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Le Lait

Vol. 87 No. 1 (January-February 2007)

• Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review     p. 1
  Walter Bisig, Pius Eberhard, Marius Collomb and Brita Rehberger
  Abstract | PDF file (185.8 KB) | References



• Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk     p. 21
  Osaana N. Donkor, Anders Henriksson, Todor Vasiljevic and Nagendra P. Shah
  Abstract | PDF file (404.3 KB) | References



• Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese     p. 39
  Ali A. Hayaloglu and Elizabeth Y. Brechany
  Abstract | PDF file (497.2 KB) | References



• Demonstration of the cellular viability and safety of Enterococcus faecium CRL 183 in long-term experiments     p. 59
  Veridiana P.S. Cano, Sandro R. Valentini, Katia Sivieri and Elizeu A. Rossi
  Abstract | PDF file (249.7 KB) | References



• Free fatty acid profiles of fermented beverages made from ewe's milk     p. 71
  Agata Reguła
  Abstract | PDF file (418.0 KB) | References

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© INRA, EDP Sciences 2007