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International Dairy Journal
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Article Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk   Charlier, Cathy ; Even, Sergine ; Gautier, Michel ; Le Loir, Yves
International Dairy Journal, 2008 , Volume 18 , n° 2 , 197-203 p.   [ ISSN : 0958-6946 ]
Résumé :
Seventy-five Lactococcus lactis strains were screened for their inhibitory effect on Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the...

PROTEINE DU LAIT ; PROTEINE ; STAPHYLOCOCCUS AUREUS ; BACTERIE ; LACTOCOCCUS LACTIS
MIXED CULTURE ; GROWTH INHIBITION ; MILK


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781445 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Acidification is not involved in the early inhibition of Staphylococcus aureus growth by Lactococcus lactis in milk   Charlier, Cathy ; Even, Sergine ; Gautier, Michel ; Le Loir, Yves
International Dairy Journal, 2008 , Volume 18 , n° 2 , 197-203 p.   [ ISSN : 0958-6946 ]
Résumé :
Seventy-five Lactococcus lactis strains were screened for their inhibitory effect on Staphylococcus aureus growth in milk. Most lactococcal strains had a strong antagonistic effect. Characterization of this effect showed that acidification was not involved in the inhibition observed within the...

PROTEINE DU LAIT ; PROTEINE ; STAPHYLOCOCCUS AUREUS ; BACTERIE ; LACTOCOCCUS LACTIS
MIXED CULTURE ; GROWTH INHIBITION ; MILK
Accès en ligne
Accès en ligne


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783347 : UMR Science et technologie du lait et de l'œuf (UMR STLO)

Article Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition   Richoux, Romain ; Maillard, Marie-Bernadette ; Kerjean, Jean-René ; Lortal, Sylvie ; Thierry, Anne
International Dairy Journal, 2008 , Volume 18 , n° 12 , 1140-1145 p.   [ ISSN : 0958-6946 ]


FROMAGE ; FLAVEUR
ETHANOL ; SWISS CHEESE ; ESTERS ; FLAVOUR
Accès en ligne
Accès en ligne


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783339 : UMR Science et technologie du lait et de l'œuf (UMR STLO)

Article Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy   Lopez, Christelle ; Camier, Bénédicte ; Gassi, Jean-Yves
International Dairy Journal, 2007 , Volume 17 , n° 3 , 235-247 p.   [ ISSN : 0958-6946 ]
Résumé :
Changes in the physico-chemical properties and microstructure of milk fat globules were investigated during the manufacture and ripening of Emmental cheese. The measurement of fat globule size and apparent zeta-potential showed that they were slightly affected during cheese milk preparation, i.e....

FROMAGE ; AFFINAGE ; MICROSCOPIE ; LAIT
CONFOCAL LASER SCANNING MICROSCOPY ; EMMENTAL CHEESE ; RIPENING ; MILK FAT GLOBULE ; ORGANISATION OF FAT ; STRUCTURE ; CURD GRAIN JUNCTION


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781420 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Formation of whey protein/ -casein complexes in heated milk: Preferential reaction of whey protein with -casein in the casein micelles   Donato, Laurence ; Guyomarc'h, Fanny ; Amiot, Sylvie ; Dalgleish, Douglas G.
International Dairy Journal, 2007 , Volume 17 , n° 10 , 1161-1167 p.   [ ISSN : 0958-6946 ]
Résumé :
Studies of the formation of soluble #-casein/whey protein (WP) complexes in heated (90 °C 10 min#1) milk and related mixtures of proteins have been made. The use of milk samples containing different genetic variants, and having different compositions, allowed the effects of changing the natural...

CASEINE ; PROTEINE ; Interaction
CASEIN MICELLES ; HEATED MILK ; WHEY PROTEIN ; KAPPA-CASEIN ; INTERACTION


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781422 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Milk-clotting activity of enzyme extracts from sunflower and albizia seeds and specific hydrolysis of bovine kappa -casein.   Do Egito, Antonio Silvio ; Girardet, Jean-Michel ; Laguna, L.E. ; Poirson, C. ; Mollé, Daniel ; Miclo, Laurent ; Humbert, G. ; Gaillard, Jean-Luc
International Dairy Journal, 2007 , Volume 17 , n° 7 , 816-825 p.   [ ISSN : 0958-6946 ]
Résumé :
Milk-clotting activity found in ammonium sulfate-precipitated protein extracts from Albizia lebbeck and Helianthus annuus seeds was studied. Specific clotting activity of albizia seed extract was 15 times higher than that of sunflower seed extract. Zymogram analysis revealed several proteolytic...

ALBIZIA LEBBECK ; PRESURE ; EXTRAIT DE GRAINES ; PROTEINE VEGETALE ; LAIT DE VACHE ; CASEINE ; COAGULATION
HELIANTHUS ANNUUS ; TOURNESOL


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781391 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Physico-chemical characterization of phosphate-added skim milk   Gaucher, Isabelle ; Piot, Michel ; Beaucher, Eric ; Gaucheron, Frédéric
International Dairy Journal, 2007 , Volume 17 , n° 12 , 1375-1383 p.   [ ISSN : 0958-6946 ]
Résumé :
The addition of potassium phosphate (KH2PO4) to milk is a common practice in the dairy industry but the changes resulting from such addition have not been fully elucidated. Physico-chemical changes were evaluated after addition of KH2PO4 at concentrations from 0 to 160 mm with or without...

CALCIUM ; OLIGOELEMENT ; LAIT ; CASEINE ; PROTEINE
MILK ; PHOSPHATE ; CALCIUM ; PHYSICO-CHEMICAL CHARACTERIZATION ; CALCIUM PHOSPHATE


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781432 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article The role of surface tension of re-used caustic soda on the cleaning efficiency in dairy plants   Alvarez, N. ; Gésan-Guiziou, Geneviève ; Daufin, Georges
International Dairy Journal, 2007 , Volume 17 , n° 4 , 403-411 p.   [ ISSN : 0958-6946 ]


MEMBRANE ; INDUSTRIE AGROALIMENTAIRE
SURFACE TENSION ; DAIRY INDUSTRY ; FILTRATION ; CAUSTIC SODA SOLUTION


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781440 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk   Mollé, Daniel ; Jean, Karine ; Guyomarc'h, Fanny
International Dairy Journal, 2006 , Volume 16 , n° 12 , 1435-1441 p.   [ ISSN : 0958-6946 ]
Résumé :
The sensitivity of heat-induced milk serum #-casein/whey protein aggregates to recombinant chymosin was investigated in the serum phase of heated skim milk or on aggregates isolated from it. In both cases, significant amounts of caseinomacropeptide were produced after 1 h-incubation at 37 °C, as...

PROTEINE DU LAIT ; PROTEINE
CHYMOSINE ; PROTEINE ; LACTOSERUM ; DENATURATION ; AGGREGATION ; RENNETING ; WHEY PROTEIN


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781356 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Contribution of Geotrichum candidum to the proteolysis of soft cheese   Boutrou, Rachel ; Kerriou, Liliane ; Gassi, Jean-Yves
International Dairy Journal, 2006 , n° 16 , 324-334 p.  


GEOTRICHUM CANDIDUM ; PROTEOLYSE ; PATE MOLLE ; FROMAGE ; STLO


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782332 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Contribution of Geotrichum candidum to the proteolysis of soft cheese   Boutrou, Rachel ; Gassi, Jean-Yves ; Kerriou, Liliane
International Dairy Journal, 2006 , Volume 16 , n° 7 , 775-783 p.   [ ISSN : 0958-6946 ]
Résumé :
To determine the action of the yeast Geotrichum candidum on the proteolysis of soft cheese, Camembert-type cheeses were manufactured with and without this surface flora. Casein degradation and the release of peptides and amino acids at the cheese surface were studied to assess overall...

MICROBIOLOGIE ; FROMAGE ; AFFINAGE ; PROTEOLYSE
GEOTRICHUM CANDIDUM ; PROTEOLYSIS ; SOFT CHEESE ; LACTOCOCCUS LACTIS


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781370 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach   Gaiani, Claire ; Scher, Joël ; Schuck, Pierre ; Hardy, Joël ; Desobry, Stéphane ; Banon, Sylvie
International Dairy Journal, 2006 , Volume 16 , n° 12 , 1427-1434 p.   [ ISSN : 0958-6946 ]
Résumé :
A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilledwater at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted thedetermination of the viscosity during the...

TEMPERATURE ; RHEOLOGIE ; METHODE D'ANALYSE
CASEIN ; DISSOLUTION ; RHEOLOGY ; POWDER


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781371 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Lysis of starters in UF cheeses: behaviour of mesophilic lactococci and thermophilic lactobacilli   Hannon, John A. ; Deutsch, Stéphanie-Marie ; Madec, Marie-Noëlle ; Gassi, Jean-Yves ; Chapot-Chartier, Marie-Pierre ; Lortal, Sylvie
International Dairy Journal, 2006 , n° 16 , 324-334 p.  


LYSE ; ULTRAFILTRATION ; FROMAGE ; BACTERIE LACTIQUE ; LEVAIN ; STLO


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782599 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli   Hannon, John A. ; Deutsch, Stéphanie-Marie ; Madec, Marie-Noëlle ; Gassi, Jean-Yves ; Chapot-Chartier, Marie-Pierre ; Lortal, Sylvie
International Dairy Journal, 2006 , Volume 16 , n° 4 , 324-334 p.   [ ISSN : 0958-6946 ]
Résumé :
The objective of this work was to study the autolytic behaviour of strains of mesophilic (Lactococcus lactis subsp. lactis andL. lactis subsp. cremoris) and thermophilic lactic acid bacteria (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis andStreptococcus thermophilus) in UF cheese....

BACTERIE LACTIQUE ; BACTERIE ; FROMAGE ; ULTRAFILTRATION
LYSIS ; UF CHEESE ; LACTIQUE ACID BACTERIA ; BACTERIE MESOPHILE


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781375 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Proteolysis of bovine ß-lactalbumin by thermolysin during thermal denaturation   N'Negue, M.A. ; Miclo, Laurent ; Girardet, Jean-Michel ; Campagna, Sylvie ; Mollé, Daniel ; Gaillard, Jean-Luc
International Dairy Journal, 2006 , Volume 16 , n° 10 , 1157-1167 p.   [ ISSN : 0958-6946 ]
Résumé :
Thermolysin was used to hydrolyze bovine a-lactalbumin at 25 and 70 1C under non-reducing conditions. The breakdown products were identified by mass spectrometry. At 25 1C, the low proportion of a-lactalbumin in an unfolded state in equilibrium with the native state underwent limited hydrolysis...

PROTEINE DU LAIT ; PROTEINE
THERMOLYSE ; DENATURATION ; PROTEOLYSE ; ALPHA-LACTALBUMINE ; LAIT DE VACHE ; THERMAL UNFOLDING ; MOLTEN GLOBULE


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781360 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk   Jean, Karine ; Renan, Marie ; Famelart, Marie-Hélène ; Guyomarc'h, Fanny
International Dairy Journal, 2006 , Volume 16 , n° 4 , 303-315 p.   [ ISSN : 0958-6946 ]
Résumé :
Serum heat-induced milk protein aggregates were isolated from heated skim milk. Protein analysis showed that the aggregates were essentially composed of whey protein and #-casein linked mainly by disulfide bridges. The hydrodynamic diameter of the aggregates, as measured by dynamic light...

SERUM ; LAIT ; CASEINE ; PROTEINE
MILK PROTEIN ; DENATURATION ; AGGREGATION ; PROPERTIES


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781368 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Application of proteomics to the characterisation of milk and dairy products   Manso MA ; Léonil, Joëlle ; Jan, Gwénaël ; Gagnaire, Valérie
International Dairy Journal, 2005 , Volume 15 , n° 6-9 , 845-855 p.  


PRODUIT LAITIER ; PROTEOME ; CARACTERISATION ; STRESS ; ENZYME ; STLO


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782711 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Application of proteomics to the characterisation of milk and dairy products   Manso, M.A. ; Léonil, Joëlle ; Jan, Gwénaël ; Gagnaire, Valérie
International Dairy Journal, 2005 , Volume 15 , n° 6-9 , 845-855 p.   [ ISSN : 0958-6946 ]
Résumé :
The use of proteomic tools allows a global and dynamic view of proteins that are expressed by bacteria. As an increasing number of bacterial genomes is currently available for homology searches, it is now possible to use such techniques to screen proteins expressed by microorganisms used in...

PRODUIT LAITIER ; PROTEOME ; STRESS ; ENZYME ; PROTEOLYSE
PROTEOMIC ; MILK ; CHEESE ; STRESS ; PROTEOLYTIC ENZYME ; GLYCOLYTIC ENZYME


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781321 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Buffering capacity of dairy products   Salaün, Françoise ; Mietton, Bernard ; Gaucheron, Frédéric
International Dairy Journal, 2005 , Volume 15 , n° 2 , 95-109 p.  


CASEINE ; PRODUIT LAITIER ; LAIT ; ELEMENT MINERAL ; PH ; ACIDE ORGANIQUE ; POUVOIR TAMPON ; REVUE ; STLO


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783183 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Buffering capacity of dairy products   Salaün, Françoise ; Mietton, Bernard ; Gaucheron, Frédéric
International Dairy Journal, 2005 , Volume 15 , n° 2 , 95-109 p.   [ ISSN : 0958-6946 ]
Résumé :
The buffering capacity of milk products is an important physico-chemical characteristic that corresponds to the ability of the product to be acidified or alkalinized. The parameters of this value depend on several compositional factors including small constituents (inorganic phosphate, citrate,...

CASEINE ; PROTEINE ; PRODUIT LAITIER ; FROMAGE
CASEIN ; DAIRY PRODUCT ; PH ; BUFFERING CAPACITY ; MINERALS


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781144 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)
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