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Volume 84 / No 6 (November-December 2004)

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Le Lait

Volume 84 / No 6 (November-December 2004)

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Copper-catalyzed formation of disulfide-linked dimer of bovine β-lactoglobulin p. 517

Saïd Bouhallab, Gwénaële Henry, Florence Caussin, Thomas Croguennec, Jacques Fauquant and Daniel Mollé

Published online: 22 October 2004

DOI: https://doi.org/10.1051/lait:2004023

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Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese during ripening p. 527

Vivek K. Upadhyay, Maria J. Sousa, Peter Ravn, Hans Israelsen, Alan L. Kelly and Paul L.H. McSweeney

Published online: 22 October 2004

DOI: https://doi.org/10.1051/lait:2004022

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Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese p. 539

David W. Everett, Michelle K. Rowney, Malcolm W. Hickey and Peter Roupas

DOI: https://doi.org/10.1051/lait:2004029

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Effect of coagulant type and storage temperature on the functionality of reduced-fat Mozzarella cheese p. 551

Jeremiah J. Sheehan, Kathleen O’Sullivan and Timothy P. Guinee

DOI: https://doi.org/10.1051/lait:2004031

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Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants p. 567

Samson Agboola, Shaojiang Chen and Jian Zhao

DOI: https://doi.org/10.1051/lait:2004032

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Association of nucleotide-sequence polymorphism in the 5’‑flanking regions of bovine casein genes with casein content in cow’s milk p. 579

Malgorzata Szymanowska, Eulalia Siadkowska, Marek Lukaszewicz and Lech Zwierzchowski

DOI: https://doi.org/10.1051/lait:2004030