Dairy Ingredients for Food Processing

(singke) #1

178 Chapter 7


Southward , C.R. 1985. “ Manufacture and applications
of edible casein products: I. Manufacture and proper-
ties. ” New Zealand Journal of Dairy Science and
Technology 20 : 79 – 101.
Southward , C.R. 1998. “ Casein Products. ” Chemical
Processes in New Zealand. New Zealand Dairy
Research Institute. 1 – 13.
Stathopoulos , C. , and O ’ Kennedy , B.T. 2008. “ A rheo-
logical evaluation of concentrated casein systems as
replacement for gluten: calcium effects. ” International
Journal of Dairy Technology 61 : 397 – 402.
Srinivasan , M. , Singh , H. , and Munro , P.A. 1996.
“ Sodium caseintate - stabilised emulsions: factors
affecting coverage and composition of surface pro-
teins. ” Journal of Agricultural and Food Chemistry
44 : 3807 – 3811.
Srinivasan , M. , Singh , H. , and Munro , P.A. 1999.
“ Adsorption behaviour of sodium and calcium casein-
ates in oil - in - water emulsions. ” International Dairy
Journal 9 : 337 – 341.
Swaisgood , H.E. 2003. “ Chemistry of the Caseins. ”
Advanced Dairy Chemistry. Vol. 1: Proteins. Fox , P.F. ,
and McSweeney , P.L.H. Elsevier Applied Science ,
London. 139 – 201.
Thompson , S.J. , and deMan , J.M. 1975. “ Concentration
and fractionation of milk by ultrafi ltration. ” Canadian
Institute of Food Science and Technology Journal
8 : 113 – 116.
Thurn , A. , Buchard , W. , and Niki , R. 1987. “ Structure
of casein micelles II alpha - s 1 - casein. ” Colloid Polymer
Science 265 : 653 – 666.
Towler , C. 1976. “ The manufacture and reconstitution
characteristics of granular sodium caseinate. ” New
Zealand Journal of Dairy Science and Technology
9 : 155 – 160.
Vattula , T. , Heikonen , M. , Kreula , M. , and Linko , P.
1979. “ On the effects of processing conditions on milk
protein coprecipitates. ” Milchwissenschaft 34 : 139 –
142.
Walstra , P. , and Jenness , R. 1984. Dairy Chemistry and
Physics. Wiley , New York.
Zwijgers , A. 1992. “ Outline of milk protein concen-
trate. ” International Food Ingredients 3 : 18 – 23.

Rehman , Shakeel - Ur , Farkye , N.Y. , Considine , T. ,
Schaffner , A. , and Drake , M.A. 2003. “ Effects of stan-
dardization of whole milk with dry milk protein con-
centrate on the yield and ripening of reduced - fat
cheddar cheese. ” Journal of Dairy Science 86 :
1608 – 1615.
Rollema , H.S. 1992. “ Chemistry of Milk Proteins. ”
Developments in Dairy Chemistry — 1. Proteins. Fox ,
P.F. (ed). Applied Science , London. 111 – 140.
Roman , J.A. , and Sgarbieri , V.C. 2006. “ The hydro-
philic, foaming and emulsifying properties of casein
concentrates produced by various methods. ” Inter-
national Journal of Food Science and Technology 41 :
609 – 617.
Saboya , L.V. , and Maubois , J.L. 2000. “ Current develop-
ments of microfi ltration technology in the dairy indus-
try. ” Lait 80 : 541 – 553.
Sahu , A. , Kasoju , N. , and Bora , U. 2008. “ Fluorescence
study of the curcumin - casein micelle complexation
and its application as a drug nanocarrier to cancer
cells. ” Biomacromolecules 9 : 2905 – 2912.
Savello , P.A. , Ernstrom , C.A. , and Kalab , M. 1989.
“ Microstructure and meltability of model process
cheese made with rennet and acid casein. ” Journal of
Dairy Science 72 : 1 – 11.
Schuck , P. , Davenel , A. , Mariette , F. , Briard , V. , M é jean ,
S. , and Piot , M. 2002. “ Rehydration of casein
powders: effect of added mineral salts and salt addi-
tion methods on water transfer. ” International Dairy
Journal 12 : 51 – 57.
Schuck , P. , M é jean , S. , Dolivet , A. , Gaiani , C. , Banon ,
S. , Scher , J. , and Jeantet , R. 2007. “ Water transfer
during rehydration of micellar casein powders. ” Lait
87 : 425 – 432.
Semo , E. , Kesselman , E. , Danino , D. , and Livney , Y.D.
2007. “ Casein micelle as a natural nano - capsular
vehicle for nutraceuticals. ” Food Hydrocolloids
21 : 936 – 942.
Silva , S.V. , and Malcata , F.X. 2005. “ Caseins as source
of bioactive peptides. ” International Dairy Journal
15 : 1 – 15.
Sousa , M.J. , Ard ö , Y. , and McSweeney , P.L.H. 2001.
“ Advances in the study of proteolysis during cheese
ripening. ” International Dairy Journal 11 : 327 – 345.

Free download pdf