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Le Lait

Vol. 73 No. 4 (1993)

• Hydrolysis of α_s1-casein by bovine plasmin     p. 337
  D. Le Bars and J.C. Gripon
  Abstract | PDF file (936.6 KB)



• Esterase activity of dairy Propionibacterium     p. 345
  C. Dupuis and P. Boyaval
  Abstract | PDF file (1.360 MB)



• Inhibition of growth of Listeria strains by mesenterocin 5 and organic acids     p. 357
  J. Huang, C. Lacroix, H. Daba and R.E. Simard
  Abstract | PDF file (1.588 MB)



• Development and breakdown of structure in yoghurt studied by oscillatory rheological measurements     p. 371
  E. Rönnegård and P. Dejmek
  Abstract | PDF file (1.030 MB)



• Firmness and melting quality of processed cheese foods with added whey protein concentrates     p. 381
  V.K. Gupta and H. Reuter
  Abstract | PDF file (935.2 KB)



• Effect of cow's milk factors on the bioavailability of non-milk thiamine in rats     p. 389
  R. Singh and A.D. Deodhar
  Abstract | PDF file (709.5 KB)



• Microbial contaminants cause swelling and inward collapse of yoghurt packs     p. 395
  R. Foschino, C. Garzaroli and G. Ottogalli
  Abstract | PDF file (709.4 KB)

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