Free Access to the whole issue

---

Le Lait

Vol. 84 No. 5 (September-October 2004)

• Survey of selected chemical and microbiological characteristics of (plain or sweetened) natural yoghurts from the Italian market     p. 421
  Ivano De Noni, Luisa Pellegrino and Fabio Masotti
  Abstract | PDF file (341 KB) | References



• Contribution of several cheese-ripening microbial associations to aroma compound production     p. 435
  Kenza Arfi, Marie-Noëlle Leclercq-Perlat, Aurélie Baucher, Roselyne Tâche, Jérôme Delettre and Pascal Bonnarme
  Abstract | PDF file (294 KB) | References



• -Caseinophosphopeptide (f1-25) confers on -casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes     p. 449
  Germain Kansci, Claude Genot, Anne Meynier, Frédéric Gaucheron and Jean-Marc Chobert
  Abstract | PDF file (826 KB) | References



• Modelling of pH, dry matter and mineral content of curds during soft cheese drainage     p. 463
  Daniel Picque, Ioan Cristian Trelea, Yves Gauzere, Bernard Mietton and Georges Corrieu
  Abstract | PDF file (513 KB) | References



• Quantitative characterization of unsaturated and trans fatty acids in ewe's milk fat     p. 473
  Hanane Goudjil, Javier Fontecha, Pilar Luna, Miguel Angel de la Fuente, Leocadio Alonso and Manuela Juárez
  Abstract | PDF file (161 KB) | References



• Caractérisation expérimentale de l'aéraulique d'un hâloir de fromagerie et des échanges air-produit     p. 483
  Pierre-Sylvain Mirade, Tania Rougier, Alain Kondjoyan, Jean-Dominique Daudin, Daniel Picque and Georges Corrieu
  Abstract | PDF file (1.65 MB) | References



• Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent addition of whey in milk     p. 501
  Sandra Pereira Fukuda, Salvador Massaguer Roig and Luiz Francisco Prata
  Abstract | PDF file (539 KB) | References

---

© INRA, EDP Sciences 2004