Free Access
Reprod. Nutr. Dev.
Volume 45, Number 4, July-August 2005
Page(s) 497 - 511
References of Reprod. Nutr. Dev. 45 497-511
  1. Gurr MI. Nutritional significance of lipids. In: Fox PF (Ed), Advanced dairy chemistry, Vol 2, Lipids, 2nd ed, Chapman & Hall, 1995, p 349-402.
  2. Jensen RG, Blanc B, Patton S B. Particulate constituents in human and bovine milk. In: Jensen R.G. (Ed), Handbook of milk fat composition, Academic Press, New-York, 1995, p 50-62.
  3. Christie WW. Composition and structure of milk lipids. In: Fox PF (Ed), Advanced dairy chemistry, Vol 2, Lipids, 2 nd ed, Chapman & Hall, 1995, p 1-32.
  4. Jensen RG, Newburg DS. Bovine milk lipids. In: Jensen RG (Ed) Handbook of milk composition, Academic Press, Inc, New-York, 1995, p 542.
  5. Walstra P. Physical chemistry of milk fat globules. In: Fox PF (Ed), Advanced dairy chemistry, Vol 2, Lipids, 2nd ed, Chapman & Hall, 1995, p 131-178.
  6. Gresti J, Burgaut M, Maniongui C, Bezard J. Composition of molecular species of triacylglycerols in bovine milk fat. J Dairy Sci 1993, 76, 1850-1869.
  7. McPherson AV, Kitchen BJ. Reviews of the progress of dairy science; the bovine milk fat globule membrane. Its formation, composition, structure, and behaviour in milk and dairy products. J Dairy Res 1983, 50: 107-133.
  8. Mulder H, Walstra P. In: The milk fat globule, Center for Agricultural publishing and documentation, Wageningen, The Netherlands, 1974.
  9. Keenan TW, Dylewski DP. Intracellular origin of milk lipid globules and the nature and structure of the milk lipid globule membrane. In: Fox PF (Ed), Advanced dairy chemistry, Vol 2, Lipids, Chapman & Hall, London, UK, 1995, p 89-130.
  10. Danthine S, Blecker C, Paquot M, Innocente N, Deroanne C. Evolution des connaissances sur la membrane du globule gras: synthèse bibliographique. Lait 2000, 80: 209-222 [EDP Sciences] [CrossRef].
  11. Walstra P, Jenness R. In: Dairy Chemistry and Physics, John Wiley & sons Publ Inc, New York, NY, 1984.
  12. Sharma SK, Dalgleish DG. Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. J Agric Food Chem 1993, 1407-1412.
  13. Kim HHY, Jimenez-Flores R. Heat-induced interactions between the proteins of milk fat globule membrane and skim milk. J Dairy Sci 1995, 78: 24-35 [PubMed].
  14. Keenan TW, Moon TW, Dylewski DP. Lipid globules retain globule material after homogenisation. J Dairy Sci 1983, 66:196-203.
  15. Gunasekaran S, Ding K. Three dimensional characteristics of fat globules in cheddar cheese. J Dairy Sci 1999, 82: 1890-1896.
  16. Guinee TP, Auty MAE, Fenelon MA. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Int Dairy J 2000, 10: 277-288 [CrossRef].
  17. Rowney MK, Roupas P, Hickey MW, Everett DW. The Effect of Compression, Stretching, and Cooking Temperature on Free Oil Formation in Mozzarella Curd. J Dairy Sci 2003, 86: 449-456 [PubMed].
  18. Michalski MC, Gassi JY, Famelart MH, Leconte N, Camier B, Michel F, Briard V. The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese. Lait 2003, 83: 131-143 [EDP Sciences] [CrossRef].
  19. Michalski MC, Camier B, Briard V, Leconte N, Gassi J., Goudedranche H, Michel F, Fauquant J. The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese. Lait 2004, 84: 343-358 [EDP Sciences] [CrossRef].
  20. Centre National Interprofessionnel de l'Économie Laitière, L'économie laitière en chiffres, éd 2004, Paris, 2004.
  21. Mela DJ, Raats MM. In: Fox PF (Ed), Advanced Dairy Chemistry, Vol 2, Lipids, Chapman & Hall, 1994, p 403-432.
  22. Jaros D, Petrag J, Rohm H, Ulberth F. Milk fat composition affects mechanical and rheological properties of processed cheese. Appl Rheol 2001, 11: 19-25.
  23. Lopez C, Camier B, Gassi JY. Evolution of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy. Submitted to Int Dairy J, December 2004.
  24. Darling DF, Butcher DW. Milk-fat globule membrane in homogenised cream. J Dairy Res 1978, 45: 197-208.
  25. Cano-Ruiz ME, Richter RL. Effect of homogenization pressure on the milk fat globule membrane proteins. J Dairy Sci 1997, 80: 2732-2739.
  26. McPherson AV, Dash MC, Kitchen BJ. Isolation and composition of milk fat globule membrane material. II. From homogenized and ultra heat treated milks. J Dairy Res 1984, 51: 289-297.
  27. Sharma R, Singh H, Taylor MW. Composition and structure of fat globule surface layers in recombined milk. J Food Sci, 1996, 61: 28-32.
  28. Hillbrick GC, McMahon DJ, McManus WR. Microstructure of indirectly and directly heated ultra-high temperature (UHT) processed milk examined using transmission electron microscopy and immunogold labelling, Lebensm Wiss Technol 1999, 486-494.
  29. Houlihan AV, Goddard PA, Kitchen BJ, Masters CJ. Changes in structure of the bovine milk fat globule membrane on heating whole milk. J Dairy Res 1992, 59: 321-329 [PubMed].
  30. Blonk JCG, van Aalst H. Confocal scanning light microscopy in food research. Food Res Int 1993, 26: 297-311 [CrossRef].
  31. Xiong YL, Kinsella JE. Influence of fat globule membrane composition and fat type on the rheological properties of milk based composite gels. II. Results. Milchwissenschaft 1991, 46: 207-212.
  32. Lopez C, Dufour E. The composition of the milk fat globule surface alters the structural characteristics of the coagulum. J Colloid Interface Sci 2001, 233: 241-249 [CrossRef] [PubMed].
  33. Michalski MC, Cariou R, Michel F, Garnier C. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. J Dairy Sci 2002, 85: 2451-2461 [PubMed].
  34. Rowney M, Roupas P, Hickey M, Everett DW. Milkfat structure and free oil in mozzarella cheese. Aust J Dairy Technol 1998, 53: 110.
  35. Laloy E, Vuillemard JC, El Soda M, Simard RE. Influence of the fat content of Cheddar cheese on retention and localization of starters. Int Dairy J 1996, 6: 729-740 [CrossRef].
  36. Collins YF, McSweeney PLH, Wilkinson MG. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. Int Dairy J 2003, 13: 841-866 [CrossRef].