Free Access La flore microbienne de laits crus de vache : diversité et influence des conditions de production p. 575 Valérie Michel, Agnès Hauwuy and Jean-François Chamba DOI: https://doi.org/10.1051/lait:2001151 PDF (333.2 KB)References
Free Access Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures p. 593 Christophe Bugaud, Solange Buchin, Yolande Noël, Laurent Tessier, Sylvie Pochet, Bruno Martin and Jean François Chamba DOI: https://doi.org/10.1051/lait:2001152 PDF (342.4 KB)References
Free Access Delineation of the texture of Salers cheese by sensory analysis and physical methods p. 609 Annick Lebecque, Arlette Laguet, Marie Françoise Devaux and Éric Dufour DOI: https://doi.org/10.1051/lait:2001153 PDF (408.7 KB)References
Free Access Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining p. 625 Jordi Saldo, Esther Sendra and Buenaventura Guamis DOI: https://doi.org/10.1051/lait:2001154 PDF (428.3 KB)References
Free Access A rheological study of acid-set "simulated yogurt milk" gels prepared from heat- or pressure-treated milk proteins p. 637 C. Deirdre Walsh-O'Grady, Brendan T. O'Kennedy, Richard J. Fitzgerald and Cáit N. Lane DOI: https://doi.org/10.1051/lait:2001103 PDF (293.3 KB)References
Free Access Maillard glycation of β-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites p. 651 François Chevalier, Jean-Marc Chobert, Daniel Mollé and Thomas Haertlé DOI: https://doi.org/10.1051/lait:2001155 PDF (706.4 KB)References
Free Access Characterisation of the casein variants in goat bulk milks using on-line RP-HPLC/ESI-MS p. 667 Alice Pierre, Daniel Mollé and Laurence Zahoute DOI: https://doi.org/10.1051/lait:2001156 PDF (269.9 KB)References