Free Access to the whole issue

---

Le Lait

Vol. 79 No. 6 (1999)

• Evolution of various salt concentrations in the moisture and in the outer layer and centre of a model cheese during its brining and storage in an ammoniacal atmosphere     p. 553
  Frédéric Gaucheron, Yvon Le Graët, Françoise Michel, Valérie Briard and Michel Piot
  Abstract | PDF file (1.578 MB)



• Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy     p. 567
  Sophie Herbert, Brigitte Bouchet, Alain Riaublanc, Eric Dufour and Daniel J. Gallant
  Abstract | PDF file (1.022 MB)



• Binding of benzaldehyde by β-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions     p. 577
  Isabelle Andriot, Isabelle Marin, Gilles Feron, Perla Relkin and Elisabeth Guichard
  Abstract | PDF file (1.135 MB)



• Adsorption kinetics of β-lactoglobulin at the air / solution interface: impact of pre-heating and addition of isoamyl acetate     p. 587
  Isabelle Marin and Perla Relkin
  Abstract | PDF file (938.9 KB)



• L'addition de lactose et de vitamine C dans les laits de croissance diminue la qualité nutritionnelle des protéines     p. 595
  Inès Birlouez-Aragon, Pascal Sabat, Bérengère Lutz, Juliette Leclère and Marina Nicolas
  Abstract | PDF file (1.359 MB)



• Microbial characteristics of Pecorino processed cheese spreads     p. 607
  Francesca Palmas, Sofia Cosentino, Maria Elisabetta Fadda, Maura Deplano and Valeria Mascia
  Abstract | PDF file (820.7 KB)



• Une méthode de dosage en ligne du diacétyle et de l'acetaldehyde dans les yaourts, laits fermentes, beurres et margarines     p. 615
  Gilles Stien, Fabrice Blanchard, Emmanuel Rondags and Ivan Marc
  Abstract | PDF file (1.137 MB)

---