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Le Lait

Vol. 79 No. 4 (1999)

• Assessing the proteolytic and cheese ripening properties of single strains of Lactococcus in miniature cheeses     p. 361
  Shakeel-Ur-Rehman, Are H. Pripp, Paul L.H. McSweeney and Patrick F. Fox
  Abstract | PDF file (2.551 MB)



• Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds     p. 385
  Frieda Eliskases-Lechner, Wolfgang Ginzinger, Harald Rohm and Eduard Tschager
  Abstract | PDF file (1.365 MB)



• Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition     p. 397
  Wolfgang Ginzinger, Dons Jaros, Helmut K. Mayer, Harald Rohm and Eduard Tschager
  Abstract | PDF file (1.580 MB)



• Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, and conclusions.     p. 411
  Wolfgang Ginzinger, Doris Jaros, Pierre Lavanchy and Harald Rohm
  Abstract | PDF file (1.250 MB)



• The individual or combined action of chymosin and plasmin on sodium caseinate or β-casein in solution: effect of NaCl and pH     p. 423
  Cait N. Lane and Patrick F. Fox
  Abstract | PDF file (1.356 MB)



• Kishk - a dried fermented milk / cereal mixture. 3. Nutritional composition     p. 435
  Adnan Y. Tamime, Margaret N.I. Barclay, David McNulty and Thomas P. O'Connor
  Abstract | PDF file (1.587 MB)



• Kishk - a dried fermented milk / cereal mixture. 4. Microbiological quality     p. 449
  Adnan Y. Tamime and David McNulty
  Abstract | PDF file (935.6 KB)



• Screening procedure for evaluating heat load in commercial milks     p. 457
  Marie-France Guingamp, Gérard Humbert, Patrick Midon, Marina Nicolas and Guy Linden
  Abstract | PDF file (824.3 KB)

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