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Volume 87 / No 1 (January-February 2007)

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Le Lait

Volume 87 / No 1 (January-February 2007)

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Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review p. 1

Walter Bisig, Pius Eberhard, Marius Collomb and Brita Rehberger

Published online: 22 March 2007

DOI: https://doi.org/10.1051/lait:2007001

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Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk p. 21

Osaana N. Donkor, Anders Henriksson, Todor Vasiljevic and Nagendra P. Shah

Published online: 27 February 2007

DOI: https://doi.org/10.1051/lait:2006023

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Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese p. 39

Ali A. Hayaloglu and Elizabeth Y. Brechany

Published online: 13 February 2007

DOI: https://doi.org/10.1051/lait:2006025

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Demonstration of the cellular viability and safety of Enterococcus faecium CRL 183 in long-term experiments p. 59

Veridiana P.S. Cano, Sandro R. Valentini, Katia Sivieri and Elizeu A. Rossi

Published online: 22 March 2007

DOI: https://doi.org/10.1051/lait:2007002

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Free fatty acid profiles of fermented beverages made from ewe’s milk p. 71

Agata Reguła

Published online: 27 February 2007

DOI: https://doi.org/10.1051/lait:2006024