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Volume 86 / No 1 (January-February 2006)

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Le Lait

Volume 86 / No 1 (January-February 2006)

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Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review p. 1

Fanny Guyomarc’h

Published online: 01 February 2006

DOI: https://doi.org/10.1051/lait:2005046

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Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest p. 21

Anthony Lucas, Edmond Rock, Jean-François Chamba, Isabelle Verdier-Metz, Patrick Brachet and Jean-Baptiste Coulon

Published online: 22 December 2005

DOI: https://doi.org/10.1051/lait:2005042

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Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties p. 43

Juliane Floury, Noël Grosset, Nadine Leconte, Maryvonne Pasco, Marie-Noëlle Madec and Romain Jeantet

Published online: 22 December 2005

DOI: https://doi.org/10.1051/lait:2005039

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Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments p. 59

James A. O’Mahony, Elizabeth M. Sheehan, Conor M. Delahunty and Paul L.H. McSweeney

Published online: 22 December 2005

DOI: https://doi.org/10.1051/lait:2005041

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Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese p. 73

Mehmet Guven, Sebnem Yerlikaya and Ali A. Hayaloglu

Published online: 01 February 2006

DOI: https://doi.org/10.1051/lait:2005043

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Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter p. 83

Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, Laurent Pillonel, Daniel Picque, Jacques-Olivier Bosset and Josse De Baerdemaeker

Published online: 22 December 2005

DOI: https://doi.org/10.1051/lait:2005040