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Le Lait

Vol. 86 No. 6 (November-december 2006)

• Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese     p. 407
  Michael G. Casey, Jean Pierre Häni, Josef Gruskovnjak, Walter Schaeren and Daniel Wechsler
  Abstract | PDF file (111.7 KB) | References



• Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe's milk cheeses manufactured with lamb rennet paste     p. 415
  Iñaki Etayo, Francisco José Pérez Elortondo, Pilar F. Gil, Marta Albisu, Mailo Virto, Socorro Conde, Luis Javier Rodriguez Barron, Ana Isabel Nájera, Maria Elena Gómez-Hidalgo, Cristina Delgado, Angel Guerra and Mertxe De Renobales
  Abstract | PDF file (429.7 KB) | References



• Physicochemical analysis of casein solubility in water-ethanol solutions     p. 435
  Samir Mezdour, Gérard Brulé and Józef Korolczuk
  Abstract | PDF file (1.933 MB) | References



• Microstructure of pasteurized process cheese manufactured from vacuum condensed and ultrafiltered milk     p. 453
  Vikram V. Mistry, Ashraf N. Hassan and Mayur R. Acharya
  Abstract | PDF file (2.406 MB) | References



• Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation     p. 461
  Jean-François Chamba, Jean-Michel Chardigny, Silke Gnädig, Eric Perreard, Stéphane Chappaz, Reinhart Rickert, Hans Steinhart and Jean-Louis Sébédio
  Abstract | PDF file (98.91 KB) | References

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© INRA, EDP Sciences 2006