Le Lait

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Editorial

2nd International Symposium on Spray Drying of Milk Products p. I

Philip M. Kelly

DOI: https://doi.org/10.1051/lait:2005030

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Kinetics of lactose crystallization and crystal size as monitored by refractometry and laser light scattering: effect of proteins p. 253

Arnaud Mimouni, Pierre Schuck and Saïd Bouhallab

Published online: 14 June 2005

DOI: https://doi.org/10.1051/lait:2005015

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Manipulation of solvent-extractable fat content of milk powders p. 261

Phil T. Clarke and Mary Ann Augustin

Published online: 24 June 2005

DOI: https://doi.org/10.1051/lait:2005027

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Assessment of the flowability of spray-dried milk powders for chocolate manufacture p. 269

John Fitzpatrick, Kevin Barry, Colin Delaney and Kieran Keogh

Published online: 14 June 2005

DOI: https://doi.org/10.1051/lait:2005012

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Physical properties of constitutive size classes of spray-dried skim milk powder and their mixtures p. 279

Jean-Luc Ilari and Laila Mekkaoui

Published online: 12 July 2005

DOI: https://doi.org/10.1051/lait:2005029

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Water activity and glass transition in dairy ingredients p. 295

Pierre Schuck, Eric Blanchard, Anne Dolivet, Serge Méjean, Evelyne Onillon and Romain Jeantet

Published online: 21 June 2005

DOI: https://doi.org/10.1051/lait:2005020

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Physical changes in heat-treated whole milk powder p. 305

Robert Baechler, Marie-France Clerc, Stéphane Ulrich and Sylvie Benet

Published online: 14 June 2005

DOI: https://doi.org/10.1051/lait:2005016

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Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates p. 315

François Morgan, Corinne Appolonia Nouzille, Robert Baechler, Gilles Vuataz and Alois Raemy

Published online: 12 July 2005

DOI: https://doi.org/10.1051/lait:2005017

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Study of lactose / β-lactoglobulin interactions during storage p. 325

Marie Thomas, Joël Scher and Stéphane Desobry

Published online: 24 June 2005

DOI: https://doi.org/10.1051/lait:2005013

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Modern process control techniques in the production of dried milk products – a review p. 335

Donal O’Callaghan and Peter Cunningham

Published online: 21 June 2005

DOI: https://doi.org/10.1051/lait:2005021

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Simulation of agglomeration in spray dryers: the EDECAD project p. 343

Ruud E.M. Verdurmen, Maykel Verschueren, Michiel Gunsing, Han Straatsma, Stefan Blei and Martin Sommerfeld

Published online: 05 July 2005

DOI: https://doi.org/10.1051/lait:2005023

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Application of computational fluid dynamics to spray drying p. 353

Simon Lo

Published online: 05 July 2005

DOI: https://doi.org/10.1051/lait:2005024

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Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying p. 361

Pierre Schuck, Serge Méjean, Anne Dolivet, Eric Beaucher and Marie-Hélène Famelart

Published online: 21 June 2005

DOI: https://doi.org/10.1051/lait:2005014

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Production of calcium-fortified milk powders using soluble calcium salts p. 369

Roderick P.W. Williams, Lynette D’Ath and Mary Ann Augustin

Published online: 24 June 2005

DOI: https://doi.org/10.1051/lait:2005011

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Physical behaviour of dairy ingredients during ice cream processing p. 383

Punsandani Udabage, Mary AnnAugustin, Li Jiang Cheng and Roderick P.W. Williams

Published online: 05 July 2005

DOI: https://doi.org/10.1051/lait:2005025

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Spray drying of mango juice – buttermilk blends p. 395

Ramachandra H.G. Rao and Arun H. Kumar

Published online: 05 July 2005

DOI: https://doi.org/10.1051/lait:2005026

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Influence of transglutaminase treatment on properties of micellar casein and products made therefrom p. 405

John S. Mounsey, Brendan T. O’Kennedy and Philip M. Kelly

Published online: 05 July 2005

DOI: https://doi.org/10.1051/lait:2005028

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Comparison of re-micellised casein prepared from acid casein with micellar casein prepared by membrane filtration p. 419

John S. Mounsey, Brendan T. O’Kennedy and Philip M. Kelly

Published online: 24 June 2005

DOI: https://doi.org/10.1051/lait:2005022

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