Walstra P, Geurts T J, Noomen A, Jellema A, Van Boekel M A J S. Dairy Technology[M]. New York: Publisher Marcel Dekker, 1999
[2]
Wiener G, Jianlin H, Ruijun L. The yak (second edition) [M]. Bangkok: Regional Office for Asia and the Pacific Food and Agriculture Organization of the United Nations, 2003
[3]
Azarnia S, Robert N, Lee B. Biotechnological methods to accelerate Cheddar cheese ripening[J]. Critical Reviews in Biotechnology, 2006, 26(3):121-143
Dimitrellou D, Kandylis P, Mallouchos A, Komaitis M. Effect of freeze-dried kefir culture on proteolysis in feta-type and whey-cheeses[J].Food Chemistry,2010,119(2): 795-800
[8]
Folkertsma B, Fox P F. Use of the Cd-ninhydrin reagent to assess proteolysis cheese during ripening[J]. Journal of Dairy Research, 1992, 59(2): 217-224
[9]
Hynes E R, Aparo L, Candioti M C. Influence of residual milk-clotting enzyme on αs1-casein hydrolysis during ripening of Reggianito Argentino cheese[J]. Journal of Dairy Science, 2004, 87(3): 565-573
[10]
Dellano D G, Polo M C, Ramos M O. Study of proteolysis in artisanal cheeses: high performance liquid chromatography of peptides[J]. Journal of Dairy Science, 1995, 78(5):1018-1024
[11]
Taborda G, Molina E, Martínez-Castro I, Ramos M, Amigo L.Composition of the water-soluble fraction of different cheeses [J]. Journal of Agricultural and Food Chemistry, 2003, 51(1): 270-276
[12]
Lee K P D, Warthesen J J. Preparative methods of isolating bitter peptides from Cheddar Cheese [J]. Journal of Agricultural and Food Chemistry, 1996, 44(4):1058-1063
[13]
Folkertsma B, Fox P F, Mcsweeney P L H. Accelerated ripening of Cheddar cheese at elevated temperatures[J]. International Dairy Journal, 1996, 6(11/12): 1117-1114
[14]
Sousa M J, Malcata F X. Influence of pasteurization of milk and addition of starter culture on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus [J]. Food Chemistry, 1996, 57(4):549-556
[15]
Gaya P, Medina M, Rodriguez-Marin M A, Nuez M. Accelerated ripening of ewes' milk Manchego cheese: the effect of elevated temperatures[J]. Journal of Dairy Science, 1990, 73(1):26-32
Ceruti R J, Zorrilla S E, Sihufe G A. The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese[J]. Food Research International, 2012, 48(1): 34-40
[18]
Aston J W, Fedrick I A, Durward, L G, Dulley J R. The effect of elevated ripening temperatures on proteolysis and flavor development in Cheddar cheese. I. Higher initial storage temperatures [J]. New Zealand Journal of Dairy Science and Technology, 1983, 18(2): 143-151
[19]
Cromie S J, Giles J E, Dulley J R. Effect of elevated ripening temperatures on the microflora of Cheddar cheese[J]. Journal of Dairy Research, 1987,54(1): 69-76
[20]
Aston J W, Giles J E, Durward I G, Dulley J R. Effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese[J]. Journal of Dairy Research, 1985, 52(4): 565-572
[21]
Fox P F, Wallace J M, Morgan S, Lynch C M, Niland E J, Tobin J. Acceleration of cheese ripening[J]. Antonie van Leeuwenhoek, 1996, 70(2/3/4): 271-297
[22]
Gomes A M P, Silva M L P C, Malcata F X. Caprine cheese with probiotic strains: the effect of ripening temperature and relative humidity on proteolysis and lipolysis[J]. European Food Research and Technology, 1998, 207(5): 386-394
[23]
Sihufe G A, Zorilla S E, Perotti M C, Wolf I V, Zalazar C A, Sabbag N G, Costa S V, Rubiolo A C. Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese[J]. Food Chemistry, 2010, 119(1):101-107
[24]
Fenelon M A, Ryan M P, Rea M C, Guinee T P, Ross R P, Hill C, Harrington D. Elevated temperature ripening of reduced fat Cheddar made with or without lacticin 3147-producing starter culture[J]. Journal of Dairy Science, 1999, 82(1):10-22
[25]
Pachlová V, Buňka F, Flasarová R, Válková P, Buňková L. The effect of elevated temperature on ripening of Dutch type cheese[J]. Food Chemistry, 2012, 132(4):1846-1854
Rehman S U, Banks J M, McSweeney P L H, Fox P F. Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurized milk[J]. International Dairy Journal, 2000, 10(1/2): 45-53
[28]
Al-Otaibi M M, Wilbey R A. Effect of temperature and salt on the maturation of white-salted cheese[J]. International Journal of Dairy Technology, 2004, 57(1): 57-63
[29]
Grazier C L, McDaniel M R, Bodyfelt F W, Torres A. Temperature effects on the development of Cheddar cheese flavour and aroma[J]. Journal of Dairy Science, 1991,74(11): 3656-3668
[30]
Kumar S, Jha Y K, Mishra D P. Influence of exogenous enzymes and elevated ripening temperatures on biochemical characteristics of a cheese slurry during accelerated ripening[J]. Journal of Food Science and Technology, 2007, 44(2): 186-189
[31]
Lemieux L, Simard R E. Bitter flavor in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture[J]. Lait, 1991, 71(6): 599-636
[32]
Creamer L K. A further study of the action of rennin on beta-casein[J]. New Zealand Journal of Dairy Science and Technology, 1976, 11(1): 30-39
[33]
Fox P F, Walley B F. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin [J]. Journal of Dairy Research, 1971, 38(2):165-170
Broadbent J R, Barnes M, Brennand C, Strickland M, Houck K, Johnson M E, Steele J L. Contribution of Cell Lactococcus lactis envelope proteinase specificity to peptide accumulation and bitterness in reduced-fat Cheddar cheese [J]. Applied and Environment Microbiology, 2002, 68(4):1778-1785