참고문헌
- Barthel, C., Sandberg, E. and Haglund, E. 1928. Research on rennin in cheese. Lait. 8:762-768. https://doi.org/10.1051/lait:19287941
- Broome, M. C. and Limsowtin, G. K. Y. 2002. Development of a cheese aqueous phase model. Aus. J. Dairy Tech. 57:118.
- Hassan, A., Johnson, M. E., and Lucey, J. A. 2004. Changes in the proportions of soluble and insoluble calcium during the ripening of Cheddar cheese. J. Dairy Sci. 87:854-862. https://doi.org/10.3168/jds.S0022-0302(04)73229-4
- Huffman, L. M., and Kristoffersen, T. 1984. Role of lactose in Cheddar cheese manufacturing and ripening. N. Z. J. Dairy Sci. Technol. 19:151-162.
- Horne, D. S. 1998. Casein interactions: casting light on the Black Boxes, the structure in dairy products. Int. Dairy J. 8:171-177. https://doi.org/10.1016/S0958-6946(98)00040-5
- IDF 1993. Milk and milk products - determination of lactose content - enzyme methods. 285:1993. International Dairy Ferderation, Brussels.
- Johnson, M. E. and Lucey J. A. 2006. Calcium: a key factor in controlling cheese functionality. J. Aus. Dairy Tech. 61(2):147-153.
- Lucey, J. A., Mishra, R., Hassan, A., and Johnson, M. E. 2005. Rheological and calcium equilibrium changes during ripening of Cheddar cheese. Int. Dairy J. 15: 645-653. https://doi.org/10.1016/j.idairyj.2004.08.018
- Marshall, R. T. 1992. Standard Methods for the Examination of Dairy Products. 16th ed. American Public Health Association, Washington, DC.
- McDowall, F. H. and Dolby, R. M. 1936. Studies on the chemistry of Cheddar cheese making. J. Dairy Res. 7: 156-175. https://doi.org/10.1017/S0022029900001722
- Monib, A. M. M. F. 1962. The calcium-paracaseinatephosphate- complex under conditions similar to those in cheese. Med. Landbouwhohogeseschool, Wageningen.
- Morris, H. A., Holt, C., Brooker, B. E., Banks, J. M. and Manson, W. 1998. Inorganic constituents of cheese; analysis of juice from one-month old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases. J. Dairy Res. 55: 255-268.
- O'Mahony, J. A., McSweeney, P. L. H., and Lucey, J. A. 2006. A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese. J. Dairy Sci. 89: 892-904. https://doi.org/10.3168/jds.S0022-0302(06)72154-3
- Park, Y.W. 2000. Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA. Small Rumin. Res. 37: 115-124. https://doi.org/10.1016/S0921-4488(99)00144-3
- Sandberg, E., Haglund, E. and Barthel, C. 1930. Analysis of cheese juice as a method of determining the degree of maturation, Lait. 10:1-21. https://doi.org/10.1051/lait:1930911
- Shakeel-Ur-Rehman, Waldron, D., and Fox, P. F. 2004. Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese. Int. Dairy J. 14:591-597. https://doi.org/10.1016/j.idairyj.2003.11.008
- Severn, D. J., Johnson, M. E. and Olson, N. F. 1986. Determination of lactic acid in Cheddar cheese and calcium lactate crystals. J. Dairy Sci. 69:2027-2030. https://doi.org/10.3168/jds.S0022-0302(86)80632-4
피인용 문헌
- Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production vol.2020, pp.None, 2017, https://doi.org/10.1155/2020/8869010