Le Lait

Volume 86 / No 6 (November-december 2006)

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Characterisation of the non-starter lactic acid bacteria (NSLAB) of Gruyère PDO cheese p. 407

Michael G. Casey, Jean Pierre Häni, Josef Gruskovnjak, Walter Schaeren and Daniel Wechsler

Published online: 13 December 2006

DOI: https://doi.org/10.1051/lait:2006020

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Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste p. 415

Iñaki Etayo, Francisco José Pérez Elortondo, Pilar F. Gil, Marta Albisu, Mailo Virto, Socorro Conde, Luis Javier Rodriguez Barron, Ana Isabel Nájera, Maria Elena Gómez-Hidalgo, Cristina Delgado et al. (2 more)

Published online: 31 January 2007

DOI: https://doi.org/10.1051/lait:2006021

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Physicochemical analysis of casein solubility in water-ethanol solutions p. 435

Samir Mezdour, Gérard Brulé and Józef Korolczuk

Published online: 31 January 2007

DOI: https://doi.org/10.1051/lait:2006022

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Microstructure of pasteurized process cheese manufactured from vacuum condensed and ultrafiltered milk p. 453

Vikram V. Mistry, Ashraf N. Hassan and Mayur R. Acharya

Published online: 13 December 2006

DOI: https://doi.org/10.1051/lait:2006018

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Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of the season, region of production, processing and culinary preparation p. 461

Jean-François Chamba, Jean-Michel Chardigny, Silke Gnädig, Eric Perreard, Stéphane Chappaz, Reinhart Rickert, Hans Steinhart and Jean-Louis Sébédio

Published online: 31 January 2007

DOI: https://doi.org/10.1051/lait:2006019