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Le Lait

Vol. 82 No. 2 (March-April 2002)

• Advances in the role of a plant coagulant (Cynara cardunculus) in vitro and during ripening of cheeses from several milk species     p. 151
  Maria José Sousa and F. Xavier Malcata
  Abstract | References | PDF file (166 KB)



• A new bovine -casein genetic variant characterized by a Met Leu ₉₃ substitution in the sequence A ²     p. 171
  Daniel Senocq, Daniel Mollé, Sylvie Pochet, Joëlle Léonil, Didier Dupont and Didier Levieux
  Abstract | References | PDF file (151 KB)



• Contribution of plasmin to primary proteolysis during ripening of cheese: effect of milk heat treatment and cheese cooking temperature     p. 181
  Joanne M. Somers and Alan L. Kelly
  Abstract | References | PDF file (279 KB)



• Appearance of submicronic particles in the milk fat globule size distribution upon mechanical treatments     p. 193
  Marie-Caroline Michalski, Françoise Michel and Christophe Geneste
  Abstract | References | PDF file (213 KB)



• Affinage de fromages allégés de type Cheddar fabriqués à partir de laits enrichis en phospholipides     p. 209
  Sophie Turcot, Daniel St-Gelais and Sylvie L. Turgeon
  Abstract | References | PDF file (883 KB)



• Évaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France     p. 225
  Marie-Hélène Famelart, Yvon Le Graet, Françoise Michel, Romain Richoux and Alain Riaublanc
  Abstract | References | PDF file (562 KB)



• Survie des ferments du yaourt dans le tube digestif du lapin     p. 247
  Abdelkader Dilmi-Bouras and Djamila Sadoun
  Abstract | References | PDF file (65.0 KB)



• Comparative composition of total and sn-2 fatty acids in bovine and ovine milk fat     p. 255
  Deven H. Mistry, Edward J. Depeters and Juan F. Medrano
  Abstract | References | PDF file (51.0 KB)

© INRA, EDP Sciences 2002