A. V. Ardisson-korat and S. S. Rivzi, Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates, Journal of Dairy Science, vol.87, issue.11, pp.3601-3613, 2004.
DOI : 10.3168/jds.S0022-0302(04)73498-0

M. J. Auldist, S. Coats, B. J. Sunderland, J. J. Mayes, G. M. Mcdowell et al., Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese, Journal of Dairy Research, vol.45, issue.02, pp.63-269, 1996.
DOI : 10.1016/0301-6226(93)90183-I

S. Azarnia, N. Robert, and B. Lee, Biotechnological Methods to Accelerate Cheddar Cheese Ripening, Critical Reviews in Biotechnology, vol.11, issue.3, pp.121-143, 2006.
DOI : 10.1080/10408399908500492

J. Banks, The quality of milk in relation to cheese manufacture, International Journal of Dairy Technology, vol.44, issue.2, pp.35-39, 1990.
DOI : 10.1016/0740-0020(88)90003-2

J. M. Banks, Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat-denatured whey protein, International Journal of Dairy Technology, vol.60, issue.2, pp.37-41, 1988.
DOI : 10.1111/j.1471-0307.1988.tb00582.x

J. M. Banks, Heat treatment of cheese milk, in: Practical guide for control of cheese yield, Special Issue 0001, Int. Dairy Fed, pp.36-39, 2000.

J. M. Banks, A. J. Law, J. Leaver, and D. S. Horne, The inclusion of whey protein in cheese ? an overview in: Cheese yield and factors affecting its control, Special Issue 9402, Int. Dairy Fed, pp.387-401, 1993.

J. M. Banks, A. J. Law, J. Leaver, and D. S. Horne, Maturation profiles of Cheddar-type cheese produced from high heat treatment milk to incorporate whey proteins Chemistry of Structure-Function Relationships in Cheese, pp.221-236, 1995.

J. M. Banks, G. Stewart, D. D. Muir, and I. G. West, Increasing the yield of Cheddar cheese by acidification of milk containing heatdenatured whey protein, Milchwissenschaft, vol.43, pp.212-215, 1987.

C. Benfeldt, Ultrafiltration of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening, International Dairy Journal, vol.16, issue.6, pp.600-608, 2006.
DOI : 10.1016/j.idairyj.2005.10.016

C. Benfeldt, J. Sorensen, K. H. Ellegard, and T. E. Petersen, Heat treatment of cheese milk, International Dairy Journal, vol.7, issue.11, pp.723-731, 1997.
DOI : 10.1016/S0958-6946(97)00083-6

E. Beuvier, K. Berthaud, S. Cegarra, A. Dasen, S. Pochet et al., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk, International Dairy Journal, vol.7, issue.5, pp.311-323, 1997.
DOI : 10.1016/S0958-6946(97)00015-0

R. L. Brandsma and S. S. Rizvi, Depletion of Whey Proteins and Calcium by Microfiltration of Acidified Skim Milk Prior to Cheese Making, Journal of Dairy Science, vol.82, issue.10, pp.2063-2069, 1999.
DOI : 10.3168/jds.S0022-0302(99)75447-0

R. L. Brandsma and S. S. Rizvi, Manufacture of Mozzarella cheese from highly-concentrated skim milk microfiltration retentate depleted of whey proteins1, International Journal of Food Science and Technology, vol.78, issue.6, pp.611-624, 2001.
DOI : 10.1016/0005-2795(67)90386-8

M. C. Broome, S. E. Tan, M. A. Alexander, and B. Manser, Low-concentration-ratio ultrafiltration for cheddar cheese manufacture. Part 1: Effect on seasonal cheese composition, Aust. J. Dairy Technol, vol.53, pp.5-10, 1998.

M. Buffa, B. Guamis, M. Pavia, and A. J. Trujillo, Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats??? milk, International Dairy Journal, vol.11, issue.3, pp.175-179, 2001.
DOI : 10.1016/S0958-6946(01)00044-9

M. Buffa, B. Guamis, C. Royo, and A. J. Trujillo, Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk, Food Microbiology, vol.18, issue.1, pp.45-51, 2001.
DOI : 10.1006/fmic.2000.0372

M. Buffa, B. Guamis, J. Saldo, and A. J. Trujillo, Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats??? milk, LWT - Food Science and Technology, vol.37, issue.2, pp.37-247, 2004.
DOI : 10.1016/j.lwt.2003.08.006

M. Buffa, B. Guamis, and A. J. Trujillo, Specific effect of high-pressure treatment of milk on cheese proteolysis, Journal of Dairy Research, vol.72, issue.04, pp.385-392, 2005.
DOI : 10.1017/S0022029905001081

M. N. Buffa, A. J. Trujillo, M. Pavia, and B. Guamis, Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats??? milk, International Dairy Journal, vol.11, issue.11-12, pp.927-934, 2001.
DOI : 10.1016/S0958-6946(01)00141-8

S. Bulca, J. Leder, and U. Kulozik, Impact of UHT or heat treatment on the rennet gel formation of skim milk with various whey protein contents, Milchwissenschaft, vol.59, pp.590-593, 2004.

M. M. Calvo, J. Leaver, A. J. Law, and J. M. Banks, Changes in casein levels during the ripening of Cheddar type cheese made from overheated milk, pp.47-516, 1992.

L. K. Creamer and A. R. Matheson, Effect of heat treatment on the proteins of

D. G. Dalgleish, Effect of milk concentration on the rennet coagulation time, Journal of Dairy Research, vol.39, issue.02, pp.231-235, 1980.
DOI : 10.1016/0301-4622(77)85007-2

D. G. Dalgleish, The Enzymatic Coagulation of Milk, Advanced Dairy Chemistry, pp.579-620, 1992.
DOI : 10.1007/978-1-4615-2650-6_3

D. Kruif and C. G. , Skim Milk Acidification, Journal of Colloid and Interface Science, vol.185, issue.1, pp.19-25, 1997.
DOI : 10.1006/jcis.1996.4548

P. Dejmek, P. Walstra, P. F. Fox, P. L. Mcsweeney, T. M. Cogan et al., The Syneresis of Rennet-coagulated Curd, Cheese: Chemistry, pp.71-103, 2004.
DOI : 10.1016/S1874-558X(04)80063-0

N. Desai and J. Nolting, Microstructure studies of reduced-fat cheeses containing fat substitute Chemistry of Structure-Function Relationships in Cheese, pp.295-302, 1995.

M. A. Drake, X. Q. Chen, P. D. Gerard, and S. U. Gurkin, Composition and Quality Attributes of Reduced-Fat Cheese as Affected by Lecithin Type, Journal of Food Science, vol.72, issue.6, pp.1018-1023, 1998.
DOI : 10.1111/j.1365-2621.1998.tb15845.x

M. A. Drake, S. L. Harrison, M. Asplund, G. Barbosa-canovas, and B. G. Swanson, High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese, Journal of Food Science, vol.48, issue.7, pp.843-845, 1997.
DOI : 10.1016/0168-1605(91)90071-V

D. B. Emmons, E. E. Lister, D. C. Beckett, and K. J. Jenkins, Quality of Protein in Milk Replacers for Young Calves. V. Effect of Method of Dispersing Fat on Curd Formation and Whey Syneresis, Journal of Dairy Science, vol.63, issue.3, pp.63-417, 1980.
DOI : 10.3168/jds.S0022-0302(80)82949-3

M. H. Famelart, F. Lepesant, F. Gaucheron, L. Graet, Y. Schuck et al., pH-Induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase, Le Lait, vol.76, issue.5, pp.445-460, 1996.
DOI : 10.1051/lait:1996534

URL : https://hal.archives-ouvertes.fr/hal-00929497

M. A. Fenelon and T. P. Guinee, The compositional , textural, and maturation characteristics of reduced-fat Cheddar made from milk containing Dairy-Lo TM, Milchwissenschaft, vol.52, pp.385-389, 1997.

A. Fernandez and F. V. Kosikowski, Low Moisture Mozzarella Cheese from Whole Milk Retentates of Ultrafiltration, Journal of Dairy Science, vol.69, issue.8, pp.2011-2017, 1986.
DOI : 10.3168/jds.S0022-0302(86)80630-0

A. Fernandez and F. V. Kosikowski, Physical Properties of Direct Acidified Mozzarella Cheese from Ultrafiltered Whole Milk Retentates, Journal of Dairy Science, vol.69, issue.3, pp.643-648, 1986.
DOI : 10.3168/jds.S0022-0302(86)80451-9

P. F. Fox, Heat-Induced Changes in Milk Preceding Coagulation, Journal of Dairy Science, vol.64, issue.11, pp.2121-2137, 1981.
DOI : 10.3168/jds.S0022-0302(81)82819-6

P. F. Fox, P. L. Mcsweeney, P. F. Fox, P. L. Mcsweeney, T. M. Cogan et al., Cheese: An Overview, Cheese: Chemistry, pp.1-18, 2004.
DOI : 10.1016/S1874-558X(04)80060-5

P. F. Fox and P. L. Mcsweeney, Chemistry and biochemistry of cheese manufacture and ripening, Food Sci, Technol, vol.20, pp.28-32, 2006.

P. Garnot, Influence of milk concentration by UF on enzymatic coagulation, Int. Dairy Fed. Bull, vol.225, pp.11-15, 1988.

B. C. Ghosh, A. Steffl, J. Hinrichs, and H. G. Kessler, Effect of heat treatment and homogenization of milk on camembert-type cheese, Egyptian J. Dairy Sci, vol.27, pp.331-343, 1999.

B. F. Gibbs, S. Kermasha, I. Alli, and C. N. Mulligan, Encapsulation in the food industry: a review, Int. J. Food Sci. Nutr, pp.50-213, 1999.

S. Govindasamy-lucey, T. Lin, J. J. Jaeggi, M. E. Johnson, and J. A. Lucey, Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese, Journal of Dairy Science, vol.89, issue.2, pp.454-467, 2006.
DOI : 10.3168/jds.S0022-0302(06)72109-9

M. L. Green, R. J. Marshall, and F. A. Glover, Influence of homogenization of concentrated milks on the structure and properties of rennet curds, Journal of Dairy Research, vol.37, issue.03, pp.50-341, 1983.
DOI : 10.1111/j.1745-4603.1980.tb00305.x

T. P. Guinee, M. A. Auty, C. Mullins, M. O. Corcoran, and E. O. Mulholland, Preliminary observations on the effects of fat content and degree of emulsification 568 A.L. Kelly et al. on the structure-functional relationship of Cheddar-type cheese, J. Texture Stud, pp.31-645, 2000.

T. P. Guinee, M. A. Fenelon, E. O. Mulholland, B. T. O-'kennedy, N. O-'brien et al., The influence of milk pasteurisation temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese, Int. J. Dairy Technol, pp.51-52, 1998.

T. P. Guinee, C. B. Gorry, D. J. O-'callaghan, B. T. O-'kennedy, N. O-'brien et al., The effects of composition and some processing treatments on the rennet coagulation properties of milk, International Journal of Dairy Technology, vol.76, issue.9, pp.99-106, 1997.
DOI : 10.1016/0958-6946(94)00021-G

T. P. Guinee and P. L. Mcsweeney, Significance of Milk Fat in Cheese, Advanced Dairy Chemistry 2: Lipids, pp.377-440, 2006.
DOI : 10.1007/0-387-28813-9_11

T. P. Guinee, D. J. O-'callaghan, E. O. Mulholland, and D. Harrington, Milk protein standardization by ultrafiltration for Cheddar cheese manufacture, Journal of Dairy Research, vol.22, issue.02, pp.281-293, 1996.
DOI : 10.1016/0958-6946(94)90029-9

T. P. Guinee, B. T. O-'kennedy, and P. M. Kelly, Effect of Milk Protein Standardization Using Different Methods on the Composition and Yields of Cheddar Cheese, Journal of Dairy Science, vol.89, issue.2, pp.468-482, 2006.
DOI : 10.3168/jds.S0022-0302(06)72110-5

T. P. Guinee, P. D. Pudja, and E. O. Mulholland, Effect of milk protein standardisation, by ultrafiltration, on the composition and maturation of cheddar cheese, J. Dairy Res, pp.61-117, 1994.

T. P. Guinee, P. D. Pudja, E. O. Mulholland, and W. J. Reville, Ultrafiltration in cheesemaking, 3rd Cheese symposium, Moorepark, National Dairy Products Research Centre, pp.21-29, 1992.

T. P. Guinee, P. D. Pudja, W. J. Reville, D. Harrington, E. O. Mulholland et al., Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein, International Dairy Journal, vol.5, issue.6, pp.543-568, 1995.
DOI : 10.1016/0958-6946(94)00021-G

J. Harvey, Protein fortification of cheese milk using milk protein concentrate ? yield improvement and product quality, Aust. J. Dairy Technol, pp.61-183, 2006.

M. G. Hayes and A. L. Kelly, High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties, Journal of Dairy Research, vol.70, issue.3, pp.297-305, 2003.
DOI : 10.1017/S0022029903006320

C. L. Hicks, J. O-'leary, and J. Holbrook, Effect of Lecithin on Cheese Yield, Journal of Dairy Science, vol.68, issue.7, pp.1603-1607, 1985.
DOI : 10.3168/jds.S0022-0302(85)81001-8

E. J. Hindle and J. V. Wheelock, The primary phase of rennin action in heat-sterilized milk, Journal of Dairy Research, vol.104, issue.03, pp.389-396, 1970.
DOI : 10.1021/ja01599a017

E. Høier, H. Lilbaek, M. L. Broe, and N. K. Sørensen, Enhancing cheese yield by phospholipase treatment of cheesemilk, Aust. J. Dairy Technol, pp.61-179, 2006.

J. H. Hotchkiss, B. G. Werner, and E. Y. Lee, Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review, Comprehensive Reviews in Food Science and Food Safety, vol.85, issue.1, pp.158-168, 2006.
DOI : 10.1111/j.1365-2621.2003.tb14168.x

G. Humbert, A. Driou, J. Guerin, and C. Alais, Effets de l'homog??n??isation ?? haute pression sur les propri??t??s du lait et son aptitude ?? la coagulation enzymatique, Le Lait, vol.60, issue.599-600, pp.574-594, 1980.
DOI : 10.1051/lait:1980599-60031

T. Huppertz, D. Kruif, and C. G. , Rennet-induced coagulation of enzymatically cross-linked casein micelles, International Dairy Journal, vol.17, issue.5, pp.442-447, 2007.
DOI : 10.1016/j.idairyj.2006.06.026

T. Huppertz, D. Kruif, and C. G. , Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles, International Dairy Journal, vol.18, issue.5, pp.556-565, 2008.
DOI : 10.1016/j.idairyj.2007.10.009

T. Huppertz, P. F. Fox, C. G. De-kruif, and A. L. Kelly, High pressure-induced changes in bovine milk proteins: A review, Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, vol.1764, issue.3, pp.593-598, 2006.
DOI : 10.1016/j.bbapap.2005.11.010

T. Huppertz, P. F. Fox, and A. L. Kelly, Influence of high pressure treatment on acidification of bovine milk by lactic acid bacteria, Milchwissenschaft, vol.59, pp.246-249, 2004.

T. Huppertz, P. F. Fox, and A. L. Kelly, Effects of high pressure treatment on the yield of cheese curd from bovine milk, Innovative Food Science & Emerging Technologies, vol.5, issue.1, pp.1-8, 2004.
DOI : 10.1016/j.ifset.2003.09.001

T. Huppertz, K. Hinz, M. R. Zobrist, T. Uniacke, A. L. Kelly et al., Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk, Innovative Food Science & Emerging Technologies, vol.6, issue.3, pp.279-285, 2005.
DOI : 10.1016/j.ifset.2005.03.005

T. Huppertz and A. L. Kelly, Physical chemistry of milk fat globules Advanced Dairy Chemistry 2: Lipids, pp.173-212, 2006.

G. L. Imafidon and N. Y. Farkye, Composition of cheddar cheese made from high-heat treated milk, in: Cheese Yield and Factors affecting its control, Special Issue 9402, Int. Dairy Fed, pp.433-438, 1993.

A. H. Jana and K. G. Upadhyay, The effect of homogenization conditions on the textural and baking characteristics of buffalo milk Mozzarella cheese, Aust. J. Dairy Technol, vol.46, pp.27-30, 1991.

A. H. Jana and K. G. Upadhyay, Homogenization of milk for cheesemaking ? a review, Aust. J. Dairy Technol, vol.47, pp.72-79, 1992.

D. Jaros, C. Partschefeld, T. Henle, and H. Rohm, TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS, Journal of Texture Studies, vol.10, issue.Jan/Feb, pp.113-155, 2006.
DOI : 10.1111/j.1745-4603.2006.00042.x

S. Kameswaran and D. E. Smith, Rennet clotting times of skim milk based rennet gels supplemented with an ultrafiltered milk protein concentrate, Milchwissenschaft, vol.54, pp.546-550, 1999.

A. O. Karlsson, R. Ipsen, and Y. Ardo, Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk, International Dairy Journal, vol.17, issue.6, pp.674-682, 2007.
DOI : 10.1016/j.idairyj.2006.08.002

A. L. Kelly and H. J. Donnell, Composition, Gel Properties and Microstructure of Quarg as Affected by Processing Parameters and Milk Quality, International Dairy Journal, vol.8, issue.4, pp.295-301, 1998.
DOI : 10.1016/S0958-6946(98)00084-3

P. M. Kelly, MEMBRANE SEPARATION, Encyclopaedia of Dairy Sciences, pp.1777-1786, 2003.
DOI : 10.1016/B0-12-227235-8/00290-X

P. M. Kelly, J. Kelly, R. Mehra, D. J. Oldfield, E. Raggett et al., Implementation of integrated membrane processes for pilot scale development of fractionated milk components, Le Lait, vol.80, issue.1, pp.139-153, 2000.
DOI : 10.1051/lait:2000101

URL : https://hal.archives-ouvertes.fr/hal-00895395

F. V. Kosikowski, A. R. Masters, and V. V. Mistry, Cheddar Cheese from Retentate-Supplemented Whole Milk, Journal of Dairy Science, vol.68, issue.3, pp.548-554, 1985.
DOI : 10.3168/jds.S0022-0302(85)80857-2

A. J. Law, J. M. Banks, D. S. Horne, J. Leaver, and I. G. West, Denaturation of the whey proteins in heated milk and their incorporation into Cheddar cheese, pp.49-63, 1994.

B. Law and C. Kirby, Microencapsulated enzymes for cheese technology, North Eur, Food Dairy J, vol.6, pp.194-199, 1987.

B. A. Law and J. S. King, Use of liposomes for proteinase addition to Cheddar cheese, Journal of Dairy Research, vol.50, issue.01, pp.183-188, 1985.
DOI : 10.1016/S0076-6879(76)44019-3

R. C. Lawrence, J. Gilles, L. K. Creamer, V. L. Crow, H. A. Heap et al., Cheddar cheese and related dry-salted cheese varieties, Cheese Chemistry, pp.71-102, 2004.
DOI : 10.1007/978-1-4615-2648-3_1

A. Lemay, P. Paquin, and C. Lacroix, Influence of microfluidization on Cheddar cheese composition, quality and yields, in: Cheese yield and Factors Affecting its Control, Special Issue 9402, Int. Dairy Fed, pp.288-292, 1994.

H. M. Lilbaek, M. L. Broe, E. Hoier, T. M. Fatum, R. Ipsen et al., Improving the Yield of Mozzarella Cheese by Phospholipase Treatment of Milk, Journal of Dairy Science, vol.89, issue.11, pp.4114-4125, 2006.
DOI : 10.3168/jds.S0022-0302(06)72457-2

M. Linton, A. B. Mackie, V. K. Upadhyay, A. L. Kelly, and M. F. Patterson, The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure, Innovative Food Science & Emerging Technologies, vol.9, issue.4, pp.423-428, 2008.
DOI : 10.1016/j.ifset.2008.01.001

R. López-fandiño and A. Olano, Effects of High Pressures Combined with Moderate Temperatures on the Rennet Coagulation Properties of Milk, International Dairy Journal, vol.8, issue.7, pp.623-627, 1998.
DOI : 10.1016/S0958-6946(98)00093-4

P. C. Lorenzen, Renneting properties of transglutaminase-treated milk, Milchwissenschaft, vol.55, pp.433-437, 2000.

J. A. Lucey and C. Gorry, Effect of Simplesse 100 on the manufacture of low fat Cheddar cheese, in: Cheese yield and factors affecting its control, Special Issue 9402, Int. Dairy Fed, pp.439-447, 1994.

Y. Ma, D. M. Barbano, and M. Santos, Effect of CO2 Addition to Raw Milk on Proteolysis and Lipolysis at 4??C, Journal of Dairy Science, vol.86, issue.5, pp.1616-1631, 2003.
DOI : 10.3168/jds.S0022-0302(03)73747-3

K. L. Mackey and N. Desai, Rheology of reduced-fat cheese containing a fat substitute Chemistry of Structure-Function Relationships in Cheese, pp.21-26, 1995.

R. J. Marshall, Increasing cheese yields by high heat treatment of milk, Journal of Dairy Research, vol.5, issue.02, pp.313-322, 1986.
DOI : 10.1111/j.1471-0307.1985.tb00536.x

J. Maubois, Applications of membrane techniques in the dairy industry, Int. Dairy Fed. Bull, vol.244, pp.26-29, 1989.

J. Maubois, Membrane microfiltration: a tool for a new approach in dairy technology, Aust. J. Dairy Technol, vol.57, pp.92-96, 2002.

J. Maubois, J. Fauquant, M. H. Famelart, and F. Caussin, Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives The Importance of Whey and Whey Components in Food and Nutrition, B. Behr's Verlag, Proceedings of the 3rd International Whey Conference, pp.12-14, 2001.

V. V. Mistry, Membrane processing in cheese manufacture, Encyclopedia of Dairy Sciences, pp.300-306, 2003.

V. V. Mistry and J. Maubois, Application of membrane separation technology in cheese production, Cheese: Chemistry, pp.493-522, 1993.

V. V. Mistry and J. Maubois, Application of Membrane Separation Technology to Cheese Production, Cheese: Chemistry, pp.261-285, 2004.
DOI : 10.1016/S1874-558X(04)80070-8

V. V. Mistry, L. E. Metzger, and J. Maubois, Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese, Journal of Dairy Science, vol.79, issue.7, pp.1137-1145, 1996.
DOI : 10.3168/jds.S0022-0302(96)76467-6

K. B. Mohammad and P. F. Fox, Heat-induced association-dissociation of casein micelles preceeding coagulation, J. Dairy Res, pp.377-387, 1987.

E. Molina, M. D. Alvarez, M. Ramos, A. Olano, and R. López-fandiño, Use of high-pressure-treated milk for the production of reduced-fat cheese, International Dairy Journal, vol.10, issue.7, pp.467-475, 2000.
DOI : 10.1016/S0958-6946(00)00064-9

M. Mueller-merbach, T. Rauscher, and J. Hinrichs, Inactivation of bacteriophages by thermal and high-pressure treatment, International Dairy Journal, vol.15, issue.6-9, pp.777-784, 2005.
DOI : 10.1016/j.idairyj.2004.08.019

B. K. Nelson, J. M. Lynch, and D. M. Barbano, Impact of Milk Preacidification with CO2 on Cheddar Cheese Composition and Yield, Journal of Dairy Science, vol.87, issue.11, pp.3581-3589, 2004.
DOI : 10.3168/jds.S0022-0302(04)73496-7

B. K. Nelson, J. M. Lynch, and D. M. Barbano, Impact of Milk Preacidification with CO2 on the Aging and Proteolysis of Cheddar Cheese, Journal of Dairy Science, vol.87, issue.11, pp.3590-3600, 2004.
DOI : 10.3168/jds.S0022-0302(04)73497-9

M. Neocleous, D. M. Barbano, and M. A. Rudan, Impact of Low Concentration Factor Microfiltration on the Composition and Aging of Cheddar Cheese, Journal of Dairy Science, vol.85, issue.10, pp.2425-2437, 2002.
DOI : 10.3168/jds.S0022-0302(02)74325-7

N. Neocleous, D. M. Barbano, and M. A. Rudan, Impact 9 of Low Concentration Factor Microfiltration on Milk Component Recovery and Cheddar Cheese Yield, Journal of Dairy Science, vol.85, issue.10, pp.2415-2424, 2002.
DOI : 10.3168/jds.S0022-0302(02)74324-5

E. W. Nielsen, Principles of cheese production Handbook of Food and Beverage Fermentation Technology, pp.221-239, 2004.

P. M. Nielsen, Process for producing cheese, U.S. Patent No, vol.6, pp.399-121, 2002.

O. 'brien, B. Mehra, R. Connolly, J. F. Harrington, and D. , Season variation in the composition of Irish manufacturing and retail milks, 1. Chemical composition and renneting properties, Irish J. Agric. Food Res, vol.38, pp.53-64, 1999.

O. Reilly, C. E. Kelly, A. L. Murphy, P. M. Beresford, and T. P. , High pressure treatment: applications to cheese manufacture and ripening, Trends Food Sci. Technol, pp.12-51, 2001.

O. Sullivan, M. M. Kelly, A. L. Fox, and P. F. , Influence of transglutaminase treatment on some physico-chemical properties of milk, J. Dairy Res, vol.69, pp.433-442, 2002.

B. S. Oommen, V. V. Mistry, and M. G. Nair, Effect of homogenization of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk, Le Lait, vol.80, issue.1, pp.77-91, 2000.
DOI : 10.1051/lait:2000109

URL : https://hal.archives-ouvertes.fr/hal-00895389

P. K. Pandey, H. S. Ramaswamy, and D. St-gelais, Evaluation of pH change kinetics during various stages of Cheddar cheesemaking from raw, pasteurized, microfiltered and high-pressure-treated milk, Lebensm.-Wiss. Technol, pp.36-497, 2003.

H. Patel, T. Carroll, and A. L. Kelly, New dairy processing technologies, Dairy

M. J. Pearse, P. M. Linklater, R. J. Hall, and A. G. Mackinlay, Effect of heat induced interaction between ??-lactoglobulin and ??-casein on syneresis, Journal of Dairy Research, vol.46, issue.01, pp.159-165, 1985.
DOI : 10.1016/0006-3002(61)90281-5

M. J. Pearse and A. G. Mackinlay, Biochemical Aspects of Syneresis: A Review, Journal of Dairy Science, vol.72, issue.6, pp.1401-1407, 1989.
DOI : 10.3168/jds.S0022-0302(89)79247-X

C. Peri, M. Lucisano, and B. Donati, Studies on the coagulation of milk ultrafiltration retentates. 2. Kinetics of whey syneresis, Milchwissenschaft, vol.40, pp.650-652, 1985.

G. Reineccius, Liposomes for controlled release in the food industry Encapsulation and controlled release of food ingredients, pp.113-131, 1995.

M. K. Rowney, M. W. Hickey, P. Roupas, and D. W. Everett, The Effect of Homogenization and Milk Fat Fractions on the Functionality of Mozzarella Cheese, Journal of Dairy Science, vol.86, issue.3, pp.712-718, 2003.
DOI : 10.3168/jds.S0022-0302(03)73651-0

D. Roy, M. Pitre, L. Blanchette, L. Savoie, G. Bélanger et al., Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk, Le Lait, vol.77, issue.5, pp.521-541, 1997.
DOI : 10.1051/lait:1997538

URL : https://hal.archives-ouvertes.fr/hal-00929545

F. Salaun, B. Mietton, and F. Gaucheron, Buffering capacity of dairy products, International Dairy Journal, vol.15, issue.2, pp.95-109, 2005.
DOI : 10.1016/j.idairyj.2004.06.007

URL : https://hal.archives-ouvertes.fr/hal-01453915

S. Martín-gonzález, M. F. Rodriguez, J. J. Gurram, S. Clark, S. Swanson et al., Yield, composition and rheological characteristics of Cheddar cheese made with high pressure processed milk, LWT -Food Sci. Technol, pp.40-697, 2007.

S. Martín-gonzález, M. F. Welti-chanes, J. Barbosa-cánovas, and G. V. , Cheese manufacture assisted by high pressure, Food Rev, Int, vol.22, pp.275-289, 2006.

R. Schreiber and J. Hinrichs, Rennet coagulation of heated milk concentrates, Le Lait, vol.80, issue.1, pp.33-42, 2000.
DOI : 10.1051/lait:2000105

URL : https://hal.archives-ouvertes.fr/hal-00895385

S. K. Sharma, L. K. Ferrier, and A. R. Hill, Effect of Modified Manufacturing Parameters on the Quality of Cheddar Cheese made from Ultrafiltered (UF) Milk, Journal of Food Science, vol.36, issue.4, pp.573-577, 1989.
DOI : 10.1111/j.1365-2621.1989.tb04655.x

H. Singh, Review: Effects of high temperature on casein micelles, N. Z. J. Dairy Sci. Technol, vol.23, pp.257-273, 1988.

H. Singh and L. K. Creamer, Heat stability of milk, Advanced Dairy Chemistry, pp.621-656, 1992.
DOI : 10.1016/0958-6946(93)90066-9

H. Singh and P. F. Fox, Heat stability of milk, International Journal of Dairy Technology, vol.25, issue.2-3, pp.529-538, 1985.
DOI : 10.1016/0958-6946(93)90066-9

H. Singh and A. Waungana, Influence of heat treatment of milk on cheesemaking properties, International Dairy Journal, vol.11, issue.4-7, pp.543-551, 2001.
DOI : 10.1016/S0958-6946(01)00085-1

S. Skeie, Developments in microencapsulation science applicable to cheese research and development. A review, International Dairy Journal, vol.4, issue.7, pp.573-595, 1994.
DOI : 10.1016/0958-6946(94)90035-3

M. A. Smiddy, J. E. Martin, A. L. Kelly, D. Kruif, C. G. Huppertz et al., Stability of Casein Micelles Cross-Linked by Transglutaminase, Journal of Dairy Science, vol.89, issue.6, pp.1906-1914, 2006.
DOI : 10.3168/jds.S0022-0302(06)72258-5

R. E. Sparkes and I. C. Jacobs, Selection of coating and microencapsulation processes Controlled release delivery systems for pesticides, pp.3-28, 1999.

S. Gelais, D. Roy, D. Audet, and P. , Manufacture of low fat Cheddar cheese from milk enriched with different protein concentrate powders, Food Res. Int, pp.31-137, 1998.

P. Theophilou and A. R. Wilbey, Effects of fat on the properties of halloumi cheese, International Journal of Dairy Technology, vol.22, issue.1, pp.1-4, 2007.
DOI : 10.1046/j.1364-727x.2001.00013.x

S. M. Tosh and D. G. Dalgleish, The Physical Properties and Renneting Characteristics of the Synthetic Membrane on the Fat Globules of Microfluidized Milk, Journal of Dairy Science, vol.81, issue.7, pp.1840-1847, 1998.
DOI : 10.3168/jds.S0022-0302(98)75754-6

A. J. Trujillo, M. Capellas, M. Buffa, C. Royo, R. Gervilla et al., Application of high pressure treatment for cheese production, Food Research International, vol.33, issue.3-4, pp.33-311, 2000.
DOI : 10.1016/S0963-9969(00)00042-9

A. J. Trujillo, C. Royo, V. Ferragut, and B. Guamis, Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure, Journal of Food Science, vol.54, issue.5, pp.833-837, 1999.
DOI : 10.1006/fstl.1996.0223

S. Ur-rehman, N. Y. Farkye, T. Considine, A. Schaffner, and M. A. Drake, Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese, Journal of Dairy Science, vol.86, issue.5, pp.1608-161, 2003.
DOI : 10.3168/jds.S0022-0302(03)73746-1

A. C. Van-hooydonk, P. G. De-koster, and I. J. Boerrigter, The renneting of heated milk, Neth. Milk Dairy J, pp.41-44, 1987.

A. C. Van-hooydonk and G. Van-de-berg, Control and determination of the curdsetting during cheesemaking, Int. Dairy Fed. Bull, vol.255, pp.2-10, 1988.

V. Vliet, T. Van-dijk, H. J. Zoon, P. Walstra, and P. , Relation between syneresis and rheological properties of particle gels, Colloid and Polymer Science, vol.43, issue.6, pp.620-627, 1991.
DOI : 10.1007/BF00659917

A. J. Vasbinder, H. S. Rollema, and C. G. De-kruif, Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics, Journal of Dairy Science, vol.86, issue.5, pp.1548-1555, 2003.
DOI : 10.3168/jds.S0022-0302(03)73740-0

C. Versteeg, P. C. Ballintyne, C. M. Mcauley, S. E. Tan, M. Alexander et al., Control of reduced-fat cheese quality, Aust. J. Dairy Technol, vol.53, issue.106, 1998.

P. Walstra, Physical Chemistry of Foods, 2003.
DOI : 10.1201/9780203910436

P. Walstra, H. J. Van-dijk, and T. J. Geurts, The syneresis of curd. 1. General considerations and literature review, Neth. Milk Dairy J, vol.39, pp.209-246, 1985.

N. Weiner, Phospholipid liposomes: properties and potential use in flavor encapsulation Flavor technology, physical chemistry, modification and process, Symposium series, pp.210-218, 1995.

M. G. Wilkinson and K. N. Kilcawley, Mechanisms of incorporation and release of enzymes into cheese during ripening, International Dairy Journal, vol.15, issue.6-9, pp.817-830, 2005.
DOI : 10.1016/j.idairyj.2004.08.021

A. Zamora, V. Ferragut, P. D. Jaramillo, B. Guamis, and A. J. Trujillo, Effects of ultrahigh pressure homogenization on the cheese-making properties of milk, J. Dairy Sci, pp.90-103, 2007.

M. R. Zobrist, T. Huppertz, T. Uniake, P. F. Fox, and A. L. Kelly, High-pressure-induced changes in the rennet coagulation properties of bovine milk, International Dairy Journal, vol.15, issue.6-9, pp.655-662, 2005.
DOI : 10.1016/j.idairyj.2004.07.025