Le Lait

Vol. 87 No. 6 (November-December 2007)

Editorial
• New name for Le Lait     p. 489
  Jean-Louis Maubois
  Abstract | PDF file (18.60 KB)



• Casein polymorphism in goat's milk     p. 491
  Donata Marletta, Andrea Criscione, Salvatore Bordonaro, Anna Maria Guastella and Giuseppe D'Urso
  Abstract | PDF file (266.7 KB) | References



• The nature of preserved forage changes butter organoleptic properties     p. 505
  Catherine Hurtaud, Luc Delaby and Jean-Louis Peyraud
  Abstract | PDF file (269.2 KB) | References



• Technological characterization of wild-type Lactococcus lactis strains isolated from raw milk and traditional fermented milk products in Turkey     p. 521
  Burcu Özkalp, Banu Özden, Yasin Tuncer, Pinar Sanlibaba and Mustafa Akçelik
  Abstract | PDF file (274.0 KB) | References



• Whey protein interactions in acidic cold-set gels at different pH values     p. 535
  Angelo Luiz Fazani Cavallieri, Antonio Paulino Costa-Netto, Marcelo Menossi and Rosiane Lopes Da Cunha
  Abstract | PDF file (1.603 MB) | References



• Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteria     p. 555
  Emilina Simova and Dora Beshkova
  Abstract | PDF file (2.018 MB) | References



• Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strain     p. 575
  Marta Ávila, Javier Calzada, Sonia Garde and Manuel Nuñez
  Abstract | PDF file (269.7 KB) | References



• Incidence of virulence in bacteriocin-producing enterococcal isolates     p. 587
  Hittu Gupta and Ravinder Kumar Malik
  Abstract | PDF file (312.6 KB) | References