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Le Lait

Vol. 85 No. 6 (November-December 2005)

Editorial
• To the readers of "Le Lait"     p. 431
  Jean-Louis Maubois (Editor-in-chief)
  Abstract | PDF file (78.5 KB)



• Dromedary milk fat: thermal and structural properties 2. Influence of cooling rate     p. 433
  Nadia Karray, Christelle Lopez, Pierre Lesieur and Michel Ollivon
  Abstract | PDF file (2.92 MB) | References



• Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses     p. 453
  Isabelle De Freitas, Nicolas Pinon, Christelle Lopez, Anne Thierry, Jean-Louis Maubois and Sylvie Lortal
  Abstract | PDF file (547 KB) | References



• Effect of grass-silage vs. hay diet on the characteristics of cheese: interactions with the cheese model     p. 469
  Isabelle Verdier-Metz, Bruno Martin, Philippe Pradel, Hélène Albouy, Sophie Hulin, Marie-Christine Montel and Jean-Baptiste Coulon
  Abstract | PDF file (163 KB) | References



• Use of donkey's milk for a fermented beverage with lactobacilli     p. 481
  Cristiana Chiavari, Fabio Coloretti, Mauro Nanni, Elena Sorrentino and Luigi Grazia
  Abstract | PDF file (693 KB) | References



• Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses     p. 491
  Luis Javier R. Barron, Yolanda Redondo, María Ortigosa, María Carbonell, Susana García, Paloma Torre, Mertxe de Renobales and Estrella Fernández-García
  Abstract | PDF file (220 KB) | References



• Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk     p. 515
  Olivia Ménard, Bénédicte Camier and Fanny Guyomarc'h
  Abstract | PDF file (453 KB) | References



• Making of Kashkaval cheese from bovine micellar casein powder     p. 527
  Jeliazko Simov, Jean-Louis Maubois, Anita Garem and Bénédicte Camier
  Abstract | PDF file (162 KB) | References

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© INRA, EDP Sciences 2005