Hostname: page-component-6bf8c574d5-7jkgd Total loading time: 0 Render date: 2025-02-16T17:04:29.091Z Has data issue: false hasContentIssue false
  • English
  • Français

Milk and dairy products as food materials

Published online by Cambridge University Press:  28 February 2007

P. F. Fox
P. F. Fox
Affiliation:
Department of Food Chemistry University College Cork, Ireland
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Milk—Its Present and Future Role in Nutrition’
Information
Proceedings of the Nutrition Society , Volume 37 , Issue 3 , December 1978 , pp. 247 - 257
Copyright
Copyright © The Nutrition Society 1978

References

Abbott, J. C. (1966). In World Protein Rosurces [ Gould, R. E., editor]. Advances in Chemistry Series No. 57, Am. chem. Soc. Washington, D. C.Google Scholar
Anonymous (1971). Composition and Nutritive Value of Dairy Foods. Dairy Council Digest 42, 1.Google Scholar
Ash, D. J. (1976). Fd. Product Development 10 (6), 85.Google Scholar
Bullock, D. H. (1966). Can. Dairy Ice Cream J. 45 (1), 26.Google Scholar
Bullock, D. H. & Kenney, A. R. (1969). J. Dairy Sci. 52, 625.CrossRefGoogle Scholar
Bullock, D. H., Thomas, K. C. & McKnight, L. M. (1971). J. Dairy Sci. 54, 1801.CrossRefGoogle Scholar
Coughlin, J. R. & Nickerson, T. A. (1974). J. Fd. Sci. 58, 169.Google Scholar
Davis, J. G. (1974). Milk Ind. 75 (3), 14.Google Scholar
de Boer, R., de Wit, J. N. & Hiddink, J. (1977). J. Soc. Dairy Technol. 30, 112.CrossRefGoogle Scholar
Delaney, R. A. M. (1976). J. Soc. Dairy Technol. 29, 91.CrossRefGoogle Scholar
Fjaervoll, A. (1970). Dairy Ind. 35, 502.Google Scholar
Forsum, E. (1974). J. Dairy Sci. 57, 665.Google Scholar
Fox, P. F. (1968). Casein and Caseinates. Dairy Research Review Series No. 4. Dublin: An Foras Taluntais.Google Scholar
Fox, P. F. (1978). The use of Milk and Dairy Products in Non-dairy Foods, IDF Monograph: Factors Affecting the Yields and Contents of Milk Constituents of Commercial Importance, [Moore, J. H., editor].Google Scholar
Goller, H. J. & Kube, J. (1974). Cited from Short (1977).Google Scholar
Guy, E. J. (1970). In Byproducts from Milk. [Webb, B. H. & Whittier, E. O., ediotrs]. Westport, Conn: Avi Publishing Co. Inc.Google Scholar
Guy, E. J. (1971). Bakers Digest 45, 34.Google Scholar
Haggett, T. O. R. (1976). N.Z. J. Dairy Sci. & Technol. 11, 176.Google Scholar
Hake, I. (1977). New Dairy Foods, IDF Seminar. Doc. 9. Killarney.Google Scholar
Hall, C. W. & Hedrick, T. I. (1971). Drying of Milk and Milk Products. Westport, Conn: Avi Publishing Co. Inc.Google Scholar
Hammonds, T. M. & Call, D. L. (1970). Utilization of Protein Ingredients in the U.S. Food Industry, Parts I & II. Dep. Agricultural Economics, Cornell University, Ithaca, New York.Google Scholar
Hehir, A. F., Fegan, J. T. & Singh, M. (1975). Fd Technol. Aust. 27, 426.Google Scholar
Hermansson, A. M. (1975). J. Food Sci. 40, 611.CrossRefGoogle Scholar
Hermansson, A. M. & Akesson, C. (1975 a). J. Food Sci. 40, 595.Google Scholar
Hermansson, A. M. & Akesson, C. (1975 b). J. Food Sci. 40, 603.Google Scholar
Hodgson, R. E. (1971). J. Dairy Sci. 4, 442.CrossRefGoogle Scholar
Hofstrand, J. T., Zaehringer, M. V. & Hibbs, R. A. (1965). Cereal Sci. Today 10, 212, 233.Google Scholar
Holsinger, V. H., Posati, C. P., De Vilbiss, E. D. & Pallansch, M. J. (1973). Fd Technol. 27, (2), 59.Google Scholar
Howard, A. N. (1977). Int. Conf. on Atherosclerosis (abstr.), Milan, p. 34.Google Scholar
IDF (1977 a). IDF Annual Bulletin, Doc. No. 93.Google Scholar
IDF (1977 b). Seminar, New Dairy Foods, Killarney.Google Scholar
Jaynes, H. O. & Asan, T. (1976). J. Fd Sci. 41, 787.CrossRefGoogle Scholar
Jebson, R. S. (1974). Proc. 19th int. Dairy Congr. 1E. 761.Google Scholar
Jebson, R. S. (1976). N.Z. J. Dairy Sci. & Technol. 11, 206.Google Scholar
Jelen, P. (1975). J. Fd Sci. 40, 1072.CrossRefGoogle Scholar
Jelen, P. & Breene, W. M. (1973). J. Fd Sci. 38, 9.Google Scholar
Jelen, P. & McIntyre, D. (1977). J. Fd Sci. 42, 281.CrossRefGoogle Scholar
Kieseker, F. G. (1975). Aust. J. Dairy Technol. 30, 7.Google Scholar
Kieseker, F. G. & Eustace, I. J. (1975). Aust. J. Dairy Technol. 30, 17.Google Scholar
Kinsella, J. E. (1971). Adv. Fd Res. 19, 147.Google Scholar
Knightly, W. H. (1968). Fd Technol. 22, 731.Google Scholar
Kon, S. K. (1972). Milk and Milk Products in Human Nutrition, 2nd ed. FAO, Rome.Google ScholarPubMed
Kretchmer, N. (1972). Sci. Am. 227 (4), 70.CrossRefGoogle Scholar
Lang, F. & Lang, A. (1970). Milk Ind. 66, 12.Google Scholar
Leonard, M. H. (1977). J. Soc. Dairy Technol. 30, 160.Google Scholar
Lin, A. Y. & Nickerson, T. A. (1977). J. Dairy Sci. 60, 34.CrossRefGoogle Scholar
Mann, E. J. (1968). Dairy Ind. 33, 848.Google Scholar
Mann, E. J. (1971 a). Dairy Sci. Abstr. 33, 1.Google Scholar
Mann, E. J. (1971 b). J. Soc. Dairy Technol. 24 (4), 145.CrossRefGoogle Scholar
Mann, E. J. (1972). Fd Technol. Aust. 24, 26.Google Scholar
Mann, E. J. (1977). IDF Seminar, New Dairy Foods, Killarney, Doc. 1.Google Scholar
McDonough, F. E., Hargrove, R. E., Mattingly, W. A., Posati, L. P. & Alford, J. A. (1974). J. Dairy Sci. 57, 1483.CrossRefGoogle Scholar
McDonough, F. E., Alford, J. A. & Womack, M. (1976). J. Dairy Sci. 59, 34.Google Scholar
Meat & Dairy Produce Bulletin 29, (4), 1976.Google Scholar
Miller, D. E. (1968). J. Dairy Sci. 51, 1330.CrossRefGoogle Scholar
Min, D. B. S. & Thomas, E. L. (1977). J. Fd Sci. 42, 221.Google Scholar
Muller, L. L. (1971). Dairy Sci. Abstr. 33, 659.Google Scholar
Nickerson, T. A. (1974). In Fundamentals of Dairy Chemistry, 2nd ed. [Webb, B. H., Johnson, A. & Alford, J. A., editors]. Westport, Conn: Avi Publishing Co. Inc.Google Scholar
Nickerson, T. A. & Dolby, R. M. (1971). J. Dairy Sci. 54, 1212.CrossRefGoogle Scholar
Norris, R. (1973). N.Z. Patent, 172, 101. Cited from Jebson, 1976.Google Scholar
O'Sullivan, A. C. & Delaney, R. A. M. (1972). Food Progress 5, 1.Google Scholar
Pagington, J. S. (1975). J. Soc. Dairy Technol. 28, 32Google Scholar
Pearson, A. M., Spooner, M. E., Hegarty, G. R. & Bratzler, L. T. (1965). Fd Technol. 19, 103.Google Scholar
Phillips, M. C. & Briggs, G. M. (1975). J. Dairy Sci. 58, 1751.CrossRefGoogle Scholar
Poarch, A. E. (1967). IDF Seminar, Casein and Caseinates, Paris.Google Scholar
Porter, J. W. G. (1975). Milk and Dairy Foods. Oxford University Press.Google Scholar
Potter, G. L. & Zaehringer, M. V. (1965). Cereal Sci. Today, 10, 215, 218.Google Scholar
Reddy, V. (1973). Ned. Melk—en Zuiveltijdschr. 27, 355.Google Scholar
Reddy, V. & Pershad, J. (1972). Am. J. clin. Nutr. 25, 114.Google Scholar
Reger, J. V. (1958). Cereal Sci. Today 3, 270.Google Scholar
RegeZ, W. (1977). J. Soc. Dairy Technol. 30, 164.Google Scholar
Richert, S. H. (1975). J. Dairy Sci. 58, 985.Google Scholar
Robinson, B. P., Short, J. L. & Marshall, K. R. (1976). N.Z. J. Dairy Sci. Technol. 11, 114.Google Scholar
Rosensweig, N. S. (1969). J. Dairy Sci. 52, 585.Google Scholar
Rusoff, L. L. (1970). J. Dairy Sci. 53, 1296.Google Scholar
Schoppet, E. F., Sinnemon, H. I., Talley, F. B., Panzar, C. C. & Aceto, N. C. (1976). J. Fd Sci. 41, 1297.Google Scholar
Seibles, T. D. (1975). Cereal Sci. Today 20, 487.Google Scholar
Sherbon, J. W. (1974). J. Am. Oil Chem. Soc. 51, 22.Google Scholar
Short, J. L. (1977). N.Z. J. Dairy Sci. Technol., 50th Jubilee Conference Special Issue, p. 155.Google Scholar
Shukla, T. P. (1975). CRC Critical Reviews in Food Technol. 5, 325.Google Scholar
Southward, C. R. & Goldman, A. (1975). N.Z. J. Dairy Sci. Technol, 10, 101.Google Scholar
Tucker, V. C. (1974). Proc. 19th int. Dairy Congr. IE, 762.Google Scholar
Tybor, P. T., Dill, C. W. & Landmann, W. A. (1975). J. Fd Sci. 40, 155.Google Scholar
Vujicic, I. F., Lin, A. Y. & Nickerson, T. A. (1977). J. Dairy Sci. 60, 29.Google Scholar
Webb, B. H. (1966). J. Dairy Sci. 49, 1310.CrossRefGoogle Scholar
Webb, B. H. (1970). In Byproducts from Milk. [Webb, B. H. & Whittier, E. O., editors]. Westport Conn: Avi Publishing Co. Inc.Google Scholar
Weckel, K. C. & Huang, T. T. (1968). Research Report No. 39. Research Division, College of Agricultural & Life Science, University of Wisconsin.Google Scholar
Welch, D. (1965). Fd Technol. Aust. 17, 318.Google Scholar
Wilson, B. W. (1975). Aust. J. Dairy Technol. 30, 10.Google Scholar
Wingerd, W. H. (1971). J. Dairy Sci. 54, 1234.CrossRefGoogle Scholar
Wilnak, B. & Associates (1974). Functional Proteins: U.S.A., Europe and Japan, Reports I & II.Google Scholar
Yabumoto, K., Jennings, W. G. & Pangborn, R. M. (1975). J. Fd Sci. 40, 105.Google Scholar
Yudkin, J. (1976). J. Soc. Dairy Technol. 29 (2), 108.Google Scholar
Zillen, M. (1977). IDF Seminar, New Dairy Foods. Killarney, Doc. 16.Google Scholar