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Le Lait

Vol. 83 No. 2 (March/April 2003)

• Proliferation and immunoglobulin production of hybridoma cells cultured on mastitic whey     p. 101
  Fatima Moussaoui, Yves Le Roux and François Laurent
  Abstract | References | PDF file (160 KB)



• Prepurification of -lactalbumin with ultrafiltration ceramic membranes from acid casein whey: study of operating conditions     p. 111
  Arabelle Muller, Bernard Chaufer, Uzi Merin and Georges Daufin
  Abstract | References | PDF file (359 KB)



• The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese     p. 131
  Marie-Caroline Michalski, Jean-Yves Gassi, Marie-Hélène Famelart, Nadine Leconte, Bénédicte Camier, Françoise Michel and Valérie Briard
  Abstract | References | PDF file (2.82 MB)



• Texture et évolution du pH de fromages de type Brie entreposés en atmosphère contrôlée     p. 145
  Claude P. Champagne, Lucie Soulignac, Michèle Marcotte and Jean-Pierre Innocent
  Abstract | References | PDF file (102 KB)



• Composition of cholesterol and its precursors in ovine milk     p. 153
  Hanane Goudjil, Susana Torrado, Javier Fontecha, Isabel Martínez-Castro, Maria Jesús Fraga and Manuela Juárez
  Abstract | References | PDF file (118 KB)



• Comparison between Colifast® Milk and the standard method for the detection of coliforms in pasteurised milk     p. 161
  Roberto Foschino, Stefano Colombo, Valeria Crepaldi and Lucia Baldi
  Abstract | References | PDF file (75.0 KB)



• Fatty acid composition of Piedmont "Ossolano" cheese     p. 167
  Giuseppe Zeppa, Manuela Giordano, Vincenzo Gerbi and Marco Arlorio
  Abstract | References | PDF file (85.7 KB)

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© INRA, EDP Sciences 2003