3Wang X,Zhou J,Tong P S,et al.Zinc-binding capacity of yak casein hydrolysate and the zinc-releasing characteristics of casein hydrolysate- zinc complexes [ J ]. Journal of Dairy Science, 201 1, 94(6) :2731-2740.
4Purevsuren B, Davaajav Y. Thermal analysis of casein [J]. Journal of Thermal Analysis and Calorimetry, 2001 , 65 ( 1 ) :147-152.
5Mao X- Y, Cheng X, Wang X, et al. Free- radical- scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis [J] . Food Chemistry, 2011, 126 ( 2 ) : 484-490.
6Delgado F J, Gonzalez- Crespo J, Cava R, et al. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME- GC- MS [J]. Food Chem,2011,129 ( 3 ) : 1156-1163.
7Vijayender Rao D, Rama Murthy M. Influenee of the metal catalysts on the pattern of carbonyl production during the autoxidation of cow milk fat [J] .Indian Journal of Animal Sciences (India) , 1987,57:475-478.
8Borle F, Sieber R, Bosset J - O. Photo - oxidation and photoprotection of foods, with particular reference to dairy products : An update of a review article ( 1993- 2000 ) [ J ].Sciences Des Aliments,2001,21 (6) :571-590.
9Mcsweeney P L, Sousa M J. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review[J] .Le Lait ,2000,80( 3 ) :293-324.
10Singh T, Drake M, Cadwallader K.Flavor of Cheddar cheese : a chemical and sensory perspective [J l-Comprehensive Reviews in Food Science and Food Safety. 2003,2 (4) : 166-189.
