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Le Lait

Vol. 82 No. 5 (September-October 2002)

• Studies on the thermal sensitivity of -glutamyl transpeptidase measured with a modified test procedure and compared with that of alkaline phosphatase and lactoperoxidase in milk     p. 555
  Mustapha Blel, Marie-France Guingamp, Jean-Luc Gaillard and Gérard Humbert
  Abstract | References | PDF file (923 KB)



• Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins     p. 567
  Stéphanie Sourdet, Perla Relkin, Pierre-Yves Fosseux and Victoire Aubry
  Abstract | References | PDF file (434 KB)



• Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening     p. 579
  Matilde Mas, Rafael Tabla, Javier Moriche, Isidro Roa, José Gonzalez, José Emilio Rebollo and Pilar Cáceres
  Abstract | References | PDF file (216 KB)



• Effect of homogenisation on protein distribution and proteolysis during storage of indirectly heated UHT milk     p. 589
  Mónica R. García-Risco, Mar Villamiel and Rosina López-Fandiño
  Abstract | References | PDF file (572 KB)



• Evolution of proteolysis during the ripening of traditional Feta cheese     p. 601
  Golfo Moatsou, Theophilos Massouras, Ioannis Kandarakis and Emmanuel Anifantakis
  Abstract | References | PDF file (515 KB)



• Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times     p. 613
  Jose Ángel Gómez-Ruiz, Cristina Ballesteros, Miguel Ángel González Viñas, Lourdes Cabezas and Isabel Martínez-Castro
  Abstract | References | PDF file (830 KB)



• Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk     p. 629
  Maite Rada-Mendoza, Mar Villamiel and Agustín Olano
  Abstract | References | PDF file (259 KB)

© INRA, EDP Sciences 2002