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Refinado por: Nome da Publicação: Lait remover
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1
Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC
Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC
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Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC

Mayer, H.K. (University of Agriculture, Vienna (Autriche). Department of Dairy Research and Bacteriology) ; Rockenbauer, C ; Mlcak, H

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

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2
Diversity of some functional characteristics of melted French Emmental-cheese
Diversity of some functional characteristics of melted French Emmental-cheese
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Diversity of some functional characteristics of melted French Emmental-cheese

Richoux, R. ((Institut Technique Français des Fromages, Rennes (France))) ; Roset, G ; Famelart, M.H ; Kerjean, J.R

Lait, 2001-07, Vol.81 (4)

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3
Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses [peptidic pattern, Emmental]
Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses [peptidic pattern, Emmental]
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Qualitative aspect of proteolytic activity of thermophilic lactobacilli using in Swiss cheeses [peptidic pattern, Emmental]

Chopard, M.A. (Institut Technique Francais du Fromage, La Roche sur Foron (France)) ; Schmitt, M ; Perreard, E ; Chamba, J.F

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

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4
Streptococcus thermophilus as adjunct culture for a semi-hard cows' milk cheese
Streptococcus thermophilus as adjunct culture for a semi-hard cows' milk cheese
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Streptococcus thermophilus as adjunct culture for a semi-hard cows' milk cheese

Gomez, M.J. (Instituto Nacional des Investigaciones Agrarias, Madrid (Espagne). Departamento de Tecnologia de Alimentos) ; Gaya, P ; Nunez, M ; Medina, M

Lait, 1998-09, Vol.78 (5)

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5
Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening
Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening
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Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Le Quere, J.L. (Institut National de la Recherche Agronomique, Dijon (France). Centre de Dijon, Laboratoire de Recherches sur les Aromes) ; Pierre, A ; Riaublanc, A ; Demaizieres, D

Lait, 1998-06, Vol.78 (3)

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6
Influence of raw milk microflora on the characteristics of Swiss-type cheeses. 1. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli [bacterial growth]
Influence of raw milk microflora on the characteristics of Swiss-type cheeses. 1. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli [bacterial growth]
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Influence of raw milk microflora on the characteristics of Swiss-type cheeses. 1. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli [bacterial growth]

Demarigny, Y. (Institut National de la Recherche Agronomique, Poligny (France). Centre de Dijon, Technologie et Analyses Laitieres) ; Beuvier, E ; Dasen, A ; Duboz, G

Lait, 1996, Vol.76 (4)

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7
Effect of cheese ripening on rheological properties of camembert and saint-paulin cheeses [viscoelasticity]
Effect of cheese ripening on rheological properties of camembert and saint-paulin cheeses [viscoelasticity]
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Effect of cheese ripening on rheological properties of camembert and saint-paulin cheeses [viscoelasticity]

Kfoury, M. (Ecole Nationale Superieure d'Agronomie et des Industries Alimentaires, Vandoeuvre-les-Nancy (France). Laboratoire de Physico-Chimie et Genie Alimentaire) ; Mpagana, M ; Hardy, J

Lait, 1989, Vol.69 (2)

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8
Effect of ripening temperature on low moisture Mozzarella cheese. 2. Texture and functionality
Effect of ripening temperature on low moisture Mozzarella cheese. 2. Texture and functionality
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Effect of ripening temperature on low moisture Mozzarella cheese. 2. Texture and functionality

Guinee, T.P. ((Dairy Products Research Centre, Cork (Irlande))) ; Feeney, E.P ; Fox, P.F

Lait, 2001-07, Vol.81 (4)

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9
Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis
Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis
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Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis

Feeney, E.P. ((University College, Cork (Irlande). Department of Food Science and Technology, Food Chemistry)) ; Fox, P.F ; Guinee, T.P

Lait, 2001-07, Vol.81 (4)

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10
Texture of Parmigiano Reggiano cheese: statistical relationships between rheological and sensory variates
Texture of Parmigiano Reggiano cheese: statistical relationships between rheological and sensory variates
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Texture of Parmigiano Reggiano cheese: statistical relationships between rheological and sensory variates

Noel, Y. (Institut National de la Recherche Agronomique, Poligny (France). Centre de Dijon, Technologie et Analyses Laitieres) ; Zannoni, M ; Hunter, E.A

Lait, 1996, Vol.76 (3), p.243-254

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