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1
Method for differentiated enumeration of mixed cultures of thermophilic lactic acid bacteria and bifidobacteria by using only one culture medium
Method for differentiated enumeration of mixed cultures of thermophilic lactic acid bacteria and bifidobacteria by using only one culture medium
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Method for differentiated enumeration of mixed cultures of thermophilic lactic acid bacteria and bifidobacteria by using only one culture medium

Camaschella, P. (Sitia Yomo S.P.A., Zelo Buon Persico (Italie). Centro Ricerche Yomo) ; Mignot, O ; Pirovano, F ; Sozzi, T

Lait, 1998-07, Vol.78 (4)

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2
Development of a selective culture medium for the enumeration of bifidobacteria in fermented milks
Development of a selective culture medium for the enumeration of bifidobacteria in fermented milks
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Development of a selective culture medium for the enumeration of bifidobacteria in fermented milks

Bonaparte, C. (Universite Agronomique, Vienne (Australie). Institut de Recherche Laitiere et de Bacteriologie) ; Klein, G ; Kneifel, W ; Reuter, G

Lait, 2001-01, Vol.81 (1-2)

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3
Evaluation of BactoScan FC for the enumeration of bacteria in raw milk
Evaluation of BactoScan FC for the enumeration of bacteria in raw milk
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Evaluation of BactoScan FC for the enumeration of bacteria in raw milk

Ninane, V. (Centre de Recherches Agronomiques, Gembloux (Belgique). Departement Qualite des Productions Agricoles) ; De Reun, R ; Oger, R ; Reybroeck, W ; Guyot, A

Lait, 2000-09, Vol.80 (5)

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4
Quantitative method for enumeration of yeast cells in surface of soft cheese [Coulter counter, transparisation]
Quantitative method for enumeration of yeast cells in surface of soft cheese [Coulter counter, transparisation]
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Quantitative method for enumeration of yeast cells in surface of soft cheese [Coulter counter, transparisation]

Leclerq Perlat M.N ; Bergere J.L ; Corrieu G

Lait, 1995, Vol.75

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5
Growth of propionibacteria in cheese: comparison between 2 enumeration media [emmental, generation time, selective media]
Growth of propionibacteria in cheese: comparison between 2 enumeration media [emmental, generation time, selective media]
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Growth of propionibacteria in cheese: comparison between 2 enumeration media [emmental, generation time, selective media]

Thierry, A. (Institut National de la Recherche Agronomique, Rennes (France). Centre de Rennes, Technologie Laitiere) ; Madec, M.N ; Richoux, R

Lait, 1994, Vol.74 (3)

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6
Quantitative method for enumeration of Brevibacterium linens cells in bacterial surface-ripened cheese [cell pigment quantity, extraction by methanol]
Quantitative method for enumeration of Brevibacterium linens cells in bacterial surface-ripened cheese [cell pigment quantity, extraction by methanol]
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Quantitative method for enumeration of Brevibacterium linens cells in bacterial surface-ripened cheese [cell pigment quantity, extraction by methanol]

Oumer A ; Leclercq Perlat M.N ; Bergere J.L ; Corrieu G

Lait, 1996, Vol.76

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7
Extraction and composition of the aqueous phase of Emmental during ripening
Extraction and composition of the aqueous phase of Emmental during ripening
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Extraction and composition of the aqueous phase of Emmental during ripening

Salvat Brunaud, D. (Institut National de la Recherche Agronomique, Rennes (France). Centre de Rennes, Technologie Laitiere) ; Maubois, J.L ; Le Graet, Y ; Piot, M ; Maillard, M.B ; Corre, C ; Thierry, A

Lait, 1995, Vol.75 (3)

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8
Use of an ATP assay technique to determine the microbial quality of raw milk [accuracy, repeatability]
Use of an ATP assay technique to determine the microbial quality of raw milk [accuracy, repeatability]
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Use of an ATP assay technique to determine the microbial quality of raw milk [accuracy, repeatability]

Branger A ; Cuvillier I ; Rabhi L

Lait, 1995, Vol.75

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9
Growth of Penicillium camemberti and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of camembert-type
Growth of Penicillium camemberti and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of camembert-type
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Growth of Penicillium camemberti and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of camembert-type

Molimard, P. (Institut National de la Recherche Agronomique, Dijon (France). Centre de Dijon, Aromes) ; Vassal, L ; Bouvier, I ; Spinnler, H.E

Lait, 1995, Vol.75 (1)

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10
Assessment of BactoScan 8000 for the rapid and automatic enumeration of total flora in raw milk
Assessment of BactoScan 8000 for the rapid and automatic enumeration of total flora in raw milk
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Assessment of BactoScan 8000 for the rapid and automatic enumeration of total flora in raw milk

Dasen A ; Olid R.M ; Piton Malleret C ; Grappin R

Lait, 1991, Vol.71

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