Patrick F. Fox
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(Suggest an Edit or Addition)Patrick F. Fox's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Dairy Chemistry and Biochemistry (1998) (969)
- Fundamentals of Cheese Science (2000) (952)
- Cheese: Chemistry, Physics and Microbiology (1993) (907)
- Advanced Dairy Chemistry (2009) (737)
- Soluble nitrogen in Cheddar cheese: comparison of extraction procedures (1982) (701)
- Encyclopedia of Dairy Sciences (2003) (626)
- Proteolysis During Cheese Manufacture and Ripening (1989) (556)
- Proteolysis in cheese during ripening (1996) (500)
- Importance of Calcium and Phosphate in Cheese Manufacture: A Review (1993) (410)
- Salt in Cheese: Physical, Chemical and Biological Aspects (1993) (347)
- Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review (2001) (347)
- Cheese: An Overview (1993) (341)
- The casein micelle: Historical aspects, current concepts and significance (2008) (331)
- Advanced dairy chemistry-1: Proteins. (2003) (303)
- Formation of flavor compounds in cheese. (1997) (299)
- Contribution of the indigenous microflora to the maturation of cheddar cheese (1993) (292)
- Milk Proteins: General and Historical Aspects (2003) (266)
- Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening (1992) (260)
- Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species (2003) (254)
- Indigenous enzymes in milk: Overview and historical aspects—Part 1 (2006) (254)
- Acceleration of cheese ripening (1996) (240)
- Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese. (2002) (229)
- Cheese: Chemistry, Physics and Microbiology (1993) (228)
- Milk alkaline proteinase (1988) (221)
- Microbiological, biochemical and technological properties of Turkish White cheese ‘Beyaz Peynir’ (2002) (215)
- Composition and properties of bovine colostrum: a review (2016) (214)
- High pressure treatment of bovine milk: effects on casein micelles and whey proteins. (2004) (214)
- Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening (1994) (205)
- Significance of non-starter lactic acid bacteria in cheddar cheese (1998) (201)
- Effects of high pressure on constituents and properties of milk (2002) (199)
- Glycolysis and related reactions during cheese manufacture and ripening. (1990) (188)
- Equine milk proteins: Chemistry, structure and nutritional significance (2010) (186)
- Biodiversity of the Bacterial Flora on the Surface of a Smear Cheese (2002) (185)
- Potential applications of high pressure homogenisation in processing of liquid milk (2005) (180)
- Potentiometric Determination of Salt in Cheese (1963) (168)
- Proteolytic specificity of chymosin on bovine αs1,-casein (1979) (166)
- High pressure-induced changes in bovine milk proteins: a review. (2006) (164)
- Indigenous proteolytic enzymes in milk: A brief overview of the present state of knowledge (2006) (164)
- Cheese: physical, biochemical, and nutritional aspects. (1996) (161)
- Heat Shock Response in Lactobacillus plantarum (2004) (159)
- Susceptibility of beta-lactoglobulin and sodium caseinate to proteolysis by pepsin and trypsin. (1995) (156)
- Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. (2001) (148)
- Chemical methods for the characterization of proteolysis in cheese during ripening (1997) (146)
- Contribution of rennet and starter proteases to proteolysis in Cheddar cheese (1976) (145)
- Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening (2015) (142)
- Metabolism of Residual Lactose and of Lactate and Citrate (2004) (139)
- Manufacture of Cheddar cheese with and without adjunct lactobacilli under controlled microbiological conditions (1996) (138)
- Determination of key enzyme activities in commercial peptidase and lipase preparations from microbial or animal sources (2002) (135)
- Casein association and micelle formation. (1992) (134)
- Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review. (1999) (131)
- Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening (1996) (130)
- Enzymes in cheese technology (1993) (127)
- Heat-Induced Coagulation of Milk (2003) (125)
- Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses (2003) (122)
- Proteolysis in Cheddar cheese: role of coagulant and starter bacteria (1978) (121)
- Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening (2002) (119)
- Milk proteins as food ingredients (2001) (119)
- Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin (1971) (119)
- Influence of starters on chemical, biochemical, and sensory changes in Turkish White-brined cheese during ripening. (2005) (119)
- Isolation and identification of further peptides in the diafiltration retentate of the water-soluble fraction of Cheddar cheese (1997) (115)
- The heat stability of milk (1977) (115)
- High pressure-induced denaturation of α-lactalbumin and β-lactoglobulin in bovine milk and whey: a possible mechanism (2004) (114)
- Heat-Induced Changes in Milk Preceding Coagulation (1981) (112)
- Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1 (2002) (112)
- Biogenesis of flavour compounds in cheese. (1995) (112)
- Advanced dairy chemistry. Volume 2: lipids. (2006) (110)
- Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin (1992) (110)
- Influence of Adjunct Cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on Cheddar Cheese Ripening (1999) (109)
- Electrophoretic analysis of cheese comparison of methods (1987) (107)
- Effect of transglutaminase on the heat stability of milk: a possible mechanism. (2002) (101)
- Heat stability of milk: role of β-lactoglobulin in the pH-dependent dissociation of micellar κ-casein (1987) (100)
- Isolation and some properties of extracellular heat-stable lipases from Pseudomonas fluorescens strain AFT 36 (1983) (99)
- Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses. (2003) (99)
- Influence of transglutaminase treatment on some physico-chemical properties of milk. (2002) (97)
- Water sorption by proteins: milk and whey proteins. (1986) (97)
- The milk protein system. (1989) (97)
- Milk Proteins: Introduction and Historical Aspects (2013) (96)
- Accelerated ripening of Cheddar cheese at elevated temperatures (1996) (96)
- Immunoglobulins of the mammary secretions. (1992) (95)
- The acid-base buffering properties of milk (1993) (95)
- A Procedure for the Manufacture of Cheddar Cheese under Controlled Bacteriological Conditions and the Effect of Adjunct Lactobacilli on Cheese Quality (1994) (95)
- Milk: An Overview (2014) (95)
- Observations on plasmin activity in cheese (1990) (94)
- Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora (1997) (92)
- Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese (2009) (91)
- Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739. (1997) (88)
- Enzyme-Modified Cheese (2021) (87)
- Production, functional properties and utilization of milk protein products. (1992) (87)
- Proteolysis of bovine caseins by cathepsin D: Preliminary observations and comparison with chymosin (1995) (86)
- Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles (1996) (85)
- Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese. (2001) (84)
- Lactose, water, salts and minor constituents (2009) (83)
- Heat-Induced Changes in Milk (2015) (83)
- Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk. (2000) (83)
- Microbiology and biochemistry of Fossa (pit) cheese (1999) (81)
- Indigenous Enzymes in Milk (2003) (81)
- High-pressure-induced changes in the rennet coagulation properties of bovine milk (2005) (80)
- Properties of casein micelles in high pressure-treated bovine milk (2004) (79)
- Milk-clotting and proteolytic activities of rennet, and of bovine pepsin and porcine pepsin (1969) (79)
- Rennets: their role in milk coagulation and cheese ripening (1997) (79)
- Cheese: Methods of Chemical Analysis (1993) (79)
- Milk proteins: molecular, colloidal and functional properties (1982) (77)
- Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk. (2000) (77)
- Drivers that establish and assembly the lactic acid bacteria biota in cheeses (2018) (77)
- The caseins: Structure, stability, and functionality (2018) (77)
- Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development (1997) (77)
- Objective indices of cheese ripening (1990) (76)
- Diversity of cheese varieties: An overview (2004) (76)
- Enzymology of cheese ripening (1991) (76)
- Ripening of Cheddar cheese made from blends of raw and pasteurised milk (2000) (75)
- Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening (1994) (75)
- Effect of modifying lactose concentration in cheese curd on proteolysis and in quality of Cheddar cheese (2004) (75)
- Influence of pH on the rennet coagulation of milk (1982) (75)
- Effect of pH and calcium concentration on proteolysis in mozzarella cheese. (2002) (75)
- Partial identification of peptides from the water-insoluble fraction of Cheddar cheese (1994) (74)
- Functional properties of whey proteins. (1989) (74)
- Heat stability of milk: influence of colloidal calcium phosphate and β-lactoglobulin (1975) (74)
- Effect of NaCl on some physico-chemical properties of concentrated bovine milk (2006) (73)
- Proteolytic specificity of plasmin on bovine as1-Casein (1993) (73)
- EFFECT OF SALT-IN-MOISTURE ON PROTEOLYSIS IN CHEDDAR-TYPE CHEESE (1996) (72)
- Heat stability of milk: further studies on the pH-dependent dissociation of micellar κ-casein (1986) (70)
- Proteolysis in Cheddar cheese: influence of the rate of acid production during manufacture (1975) (69)
- Proteolysis in Turkish White-brined cheese made with defined strains of Lactococcus (2004) (69)
- Protocol for the manufacture of miniature cheeses (1998) (69)
- Dissociation of caseins in high pressure-treated bovine milk (2004) (68)
- Major cheese groups (1987) (68)
- The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: effect of casein micelle size. (2000) (68)
- Lactose: Chemistry and Properties (2009) (68)
- Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology (1999) (67)
- Water-soluble peptides in Cheddar cheese: isolation and identification of peptides in the diafiltration retentate of the water-soluble fraction (1995) (67)
- Milk proteins: possible relationships of structure and function. (1989) (66)
- Study of proteolysis during the processing of a dry fermented pork sausage. (1991) (65)
- Aspects of proteins in milk powder manufacture. (1992) (63)
- Salt Diffusion in Cheddar Cheese (1985) (63)
- Indigenous enzymes in milk: A synopsis of future research requirements (2006) (63)
- Purification and Characterization of an Extracellular Proteinase from Brevibacterium linens ATCC 9174 (1995) (61)
- Cheeses of Turkey: 1. Varieties ripened in goat-skin bags (2007) (61)
- PURIFICATION AND CHARACTERIZATION OF A LIPASE FROM LACTOBACILLUS PLANTARUM 2739 (1996) (60)
- High pressure-induced changes in the creaming properties of bovine milk (2003) (60)
- A scheme for the fractionation of cheese nitrogen and identification of principal peptides (1994) (60)
- Studies on the ripening of Stilton cheese : proteolysis (1987) (59)
- Heat and ethanol stabilities of high-pressure-treated bovine milk (2004) (58)
- Isolation and general characterization of a heat-stable proteinase from Pseudomonas fluorescens aft 36. (1982) (58)
- Proteolysis of αs1-casein by chymosin: influence of pH and urea (1977) (58)
- Effect of compositional and environmental factors on the growth of indigenous non-starter lactic acid bacteria in Cheddar cheese (1997) (58)
- An investigation of the autolytic properties of three lactococcal strains during cheese ripening (1996) (57)
- Rennet coagulation of heated milk: influence of pH adjustment before or after heating (1988) (57)
- Emulsifying and foaming properties of acidic caseins and sodium caseinate (1988) (57)
- Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening (1997) (57)
- Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis (2001) (57)
- Proposed mechanism for the effect of polyphenols on the heat stability of milk (1999) (57)
- Developments in dairy chemistry. 4. Functional milk proteins. (1989) (56)
- Microbiology and biochemistry of Taleggio cheese during ripening (1997) (56)
- Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acid (1991) (55)
- Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731 (1997) (55)
- Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses (1999) (55)
- Developments in Dairy Chemistry—2 (1983) (54)
- Developments in dairy chemistry. 3. Lactose and minor constituents. (1985) (54)
- Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures (2006) (54)
- Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese. (2001) (54)
- Sodium chloride and moisture changes in Romano-type cheese during salting (1983) (53)
- Ethanol-dependent heat-induced dissociation of casein micelles. (2001) (53)
- Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles. (2001) (53)
- 2 – The major constituents of milk (2003) (52)
- Physico-chemical and functional properties of milk proteins. (1989) (52)
- Heat stability of milk: influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein (1987) (52)
- Proteolysis of β-casein in Cheddar Cheese (1973) (52)
- Effects of commercial enzymes on proteolysis and ripening in Cheddar cheese (1992) (51)
- A novel two-stage process for the production of enzyme-modified cheese (2006) (51)
- Factors that Affect the Quality of Cheese (2017) (51)
- Age gelation of sterilized milks. (1992) (51)
- Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology (1999) (49)
- A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. (2001) (49)
- Heat-induced changes in sodium Caseinate (1989) (48)
- Effects of Tea, Coffee and Cocoa Extracts on the Colloidal Stability of Milk and Concentrated Milk (1998) (48)
- Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk (2005) (48)
- Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality (2001) (48)
- Developments in Dairy Chemistry—3 (1985) (48)
- Characterization of Italian cheeses ripened under nonconventional conditions. (2007) (48)
- Heat stability of buttermilk. (2000) (47)
- Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli (1996) (47)
- Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk (2008) (47)
- Heat-induced modifications of the functional properties of sodium caseinate (1996) (45)
- A method for the large-scale isolation of -casein (2006) (45)
- Effects of high pressure treatment on the yield of cheese curd from bovine milk (2004) (44)
- Influence of aggregation on the susceptibility of casein to proteolysis (1970) (44)
- Proteolysis and flavor development in Cheddar cheese made exclusively with single strain proteinase-positive or proteinase-negative starters. (1990) (44)
- Role of starter enzymes during ripening of Cheddar cheese made from pasteurized milk under controlled microbiological conditions (1997) (43)
- Modified Gerber Test for Free Oil in Melted Mozzarella Cheese (1991) (43)
- Physico-chemical properties of casein micelles reformed from urea-treated milk (1974) (43)
- Effect of Genetically Modifying the Lactococcal Proteolytic System on Ripening and Flavor Development in Cheddar Cheese (1994) (43)
- Exogenous enzymes in dairy technology: a review (1993) (43)
- The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese. (1993) (43)
- Effect of thermal processing on the coagulability of milk by acid (1995) (42)
- The Sourdough Microflora. Cellular Localization and Characterization of Proteolytic Enzymes in Lactic Acid Bacteria (1996) (42)
- Production and utilization of ewe and goat milk (1997) (42)
- Short communication: influence of transglutaminase on the heat stability of milk. (2001) (41)
- A procedure for the partial fractionation of the αs-casein complex (1972) (41)
- Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening (1999) (41)
- Thermal stability of an extracellular proteinase from Pseudomonas fluorescens AFT 36 (1983) (41)
- Factors affecting the retention of rennet in cheese curd. (2007) (41)
- Characterization of the principal intracellular endopeptidase from Lactococcus lactis subsp. lactis MG1363 (1995) (41)
- Manufacture and Properties of Milk Powders (2003) (40)
- Whey proteins: manufacture. (1989) (40)
- Effect of hydrolysis of casein by plasmin on the heat stability of milk (2005) (40)
- Binding of zinc to bovine and human milk proteins (1989) (40)
- Effect of Peptides from the Sequence 58-72 of .beta.-Casein on the Activity of Endopeptidase, Aminopeptidase, and X-Prolyl-Dipeptidyl Aminopeptidase from Lactococcus lactis ssp. lactis MG1363 (1995) (39)
- Biochemistry of Cheese Ripening: Proteolysis (2017) (39)
- Processed Cheese and Substitute/Imitation Cheese Products (2017) (39)
- Potassium iodate-induced proteolysis in ultra heat treated milk during storage: the role of β-lactoglobulin and plasmin (1986) (39)
- Zinc binding in bovine milk (1989) (39)
- Aggregation of rennet-altered casein micelles at low temperatures. (2007) (38)
- Fractionation of sodium caseinate by ultrafiltration (1991) (38)
- Developments in dairy chemistry. I. Proteins. (1982) (38)
- Properties of casein micelles cross-linked by transglutaminase (2009) (38)
- Thermal denaturation of indigenous milk enzymes. (1995) (38)
- Chemistry and Biochemistry of Cheese (2015) (37)
- Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects (2012) (37)
- Rennets and their action in cheese manufacture and ripening (1988) (36)
- Heat stability characteristics of ovine, caprine and equine milks (1976) (36)
- Defined multi-species semi-liquid ready-to-use sourdough starter. (2007) (36)
- Proteolysis of bovine αs2-casein by chymosin (1994) (36)
- Solution Structures of Casein Peptides: NMR, FTIR, CD, and Molecular Modeling Studies of αs1-Casein, 1–23 (2001) (36)
- Plasmin activity and proteolysis in high pressure-treated bovine milk (2004) (35)
- A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese (2000) (35)
- Heat stability of milk: influence of denaturable proteins and detergents on pH sensitivity (1978) (35)
- Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP (1992) (34)
- Transport of sodium chloride and water in Romano cheese slices during brining (1986) (34)
- Influence of Temperature and pH on the Proteolytic Activity of Rennet Extract (1969) (34)
- Lactose, water, salts and vitamins (1997) (34)
- Heat stability of milk: the mechanism of stabilization by formaldehyde (1985) (34)
- Methods used to study non-starter microorganisms in cheese: a review (2000) (34)
- Rapid spectrophotometric and fluorimetric methods for monitoring nitrogenous (proteinaceous) compounds in cheese and cheese fractions: a review (1998) (34)
- Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum (1993) (34)
- Significance of Indigenous Enzymes in Milk and Dairy Products (2003) (33)
- Cheeses of Turkey: 2. Varieties ripened under brine (2008) (33)
- Effect of beta-lactoglobulin and precipitation of calcium phosphate on the thermal coagulation of milk. (2001) (33)
- Milk proteins: An overview (2020) (33)
- Distribution of lipase in milk proteins. II. Dissociation from k-casein with dimethylformamide. (1967) (32)
- Biosynthesis of milk proteins. (1982) (32)
- Objective assessment of cheddar cheese quality (1996) (32)
- Some non-European cheese varieties (1993) (32)
- Fractionation of cheese nitrogen using chitosan (1997) (32)
- Advanced Dairy Chemistry Volume 3 (1997) (32)
- Heat stability of milk: influence of dilution and dialysis against water (1978) (32)
- Heat-induced changes in lactose: isomerization, degradation, Maillard browning. (1995) (32)
- Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli (2011) (32)
- Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups (1999) (31)
- Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458. (1999) (31)
- Isolation and identification of peptides from the diafiltration permeate of the water-soluble fraction of Cheddar cheese (1998) (31)
- Casein micelle structure: susceptibility of various casein systems to proteolysis (1973) (31)
- Biological properties of milk proteins. (1992) (30)
- Identification of the principal water-insoluble peptides in Cheddar cheese (1998) (30)
- Isolation and characterization of heat stable proteinases from Pseudomonas isolate AFT 21 (1985) (30)
- Effects of phenolic compounds on the heat stability of milk and concentrated milk (1999) (30)
- Cheese: Structure, Rheology and Texture (2017) (30)
- The proteins and salts of some non-bovine milks (1977) (29)
- Changes in the acid-base buffering curves during the ripening of Emmental cheese (1993) (29)
- Exogenous Enzymes in Dairy Technology (2002) (29)
- Functional milk proteins (1989) (28)
- Uses of casein and caseinates. (1989) (28)
- A fractionation scheme for the water-soluble nitrogen in Cheddar cheese. (1983) (28)
- Purification and characterization of an intracellular esterase from Brevibacterium linens ATCC 9174 (1997) (27)
- The use of whey protein products. (1989) (27)
- Heat stability of concentrated milk. (1995) (27)
- Ripening of blue cheese : characterization of proteolysis (1984) (27)
- Assessing the proteolytic and cheese ripening properties of single strains of Lactococcus in miniature cheeses (1999) (27)
- Acid-base buffering properties of heated milk (1993) (27)
- Heat stability of milk: influence of modifying sulphydryl-disulphide interactions on the heat coagulation time–pH profile (1987) (27)
- Cheeses of Turkey: 3. Varieties containing herbs or spices (2008) (27)
- Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine beta-casein (1996) (27)
- Chemical and enzymatic modification of milk proteins. (1989) (27)
- Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458. (1999) (26)
- Purification and characterization of an extracellular esterase from Arthrobacter nicotianae 9458. (2000) (26)
- Acid phosphatase in cheese (2004) (26)
- Bovine Milk Lipase. II. Characterization (1968) (26)
- Caseins and caseinates: manufacture. (1989) (26)
- Methods for assessing proteolysis in cheese during maturation. (1995) (25)
- Indigenous Enzymes of Bovine Milk (1981) (25)
- Isolation and characterization of sheep pepsin. (1977) (25)
- Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure (2004) (25)
- Effect of extracts of oak (Quercus petraea) bark, oak leaves, aloe vera (Curacao aloe), coconut shell and wine on the colloidal stability of milk and concentrated milk (1999) (24)
- Low Heat, Hydrogen Peroxide, and Bactofugation Treatments of Milk to Control Coliforms in Cheddar Cheese (1968) (24)
- Inhibition of Residual Coagulant in Cheese using Pepstatin (1998) (24)
- Effect of heat treatment on the rennet coagulability of milk. (1995) (24)
- Effect of Adding Propionibacterium shermanii NCDO 853 or Lactobacillus casei ssp. casei IFPL 731 on Proteolysis and Flavor Development of Cheddar Cheese (1998) (24)
- Cheese as an Ingredient (2017) (24)
- Influence of ripening temperature, added commercial enzyme preparations and attenuated mutant (Lac) lactococcus lactis starter on the proteolysis and maturation of cheddar cheese (1991) (24)
- The Cheeses of Italy: Science and Technology (2018) (24)
- Functional properties of or -rich casein fractions (1991) (24)
- Comparison of the level of residual coagulant activity in different cheese varieties. (2009) (24)
- Intervarietal comparison of proteolysis in commercial cheese (1999) (23)
- Alternatives to pilot plant experiments in cheese‐ripening studies (2001) (23)
- Principal Families of Cheese (2017) (22)
- Bovine Milk Lipase. I. Isolation from Skimmilk (1968) (22)
- Manufacture and Properties of Dairy Powders (2016) (22)
- Heat-induced hydrolysis of Sodium Caseinate (1997) (22)
- Proteolysis in blue-veined cheese: an intervarietal study (1997) (22)
- A scheme for the partial fractionation of cheese peptides (1990) (22)
- Chemistry and Biochemistry of Milk Constituents (2012) (22)
- Diversity and Classification of Cheese Varieties: An Overview (2017) (22)
- Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheese (2008) (22)
- Salts of Milk (2015) (21)
- Effects of high pressure on some constituents and properties of buffalo milk. (2005) (21)
- Milk Lipids – Composition, Origin and Properties (2009) (21)
- Developments in the chemistry and technology of milk proteins. 2. Minor milk proteins (2003) (20)
- Isolation and characterization of an extracellular proteinase from Pseudomon as tolaasii (1995) (20)
- Overview of Cheese Manufacture (2017) (20)
- Analytical methods for milk proteins. (1992) (20)
- Influence of some polyvalent organic acids and salts on the colloidal stability of milk (1983) (20)
- Denaturation of porcine pepsin during Cheddar cheese manufacture (1977) (20)
- Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties (2017) (20)
- Some physico-chemical properties of porcine milk (1975) (20)
- Milk | Equid Milk (2011) (20)
- Effect of added α-ketoglutaric acid, pyruvic acid or pyridoxal phosphate on proteolyis and quality of Cheddar cheese (2002) (20)
- Indigenous Phosphatases in Milk (2003) (20)
- Rennet coagulation properties of heated milk (1993) (19)
- Influence of high pressure treatment on the acidification of bovine milk by lactic acid bacteria (2004) (19)
- Comparison of ethanol and trichloracetic acid fractionation for measurement of proteolysis in Emmental cheese (1996) (19)
- Some Effects of Hydrogen Peroxide on Casein and Its Implications in Cheese Making (1967) (19)
- Fouling and cleaning in milk processing. (1995) (19)
- LIPIDS | Fat Globules in Milk (2002) (19)
- Properties of casein micelles reformed from heated mixtures of milk and ethanol (2003) (18)
- Purification and characterization of Paecilomyces lilacinus dextranase (1985) (18)
- Emulsifying properties of protein fractions prepared from heated milk (1993) (18)
- Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101 (2001) (18)
- Heat stability of milk: influence of κ-casein hydrolysis (1978) (18)
- Proteolysis in the Irish Farmhouse Blue Cheese, Chetwynd (1996) (18)
- Effect of selected amides on heat-induced changes in milk (1980) (18)
- Heat-induced changes in the nutritional properties of sodium caseinate (1999) (18)
- Heat stability of milk: influence of cationic detergents on pH sensitivity (1982) (18)
- Purification and characterisation of an intracellular aminopeptidase from Brevibacterium linens ATCC 9174 (1997) (18)
- Seasonality: its impact on the production of good quality Mozzarella cheese (1992) (17)
- PROPERTIES OF COMMERCIAL MICROBIAL PROTEINASE PREPARATIONS (2002) (17)
- The individual or combined action of chymosin and plasmin on sodium caseinate or β-casein in solution: effect of NaCl and pH (1999) (17)
- Heat-induced association-dissociation of casein micelles preceding coagulation (1987) (17)
- Proteolytic specificity of chymosin on bovine alpha s1-casein. (1993) (17)
- Heat stability of milk: synergic action of urea and carbonyl compounds (1982) (17)
- A STUDY ON THE ROLE OF THE INDIGENOUS MICROFLORA OF RAW MILK ON THE RIPENING OF CHEDDAR CHEESE (1999) (17)
- Physico-chemical characteristics of casein micelles in dilute aqueous media (1979) (17)
- Isolation and characterization of an extracellular lipase from Pseudomonas tolaasii (1997) (16)
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- Cheese Science and Technology (2013) (16)
- Enzymology of Milk and Milk Products (2015) (16)
- Feta and related cheeses (1991) (16)
- Enzymatic Coagulation of Milk (2017) (16)
- Factors that Affect Cheese Quality (2017) (16)
- High pressure-induced changes in ovine milk. 2. Effects on casein micelles and whey proteins (2006) (16)
- Purification and Characterization of Intracellular Aminopeptidase from Pseudomonas fluorescens ATCC 948 (1995) (15)
- Heat-induced changes in the calcium sensitivity of caseins (1999) (15)
- Equid Milk: Chemistry, Biochemistry and Processing (2012) (15)
- Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses (2007) (15)
- ASSESSMENT OF PROTEOLYSIS IN CHEESE BY REACTION WITH TRINITROBENZENE SULPHONIG ACID (2016) (14)
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- Purification and characterization of an acid phosphatase from cell membrane fraction of Lactococcus lactis ssp lactis 303 (1998) (13)
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- Pathogens in Cheese and Foodborne Illnesses (2017) (12)
- Lactose and minor constituents (1985) (12)
- 3 – The caseins (2004) (12)
- Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus (2000) (12)
- Effect of ripening temperatures on proteolysis and lipolysis in the outer and inner regions of Ras-type cheese made by various salting methods (1988) (12)
- Indigenous enzymes in milk. VI. Other enzymes. (1992) (12)
- Selective denaturation of milk coagulants in 5 M-urea (1977) (12)
- Nitrogen and mineral distribution in infant formulae (1996) (12)
- Chapter 1 – Cheese: An Overview (2017) (11)
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- Effect of Added NaCl on Some Physicochemical Properties of Milk (2016) (11)
- Developments in the production of milk proteins (1994) (11)
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- Salting of Cheese Curd (2017) (11)
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- Purification and characterization of a novel serine aminopeptidase from Lactobacillus casei Ssp. casei IFPL 731 (1997) (11)
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- Extracellular proteinases from Micrococcus GF. I, Factors affecting growth and production (1991) (10)
- Thermal processing of milk - processes and equipment. (1995) (10)
- Molecular modeling and genetic engineering of milk proteins. (1992) (10)
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- Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948. (1998) (9)
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- Fractionation of peptides in a 10 kDa ultrafiltration retentate of a water-soluble extract of Cheddar cheese (1995) (9)
- Chapter 1 – Milk: an overview (2008) (9)
- Proteins : basic aspects (2013) (9)
- Contribution of cell wall-associated proteinases of lactococcus to the primary proteolysis of β-casein in cheddar cheese (1993) (9)
- Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solution. (2000) (9)
- High pressure-induced changes in ovine milk. 1. Effects on the mineral balance and pH (2006) (8)
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- Milk | Bovine Milk (2011) (8)
- Plasmin activity in buffalo milk (1991) (8)
- Biochemistry of Milk Processing (2007) (8)
- Vitamins in Milk and Dairy Products (2015) (8)
- Effects of cycled high pressure treatment on casein micelles and whey proteins in bovine milk (2004) (8)
- Peptides inhibitory to endopeptidase and aminopeptidase fromLactococcus lactis ssp.lactis MG1363, released from bovineβ-casein by chymosin, trypsin or chymotrypsin (1996) (8)
- Whey and Whey Products (2017) (7)
- Significance of Lactose in Dairy Products (2009) (7)
- Studies on Romano-Type Cheese: General Proteolysis (2016) (7)
- Ovine pepsin: suitability as a rennet substitute (1973) (7)
- Improved Zinc Bioavailability from Colloidal Calcium Phosphate-Free Cow’s Milk (1988) (7)
- The world dairy situation, 1996 (1997) (7)
- Cheese: Chemistry, Physics and Microbiology (1999) (6)
- Chapter 16 – Metabolism of Residual Lactose and of Lactate and Citrate (2017) (6)
- Effects of enzymic hydrolysis of lactose on the heat stability of milk or concentrated milk (1996) (6)
- Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum (2006) (6)
- Water in Milk and Dairy Products (2015) (6)
- Coagulants and Their Action (1987) (6)
- Enzymes other than rennets in dairy technology. (1980) (6)
- Production of Caseinophosphopeptides from Na-Caseinates Prepared from the Milk of Several Species by a Proteinase of Lactobacillus helveticus PR4 (2003) (6)
- Salt distribution in Cheddar cheese (1974) (6)
- Enzymatic evolution during ripening of Taleggio cheese related to the surface microflora (1998) (6)
- RECENTLY IDENTIFIED ENZYMES OF BREVIBACTERIUM LINENS ATCC 9174 ‐ A REVIEW (1998) (5)
- Partial purification and characterization of intracellular proteinases from Lactococcus lactis subsp lactis MG1363 (1996) (5)
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- Protein co-precipitates from milk and blood plasma : preparation and investigation of some functional properties (1987) (5)
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- LACTOSE AND OLIGOSACCHARIDES | Lactose: Chemistry, Properties (2011) (5)
- Factors affecting the creaming of human milk (2020) (5)
- Microbial study of Pecorino Siciliano cheese throughout ripening (2006) (5)
- Production and metabolism of lactate during cheese manufacture and ripening. (1990) (5)
- Recovery of Milk Protein by Ethanol Precipitation (2016) (5)
- Bacteriology of Cheese Milk (2017) (5)
- The Most Traditional and Popular Italian Cheeses (2018) (5)
- Enzymology of Milk and Dairy Products: Overview (2021) (5)
- Advanced Dairy Chemistry, Volume 2: Lipids (2020) (4)
- Physical Properties of Milk (2015) (4)
- Chemical studies of Pecorino Siciliano cheese throughout ripening (2007) (4)
- Byproducts from Dairy Processing (2019) (4)
- CHEESES | Manufacture of Hard and Semi-hard Varieties of Cheese (2003) (4)
- Influence of added lyophilized butter serum on the heat stability of unconcentrated and concentrated bovine milk (2006) (4)
- Mammals, milk, molecules, and micelles. (2011) (4)
- Purification and Characterization of a Dipeptidase from Pseudomonas fluorescens ATCC 948 (1996) (4)
- Improving the quality of Ras-type cheese made from recombined milk containing high levels of total solids (1987) (4)
- Cheese and fermented milk foods (3rd edition). Volume 1: Origins and principles (728 pp.) Volume 2: Procedures and analyses (330 pp.) (1997) (4)
- HEAT STABIUTY OF MILK: SIGNIFICANCE OF HEAT-INDUCED ACID FORMATION IN COAGULATION (2016) (4)
- The 23rd international dairy congress (1991) (4)
- EFFECT OF COLD-AGEING ON THE RENNET-COAGULATION TIME OF MILK (2015) (4)
- Extracellular proteinases from Micrococcus GF. 1. Factors affecting growth and production. 2. Isolation and characterization (1991) (4)
- Indigenous enzymes in milk. III. Proteinases. (1992) (4)
- Proprietary Creameries in Ireland (2014) (4)
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- Milk | Milk of Primates (2021) (3)
- Cheese making: from science to quality assurance, second edition (2000) (3)
- Indigenous enzymes in milk. V. Lactoperoxidase. (1992) (3)
- Food enzymology. Volume 1. (1991) (3)
- Storage characteristics of raw and concentrated whey (1969) (3)
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- Indigenous enzyme in milk. II. Lipases in milk. (1992) (3)
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- Role of Lactobacilli in Flavour Development of Cheddar Cheese. (2001) (3)
- Milk: Introduction (2021) (3)
- CHEESE | Biochemistry of Cheese Ripening (2002) (3)
- PURIFICATION AND CHARACTERIZATION OF A HEAT-STABLE LIPASE FROM PSEUDOMONAS FLUORESCENS AFT 29 (2016) (3)
- Post-Coagulation Treatment of the Renneted-Milk Gel (2017) (3)
- Indigenous enzymes in milk. IV. Phosphatases in milk. (1992) (2)
- Role of fats in foods and nutrition, 2nd edition: By M. I. Gurr. Elsevier Applied Science, London, 1992, x + 214pp. Price: 76.00 (hardback). ISBN 1-85166-755-5 (1993) (2)
- EXOGENOUS PROTEINASES IN DAIRY TECHNOLOGY (1980) (2)
- Biologically Active Compounds in Milk (2015) (2)
- Significance of chemistry to dairy science and technology (1988) (2)
- Fat Globules in Milk (2021) (2)
- Inhibition of rennet activity in cheese using equine blood serum (2010) (2)
- Milk Lipids | Fat Globules in Milk (2011) (2)
- Effects of different surface treatments on ripening of Canestrato Pugliese cheese (2007) (2)
- Biochemical and Functional Relationships in Cheese. (2001) (2)
- Comparative study on caciocavallo campano cheese (2007) (2)
- 25. Biochemistry of Milk Processing (2012) (2)
- Poster C12 Autolysis of starter bacteria during Cheddar cheese ripening (1993) (2)
- Inhibition of rennets by blood serum (2010) (2)
- Chemistry and Biochemistry of Fermented Milk Products (2015) (2)
- Binding of Zinc to Colloidal Calcium Phosphate in Human and Cow’s Milks (1988) (2)
- Proteolytic specificity of chymosin on bovine αs1-casein (1979) (1)
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- A rapid bioassay for penicillin residues in milk (1970) (1)
- FRACTIONATION OF LOW MOLECULAR MASS PEPTIDES IN CHEESE (1998) (1)
- Functional dairy foods: Tiina Mattila-Sandholm and Maria Saarela (Eds.); Woodhead Publishing Ltd., Cambridge and CRC Press, Boco Raton, FL, Price £135/US$210/E210, ISBN 1-85573-584-9 (2003) (1)
- Food proteins : proceedings of the Kellogg Foundation International Symposium on Food Proteins held at University College, Cork, Republic of Ireland between 21-24 September, 1981 (1982) (1)
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- The Origins of Cheesemaking (2018) (1)
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- Milk and milk products: Technology, chemistry and microbiology: Alan H. Varnam and Jane P. Sutherland. Chapman & Hall, London, 1994. pp. 451. ISBN: 0-412-45-730-X. Price: £24.99 (1995) (1)
- Metabolism of glucose in Cheddar cheese. (1980) (1)
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- Book reviewModern dairy technology — Vol. 2, advances in milk products (2nd edn): edited by R.K. Robinson, Elsevier, 1993. £85.00 (xii + 516 pages) ISBN 1 85166 924 8 (two-volume set: Chapman & Hall. £49.99 ISBN 0 +12 59680 61 (1994) (0)
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- Application of ultrafiltration in the dairy industry, E. Renner, M.H. Abd El-Salam (Eds.). Elsevier (1991), £57.00 (xiii + 371 pages) ISBN 1 85166 531 5 (1992) (0)
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- Biotechnology. Volume 9: Enzymes, biomass, food and feed (2nd edition) (1997) (0)
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