Le Lait

Vol. 80 No. 5 September-October 2000

Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria p. 465
M. Baron, D. Roy, J.-C. Vuillemard
Abstract | References | PDF file (1 MB)
Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening p. 479
R. Coppola, M. Nanni, M. Iorizzo, A. Sorrentino, E. Sorrentino, C. Chiavari, L. Grazia
Abstract | References | PDF file (109 KB)
Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14 p. 491
E. Kakariari, M.D. Georgalaki, G. Kalantzopoulos, E. Tsakalidou
Abstract | References | PDF file (1 MB)
Characterization of the dromedary milk casein micelle and study of its changes during acidification p. 503
H. Attia, N. Kherouatou, M. Nasri, T. Khorchani
Abstract | References | PDF file (834 KB)
Plasmin digestion of bovine $\beta$ -casein dephosphorylated with one protein phosphatase type 2A purified from Yarrowia lipolytica p. 517
P. Jolivet, I. Queiroz Macedo, M. Wu, J.-C. Meunier
Abstract | References | PDF file (548 KB)
Evaluation of BactoScan FC for the enumeration of bacteria in raw milk (in French) p. 527
V. Ninane, K. de Reu, R. Oger, W. Reybroeck, A. Guyot
Abstract | References | PDF file (1 MB)