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Le Lait

Vol. 86 No. 1 (January-February 2006)

• Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review     p. 1
  Fanny Guyomarc'h
  Abstract | PDF file (317 KB) | References



• Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest     p. 21
  Anthony Lucas, Edmond Rock, Jean-François Chamba, Isabelle Verdier-Metz, Patrick Brachet and Jean-Baptiste Coulon
  Abstract | PDF file (560 KB) | References



• Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties     p. 43
  Juliane Floury, Noël Grosset, Nadine Leconte, Maryvonne Pasco, Marie-Noëlle Madec and Romain Jeantet
  Abstract | PDF file (761 KB) | References



• Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments     p. 59
  James A. O'Mahony, Elizabeth M. Sheehan, Conor M. Delahunty and Paul L.H. McSweeney
  Abstract | PDF file (1.21 MB) | References



• Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese     p. 73
  Mehmet Guven, Sebnem Yerlikaya and Ali A. Hayaloglu
  Abstract | PDF file (731 KB) | References



• Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter     p. 83
  Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, Laurent Pillonel, Daniel Picque, Jacques-Olivier Bosset and Josse De Baerdemaeker
  Abstract | PDF file (736 KB) | References

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© INRA, EDP Sciences 2005