Free Access to the whole issue

Le Lait

Vol. 81 No. 4 (July-August 2001)

• Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis     p. 463
  Esther P. Feeney, Patrick F. Fox and Timothy P. Guinee
  Abstract | References | PDF file (211 KB)



• Effect of ripening temperature on low moisture Mozzarella cheese: 2. Texture and functionality     p. 475
  Timothy P. Guinee, Esther P. Feeney and Patrick F. Fox
  Abstract | References | PDF file (131 KB)



• Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties     p. 487
  J. Ben Lawlor, Conor M. Delahunty, Martin G. Wilkinson and Jeremiah Sheehan
  Abstract | References | PDF file (68.2 KB)



• Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening     p. 509
  Gérard Mazerolles, Marie-Françoise Devaux, Gabriel Duboz, Marie-Hélène Duployer, Nadine Mouhous Riou and Éric Dufour
  Abstract | References | PDF file (209 KB)



• Caractérisation du fromage Bastelicaccia     p. 529
  Erick Casalta, Yolande Noël, Dominique Le Bars, Christophe Carré, Christine Achilleos and Marie-Xavière Maroselli
  Abstract | References | PDF file (155 KB)



• Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français     p. 547
  Romain Richoux, Grégory Roset, Marie-Hélène Famelart and Jean-René Kerjean
  Abstract | References | PDF file (111 KB)



• Aptitude du lait de chèvre à l'acidification par les ferments lactiques - Facteurs de variation liés à la composition du lait     p. 561
  Isabelle Masle and François Morgan
  Abstract | References | PDF file (34.0 KB)

© INRA, EDP Sciences 2001