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Le Lait

Vol. 87 No. 2 (March-April 2007)

• Cheeses of Turkey: 1. Varieties ripened in goat-skin bags     p. 79
  Ali A. Hayaloglu, Patrick F. Fox, Mehmet Guven and Songul Cakmakci
  Abstract | PDF file (1.859 MB) | References



• In depth dynamic characterisation of French PDO Cantal cheese made from raw milk     p. 97
  Isabelle De Freitas, Nicolas Pinon, Anne Thierry, Christelle Lopez, Jean-Louis Maubois and Sylvie Lortal
  Abstract | PDF file (1.431 MB) | References



• Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions     p. 119
  Fanny Guyomarc'h, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart
  Abstract | PDF file (1.295 MB) | References



• Kinetic and thermodynamic studies on the thermal denaturation of bovine milk insulin-like growth factor-I in model systems     p. 139
  Zhen Y. Yun, He P. Zhang, Xiao Z. Cai, An P. Wang and Lie B. Zhang
  Abstract | PDF file (207.1 KB) | References



• Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp.     p. 149
  Lydia Ong, Anders Henriksson and Nagendra P. Shah
  Abstract | PDF file (968.4 KB) | References



• Azorean bovine milk conjugated linoleic acid. Effect of green pasture diet, storage and processing temperature     p. 167
  João Leite, Elisabete Lima and José Baptista
  Abstract | PDF file (589.8 KB) | References


Erratum

• Demonstration of the cellular viability and safety of Enterococcus faecium CRL 183 in experiments of long term     p. 181
  Katia Sivieri, Veridiana P.S. Cano, Sandro R. Valentini and Elizeu A. Rossi
  Abstract | PDF file (21.13 KB)

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© INRA, EDP Sciences 2007