- Email: [email protected]
Contents of volume 3
Int. Dairy Journal 3 (1993) 763-766
Contents of Volume 3
Number 1 'Oxysterols': their Occurrence and Biological Effects S. BOSINGER. W. LUF & E. BRANDL (Austria) Thermostability of Skimmilk with Modified Casein/Whey Protein Content G. PATOCKA. P. JELEN & M. KALAB (Canada)
35
Assessment of Soluble and Ionic Calcium Released from Milk and Dairy Products during Simulated Gastro-intestinal Digestion J. DELISLE, N. ST-AMAND, F. GOSSELIN, C. PICH~TI'E'& J. AMIOT (Canada)
49
Direct Observation of Decrease in Size of Casein Micelles During the Initial Stages of Renneting of Skim Milk D. S. HORNE & C. M. DAVIDSON (UK)
61
Proteolysis in Swiss-Type Cheeses: a High Performance Liquid Chromatography Study P. BICAN & A. SPAHNI (Switzerland) Behaviour ofStaphlococcus aureus Strains FRI 137 and FRI 361 During the Manufacture and Ripening of Manchego Cheese A. OTERO, M. C. GARC[A, M. L. GARCIA, J. A. SANTOS & B. MORENO (Spain)
73
85
Book Review
Encyclopedia of Fermented Fresh Milk Products. By Joseph A. Kurmann, Jeremija L. Rasic & Manfred Kroger, Van Nostrand Reinhold, 1992
97
Recent IDF Publications
100
Forthcoming IDF Events .
101 Number 2
Influence of Preparative Method on the Lipid Profiles of Bovine Fat Globule Membrane E. L. MALIN, T. A. FOGLIA, J. J. BASCH, M. P. THOMPSON & P. VAIL (USA)
103
Fat Lipolyzed with a Commercial Lipase for the Production of Blue Cheese Flavour A. TOMASINI, G. BUSTILLO & J.-M. LEBEAULT (France)
117
Composition of Free Form Glycopeptides Isolated from Bovine Colostrum T. SAITO, T. YOSHIDA & T. ITOH (Japan)
129
763
Int. Dairy Journal (3) (1993)---~ 1993 Elsevier Science Publishers Ltd, England. Printed in Ireland
764
Contents of volume 3
High Performance Gel and Ion-exchange Chromatography of Buffalo Casein M. ZIN EL-DIN (Egypt) & T, AOKI (Japan) Enzyme-linked Immunosorbent Assay and Immunoblotting Using IgY Antibodies Against Soybean Glycinin A H. MEISEL (Germany) Purification and Characterisation of an Aminotripeptidase from Cytoplasm of Lactococcus lactis subsp, cremoris AM2 C. L. BACON, M. WILKINSON, P. V. JENNINGS, I. N. FHAOLAIN & G. O'CUINN (Ireland)
141
149
163
Hydrolysis of Whey Permeate Lactose in a Continuous Stirred Tank Membrane Reactor M. A. MEHAIA, J. ALVAREZ & M. CHERYAN (USA)
179
Recent IDFPublications
.
193
Forthcoming IDF Events .
195
Number 3 Influence of Homogenization Efficiency on Milk Fat Content Determination by Infrared Analysis N. RI~MILLARD, O. ROBIN, R. MARTEL & P. PAQUIN (Canada) Milk Protein-Carbohydrate Interactions A. TZIBOULA & D. D. MUIR (UK) .
Heat Stability of Milk: Aggregation and Dissociation of Protein at Ultra-high Temperatures H. SINGH & J. M. LATHAM (New Zealand) Effect of Whey Protein Denaturation on Structure of Casein Micelles and their Rennetability after Ultra-high Temperature Processing of Milk with or without Ultrafiltration D, J. MCMAHON, B. H. YOUSIF (USA) & M. KALAB (Canada)
197
209
225
239
Production of Concentrated Suspensions of Thermophilic Lactic Acid Bacteria in Calcium-alginate Beads C. P. CHAMPAGNE, F. GIRARD & N. R O D R I G U E (Canada)
257
An X-GIu Based Agar Medium for the Selective Enumeration of Lactobacillus acidophilus in Yogurt-related Milk Products W. KNEIFEL & B. PACHER (Austria)
277
Numbers 4-6 Cheeses with Appellation D'Origine Contr616e (AOC); Factors that Affect Quality L, BERTOZZI & G. PANARI (Italy)
297
Characterizing Ripening of Gruyere de Comt6: Influence of Time × Temperature and Salting Conditions on Eye and Slit Formation . R. GRAPPIN, D. LEFIER, A. DASEN & S. POCHET (France)
313
Contents o f volume 3
765 329
Characterising Ripening in UF-Cheese A.-M. BECH (Denmark) Characterizing Ripening in Low-Fat Semi-Hard Round-Eyed Cheese Made With Undefined Mesophilic DL-Starter Y. ARDO (Sweden)
343
Comparison of the Volatile Flavour Compounds of Six European 'AOC' Cheeses by Using a New Dynamic Headspace G C - M S Method. J. O. BOSSET & R. G A U C H (Switzerland)
359
Isolation and Characterization of Non-Volatile Flavours from Cheese: Peptide Profile of Flavour Fractions from Cheddar Cheese, Determined by Reverse-Phase HighPerformance Liquid Chromatography A. J. CLIFFE, J. D. MARKS & F. MULHOLLAND (UK)
379
Relations Between Cheese Flavour and Chemical Composition G. URBACH (Australia)
389
Starters as Finishers: Starter Properties Relevant to Cheese Ripening V. L. CROW, T. COOLBEAR, R. HOLLAND, G. G. PRITCHARD & F. G. MARTLEY (New Zealand)
423
Interactions between Non-Starter Microorganisms during cheese Manufacture and Ripening F. G. MARTLEY & V. L. CROW (New Zealand)
461
Technological Parameters Involved in Cheese Ripening . G. VAN DEN BERG & V. A. EXTERKATE (Netherlands)
485
Enzymes in Cheese Technology P. F. FOX & L. STEPANIAK (Ireland)
509
Accelerated Maturation of Cheese M. EL SODA (Egypt)
531
.
Posters Presented at the IDF Seminar on Cheese Ripening
545
Recent IDF Publications
579
Forthcoming IDF Events .
580
Number 7 Polymerization of Casein on Heating Milk M. ZIN EL-DIN (Egypt) & T. AOKI (Japan)
581
Effect of Retinol and Fatty Acid Binding by Bovine fl-Lactoglobulin on its Resistance to Trypsin Digestion P. PUYOL, M. D. PEREZ, L. MATA, J. M. ENA & M. CALVO (Spain)
589
Comparison of Subcellular Fractionation Methods for Lactococcus lactis subsp, lactis and L. lactis subsp, cremoris V. L. CROW, R. HOLLAND & T. COOLBEAR (New Zealand)
599
Contents of volume 3
766
Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese P. L. H. MCSWEENEY, P. F. FOX. J. A. LUCEY, K. N. JORDAN & T. M. COGAN (Republic of Ireland) Evaluation Instrumentale et Sensorielle de Certaines Propri6t6s Texturales de Fromages ~ Pate Molle D. HENNEQUIN & J. HARDY (France) Rheology and Microstructure of Low-Fat Mozzarella Cheese . M. H. TUNICK, IC L. MACKEY, J. J. SHIEH, P. W. SMITH, P. COOKE & E. L. MALIN (USA)
613
635
649
Technical Note
Target Flowmeter Used in a Dairy Processing Plant. A. K. GREENE, V. B. SMITH, C. R. SMITH & J. A. HANCKEL (USA)
663
Book Review
669
Recent IDF Publications
671
Forthcoming IDF Events .
674
Number 8 Effect of Milk Fermentation on Riboflavin Content and Stability B. SAIDI (Morocco) & J. J. WARTHESEN (USA)
675
Purification and Characterization of a Second Aminopeptidase (PepC-like) from
Lactobaeillus delbrueckii subsp, bulgaricus B14 .
685
Y. WOHLRAB & W. BOCKELMANN (FRG) The Influence of Oxygen on the Differentiation of Temperature-Sensitive and Temperature-Insensitive Lactococcus lactis subsp, cremoris Starter Strains R. HOLLAND & G. P. DAVEY (New Zealand) Influence of Other Whey Proteins on the Heat-Induced Aggregation ofa-Lactalbumin M. M. CALVO (Spain), J. LEAVER & J. M. BANKS (UK) Influence of Residual Rennet and Proteolysis on the Exudation of Whey from Feta Cheese During Storage P. K. SAMAL, K. N. PEARCE, R. J. BENNETT & F. P. DUNLOP (New Zealand)
703
719
729
Research Note
Changes in the Apparent Hydrophobicity ofPwudomonas Lipases after Heat Treatments. P. KONSTANTINOU & I. G. ROUSSIS (Greece)
747
Recent IDF Publications
755
Forthcoming IDF Events .
760
Contents of Volume 3
Number 1 'Oxysterols': their Occurrence and Biological Effects S. BOSINGER. W. LUF & E. BRANDL (Austria) Thermostability of Skimmilk with Modified Casein/Whey Protein Content G. PATOCKA. P. JELEN & M. KALAB (Canada)
35
Assessment of Soluble and Ionic Calcium Released from Milk and Dairy Products during Simulated Gastro-intestinal Digestion J. DELISLE, N. ST-AMAND, F. GOSSELIN, C. PICH~TI'E'& J. AMIOT (Canada)
49
Direct Observation of Decrease in Size of Casein Micelles During the Initial Stages of Renneting of Skim Milk D. S. HORNE & C. M. DAVIDSON (UK)
61
Proteolysis in Swiss-Type Cheeses: a High Performance Liquid Chromatography Study P. BICAN & A. SPAHNI (Switzerland) Behaviour ofStaphlococcus aureus Strains FRI 137 and FRI 361 During the Manufacture and Ripening of Manchego Cheese A. OTERO, M. C. GARC[A, M. L. GARCIA, J. A. SANTOS & B. MORENO (Spain)
73
85
Book Review
Encyclopedia of Fermented Fresh Milk Products. By Joseph A. Kurmann, Jeremija L. Rasic & Manfred Kroger, Van Nostrand Reinhold, 1992
97
Recent IDF Publications
100
Forthcoming IDF Events .
101 Number 2
Influence of Preparative Method on the Lipid Profiles of Bovine Fat Globule Membrane E. L. MALIN, T. A. FOGLIA, J. J. BASCH, M. P. THOMPSON & P. VAIL (USA)
103
Fat Lipolyzed with a Commercial Lipase for the Production of Blue Cheese Flavour A. TOMASINI, G. BUSTILLO & J.-M. LEBEAULT (France)
117
Composition of Free Form Glycopeptides Isolated from Bovine Colostrum T. SAITO, T. YOSHIDA & T. ITOH (Japan)
129
763
Int. Dairy Journal (3) (1993)---~ 1993 Elsevier Science Publishers Ltd, England. Printed in Ireland
764
Contents of volume 3
High Performance Gel and Ion-exchange Chromatography of Buffalo Casein M. ZIN EL-DIN (Egypt) & T, AOKI (Japan) Enzyme-linked Immunosorbent Assay and Immunoblotting Using IgY Antibodies Against Soybean Glycinin A H. MEISEL (Germany) Purification and Characterisation of an Aminotripeptidase from Cytoplasm of Lactococcus lactis subsp, cremoris AM2 C. L. BACON, M. WILKINSON, P. V. JENNINGS, I. N. FHAOLAIN & G. O'CUINN (Ireland)
141
149
163
Hydrolysis of Whey Permeate Lactose in a Continuous Stirred Tank Membrane Reactor M. A. MEHAIA, J. ALVAREZ & M. CHERYAN (USA)
179
Recent IDFPublications
.
193
Forthcoming IDF Events .
195
Number 3 Influence of Homogenization Efficiency on Milk Fat Content Determination by Infrared Analysis N. RI~MILLARD, O. ROBIN, R. MARTEL & P. PAQUIN (Canada) Milk Protein-Carbohydrate Interactions A. TZIBOULA & D. D. MUIR (UK) .
Heat Stability of Milk: Aggregation and Dissociation of Protein at Ultra-high Temperatures H. SINGH & J. M. LATHAM (New Zealand) Effect of Whey Protein Denaturation on Structure of Casein Micelles and their Rennetability after Ultra-high Temperature Processing of Milk with or without Ultrafiltration D, J. MCMAHON, B. H. YOUSIF (USA) & M. KALAB (Canada)
197
209
225
239
Production of Concentrated Suspensions of Thermophilic Lactic Acid Bacteria in Calcium-alginate Beads C. P. CHAMPAGNE, F. GIRARD & N. R O D R I G U E (Canada)
257
An X-GIu Based Agar Medium for the Selective Enumeration of Lactobacillus acidophilus in Yogurt-related Milk Products W. KNEIFEL & B. PACHER (Austria)
277
Numbers 4-6 Cheeses with Appellation D'Origine Contr616e (AOC); Factors that Affect Quality L, BERTOZZI & G. PANARI (Italy)
297
Characterizing Ripening of Gruyere de Comt6: Influence of Time × Temperature and Salting Conditions on Eye and Slit Formation . R. GRAPPIN, D. LEFIER, A. DASEN & S. POCHET (France)
313
Contents o f volume 3
765 329
Characterising Ripening in UF-Cheese A.-M. BECH (Denmark) Characterizing Ripening in Low-Fat Semi-Hard Round-Eyed Cheese Made With Undefined Mesophilic DL-Starter Y. ARDO (Sweden)
343
Comparison of the Volatile Flavour Compounds of Six European 'AOC' Cheeses by Using a New Dynamic Headspace G C - M S Method. J. O. BOSSET & R. G A U C H (Switzerland)
359
Isolation and Characterization of Non-Volatile Flavours from Cheese: Peptide Profile of Flavour Fractions from Cheddar Cheese, Determined by Reverse-Phase HighPerformance Liquid Chromatography A. J. CLIFFE, J. D. MARKS & F. MULHOLLAND (UK)
379
Relations Between Cheese Flavour and Chemical Composition G. URBACH (Australia)
389
Starters as Finishers: Starter Properties Relevant to Cheese Ripening V. L. CROW, T. COOLBEAR, R. HOLLAND, G. G. PRITCHARD & F. G. MARTLEY (New Zealand)
423
Interactions between Non-Starter Microorganisms during cheese Manufacture and Ripening F. G. MARTLEY & V. L. CROW (New Zealand)
461
Technological Parameters Involved in Cheese Ripening . G. VAN DEN BERG & V. A. EXTERKATE (Netherlands)
485
Enzymes in Cheese Technology P. F. FOX & L. STEPANIAK (Ireland)
509
Accelerated Maturation of Cheese M. EL SODA (Egypt)
531
.
Posters Presented at the IDF Seminar on Cheese Ripening
545
Recent IDF Publications
579
Forthcoming IDF Events .
580
Number 7 Polymerization of Casein on Heating Milk M. ZIN EL-DIN (Egypt) & T. AOKI (Japan)
581
Effect of Retinol and Fatty Acid Binding by Bovine fl-Lactoglobulin on its Resistance to Trypsin Digestion P. PUYOL, M. D. PEREZ, L. MATA, J. M. ENA & M. CALVO (Spain)
589
Comparison of Subcellular Fractionation Methods for Lactococcus lactis subsp, lactis and L. lactis subsp, cremoris V. L. CROW, R. HOLLAND & T. COOLBEAR (New Zealand)
599
Contents of volume 3
766
Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese P. L. H. MCSWEENEY, P. F. FOX. J. A. LUCEY, K. N. JORDAN & T. M. COGAN (Republic of Ireland) Evaluation Instrumentale et Sensorielle de Certaines Propri6t6s Texturales de Fromages ~ Pate Molle D. HENNEQUIN & J. HARDY (France) Rheology and Microstructure of Low-Fat Mozzarella Cheese . M. H. TUNICK, IC L. MACKEY, J. J. SHIEH, P. W. SMITH, P. COOKE & E. L. MALIN (USA)
613
635
649
Technical Note
Target Flowmeter Used in a Dairy Processing Plant. A. K. GREENE, V. B. SMITH, C. R. SMITH & J. A. HANCKEL (USA)
663
Book Review
669
Recent IDF Publications
671
Forthcoming IDF Events .
674
Number 8 Effect of Milk Fermentation on Riboflavin Content and Stability B. SAIDI (Morocco) & J. J. WARTHESEN (USA)
675
Purification and Characterization of a Second Aminopeptidase (PepC-like) from
Lactobaeillus delbrueckii subsp, bulgaricus B14 .
685
Y. WOHLRAB & W. BOCKELMANN (FRG) The Influence of Oxygen on the Differentiation of Temperature-Sensitive and Temperature-Insensitive Lactococcus lactis subsp, cremoris Starter Strains R. HOLLAND & G. P. DAVEY (New Zealand) Influence of Other Whey Proteins on the Heat-Induced Aggregation ofa-Lactalbumin M. M. CALVO (Spain), J. LEAVER & J. M. BANKS (UK) Influence of Residual Rennet and Proteolysis on the Exudation of Whey from Feta Cheese During Storage P. K. SAMAL, K. N. PEARCE, R. J. BENNETT & F. P. DUNLOP (New Zealand)
703
719
729
Research Note
Changes in the Apparent Hydrophobicity ofPwudomonas Lipases after Heat Treatments. P. KONSTANTINOU & I. G. ROUSSIS (Greece)
747
Recent IDF Publications
755
Forthcoming IDF Events .
760