Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Autor: Daniel J. Jacob, Jean-Louis Maubois, Henri Goudédranche, Célina Daviau, Marie-Hélène Famelart, Alice Pierre, Maurice Garnier

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (4), pp.417-432. ⟨10.1051/lait:2000135⟩

International audience; The kinetics of whey drainage of Camembert soft cheese was studied using an instrumented drainage device to record the pH and the weight of the whey with a variation coefficient amounting to 1.8% during the first 100 min and 0

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30abb60468d1e13681674c27f6fdf0fb
https://doi.org/10.1051/lait:2000135

The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese

Autor: Jacques Fauquant, Françoise Michel, Bénédicte Camier, Nadine Leconte, Marie-Caroline Michalski, Valérie Briard, Jean-Yves Gassi, Henri Goudédranche

Publikováno v: Dairy Science and Technology (84), 343-358. (2004)
Le Lait
Le Lait, INRA Editions, 2004, 84 (4), pp.343-358. ⟨10.1051/lait:2004012⟩

Emmental cheeses were produced using either small (~3 μm, SFG) or large (~6 μm, LFG) native milk fat globules obtained by a patented microfiltration process. Ripened SFG cheeses were less flexible and less firm than LFG cheeses. Indeed, the SFG che

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ab93a1c29d9a5c5fef3dc5eb64dfe1
http://prodinra.inra.fr/record/305228

Procédés de transformation fromagère (partie 2)

Autor: Pierre Schuck, Bénédicte Camier-Caudron, Henri Goudédranche, Jean-Yves Gassi

Publikováno v: Agroalimentaire.

Cet article fait suite a l’article [F 6 305] dans lequel ont ete traites les principes generaux de transformation fromagere ainsi que ceux particuliers aux fromages frais. Ces derniers, avec les fromages a pâte molle et a pâte pressee, represente

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4ede49e85dacc5157320f1a6529ad601
https://doi.org/10.51257/a-v1-f6306

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Autor: Alice Pierre, Jean-Louis Maubois, Marie-Hélène Famelart, Célina Daviau, Henri Goudédranche

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (4), pp.397-415. ⟨10.1051/lait:2000134⟩

International audience; The effect of the pH of skim milk (6.4 to 6.0), the casein concentration (27 to 36 g.kg$^{-1}$), a reduction in the ionic strength to 0.6 compared to that of unmodified milk and the effect of heat treatment on rennet coagulati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba493c9ae6a51ba503435e560d2c74f4
https://hal.archives-ouvertes.fr/hal-00895427/document

Fractionation of globular milk fat by membrane microfiltration

Autor: Henri Goudédranche, Jean-Louis Maubois, Jacques Fauquant

Publikováno v: New applications of membrane technology in the dairy industry
New applications of membrane technology in the dairy industry, Jun 1999, Saint-Malo, France
Lait
Lait, Elsevier, 2000, 80 (1), pp.93-98

Separation of milk fat in small globules (SG) (diameter lower than 2 µm) and in large globules (LG) (diameter higher than 2 µm) was realized by a patented process using special ceramic microfiltration membranes. Transformations in drinking milks, y

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57b01fbb1dbec9667ec0b27418360463
https://hal.inrae.fr/hal-02838394