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Le Lait

Vol. 84 No. 3 (May-June 2004)

• Relationships between ruminant management and sensory characteristics of cheeses: a review     p. 221
  Jean-Baptiste Coulon, Agnès Delacroix-Buchet, Bruno Martin and Antonio Pirisi
  Abstract | PDF file (322 KB) | References



• Séchage des lactosérums et dérivés : rôle du lactose et de la dynamique de l'eau     p. 243
  Pierre Schuck, Said Bouhallab, Delphine Durupt, Philippe Vareille, Jean-Paul Humbert and Michèle Marin
  Abstract | PDF file (1.49 MB) | References



• Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk     p. 269
  Aiqian Ye, Harjinder Singh, Michael W. Taylor and Skelte Anema
  Abstract | PDF file (1.46 MB) | References



• Casein fraction of ovine milk from indigenous Greek breeds     p. 285
  Golfo Moatsou, Maria Samolada, Alexandra Katsabeki and Emmanuel Anifantakis
  Abstract | PDF file (749 KB) | References



• Plasmin activity and proteolysis in high pressure-treated bovine milk     p. 297
  Thom Huppertz, Patrick F. Fox and Alan L. Kelly
  Abstract | PDF file (116 KB) | References



• Influence of the composition and the structure of different media on the release of aroma compounds     p. 305
  Anne-Marie Seuvre, Marian de los Angeles Espinosa Diaz, Philippe Cayot and Andrée Voilley
  Abstract | PDF file (252 KB) | References



• Caractérisation et traitement par coagulation-décantation d'un effluent de laiterie     p. 317
  Ahmed Hamdani, Mohamed Chennaoui, Omar Assobhei and Mohammed Mountadar
  Abstract | PDF file (416 KB) | References

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© INRA, EDP Sciences 2004