Olling, C.1
  • 37
    • 0011437266 scopus 로고
    • The relation between the protein content of milk and cheese yield
    • Posthumus G., Booy C.J., Klijn C.J. The relation between the protein content of milk and cheese yield. Neth. Milk Dairy J. 1964, 18:155-164.
    • (1964) Neth. Milk Dairy J. , vol.18 , pp. 155-164
    • Posthumus, G.1    Booy, C.J.2    Klijn, C.J.3
  • 38
    • 84909819432 scopus 로고
    • Effect of non-uniform cooling on moisture, salt and pH distribution in 290-kilogram blocks of stirred-curd Cheddar cheese
    • Reinbold R.S., Ernstrom C.A. Effect of non-uniform cooling on moisture, salt and pH distribution in 290-kilogram blocks of stirred-curd Cheddar cheese. J. Dairy Sci. 1988, 71:1499-1506.
    • (1988) J. Dairy Sci. , vol.71 , pp. 1499-1506
    • Reinbold, R.S.1    Ernstrom, C.A.2
  • 39
    • 78649260258 scopus 로고
    • Transfer of milk components to cheese: scientific considerations. In Cheese Yield and Factors Affecting its Control, IDF Seminar, Cork, Ireland, l993. Special Issue No. 9402. International Dairy Fed., Brussels, Belgium.
    • van Boekel, M. A. J. S. 1994. Transfer of milk components to cheese: scientific considerations. In Cheese Yield and Factors Affecting its Control, IDF Seminar, Cork, Ireland, l993. Special Issue No. 9402. International Dairy Fed., Brussels, Belgium.
    • (1994)
    • van Boekel, M.A.J.S.1
  • 40
    • 0039546173 scopus 로고
    • Addendum to the evaluation of the Kjeldahl factor for conversion of the nitrogen content of milk and milk products to protein content
    • van Boekel M.A.J.S., Ribadeau-Dumas B. Addendum to the evaluation of the Kjeldahl factor for conversion of the nitrogen content of milk and milk products to protein content. Neth. Milk Dairy J. 1987, 41:281-284.
    • (1987) Neth. Milk Dairy J. , vol.41 , pp. 281-284
    • van Boekel, M.A.J.S.1    Ribadeau-Dumas, B.2
  • 41
    • 0040434762 scopus 로고    scopus 로고
    • Mass transfer processes involved in Gouda cheese manufacture, in relation to casein and yield
    • van den Berg M.G., van den Berg G., van Boekel M.A.J.S. Mass transfer processes involved in Gouda cheese manufacture, in relation to casein and yield. Neth. Milk Dairy J. 1996, 50:501-540.
    • (1996) Neth. Milk Dairy J. , vol.50 , pp. 501-540
    • van den Berg, M.G.1    van den Berg, G.2    van Boekel, M.A.J.S.3
  • 42


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.