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Le Lait

Vol. 86 No. 4 (July-August 2006)

• A comparative study of the gelation properties of whey protein concentrate and whey protein isolate     p. 259
  Peter Christian Lorenzen and Katrin Schrader
  Abstract | PDF file (1.38 MB) | References



• Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk     p. 273
  Eleni C. Pappa, Ioannis G. Kandarakis, Gregory K. Zerfiridis, Emmanuel M. Anifantakis and Kyriaki Sotirakoglou
  Abstract | PDF file (1.54 MB) | References



• Contribution of rennet and starter to proteolysis in Iranian UF white cheese     p. 291
  Javad Hesari, Mohammad R. Ehsani, Asghar Khosroshahi and Paul L.H. McSweeney
  Abstract | PDF file (530 KB) | References



• Effects of high pressure on functionality of whey protein concentrate and whey protein isolate     p. 303
  Greta Kresic, Vesna Lelas, Zoran Herceg and Anet Rezek
  Abstract | PDF file (237 KB) | References



• Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese     p. 317
  Eman H.E. Ayad, Nadia Omran and Morsi El-Soda
  Abstract | PDF file (468 KB) | References



• Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese     p. 333
  Stelios Kaminarides, Dimitris Kalogridis and Theophilos Massouras
  Abstract | PDF file (123 KB) | References

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© INRA, EDP Sciences 2006