Free Access to the whole issue

Le Lait

Vol. 81 No. 5 (September-October 2001)

• La flore microbienne de laits crus de vache : diversité et influence des conditions de production     p. 575
  Valérie Michel, Agnès Hauwuy and Jean-François Chamba
  Abstract | References | PDF file (341 KB)



• Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures     p. 593
  Christophe Bugaud, Solange Buchin, Yolande Noël, Laurent Tessier, Sylvie Pochet, Bruno Martin and Jean François Chamba
  Abstract | References | PDF file (350 KB)



• Delineation of the texture of Salers cheese by sensory analysis and physical methods     p. 609
  Annick Lebecque, Arlette Laguet, Marie Françoise Devaux and Éric Dufour
  Abstract | References | PDF file (418 KB)



• Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining     p. 625
  Jordi Saldo, Esther Sendra and Buenaventura Guamis
  Abstract | References | PDF file (438 KB)



• A rheological study of acid-set "simulated yogurt milk" gels prepared from heat- or pressure-treated milk proteins     p. 637
  C. Deirdre Walsh-O'Grady, Brendan T. O'Kennedy, Richard J. Fitzgerald and Cáit N. Lane
  Abstract | References | PDF file (300 KB)



• Maillard glycation of -lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites     p. 651
  François Chevalier, Jean-Marc Chobert, Daniel Mollé and Thomas Haertlé
  Abstract | References | PDF file (723 KB)



• Characterisation of the casein variants in goat bulk milks using on-line RP-HPLC/ESI-MS     p. 667
  Alice Pierre, Daniel Mollé and Laurence Zahoute
  Abstract | References | PDF file (276 KB)

© INRA, EDP Sciences 2001