Free Access to the whole issue

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Le Lait

Vol. 87 No. 4-5 (July-October 2007)

Special Issue: 27th IDF World Dairy Summit and Congress

• Foreword     p. 239
  Christian Robert
  PDF file (158.9 KB)



• Casein hydrolysates as a source of antimicrobial, antioxidant and antihypertensive peptides     p. 241
  Iván López-Expósito, Ana Quirós, Lourdes Amigo and Isidra Recio
  Abstract | PDF file (846.2 KB) | References



• Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders     p. 251
  Hasmukh A. Patel, Skelte G. Anema, Steve E. Holroyd, Harjinder Singh and Lawrence K. Creamer
  Abstract | PDF file (1.794 MB) | References



• Flavor partition and fat reduction in cheese by supercritical fluid extraction: processing variables     p. 269
  Jessica L. Yee, Hany Khalil and Rafael Jiménez-Flores
  Abstract | PDF file (975.0 KB) | References



• The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose     p. 287
  Baiqiao Du, Jing Li, Hongbin Zhang, Ping Chen, Long Huang and Jianjun Zhou
  Abstract | PDF file (3.131 MB) | References



• Reaction kinetic pathway of reversible and irreversible thermal denaturation of -lactoglobulin     p. 301
  Alexander Tolkach and Ulrich Kulozik
  Abstract | PDF file (738.9 KB) | References



• The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products     p. 317
  Christelle Lopez and Valérie Briard-Bion
  Abstract | PDF file (4.612 MB) | References



• Production of whey protein aggregates with controlled end-use properties     p. 337
  Perla Relkin, Clémence Bernard, Thierry Meylheuc, Jean Vasseur and Francis Courtois
  Abstract | PDF file (2.279 MB) | References



• The properties of liposomes produced from milk fat globule membrane material using different techniques     p. 349
  Abby K. Thompson, M. Reza Mozafari and Harjinder Singh
  Abstract | PDF file (1.456 MB) | References



• Studies of casein micelle structure: the past and the present     p. 363
  Phoebe X. Qi
  Abstract | PDF file (3.878 MB) | References



• The casein micelle and its reactivity     p. 385
  Douglas G. Dalgleish
  PDF file (36.71 KB) | References



• Simulating the self-association of caseins: towards a model for the casein micelle     p. 389
  Stephen R. Euston and Maya Nicolosi
  Abstract | PDF file (1.850 MB) | References



• Interactions of milk proteins during the manufacture of milk powders     p. 413
  Harjinder Singh
  Abstract | PDF file (849.2 KB) | References



• Water transfer during rehydration of micellar casein powders     p. 425
  Pierre Schuck, Serge Mejean, Anne Dolivet, Claire Gaiani, Sylvie Banon, Joël Scher and Romain Jeantet
  Abstract | PDF file (211.3 KB) | References



• Spectroscopic methods to determine in situ changes in dairy systems - ultrasonic and light scattering     p. 435
  Marcela Alexander and Milena Corredig
  Abstract | PDF file (248.3 KB) | References



• Vibrational spectroscopy applied to the study of milk proteins     p. 443
  Eunice C. Y. Li-Chan
  Abstract | PDF file (2.145 MB) | References



• Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules     p. 459
  Christelle Lopez, Claudie Bourgaux, Pierre Lesieur and Michel Ollivon
  Abstract | PDF file (3.530 MB) | References



• Keeping quality of dairy ingredients     p. 481
  Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet and Bhesh Bhandari
  Abstract | PDF file (287.0 KB) | References

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© INRA, EDP Sciences 2007