Le Lait

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Survey of selected chemical and microbiological characteristics of (plain or sweetened) natural yoghurts from the Italian market p. 421

Ivano De Noni, Luisa Pellegrino and Fabio Masotti

DOI: https://doi.org/10.1051/lait:2004020

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Contribution of several cheese-ripening microbial associations to aroma compound production p. 435

Kenza Arfi, Marie-Noëlle Leclercq-Perlat, Aurélie Baucher, Roselyne Tâche, Jérôme Delettre and Pascal Bonnarme

Published online: 04 August 2004

DOI: https://doi.org/10.1051/lait:2004016

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β-Caseinophosphopeptide (f1-25) confers on β-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes p. 449

Germain Kansci, Claude Genot, Anne Meynier, Frédéric Gaucheron and Jean-Marc Chobert

DOI: https://doi.org/10.1051/lait:2004019

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Modelling of pH, dry matter and mineral content of curds during soft cheese drainage p. 463

Daniel Picque, Ioan Cristian Trelea, Yves Gauzere, Bernard Mietton and Georges Corrieu

Published online: 04 August 2004

DOI: https://doi.org/10.1051/lait:2004015

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Quantitative characterization of unsaturated and trans fatty acids in ewe’s milk fat p. 473

Hanane Goudjil, Javier Fontecha, Pilar Luna, Miguel Angel de la Fuente, Leocadio Alonso and Manuela Juárez

Published online: 04 August 2004

DOI: https://doi.org/10.1051/lait:2004017

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Caractérisation expérimentale de l’aéraulique d’un hâloir de fromagerie et des échanges air-produit
Experimental characterization of airflow pattern in a cheese-ripening room and consequences on the exchanges between air and products p. 483

Pierre-Sylvain Mirade, Tania Rougier, Alain Kondjoyan, Jean-Dominique Daudin, Daniel Picque and Georges Corrieu

DOI: https://doi.org/10.1051/lait:2004021

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Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent addition of whey in milk p. 501

Sandra Pereira Fukuda, Salvador Massaguer Roig and Luiz Francisco Prata

Published online: 04 August 2004

DOI: https://doi.org/10.1051/lait:2004018

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