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Le Lait

Vol. 77 No. 6 (1997)

• Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks     p. 657
  E. Dufour and A. Riaublanc
  Abstract | PDF file (1.578 MB)



• Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream     p. 671
  E. Dufour and A. Riaublanc
  Abstract | PDF file (1.247 MB)



• Combined high resolution chromatographic techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese     p. 683
  P. Ferranti, E. Itolli, F. Barone, A. Malorni, G. Garro, P. Laezza, L. Chianese, F. Migliaccio, V. Stingo and F. Addeo
  Abstract | PDF file (1.691 MB)



• The oligopeptides of sweet and acid cheese whey     p. 699
  L Chianese, S. Caira, P. Ferranti, P. Laezza, A. Malorni, G. Mucchetti, G. Garro and F. Addeo
  Abstract | PDF file (1.910 MB)



• Proteolysis and volatile components of reduced-fat cheeses made from ultrafiltered milk and different starters supplemented with lactobacilli and Lac^-Prt^-lactococci     p. 717
  J Rodriguez, T. Requena, E. Valero, I. Martinez-Castro, R. Lopez-Fandino and M. Juarez
  Abstract | PDF file (1.356 MB)



• Identification of lactic acid bacteria isolated from Roncal and Idiazabal cheeses     p. 729
  C. Arizcun, Y. Barcina and P. Torre
  Abstract | PDF file (935.3 KB)

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