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Mineral modulation of thermal aggregation and gelation of whey proteins: from β-lactoglobulin model system to whey protein isolate p. 353

Florence Caussin, Marie-Hélène Famelart, Jean-Louis Maubois and Saïd Bouhallab

Published online: 17 July 2003

DOI: https://doi.org/10.1051/lait:2003021

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Purification and characterization of thermophilin ST-1, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0001 p. 365

Anastasios Aktypis and George Kalantzopoulos

Published online: 22 September 2003

DOI: https://doi.org/10.1051/lait:2003024

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Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheeses p. 379

Sophie Jeanson, Françoise Berthier, Rémy Grappin and Eric Beuvier

Published online: 17 July 2003

DOI: https://doi.org/10.1051/lait:2003020

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Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process p. 397

Leila Maria Spadoti, José Raimundo Ferreira Dornellas, José Ademir Petenate and Salvador Massaguer Roig

Published online: 22 September 2003

DOI: https://doi.org/10.1051/lait:2003023

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Milk lactose and lactulose determination by the differential pH technique p. 409

Massimo Luzzana, Dario Agnellini, Paola Cremonesi, Giancarlo Caramenti and Silvia De Vita

Published online: 22 September 2003

DOI: https://doi.org/10.1051/lait:2003022

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