Free Access Spray dried pre-quarg from over acidified milk and whey UF retentates p. 327 J. KOROLCZUK and Dorota GRZELAK DOI: https://doi.org/10.1051/lait:1984640-64227 AbstractPDF (1.587 MB)
Free Access Dosage de l'activité lipasique et des acides gras libres du lait par titration automatique colorimétriqueDetermination of milk lipase activity and milk free fatty acid content using a colorimetric automatic titration p. 340 P. CARTIER, Y. CHILLIARD, Marie-Paule CHAZAL and Jeanne FLECHET DOI: https://doi.org/10.1051/lait:1984640-64228 AbstractPDF (1.946 MB)
Free Access Thermorésistance des bactéries psychrotrophes du lait cru et de leurs protéinasesHeat resistant proteinases from bacterial origin in milk p. 356 J. MOTTAR DOI: https://doi.org/10.1051/lait:1984640-64229 AbstractPDF (1.468 MB)
Free Access Application de la pasteurisation du lait par injection de vapeur à la fabrication du fromage Prato. Influence sur le rendementSuitability of milk pasteurisation by steam injection in the manufacturing of prato cheese. Influence on the yield p. 368 M. M. FURTADO, A. F. WOLFSCHOON and R. F. VENTURA DOI: https://doi.org/10.1051/lait:1984640-64230 AbstractPDF (1.463 MB)
Free Access Metabolization of lactic and acetic acids in Pecorino Romano cheese made with a combined starter of lactic acid bacteria and yeast p. 380 P. DEIANA, F. FATICHENTI, G. A. FARRIS, G. MOCQUOT, Roberta LODI, Rosanna TODESCO and L. CECCHI DOI: https://doi.org/10.1051/lait:1984640-64231 AbstractPDF (1.819 MB)
