1. AE Sloan. Got milk? Get cultured. Food Tech 56:16, 2002.
2. P Walstra, TJ Geurts, A Noomen, A Jellema, MAJS van Boekel. Dairy Technology: Principles of Milk Properties and Processes. New York: Marcel Dekker, 1999, pp. 325-361.
3. J Giese. Measuring physical properties of foods. Food Tech 49:54-63, 1995.
4. HA Barnes, JF Hutton, K Walters. An Introduction to Rheology. New York: Elsevier Science Publishers, 1989, pp. 190-199.
5. MH Tunick. Symposium: Dairy products rheology. Rheology ofdairy foods that gel, stretch and fracture. J Dairy Sci 83:1892-1898, 2000.
6. JF Velez-Ruiz, GV Barbosa Canovas. Rheological properties of selected dairy products Crit Rev Food Sci Nutr 37:311-359, 1997.
7. AY Tamime, VME Marshall. Microbiology and Biochemistry of Cheese and Fermented Milk. 2nd ed. New York: Chapman and Hall, 1997, pp. 57-151.
8. Code of Federal regulations (2002). Title 21, Part 133. Cheeses and related cheese products. Rockville. Office of the Federal Register National Archives and Records Administration, 2002, p.295.
9. M Valladao, WE Sandine. Standardized method for determining the effect of various antibiotics in lactococcal cultures. J Food Prot 57: 235-239, 1994.
10. GW Reinbold, MS Reddy. Sensitivity or resistance dairy starter and associated microorganisms to selected antibiotics. [food residues] J Milk Food Technol 37:517-521, 1974.
11. M Desmazeaud. Dairy Starter Cultures. New York: VCH, 1996, pp. 130-131.
12. M Valladao, WE Sandine. Quarternary ammonium compounds in milk: detection by reverse phase high performance liquid chromatography and their effect on starter growth. J Dairy Sci 77: 1509-1514, 1994.
13. N Girguis, MW Hickey. Factors affecting the performance of thermophilic starters. Aust J Dairy Technology 41:14-26, 1987.
14. AY Tamime, RK Robinson. Yogurt Science and Technology. 2nd ed. Boca Raton: CRC Press, 1999, pp. 7-374.
15. AH Varnam, JP Sutherland. Milk and Milk Products: Technology, Chemistry and Microbiology. London: Chapman & Hall, 1994, 1-70.
16. P Hollingsworth. Federal R&D: a boon to food companies. Food Technology 55: 45-50, 2001.
17. G Gibson, MB Roberfroid. Dietary modulation of the human colonic mibrobiota: Introducing the concept of prebiotics. J Nutr 125: 1401-1412, 1995.
18. N Shah. Functional foods from probiotics and prebiotics. Food Tech 55:46-53, 2001.
19. NP Shah. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci 83: 894-907, 2000.
20. RK Robinson (Ed) Modern Dairy Technology, vol. 2. New York: Elsevier Applied Science, 1993, pp. 1-47.
21. TM Cogan. A review of heat resistant lipases and proteinases and the quality of dairy products. Irish J Food Sci Technology 1:95-105, 1977.
22. JA Mottar, M Bassier, M Joniau, J Baert. Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. J Dairy Sci 72: 2247-2256, 1989.
23. National Yogurt Association website. http://www.aboutyogurt.com/lacYogurt. Live & Active Culture Yogurt.
24. EP Odum. Fundamentals of Ecology. Philadelphia: W.B. Saunders, 1971, pp. 211-214.
25. PA Shankar, FL Davies. Associative bacterial growth in yogurt starters; initial observations on stimulatory factors. J Soc Dairy Technol 30: 28-30, 1977.
26. RK Robinson, AY Tamime. Microbiology of fermented milks. In RK Robinson. Ed. Dairy Microbiology Handbook. New York: John Wiley, 2002, pp. 760-765.
27. VME Marshall. Flavor developments in fermented milks. In F Lyndon Davies, BA Law. Eds. Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. New York: Elsevier Applied Science, 1984, pp.153-260.
28. JL Rasic, JA Kurmann. Yoghurt: Scientific Grounds, Technology, Manufacture and Preparation. Copenhagen: Technical Dairy Publishing House, 1978, pp. 57-241.
29. VV Mistry. Fermented milks and cream. In EH Marth, JL Steele. Eds. Applied Dairy Microbiology. 2nd ed. New York: Marcel Dekker, 2001, pp.301-305.
30. BE Horrall, PR Elliker. An activity test for cheddar and cottage cheese starters. J Dairy Sci 30:523-524, 1947.
31. AY Tamime. Microbiology of starter cultures. In RK Robinson. Ed. Dairy Microbiology—The Microbiology of Milk Products, 2nd ed. New York: Elsevier Applied Science, 1990, pp. 180-200.
32. E Parnell-Clunies, Y Kakuda, D Irvine. Heat-induced protein changes in milk processed by vat and continuous heating systems. J Dairy Sci 71:1472-1483, 1988.
33. S Moineau, M Borkaev, B Holler, S Walker, J Kondo, E Vedamuthu, P Vandenbergh. Isolation and characterization of lactococcal bacteriophages from cultured butter milk plants in the United States. J Dairy Sci 79: 2104-2111, 1996.
34. E Metchnikoff. The Prolongation of Life—Optimistic Study. London: Heinemann, p.1908.
35. C Stanton, G Gardiner, H Meehan, K Collins, G Fitzgerald, PB Lynch, R Ross. Market potential for probiotics. Am J Clin Nutr 73:476-483, 2001.
36. N Ishibashi, S Shimamur. Bifidobacteria: research and development in Japan. Food Technol 47: 126-135, 1993.
37. RI Dave, NP Shah. Ingredients supplementation effects on viability of probiotic bacteria in yogurt. J Dairy Sci 81: 2804-2816, 1998.
38. K Heller. Probiotic bacteria in fermented foods: product characteristics and starter organisms. Am J Clin Nutr 73:374-379, 2001.
39. P Siuta-Cruce, J Goulet. Improving probiotic survival rates. Food Tech 55:36-42, 2001.
40. MY Lin, D Savaiano, S Harlander. Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans. J Dairy Sci 74: 87-95, 1991.
41. NM De Roos, MB Katan. Effects of probiotic bacteria on diarrhea, lipid metabolism, and carcinogenisis: a review of papers published between 1988 and 1998. Am J Clin Nutr 71:405411,2000.
42. E Isolauri. Probiotics in human disease. Am J Clin Nutr 73:1142-1146, 2001.
43. S Bengmark. Ecological control of the gastrointestinal tract. The role of probiotic flora. Gut 42: 2-7, 1998.
Was this article helpful?