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Le Lait

Vol. 86 No. 3 (May-June 2006)

• Relationships between the conditions of cow's milk production and the contents of components of nutritional interest in raw milk farmhouse cheese     p. 177
  Anthony Lucas, Claire Agabriel, Bruno Martin, Anne Ferlay, Isabelle Verdier-Metz, Jean-Baptiste Coulon and Edmond Rock
  Abstract | PDF file (494 KB) | References



• Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?     p. 203
  Juliane Floury, Noël Grosset, Elodie Lesne and Romain Jeantet
  Abstract | PDF file (564 KB) | References



• Dietary protein, immune function and colon carcinogenesis in the mouse     p. 213
  Nádia Fátima G. Pereira Dias, Valdemiro Carlos Sgarbieri, Helaine Beatriz Jacobucci, Humberto Araújo Rangel and Cristina Tanikawa
  Abstract | PDF file (626 KB) | References



• Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening     p. 227
  Vivek K. Upadhyay, Alan L. Kelly and Paul L.H. McSweeney
  Abstract | PDF file (1.02 MB) | References



• Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisation     p. 241
  Wilfido José Briñez, Artur X. Roig-Sagués, M. Manuela Hernández-Herrero and Buenaventura Guamis-López
  Abstract | PDF file (1.15 MB) | References



• Rapid and cost-effective method for micro-organism enumeration based on miniaturization of the conventional plate-counting technique     p. 251
  Florence Baron, Marie-Françoise Cochet, Wilfried Ablain, Noël Grosset, Marie-Noël Madec, Fabienne Gonnet, Sophie Jan and Michel Gautier
  Abstract | PDF file (384 KB) | References

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© INRA, EDP Sciences 2006