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Le Lait

Vol. 78 No. 2 (1998)

• Composition and physico-chemical characteristics of goat milks containing the A or O α_sl casein variants     p. 191
  Alice Pierre, Jean-Luc Le Quéré, Alain Riaublanc, Yvon Le Graët, Denise Demaizières and Françoise Michel
  Abstract | PDF file (1.357 MB)



• Rapid identification of dairy Propionibacterium species by restriction analysis of the insertion within the 23S rRNA gene     p. 203
  D. Fessler, D. Fessler, M.G. Casey and Z. Puhan
  Abstract | PDF file (1.568 MB)



• Optimized standard conditions for determination of nitrate reduction in propionibacteria     p. 217
  Renée Swart, Karl-Heinz Riedel and Trevor Britz
  Abstract | PDF file (1.136 MB)



• Strain variability of the cell-free proteolytic activity of dairy propionibacteria towards β-casein peptides     p. 227
  Riwanon Lemée, Valérie Gagnaire and Jean-Louis Maubois
  Abstract | PDF file (1.580 MB)



• Respiration of Penicillium camemberti during ripening and cold storage of semi-soft cheese     p. 241
  Bruno Roger, Stéphane Desobry and Joël Hardy
  Abstract | PDF file (1.129 MB)



• Lipolysis in Picante cheese: Influence of milk type and ripening time on free fatty acid profile     p. 251
  Ana C. Freitas and F. Xavier Malcata
  Abstract | PDF file (934.3 KB)



• The effect of added proteolytic enzymes on meltability of Mozzarella cheese manufactured by ultrafiltration     p. 259
  Jesper Spinner Madsen and Karsten Bzuun Qvist
  Abstract | PDF file (1.581 MB)

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