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Volume 83 / No 4 (July-August 2003)

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Le Lait

Volume 83 / No 4 (July-August 2003)

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Isolation, characterisation and identification of lactobacilli focusing mainly on cheeses and other dairy products p. 269

Valérie Coeuret, Ségolène Dubernet, Marion Bernardeau, Micheline Gueguen and Jean Paul Vernoux

Published online: 05 July 2003

DOI: https://doi.org/10.1051/lait:2003019

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Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction p. 307

Anne Laligant, Marie-Hélène Famelart, Denis Paquet and Gérard Brulé

Published online: 19 June 2003

DOI: https://doi.org/10.1051/lait:2003018

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Relation between a temperature-sweep dynamic shear test and functional properties of cheeses p. 321

Jean-Michel Reparet and Yolande Noël

Published online: 22 May 2003

DOI: https://doi.org/10.1051/lait:2003015

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C-terminal end of κ-casein is hydrolysed before renneting during soft cheese manufacture p. 335

Rachel Boutrou, Daniel Mollé and Joëlle Léonil

Published online: 22 May 2003

DOI: https://doi.org/10.1051/lait:2003016

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Vegetable coagulant (Cynara cardunculus) use evidenced by capillary electrophoresis permits PDO Serpa cheese authentication p. 343

Luisa B. Roseiro, José A. Gómez-Ruiz, Mónica García-Risco and Elena Molina

Published online: 19 June 2003

DOI: https://doi.org/10.1051/lait:2003017