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Lait Vol. 83 No. 4

Le Lait

Vol. 83 No. 4 (July/August 2003)



  • Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products     p. 269
    Valérie Coeuret, Ségolène Dubernet, Marion Bernardeau, Micheline Gueguen and Jean Paul Vernoux
    Abstract | References | PDF file (483 KB)


  • Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction     p. 307
    Anne Laligant, Marie-Hélène Famelart, Denis Paquet and Gérard Brulé
    Abstract | References | PDF file (591 KB)


  • Relation between a temperature-sweep dynamic shear test and functional properties of cheeses     p. 321
    Jean-Michel Reparet and Yolande Noël
    Abstract | References | PDF file (287 KB)


  • C-terminal end of $\kappa$-casein is hydrolysed before renneting during soft cheese manufacture     p. 335
    Rachel Boutrou, Daniel Mollé and Joëlle Léonil
    Abstract | References | PDF file (159 KB)


  • Vegetable coagulant (Cynara cardunculus) use evidenced by capillary electrophoresis permits PDO Serpa cheese authentication     p. 343
    Luisa B. Roseiro, José A. Gómez-Ruiz, Mónica García-Risco and Elena Molina
    Abstract | References | PDF file (2.37 MB)







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