Le Lait

Vol. 80 No. 6 November - December 2000

Current developments of microfiltration technology in the dairy industry p. 541
L.V. Saboya, J.-L. Maubois
Abstract | References | PDF file (801 KB)
Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk p. 555
C. Daviau, A. Pierre, M.-H. Famelart, H. Goudédranche, D. Jacob, M. Garnier, J.-L. Maubois
Abstract | References | PDF file (2 KB)
Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk p. 573
C. Daviau, A. Pierre, M.-H. Famelart, H. Goudédranche, D. Jacob, M. Garnier, J.-L. Maubois
Abstract | References | PDF file (714 KB)
Protein fingerprinting as a complementary analysis to classical phenotyping for the identification of lactic acid bacteria from Tenerife cheese p. 589
G. Pérez, E. Cardell, V. Zárate
Abstract | References | PDF file (276 KB)
Influence of heating conditions in continuous-flow microwave or tubular heat exchange systems on the vitamin B₁ and B₂ content of milk p. 601
I. Sierra, C. Vidal-Valverde
Abstract | References | PDF file (38 KB)
Barostability of milk plasmin activity p. 609
P.G. Scollard, T.P. Beresford, P.M. Murphy, A.L. Kelly
Abstract | References | PDF file (666 KB)
Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy p. 621
S. Herbert, N. Mouhous Riou, M.F. Devaux, A. Riaublanc, B. Bouchet, D.J. Gallant, É. Dufour
Abstract | References | PDF file (2 KB)
Transfer of monoterpenes and sesquiterpenes from forages into milk fat p. 635
Ch. Viallon, B. Martin, I. Verdier-Metz, Ph. Pradel, J.-P. Garel, J.-B. Coulon, J.-L. Berdagué
Abstract | References | PDF file (2 KB)