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Angiotensin I-converting-enzyme (ACE)-inhibitory activity of tryptic peptides of ovine β-lactoglobulin and of milk yoghurts obtained by using different starters p. 141

Jean-Marc Chobert, Khaled El-Zahar, Mahmoud Sitohy, Michèle Dalgalarrondo, François Métro, Yvan Choiset and Thomas Haertlé

Published online: 25 February 2005

DOI: https://doi.org/10.1051/lait:2005005

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Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk p. 153

Marielle Gay and Albert Amgar

Published online: 26 April 2005

DOI: https://doi.org/10.1051/lait:2005010

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Growth and survival of probiotic bacteria in reconstituted whey p. 171

Ida Drgalic, Ljubica Tratnik and Rajka Bozanic

Published online: 26 April 2005

DOI: https://doi.org/10.1051/lait:2005009

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Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis p. 181

Stefano Morandi, Milena Brasca, Paola Alfieri, Roberta Lodi and Alberto Tamburini

Published online: 05 April 2005

DOI: https://doi.org/10.1051/lait:2005006

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Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese p. 193

Raffaele Coppola, Mariantonietta Succi, Patrizio Tremonte, Anna Reale, Giovanni Salzano and Elena Sorrentino

Published online: 26 April 2005

DOI: https://doi.org/10.1051/lait:2005007

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Application of specific starters for the manufacture of Venaco cheese p. 205

Erick Casalta, Jean-Marc Cachenaut, Cécile Aubert, Franck Dufrene, Yolande Noël and Eric Beuvier

DOI: https://doi.org/10.1051/lait:2005019

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Potentiality of front-face fluorescence spectroscopy to determine the geographic origin of milks from the Haute-Loire department (France) p. 223

Romdhane Karoui, Bruno Martin and Éric Dufour

DOI: https://doi.org/10.1051/lait:2005008

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An improved analytical approach for the determination of bovine serum albumin in milk p. 237

Bärbel Lieske, Alfred Jantz and Berndt Finke

DOI: https://doi.org/10.1051/lait:2005018

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