Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-27T21:47:52.609Z Has data issue: false hasContentIssue false
  • English
  • Français

Open texture in cheese: the contributions of gas production by microorganisms and cheese manufacturing practices

Published online by Cambridge University Press:  01 June 2009

Frank G. Martley  and
Vaughan L. Crow
Frank G. Martley
Affiliation:
New Zealand Dairy Research Institute, Private Bag, Palmerston North, New Zealand
Vaughan L. Crow
Affiliation:
New Zealand Dairy Research Institute, Private Bag, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Review Article
Information
Journal of Dairy Research , Volume 63 , Issue 3 , August 1996 , pp. 489 - 507
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Akkerman, J. C., Walstra, P. & Van Dijk, H. J. M. 1989 Netherlands Milk and Dairy Journal 43 453–476Google Scholar
Alais, C. 1975 Science du Lait. Principes des techniques laitières, 3rd edn, p. 211. Paris: SEPGoogle Scholar
Anon. 1990 Revue Laitière Française no. 498 40Google Scholar
Ardö, Y. & Månsson, H. L. 1990 Scandanavian Dairy Information 4 38–40Google Scholar
Aylward, G. H. & Findlay, T. J. V. 1971 SI Chemical Data. Sydney: John Wiley & Sona AustralasiaGoogle Scholar
Bartels, H. J. & Naveh, D. 1985 Journal of Dairy Science 68 (Suppl. 1) 91–92Google Scholar
Bergère, J. -L. 1984 In Le Frontage, pp. 181–192 (Ed. Eck, A.). Paris: Technique et Documentation LavoisierGoogle Scholar
Bergère, J. -L. & Accolas, J. -P. 1986 In Anaerobic Bacteria in Habitats other than Man, pp. 373–396 (Eds Barnes, E. M. and Mead, G. C.). Oxford: Black well Scientific (Society for Applied Bacteriology Symposium Series no. 13)Google Scholar
Bester, B. H. 1976 South African Journal of Dairy Technology 8 51–55Google Scholar
Bosset, J. O., Collomb, M., Spahni-Rey, M. & Gauch, R. 1989 Travaux de Chimie Alimentaire et d'Hygiène 80 430–451Google Scholar
Brendehaug, J. & Langsrud, T. 1985 Journal of Dairy Science 68 281–289CrossRefGoogle Scholar
British Food Manufacturing Industries Research Associatio. 1995 International Food Legislation; Major Markets Worldwide, 3rd edn, vols II and III. Leatherhead: BFMIRAGoogle Scholar
Broome, M. C., Krause, D. A. & Hickey, M. W. 1990 Australian Journal of Dairy Technology 45 60–66Google Scholar
Chase, D. 1984 Milk Industry 26(2) 18–19, 22–23Google Scholar
Cogan, T. M. 1975 Journal of Dairy Research 42 139–46CrossRefGoogle Scholar
Cogan, T. M. 1985 In Bacterial Starter Cultures for Foods, pp. 25–40 (Ed. Gilliland, S. E.). Boca Raton, FL: CRC PressGoogle Scholar
Conochie, J. & Sutherland, B. J. 1965 Journal of Dairy Research 32 35–44CrossRefGoogle Scholar
Crow, V. L., Coolbear, T., Holland, R., Pritchard, G. G. & Martley, F. G. 1993 International Dairy Journal 3 423–460CrossRefGoogle Scholar
Crow, V. L. & Martley, F. G. 1991 Journal of Dairy Research 58 521–525CrossRefGoogle Scholar
Crow, V. L., Martley, F. G., Coolbear, T. & Roundhill, S. J. 1995 International Dairy Journal 4 1–21Google Scholar
Crow, V. L., Martley, F. G. & Delacroix, A. 1988 New Zealand Journal of Dairy Science and Technology 23 75–85Google Scholar
Crow, V. L. & Thomas, T. D. 1982 Journal of Bacteriology 150 1024–1032CrossRefGoogle Scholar
Crow, V. L. & Turner, K. W. 1986 New Zealand Journal of Dairy Science and Technology 21 217–227Google Scholar
Davey, G. P., Ward, L. J. H. & Brown, J. C. S. 1995 FEMS Microbiology Letters 128 21–25CrossRefGoogle Scholar
De Man, J. C., Rogosa, M. & Sharpe, M. E. 1960 Journal of Applied Bacteriology 23 130–135CrossRefGoogle Scholar
Dennien, G. 1980 Dairy Products (Queensland) 8(3) 8–9Google Scholar
Devoyod, J. -J., Melcion, D. & Auclair, J. 1974 Proceedings, XlXth International Dairy Congress 1E 419Google Scholar
Edwards, S. T. & Sandine, W. E. 1981 Journal of Dairy Science 64 2431–2438CrossRefGoogle Scholar
Elliott, J. A., Millard, G. E. & Holley, R. A. 1981 Journal of Dairy Science 64 2278–2283CrossRefGoogle Scholar
Flückiger, E. 1980 Schweizerische Milchzeitung 106 473–474, 479–480Google Scholar
Gilles, J. & Fryer, T. F. 1984 New Zealand Journal of Dairy Science and Technology 19 83–95Google Scholar
Gilles, J., Turner, K. W. & Martley, F. G. 1983 New Zealand Journal of Dairy Science and Technology 18 109–115Google Scholar
Goudkov, A. V. & Sharpe, M. E. 1965 Journal of Applied Bacteriology 28 63–73CrossRefGoogle Scholar
Gudkov, A. V. 1993 In Cheese: Chemistry, Physics & Microbiology, 2nd edn, vol. 2 Major Cheese Groups, pp. 281–299 (Ed. Fox, P. F.). London: Chapman & HallCrossRefGoogle Scholar
Hicks, C. L., Purba, A. & O'LBARY, J. 1990 Cultured Dairy Products Journal 25 20, 21, 23, 24Google Scholar
Hoglund, G. F., Fryer, T. F. & Gilles, J. 1972 New Zealand Journal of Dairy Science and Technology 7 150–154Google Scholar
Hup, G. & Stadhouders, J. 1979 Zuivelzicht 71 1141–1143Google Scholar
Hutkins, R., Halambeck, S. M. & Morris, H. A. 1986 Journal of Dairy Science 69 1–8CrossRefGoogle Scholar
Ingouf, J., Parmantier, C. & Verney, A. 1986 NZ Patent Office Journal p. 304. Patent 218604/A23C19/032, 16 (Société Nestlé SA)Google Scholar
International Dairy Federation 1987 Packaging of Butter, Soft Cheese, Fresh Cheese International Dairy Federation Bulletin no. 214 1–23Google Scholar
Johnston, K. A., Dunlop, F. P., Coker, C. J. & Wards, S. M. 1994 International Dairy Journal 4 303–327CrossRefGoogle Scholar
Joosten, H. M. L. J. & Northolt, M. D. 1987 Netherlands Milk and Dairy Journal 41 259–280Google Scholar
Joosten, H. M. L. J. & Stadhouders, J. 1987 Netherlands Milk and Dairy Journal 41 247–258Google Scholar
Kalab, M., Lowrie, R. J. & Nichols, D. 1982 Journal of Dairy Science 65 1117–1121CrossRefGoogle Scholar
Kebary, K. M. K. & Morris, H. A. 1990 Food Structure 9 57–60Google Scholar
Kerjean, J. -R. & Roussel, E. D. 1991 [Process for Manufacturing Pressed or Non-cooked Cheeses with Openness.] French patent no. 91.12100. 2 10 1991 (Institut Technique de Gruyère)Google Scholar
King, J. S. & Mabbitt, L. A. 1987 In Preservatives in the Food, Pharmaceutical and Environmental Industries, pp. 35–43 (Eds Board, R. G., Allwood, M. C. and Banks, J. G.). Oxford: Blackwell Scientific (Society for Applied Bacteriology Technical Series no. 22)Google Scholar
Kurmann, J. A. 1963 Deutsche Molkerei-Zeitung 84 1364–1366 (Dairy Science Abstracts 25 no. 3411)Google Scholar
Laleye, L. C., Simard, R. E., Lee, B. -H., Holley, R. A. & Giroux, R. N. 1987 Journal of Food Protection 50 1009–1012CrossRefGoogle Scholar
Lawrence, R. C., Creamer, L. K. & Gilles, J. 1987 Journal of Dairy Science 70 1748–1760CrossRefGoogle Scholar
Lenoir, J. 1963 Lait 43 154–165CrossRefGoogle Scholar
Lowrie, R. J., Kalab, M. & Nichols, D. 1982 Journal of Dairy Science 65 1122–1129CrossRefGoogle Scholar
McSweeney, P. L. H., Fox, P. F., Lucey, J., Jordan, K. N. & Cogan, T. M. 1993 International Dairy Journal 3 613–634CrossRefGoogle Scholar
Marth, E. H. 1963 Journal of Dairy Science 46 869–890CrossRefGoogle Scholar
Martley, F. G. & Crow, V. L. 1993 International Dairy Journal 3 461–483CrossRefGoogle Scholar
Mayes, J. J. & Radford, D. R. 1983 Australian Journal of Dairy Technology 38 34Google Scholar
Millet, J. 1983 Technique Laitière no. 978 33–40; no. 979 49, 51–52, 54–57Google Scholar
Mizuno, W. G. & Jezeski, J. J. 1959 Journal of Dairy Science 42 251–263CrossRefGoogle Scholar
Mocquot, G. 1979 Journal of Dairy Research 46 133–160CrossRefGoogle Scholar
Montilla, A., Calvo, M. M. & Olano, A. 1995 Zeitschrift für Lebensmittel-Untersuchung und -Forschung 200 289–292CrossRefGoogle Scholar
Morris, H. A. 1981 Blue-veined Cheeses. New York: Pfizer (Pfizer Cheese Monographs, vol. 7)Google Scholar
Nielsen, E. W. 1993 In Cheese: Chemistry, Physics & Microbiology, 2nd edn, vol. 2, Major Cheese Groups, pp. 247–253 (Ed. Fox, P. F.) London: Chapman & HallGoogle Scholar
Pauchard, J. P., Flückiger, E., Bosset, J. O. & Blanc, B. 1980 Schiveizerische Milchwirtschaftliche Forschung 9 69–73Google Scholar
Pearce, L. E. 1977 Proceedings, Jubilee Conference on Dairy Science and Technology, pp. 187–189Google Scholar
Peter, A., Zollikofer, E. & Badoux, F. 1953 Manuel de la Fabrication du Fromage d'Emmental. Bern, Switzerland: Wyss DruckGoogle Scholar
Pointurier, H. 1985 In Laits el Produits Laitiers: Vache, Brebis, Chèvre. 2. Les produits laitiers transformations el technologies, pp. 95–268 (Ed. Luquet, F. M.). Paris: Technique et Documentation Lavoisier (Société Scientifique d'Hygiène Alimentaire)Google Scholar
Radford, D. R. & Hull, R. R. 1982 Australian Journal of Dairy Technology 37 104–106Google Scholar
Reinbold, G. W. 1972 Swiss Cheese Varieties. New York: Pfizer (Pfizer Cheese Monographs, vol. 5)Google Scholar
Robertson, P. S. 1957 Journal of Dairy Research 24 235–241CrossRefGoogle Scholar
Robertson, P. S. 1965 Australian Journal of Dairy Technology 20 155–162Google Scholar
Rüegg, M. & Moor, U. 1987 Food Microstructure 6 35–46Google Scholar
Schulz, M. E., Kay, H., Mrowetz, G. & Nagel, O. 1963 Kieler Milchwirtschaftliche Forschungsberichte 15 113–149 (Dairy Science Abstract. 25 no. 3409)Google Scholar
Scott, R. 1981 Cheesemaking Practice. Barking: Applied Science PublishersGoogle Scholar
Sollberger, H. 1993 EFAM Tätigkeitsbericht, pp. 14–18Google Scholar
Steffen, C., Eberhard, P., Bosset, J. O. & Rüegg, M. 1993 In Cheese: Chemistry, Physics & Microbiology, 2nd edn, vol. 2, Major Cheese Groups, pp. 83–110 (Ed. Fox, P. F.). London: Chapman & HallCrossRefGoogle Scholar
Thomas, T. D. 1987 a New Zealand Journal of Dairy Science and Technology 22 25–38Google Scholar
Thomas, T. D. 1987 b New Zealand Journal of Dairy Science and Technology 22 215–219Google Scholar
Thomas, T. D. & Crow, V. L. 1983 New Zealand Journal of Dairy Science and Technology 18 131–141Google Scholar
Thomas, T. D. & Pearce, K. N. 1981 New Zealand Journal of Dairy Science and Technology 16 253–259Google Scholar
Tinson, W., Broome, M. C., Hillier, A. J. & Jago, G. R. 1982 a Australian Journal of Dairy Technology 37 14–16Google Scholar
Tinson, W., Ratcliff, M. F., Hillier, A. J. & Jago, G. R. 1982 b Australian Journal of Dairy Technology 37 17–21Google Scholar
Turner, K. W. 1988 Some Aspects of the Microbiology of Cheese Ripening Investigated using Aseptic Manufacturing Techniques. PhD thesis, Massey University, Palmerston North, New ZealandGoogle Scholar
Turner, K. W., Morris, H. A. & Martley, F. G. 1983 New Zealand Journal of Dairy Science and Technology 18 117–124Google Scholar
Turner, K. W. & Thomas, T. D. 1980 New Zealand Journal of Dairy Science and Technology 15 265–276Google Scholar
Van Dijk, H. J. M. 1986 Method and Device for the Preparation of Cheese and also Cheese Obtained Making Use Thereof. European patent application no. 85201828.2. Publication no. 0 181 049 A2Google Scholar
Voigt, M. N. & Eitenmiller, R. R. 1978 Journal of Food Protection 41 182–186CrossRefGoogle Scholar
Walstra, P. 1991 Rheological and Fracture Properties of Cheese, pp. 65–66. Brussels: IDF (International Dairy Federation Bulletin no. 268)Google Scholar
Walstra, P., Noomen, A. & Geurts, T. J. 1993 In Cheese: Chemistry, Physics & Microbiology, 2nd edn, vol. 2, Major Cheese Groups, pp. 39–82 (Ed. Fox, P. F.). London: Chapman & HallCrossRefGoogle Scholar
Whitehead, H. R. & Jones, L. J. 1946 New Zealand Journal of Science and Technology 27A 406–410Google Scholar
Wilson, H. L. & Reinbold, G. W. 1965 American Cheese Varieties. New York: Pfizer (Pfizer Cheese Monographs, vol. 2)Google Scholar
Wolkschoon-Pombo, A. & Klostermeyer, H. 1981 Milchwissenschaft 36 598–600Google Scholar