Le Lait

Vol. 80 No. 4 July-August 2000

Purification and characterization of an X-prolyl-dipeptidyl aminopeptidase from Lactobacillus curvatus DPC2024 p. 385
A.A.A. Magboul, P.L.H. McSweeney
Abstract | References | PDF file (782 KB)
Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment p. 397
C. Daviau, M.-H. Famelart, A. Pierre, H. Goudédranche, J.-L. Maubois
Abstract | References | PDF file (2 MB)
Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk p. 417
C. Daviau, A. Pierre, M.-H. Famelart, H. Goudédranche, D. Jacob, M. Garnier, J.-L. Maubois
Abstract | References | PDF file (884 KB)
Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year p. 433
F. Chávarri, M.A. Bustamante, A. Santisteban, M. Virto, M. Albisu, L.J.R. Barrón, M. de Renobales
Abstract | References | PDF file (1 MB)
Potentiality of Fourier Transform Infrared Spectroscopy (FTIR) for discrimination and identification of dairy lactic acid bacteria p. 445
C. Amiel, L. Mariey, M.-C. Curk-Daubié, P. Pichon, J. Travert
Abstract | References | PDF file (428 KB)