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Results 1 to 25 of 1072

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Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain areaFERLAY, Anne; AGABRIEL, Claire; SIBRA, Cécile et al.Le Lait (Print). 2008, Vol 88, Num 2, pp 193-215, issn 0023-7302, 23 p.Article

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditionsGUYOMARC'H, Fanny; MAHIEUX, Orlane; RENAN, Marie et al.Le Lait (Print). 2007, Vol 87, Num 2, pp 119-137, issn 0023-7302, 19 p.Article

Cheeses of Turkey: 1. Varieties ripened in goat-skin bagsHAYALOGLU, Ali A; FOX, Patrick F; GUVEN, Mehmet et al.Le Lait (Print). 2007, Vol 87, Num 2, pp 79-95, issn 0023-7302, 17 p.Article

In depth dynamic characterisation of French PDO cantal cheese made from raw milkDE FREITAS, Isabelle; PINON, Nicolas; THIERRY, Anne et al.Le Lait (Print). 2007, Vol 87, Num 2, pp 97-117, issn 0023-7302, 21 p.Article

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - : a reviewBISIG, Walter; EBERHARD, Pius; COLLOMB, Marius et al.Le Lait (Print). 2007, Vol 87, Num 1, pp 1-19, issn 0023-7302, 19 p.Article

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milkDONKOR, Osaana N; HENRIKSSON, Anders; VASILJEVIC, Todor et al.Le Lait (Print). 2007, Vol 87, Num 1, pp 21-38, issn 0023-7302, 18 p.Article

Effect of growth phase and growth medium on peptidase activities of starter lactic acid bacteriaSIMOVA, Emilina; BESHKOVA, Dora.Le Lait (Print). 2007, Vol 87, Num 6, pp 555-573, issn 0023-7302, 19 p.Article

Lipolysis of semi-hard cheese made with a lacticin 481-producing Lactococcus lactis strain and a Lactobacillus helveticus strainAVILA, Marta; CALZADA, Javier; GARDE, Sonia et al.Le Lait (Print). 2007, Vol 87, Num 6, pp 575-585, issn 0023-7302, 11 p.Article

Casein hydrolysates as a source of antimicrobial, antioxidant and antihypertensive peptidesLOPEZ-EXPOSITO, Ivan; QUIROS, Ana; AMIGO, Lourdes et al.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 241-249, issn 0023-7302, 9 p.Conference Paper

Interactions of milk proteins during the manufacture of milk powdersSINGH, Harjinder.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 413-423, issn 0023-7302, 11 p.Conference Paper

Studies of casein micelle structure : the past and the presentQI, Phoebe X.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 363-383, issn 0023-7302, 21 p.Conference Paper

The stabilization mechanism of acidified milk drinks induced by carboxymethylcelluloseDU, Baiqiao; LI, Jing; ZHANG, Hongbin et al.Le Lait (Print). 2007, Vol 87, Num 4-5, pp 287-300, issn 0023-7302, 14 p.Conference Paper

Antimicrobial activity and stability of partially purified bacteriocins produced by Propionibacterium freudenreichii ssp. freudenreichii and ssp. shermaniiGWIAZDOWSKA, Daniela; TROJANOWSKA, Krystyna.Le Lait (Print). 2006, Vol 86, Num 2, pp 141-154, issn 0023-7302, 14 p.Article

Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultrahigh-pressure homogenisationBRINEZ, Wilfido José; ROIG-SAGUES, Artur X; HERNANDEZ-HERRERO, M. Manuela et al.Le Lait (Print). 2006, Vol 86, Num 3, pp 241-249, issn 0023-7302, 9 p.Article

Dietary protein, immune function and colon carcinogenesis in the mousePEREIRA DIAS, Nadia Fatima G; SGARBIERI, Valdemiro Carlos; JACOBUCCI, Helaine Beatriz et al.Le Lait (Print). 2006, Vol 86, Num 3, pp 213-226, issn 0023-7302, 14 p.Article

Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milkMENARD, Olivia; CAMIER, Bénédicte; GUYOMARC'H, Fanny et al.Le Lait (Print). 2005, Vol 85, Num 6, pp 515-526, issn 0023-7302, 12 p.Article

Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milkGAY, Marielle; AMGAR, Albert.Le Lait (Print). 2005, Vol 85, Num 3, pp 153-170, issn 0023-7302, 18 p.Article

Making of Kashkaval cheese from bovine micellar casein powderSIMOV, Jeliazko; MAUBOIS, Jean-Louis; GAREM, Anita et al.Le Lait (Print). 2005, Vol 85, Num 6, pp 527-533, issn 0023-7302, 7 p.Article

Use of donkey's milk for a fermented beverage with lactobacilliCHIAVARI, Cristiana; COLORETTI, Fabio; NANNI, Mauro et al.Le Lait (Print). 2005, Vol 85, Num 6, pp 481-490, issn 0023-7302, 10 p.Article

International Symposium on Propionibacteria and Bifidobacteria: dairy and probiotic applications, Saint-Malo, France, 2-4 June 2004LORTAL, Sylvie.Le Lait (Print). 2005, Vol 85, Num 1-2, issn 0023-7302, 141 p.Conference Proceedings

Heterologous gene expression and secretion in Bifidobacterium longumPARK, Myeongsoo; SEO, Jeongmin; KIM, Jin Yong et al.Le Lait (Print). 2005, Vol 85, Num 1-2, pp 1-8, issn 0023-7302, 8 p.Conference Paper

Colonic infusion with Propionibacterium acidipropionici reduces severity of chemically-induced colitis in ratsMICHEL, Catherine; ROLAND, Nathalie; LECANNU, Gérard et al.Le Lait (Print). 2005, Vol 85, Num 1-2, pp 99-111, issn 0023-7302, 13 p.Conference Paper

Glycosyl hydrolases from Bifidobacterium adolescentis DSM20083. An overviewVAN DEN BROEK, Lambertus A. M; HINZ, Sandra W. A; BELDMAN, Gerrit et al.Le Lait (Print). 2005, Vol 85, Num 1-2, pp 125-133, issn 0023-7302, 9 p.Conference Paper

Manipulation of solvent-extractable fat content of milk powdersCLARKE, Phil T; AUGUSTIN, Mary Ann.Le Lait (Print). 2005, Vol 85, Num 4-5, pp 261-268, issn 0023-7302, 8 p.Conference Paper

Physical changes in heat-treated whole milk powderBAECHLER, Robert; CLERC, Marie-France; ULRICH, Stéphane et al.Le Lait (Print). 2005, Vol 85, Num 4-5, pp 305-314, issn 0023-7302, 10 p.Conference Paper

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