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Le Lait

Vol. 81 No. 3 (May-June 2001)

• Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese     p. 339
  Valérie Gagnaire, Anne Thierry and Joëlle Léonil
  Abstract | References | PDF file (345 KB)



• Lactose hydrolysing ability of sonicated cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842     p. 355
  Mary E. Kreft, Lawrence Roth and Paul Jelen
  Abstract | References | PDF file (130 KB)



• New media for the numeration of cheese surface bacteria     p. 365
  Catherine Denis, Micheline Gueguen, Eric Henry and Delphine Levert
  Abstract | References | PDF file (186 KB)



• Effets de différents traitements de correction sur les aptitudes à la coagulation des laits de chèvre, de brebis et de vache chauffés     p. 381
  Florent Remeuf and Ketsia Raynal
  Abstract | References | PDF file (262 KB)



• Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk     p. 401
  Christophe Bugaud, Solange Buchin, Jean-Baptiste Coulon, Agnès Hauwuy and Didier Dupont
  Abstract | References | PDF file (517 KB)



• Effect of prematuration conditions on the proteolytic and rheological properties of cheesemilk     p. 415
  Cáit N. Lane, Maria J. Sousa and Paul L.H. McSweeney
  Abstract | References | PDF file (216 KB)



• Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar     p. 429
  Sophie Turcot, Sylvie L. Turgeon and Daniel St-Gelais
  Abstract | References | PDF file (69.8 KB)



• Digestion of colostrum by the preruminant calf: digestibility and origin of undigested protein fractions in ileal digesta     p. 443
  René Toullec, Jean-Paul Lallès, Jean-François Grongnet and Didier Levieux
  Abstract | References | PDF file (70.2 KB)

© INRA, EDP Sciences 2001