482 Part IV: Milk
Ranjith HMP, Rajah KK. 2001. High fat content dairy
products. In: AY Tamime, BA Law, editors. Mech-
anisation and Automation in Dairy Technology.
Sheffield: Sheffield Academic Press. Pp. 119–151.
Remeuf F, Mohammed S, Sodini I, Tissier JP. 2003.
Preliminary observations on the effects of milk forti-
fication and heating on microstructure and physical
properties of stirred yoghurt. Int Dairy J 13. (In
press.)
Richardson BC. 1983. The proteinases of bovine milk
and the effect of pasteurisation on their activity. NZ J
Dairy Sci Technol 18:233–245.
Robinson RK. 2002a. Fermented milks. Yoghurt types
and manufacture. In: H Roginski, JW Fuquay, PF
Fox, editors. Encyclopedia of Dairy Science. Lon-
don: Academic Press. Pp. 1055–1058.
———. 2002b. Fermented milks. Yoghurt, role of
starter culture. In: H Roginski, JW Fuquay, PF Fox,
editors. Encyclopedia of Dairy Science. London:
Academic Press. Pp. 1059–1063.
Robinson RK, Wilbey RA. 1998. Cheesemaking Prac-
tice. 3rd edition. Gaithersburg, Maryland: Aspen
Publishers.
RoseSallin C, Sieber R, Bosset, JO, Tabacchi R. 1997.
Effects of storage or heat treatment on oxysterols
formation in dairy products. Food Sci Technol—
Lebens-Wissen Technol 30:170–177.
Ryser ET. 2002. Pasteurisation of liquid milk products.
Principles, public health aspects. In: H Roginski,
JW Fuquay, PF Fox, editors. Encyclopedia of
Dairy Science. London: Academic Press. Pp. 2232–
2237.
Saldo J, McSweeney, PLH, Sendra E, Kelly AL,
Guamis B. 2002. Proteolysis in caprine milk cheese
treated by high pressure to accelerate cheese ripen-
ing. Int Dairy J 12:35–44.
Sanderson WB. 1978. Instant milk powders: Manu-
facture and keeping quality. NZ J Dairy Sci Technol
13:137–143.
Sawyer L. 2003. -lactoglobulin. In: Advanced Dairy
Chemistry. PF Fox, PLH McSweeney, editors. Vol. 1,
Proteins, 3rd edition. New York: Kluwer Academic-
Plenum Publishers. Pp. 319–386.
Sharma R, Lorenzen PC, Qvist KB. 2001. Influence of
transglutaminase treatment of skim milk on the for-
mation of -glutamyl) lysine and the susceptibility
of individual proteins towards crosslinking. Int
Dairy J 11:785–793.
Shin, HS, Lee JH, Pestka, JJ, Ustonol, Z. 2000. Growth
and viability of commercial Bifidobacteriumspp. in
skim milk containing oligosaccharides and inulin.
J Food Sci 65(5): 884–887.
Sieber R, RoseSallin C, Bosset JO. 1997. Cholesterol
and its oxidation products in dairy products: Ana-
lysis, effect of technological treatments, nutritional
consequences. Sciences des Aliments. 17:243–252.
Sienkiewicz T, Riedel C-L. 1990. Whey and Whey
Utilisation. Gelsenkirchen, Germany: Verlag Th.
Mann.
Singh H, Creamer LK. 1991. Denaturation, aggrega-
tion and heat stability of milk protein during the
manufacture of skim milk powder. J Dairy Res
58:269–283.
Stepaniak L, Sørhaug T. 1995. Thermal denaturation of
bacterial enzymes in milk In: PF Fox, editor. Heat-
induced changes in milk. Special Issue 9501. Brus-
sels: International Dairy Federation. Pp. 349–363.
Surono I, Hosono A. 2002a. Fermented milks. Types
and standards of identity. In: H Roginski, JW
Fuquay, PF Fox, editors. Encyclopedia of Dairy Sci-
ence. London: Academic Press. Pp. 1018–1023.
———. 2002b. Fermented milks. Starter cultures. In:
H Roginski, JW Fuquay, PF Fox, editors. Encyclo-
pedia of Dairy Science. London: Academic Press.
Pp. 1023–1028.
Tamime AY, Robinson, RK. 1999. Yoghurt: Science
and technology. Cambridge: Woodhead Publishers.
Tomasini A, Bustillo G, Lebeault J-M. 1995. Pro-
duction of blue cheese flavor concentrates from dif-
ferent substrates supplemented with lipolysed cream.
Int Dairy J. 5:247–257.
Trujillo AJ, Capellas M, Saldo J, Gervilla R, Guamis B.- Applications of high-hydrostatic pressure on
milk and dairy products: A review. Innov Food Sci
Emerg Technol 3:295–307.
van Boekel MAJS. 1998. Effect of heating on Maillard
reactions in milk. Food Chem 62:403–414.
Vanapalli SA, Coupland JN. 2001. Emulsions under
shear—The formation and properties of partially coa-
lesced lipid structures. Food Hydrocoll 51:507–512.
Vasiljevic T, Jelen P. 2001. Production of -galactosi-
dase for lactose hydrolysis in milk and dairy prod-
ucts using thermophilic lactic acid bacteria. Innov
Food Sci Emerg Technol 2:75–85.
Walstra P, Guerts TJ, Noomen A, Jellema A, van
Boekel, MAJS. 1999. Dairy Technology. Principles
of Milk Properties and Processes. New York: Marcel
Dekker, Inc.
Westhoff DC. 1978. Heating milk for microbial
destruction: A historical outline and update. J Food
Prot 41:122–130.
Whitaker JR. 1994. -galactosidase. In: Principles of
Enzymology for the Food Sciences. New York:
Marcel Dekker Inc. Pp. 419–423.