Free fat, surface fat and dairy powders : interactions between process and product. A reviewVIGNOLLES, Marie-Laure; JEANTET, Romain; LOPEZ, Christelle et al.Le Lait (Print). 2007, Vol 87, Num 3, pp 187-236, issn 0023-7302, 50 p.Article

Whey protein interactions in acidic cold-set gels at différent pH valuesCAVALLIERI, Angelo Luiz Fazani; COSTA-NETTO, Antonio Paulino; MENOSSI, Marcelo et al.Le Lait (Print). 2007, Vol 87, Num 6, pp 535-554, issn 0023-7302, 20 p.Article

The casein micelle and its reactivityDALGLEISH, Douglas G.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 385-387, issn 0023-7302, 3 p.Conference Paper

A comparative study of the gelation properties of whey protein concentrate and whey protein isolateLORENZEN, Peter Christian; SCHRADER, Katrin.Le Lait (Print). 2006, Vol 86, Num 4, pp 259-271, issn 0023-7302, 13 p.Article

Continuous raw skim milk processing by pulsed electric field at non-lethal temperature : effect on microbial inactivation and functional propertiesFLOURY, Juliane; GROSSET, Noël; LECONTE, Nadine et al.Le Lait (Print). 2006, Vol 86, Num 1, pp 43-57, issn 0023-7302, 15 p.Article

Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheeseGUVEN, Mehmet; YERLIKAYA, Sebnem; HAYALOGLU, Ali A et al.Le Lait (Print). 2006, Vol 86, Num 1, pp 73-81, issn 0023-7302, 9 p.Article

Physicochemical analysis of casein solubility in water-ethanol solutionsMEZDOUR, Samir; BRULE, Gerard; KOROLCZUK, Jozef et al.Le Lait (Print). 2006, Vol 86, Num 6, pp 435-452, issn 0023-7302, 18 p.Article

Protein composition and polymorphism in the milk of Skopelos goatsMOATSOU, Golfo; VAMVAKAKI, Afroditi-Nectaria; MOLLE, Daniel et al.Le Lait (Print). 2006, Vol 86, Num 5, pp 345-357, issn 0023-7302, 13 p.Article

Dromedary milk fat : thermal and structural properties 2. Influence of cooling rateKARRAY, Nadia; LOPEZ, Christelle; LESIEUR, Pierre et al.Le Lait (Print). 2005, Vol 85, Num 6, pp 433-451, issn 0023-7302, 19 p.Article

Kinetics of lactose crystallization and crystal size as monitored by refractometry and laser light scattering : effect of proteinsMIMOUNI, Amaud; SCHUCK, Pierre; BOUHALLAB, Saïd et al.Le Lait (Print). 2005, Vol 85, Num 4-5, pp 253-260, issn 0023-7302, 8 p.Conference Paper

Plasmin activity and proteolysis in high pressure-treated bovine milkHUPPERTZ, Thom; FOX, Patrick F; KELLY, Alan L et al.Le Lait (Print). 2004, Vol 84, Num 3, pp 297-304, issn 0023-7302, 8 p.Article

Caractérisation et traitement par coagulation-décantation d'un effluent de laiterie = Dairy effluent characterization and treatment by coagulation-decantationHAMDANI, Ahmed; CHENNAOUI, Mohamed; ASSOBHEI, Omar et al.Le Lait (Print). 2004, Vol 84, Num 3, pp 317-328, issn 0023-7302, 12 p.Article

Séchage des lactosérums et dérivés : rôle du lactose et de la dynamique de l'eau = Spray drying of wheys and derivativesSCHUCK, Pierre; BOUHALLAB, Said; DURUPT, Delphine et al.Le Lait (Print). 2004, Vol 84, Num 3, pp 243-268, issn 0023-7302, 26 p.Article

Formation of bitter peptides during ripening of ovine milk cheese made with different coagulantsAGBOOLA, Samson; SHAOJIANG CHEN; JIAN ZHAO et al.Le Lait (Print). 2004, Vol 84, Num 6, pp 567-578, issn 0023-7302, 12 p.Article

Survey of selected chemical and microbiological characteristics of (plain or sweetened) natural yoghurts from the Italian marketDE NONI, Ivano; PELLEGRINO, Luisa; MASOTTI, Fabio et al.Le Lait (Print). 2004, Vol 84, Num 5, pp 421-433, issn 0023-7302, 13 p.Article

Energetic analysis of cultures of Lactobacillus delbrueckii subsp. bulgaricus: identification of the type of control between catabolism and anabolismMERCADE, Myriam; DUPERRAY, Florence; LOUBIERE, Pascal et al.Le Lait (Print). 2004, Vol 84, Num 1-2, pp 39-47, issn 0023-7302, 9 p.Conference Paper

Identification of a new oxidative stress transcriptional regulator in Enterococcus faecalisVERNEUIL, Nicolas; LE BRETON, Yoann; HARTKE, Axel et al.Le Lait (Print). 2004, Vol 84, Num 1-2, pp 69-76, issn 0023-7302, 8 p.Conference Paper

Genotypic characterisation of the dynamics of the lactic acid bacterial population of Comté cheeseDEPOUILLY, Anna; DUFRENE, Franck; BEUVIER, Eric et al.Le Lait (Print). 2004, Vol 84, Num 1-2, pp 155-167, issn 0023-7302, 13 p.Conference Paper

Expression différentielle des deux gènes du locus ClpP-ClpL de Oenococcus oeni = Expression of Oenococcus oeni clpP-clpL locus in response to environmentalBELTRAMO, Charlotte; GRANDVALET, Cosette; GUZZO, Jean et al.Le Lait (Print). 2004, Vol 84, Num 1-2, pp 87-93, issn 0023-7302, 7 p.Conference Paper

Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and wheyRIMADA, Pablo Sebastian; ABRAHAM, Analia Graciela.Le Lait (Print). 2003, Vol 83, Num 1, pp 79-87, issn 0023-7302, 9 p.Article

The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheeseMICHALSKI, Marie-Caroline; GASSI, Jean-Yves; FAMELART, Marie-Hélène et al.Le Lait (Print). 2003, Vol 83, Num 2, pp 131-143, issn 0023-7302, 13 p.Article

Vegetable coagulant (Cynara cardunculus) use evidenced by capillary electrophoresis permits PDO Serpa cheese authenticationROSEIRO, Luisa B; GOMEZ-RUIZ, José A; GARIA-RISCO, Monica et al.Le Lait (Print). 2003, Vol 83, Num 4, pp 343-350, issn 0023-7302, 8 p.Article

Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheesesJEANSON, Sophie; BERTHIER, Francoise; GRAPPIN, Rémy et al.Le Lait (Print). 2003, Vol 83, Num 5, pp 379-396, issn 0023-7302, 18 p.Article

Purification of α-lactalbumin from a prepurified acid whey: Ultrafiltration or precipitationMULLER, Arabelle; CHAUFER, Bernard; MERIN, Uzi et al.Le Lait (Print). 2003, Vol 83, Num 6, pp 439-451, issn 0023-7302, 13 p.Article

A new bovine β-casein genetic variant characterized by a Met₉₃→Leu₉₃ substitution in the sequence A²SENOCQ, Daniel; MOLLE, Daniel; POCHET, Sylvie et al.Le Lait (Print). 2002, Vol 82, Num 2, pp 171-180, issn 0023-7302Article