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Le Lait

Vol. 83 No. 3 (May/June 2003)

• Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals     p. 181
  Anne Laligant, Marie-Hélène Famelart, Gérard Brulé, Michel Piot and Denis Paquet
  Abstract | References | PDF file (377 KB)



• Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses     p. 193
  José Gonzalez, Matilde Mas, Rafael Tabla, Javier Moriche, Isidro Roa, José Emilio Rebollo and Pilar Cáceres
  Abstract | References | PDF file (158 KB)



• Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria     p. 203
  Ana S. Carvalho, Joana Silva, Peter Ho, Paula Teixeira, F. Xavier Malcata and Paul Gibbs
  Abstract | References | PDF file (229 KB)



• Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise     p. 211
  Raffaele Coppola, Mariantonietta Succi, Elena Sorrentino, Massimo Iorizzo and Luigi Grazia
  Abstract | References | PDF file (589 KB)



• Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream     p. 223
  Anne Meynier, Aurélie Garillon, Laurent Lethuaut and Claude Genot
  Abstract | References | PDF file (251 KB)



• Optimization of dynamic loop mixer operating conditions for production of O/W emulsion for cell microencapsulation     p. 237
  Arnaud Picot and Christophe Lacroix
  Abstract | References | PDF file (297 KB)



• Fluorescence spectroscopy: A tool for the investigation of cheese melting - Correlation with rheological characteristics     p. 251
  Romdhane Karoui, Arlette Laguet and Éric Dufour
  Abstract | References | PDF file (218 KB)

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© INRA, EDP Sciences 2003