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Volume 74 / No 3 (1994)

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Le Lait

Volume 74 / No 3 (1994)

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Growth of propionibacteria in cheese: comparison between 2 enumeration media
Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement p. 161

A. Thierry, M.N. Madec and R. Richoux

DOI: https://doi.org/10.1051/lait:1994314

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Characterization of cheese making properties of individual Lacaune ewe milk samples with a Formagraph
Caractérisation de l'aptitude fromagère des laits de brebis Lacaune à l'aide d'un Formagraph p. 173

A. Delacroix-Buchet, F. Barillet and G. Lagriffoul

DOI: https://doi.org/10.1051/lait:1994315

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Contribution of Lactococcus lactis ssp lactis biovar diacetylactis to the browning of Brie and Camembert-type cheeses
Contribution de Lactococcus lactis ssp lactis biovar diacetylactis au brunissement de fromages de types brie et camembert p. 187

M. Lange, C.P. Champagne and J. Goulet

Accepted: 07 March 1994

DOI: https://doi.org/10.1051/lait:1994316

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Ultrasonic study of milk clotting
Étude ultrasonore de la coagulation du lait p. 197

L. Benguigui, J. Emery, D. Durand and J.P. Busnel

Accepted: 10 March 1994

DOI: https://doi.org/10.1051/lait:1994317

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Interrelationship of sugar metabolism (glucose, galactose, lactose) by Leuconostoc mesenteroides subsp mesenteroides
Interrelation entre les métabolismes des sucres (glucose, lactose, galactose) par Leuconostoc mesenteroides subsp mesenteroides p. 207

D.Q. Huang, H. Prévost and C. Diviès

Accepted: 17 March 1994

DOI: https://doi.org/10.1051/lait:1994318

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Astringency, a textural defect in dairy products
L'astringence, un défaut de texture dans les produits laitiers p. 217

L. Lemieux and R.E. Simard

Accepted: 09 February 1994

DOI: https://doi.org/10.1051/lait:1994319