메뉴 건너뛰기




Volumn 26, Issue 1, 2012, Pages 66-72

The influence of fat globule membrane material on the microstructure of low-fat Cheddar cheese

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; CHEESE MILK; CHEESE STRUCTURE; COARSE STRUCTURE; CONFOCAL SCANNING LASER MICROSCOPY; FAT GLOBULES; MEMBRANE MATERIAL; MICROSTRUCTURAL CHARACTERISTICS; MILK FAT GLOBULES; PROTEIN MATRIX; PROTEIN NETWORK; SKIM MILK POWDER; STARTER CULTURES;

EID: 84863815864     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.03.008     Document Type: Article
Times cited : (36)

References (38)
  • 2
    • 30844433286 scopus 로고    scopus 로고
    • Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci
    • Dabour N., Kheadr E., Benhamou N., Fliss I., LaPointe G. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing lactococci. Journal of Dairy Science 2006, 89:95-110.
    • (2006) Journal of Dairy Science , vol.89 , pp. 95-110
    • Dabour, N.1    Kheadr, E.2    Benhamou, N.3    Fliss, I.4    LaPointe, G.5
  • 5
    • 84889331446 scopus 로고    scopus 로고
    • Microstructure of natural cheeses
    • Blackwell Publishing Ltd, Oxford, UK, A.Y. Tamime (Ed.)
    • Everett D.W. Microstructure of natural cheeses. Structure of dairy products 2007, 170-209. Blackwell Publishing Ltd, Oxford, UK. A.Y. Tamime (Ed.).
    • (2007) Structure of dairy products , pp. 170-209
    • Everett, D.W.1
  • 6
    • 32444450479 scopus 로고    scopus 로고
    • Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    • Govindasamy-Lucey S., Lin T., Jaeggi J.J., Johnson M.E., Lucey J.A. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. Journal of Dairy Science 2006, 89:454-467.
    • (2006) Journal of Dairy Science , vol.89 , pp. 454-467
    • Govindasamy-Lucey, S.1    Lin, T.2    Jaeggi, J.J.3    Johnson, M.E.4    Lucey, J.A.5
  • 7
    • 0033837934 scopus 로고    scopus 로고
    • The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
    • Guinee T.P., Auty M.A.E., Fenelon M.A. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal 2000, 10:277-288.
    • (2000) International Dairy Journal , vol.10 , pp. 277-288
    • Guinee, T.P.1    Auty, M.A.E.2    Fenelon, M.A.3
  • 9
    • 0001426860 scopus 로고
    • Structure and function of food products. A review
    • Heertje I. Structure and function of food products. A review. Food Structure 1993, 12:343-364.
    • (1993) Food Structure , vol.12 , pp. 343-364
    • Heertje, I.1
  • 10
    • 0034864272 scopus 로고    scopus 로고
    • Developments in the textural and rheological properties of UK Cheddar cheese during ripening
    • Hort J., Grys L.G. Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal 2001, 11:475-481.
    • (2001) International Dairy Journal , vol.11 , pp. 475-481
    • Hort, J.1    Grys, L.G.2
  • 16
    • 0022335502 scopus 로고
    • Microstructure of dairy foods. 2. Milk products based on fat
    • Kalab M. Microstructure of dairy foods. 2. Milk products based on fat. Journal of Dairy Science 1985, 68:3234-3248.
    • (1985) Journal of Dairy Science , vol.68 , pp. 3234-3248
    • Kalab, M.1
  • 19
    • 23744459404 scopus 로고    scopus 로고
    • Focus on the supramolecular structure of milk fat in dairy products
    • Lopez C. Focus on the supramolecular structure of milk fat in dairy products. Reproduction Nutrition Development 2005, 45:497-511.
    • (2005) Reproduction Nutrition Development , vol.45 , pp. 497-511
    • Lopez, C.1
  • 20
    • 33750693973 scopus 로고    scopus 로고
    • Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy
    • Lopez C., Camier B., Gassi J.Y. Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. International Dairy Journal 2007, 17:235-247.
    • (2007) International Dairy Journal , vol.17 , pp. 235-247
    • Lopez, C.1    Camier, B.2    Gassi, J.Y.3
  • 21
    • 0242580631 scopus 로고    scopus 로고
    • "Brain specific" nutrients: a memory cure?
    • McDaniel M.A., Maier S.F., Einstein G.O. "Brain specific" nutrients: a memory cure?. Nutrition 2003, 19:957-975.
    • (2003) Nutrition , vol.19 , pp. 957-975
    • McDaniel, M.A.1    Maier, S.F.2    Einstein, G.O.3
  • 22
    • 1542791522 scopus 로고    scopus 로고
    • Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese
    • Mistry V.V., Metzger L.E., Maubois J.L. Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese. Journal of Dairy Science 1996, 79:1137-1145.
    • (1996) Journal of Dairy Science , vol.79 , pp. 1137-1145
    • Mistry, V.V.1    Metzger, L.E.2    Maubois, J.L.3
  • 23
    • 33748072114 scopus 로고    scopus 로고
    • Partial replacement of fat by functional fiber in imitation cheese: effects on rheology and microstructure
    • Montesinos-Herrero C., Cottell D.C., O'Riordan D., O'Sullivan M. Partial replacement of fat by functional fiber in imitation cheese: effects on rheology and microstructure. International Dairy Journal 2006, 16:910-919.
    • (2006) International Dairy Journal , vol.16 , pp. 910-919
    • Montesinos-Herrero, C.1    Cottell, D.C.2    O'Riordan, D.3    O'Sullivan, M.4
  • 24
    • 34447627484 scopus 로고    scopus 로고
    • Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes
    • Morin P., Jimenez-Flores R., Pouliot Y. Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes. International Dairy Journal 2007, 17:1179-1187.
    • (2007) International Dairy Journal , vol.17 , pp. 1179-1187
    • Morin, P.1    Jimenez-Flores, R.2    Pouliot, Y.3
  • 25
    • 40649102206 scopus 로고    scopus 로고
    • Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses
    • Morin P., Pouliot Y., Britten M. Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses. Journal of Dairy Science 2008, 91:871-882.
    • (2008) Journal of Dairy Science , vol.91 , pp. 871-882
    • Morin, P.1    Pouliot, Y.2    Britten, M.3
  • 26
    • 77953889586 scopus 로고    scopus 로고
    • The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy
    • Ong L., Dagastine R.R., Kentish S.E., Gras S.L. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy. Journal of Food Science 2010, 75:135-145.
    • (2010) Journal of Food Science , vol.75 , pp. 135-145
    • Ong, L.1    Dagastine, R.R.2    Kentish, S.E.3    Gras, S.L.4
  • 27
    • 79951509388 scopus 로고    scopus 로고
    • Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy
    • Ong L., Dagastine R.R., Kentish S.E., Gras S.L. Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy. LWT - Food Science and Technology 2011, 44:1291-1302.
    • (2011) LWT - Food Science and Technology , vol.44 , pp. 1291-1302
    • Ong, L.1    Dagastine, R.R.2    Kentish, S.E.3    Gras, S.L.4
  • 28
    • 23044526036 scopus 로고    scopus 로고
    • Cow's milk components with anti-cancer potential
    • Parodi P.W. Cow's milk components with anti-cancer potential. Australian Journal of Dairy Technology 2001, 56:65-73.
    • (2001) Australian Journal of Dairy Technology , vol.56 , pp. 65-73
    • Parodi, P.W.1
  • 29
    • 0039872712 scopus 로고    scopus 로고
    • Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream
    • Poduval V.S., Mistry V.V. Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. Journal of Dairy Science 1999, 82:1-9.
    • (1999) Journal of Dairy Science , vol.82 , pp. 1-9
    • Poduval, V.S.1    Mistry, V.V.2
  • 30
    • 0042780946 scopus 로고    scopus 로고
    • Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese
    • Raval D.M., Mistry V.V. Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese. Journal of Dairy Science 1999, 82:2334-2343.
    • (1999) Journal of Dairy Science , vol.82 , pp. 2334-2343
    • Raval, D.M.1    Mistry, V.V.2
  • 31
    • 0036080514 scopus 로고    scopus 로고
    • Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
    • Romeih E.A., Michaelidou A., Biliaderis C.G., Zerfiridis G.K. Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal 2002, 12:525-540.
    • (2002) International Dairy Journal , vol.12 , pp. 525-540
    • Romeih, E.A.1    Michaelidou, A.2    Biliaderis, C.G.3    Zerfiridis, G.K.4
  • 32
    • 0034864164 scopus 로고    scopus 로고
    • Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus
    • Skeie S., Lindberg C., Narvhus J. Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus. International Dairy Journal 2001, 11:399-411.
    • (2001) International Dairy Journal , vol.11 , pp. 399-411
    • Skeie, S.1    Lindberg, C.2    Narvhus, J.3
  • 33
    • 22944439068 scopus 로고    scopus 로고
    • Bovine milk fat globule membrane as a potential nutraceutical
    • Spitsberg V.L. Bovine milk fat globule membrane as a potential nutraceutical. Journal of Dairy Science 2005, 88:2289-2294.
    • (2005) Journal of Dairy Science , vol.88 , pp. 2289-2294
    • Spitsberg, V.L.1
  • 34
    • 0348230487 scopus 로고    scopus 로고
    • Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts
    • Trachoo N., Mistry V.V. Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts. Journal of Dairy Science 1998, 81:3163-3171.
    • (1998) Journal of Dairy Science , vol.81 , pp. 3163-3171
    • Trachoo, N.1    Mistry, V.V.2
  • 35
    • 0034241822 scopus 로고    scopus 로고
    • Rheology of dairy foods that gel, stretch and fracture
    • Tunick M.H. Rheology of dairy foods that gel, stretch and fracture. Journal of Dairy Science 2000, 83:1892-1898.
    • (2000) Journal of Dairy Science , vol.83 , pp. 1892-1898
    • Tunick, M.H.1
  • 37
    • 17044451701 scopus 로고    scopus 로고
    • Ripening of low-fat Cheddar cheese made from milk enriched with phospholipids
    • Turcot S., St-Gelais D., Turgeon S.L. Ripening of low-fat Cheddar cheese made from milk enriched with phospholipids. Lait 2002, 82:209-223.
    • (2002) Lait , vol.82 , pp. 209-223
    • Turcot, S.1    St-Gelais, D.2    Turgeon, S.L.3
  • 38
    • 0035594330 scopus 로고    scopus 로고
    • Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low-fat Cheddar cheese
    • Turcot S., Turgeon S.L., St-Gelais D. Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low-fat Cheddar cheese. Lait 2001, 81:429-442.
    • (2001) Lait , vol.81 , pp. 429-442
    • Turcot, S.1    Turgeon, S.L.2    St-Gelais, D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.