Le Lait

Vol. 80 No. 3 May-June 2000

Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review p. 293
P.L.H. McSweeney, M.J. Sousa
Abstract | References | PDF file (1 MB)
Acid stress susceptibility and acid adaptation of Propionibacterium freudenreichii subsp. shermanii p. 325
G. Jan, A. Rouault, J.-L. Maubois
Abstract | References | PDF file (543 KB)
Indirect conductimetry in the study of propionibacteria inhibition p. 337
R. Todesco, M. Carcano, R. Lodi, P. Crepaldi
Abstract | References | PDF file (504 KB)
Interactions between $\beta$ -lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol p. 347
J. Reiners, S. Nicklaus, E. Guichard
Abstract | References | PDF file (442 KB)
Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses p. 361
I. Verdier-Metz, J.-B. Coulon, P. Pradel, C. Viallon, H. Albouy, J.-L. Berdagué
Abstract | References | PDF file (46 KB)
Moisture and fat content determination in hard and semi-hard cheeses by near infrared spectroscopy in transmission mode (in French) p. 371
G. Mazerolles, G. Duboz, S. Hugot
Abstract | References | PDF file (691 KB)