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Le Lait

Vol. 83 No. 1 (January/February 2003)

• Methodology for determination of radiostrontium in milk: a review     p. 1
  Stéphane Brun, Yann Kergadallan, Bernadette Boursier, Jean-Marc Fremy and Françoise Janin
  Abstract | References | PDF file (924 KB)



• Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses     p. 17
  Erica Hynes, Jean-Claude Ogier, Olivier Son and Agnès Delacroix-Buchet
  Abstract | References | PDF file (244 KB)



• Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese     p. 31
  Erica Hynes, Cyrille Bach, Gilles Lamberet, Jean-Claude Ogier, Olivier Son and Agnès Delacroix-Buchet
  Abstract | References | PDF file (425 KB)



• Physicochemical characterization of calcium-supplemented skim milk     p. 45
  Marine Philippe, Frédéric Gaucheron, Yvon Le Graet, Françoise Michel and Anita Garem
  Abstract | References | PDF file (346 KB)



• Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes     p. 61
  Rajiv I. Dave, Pragati Sharma and Donald J. McMahon
  Abstract | References | PDF file (203 KB)



• Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey     p. 79
  Pablo Sebastián Rimada and Analía Graciela Abraham
  Abstract | References | PDF file (96.6 KB)



• Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk     p. 89
  Martín Buffa, Buenaventura Guamis, Jordi Saldo and Antonio J. Trujillo
  Abstract | References | PDF file (106 KB)

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© INRA, EDP Sciences 2003