Portail des ressources documentaires agronomiques de l'Ouest

Le Lait
0 sélectionnée(s) / 213 réponse(s)  
(1) 2 3 4 ... 11 > »

Article Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions   Guyomarc'h, Fanny ; Mahieux, Orlane ; Renan, Marie ; Chatriot, Marc ; Gamerre, Valérie ; Famelart, Marie-Hélène
Lait, 2007 , Volume 87 , 119-137 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract # In an attempt to improve the acid gelation properties of heated milk, or to reduce the heat load necessary to obtain significant acid gelation properties, skim milk adjusted at pH valuesranging from 6.7 to 10.5 was heat-treated for 10 min at temperatures ranging from 25 to 95 °C then...

CASEINE ; PROTEINE ; LAIT ; TRAITEMENT THERMIQUE ; GELIFICATION
SKIM MILK ; KAPPA-CASEIN ; PH ; HEAT TREATMENT ; ACID GEL


Localiser cette bibliothèque :
- UMR STLO
781414 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article The composition, supramolecular organisation and thermal properties of milk fat: a new challenge for the quality of food products   Lopez, Christelle ; Briard-Bion, Valérie
Lait, 2007 , Volume 87 , 317-336 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract # In this paper, we focused on the characteristics of milk fat (composition, organisation and thermal properties) that may improve the functional, sensory and nutritional properties of food products. Fat is dispersed in raw milk as droplets called milk fat globules, which are enveloped...

LIPIDE ; QUALITE ORGANOLEPTIQUE ; PROTEINE DU LAIT ; PROTEINE ; MICROSCOPIE ; MEMBRANE
STRUCTURE OF FAT ; MILK FAT GLOBULE ; COMPOSITION ; LIPOLYSIS ; CONFOCAL LASER SCANNING MICROSCOPY ; QUALITY ; SOLID FAT CONTENT


Localiser cette bibliothèque :
- UMR STLO
781438 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article In depth dynamic characterization of French PDO Cantal cheese made from raw milk   Freitas, Isabelle de ; Pinon, Nicolas ; Thierry, Anne ; Lopez, Christelle ; Maubois, Jean-Louis ; Lortal, Sylvie
Lait, 2007 , Volume 87 , 97-117 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract # Cantal is the third French Protected Denomination of Origin cheese. The Cantal cheesemaking process is similar to Cheddar cheese. Both processes involve a milling and a dry salting step which results in a homogeneous salted curd. In order to determine the key parameters of...

LAIT ; FROMAGE ; AFFINAGE ; PROTEOLYSE
RAW MILK CHEESE ; MANUFACTURE ; RIPENING ; PROTEOLYSIS ; LIPOLYSIS ; LIPOLYSE ; FROMAGE AU LAIT CRU ; FABRICATION


Localiser cette bibliothèque :
- UMR STLO
781424 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article The nature of preserved forage changes butter organoleptic properties   Hurtaud Catherine ; Delaby, Luc ; Peyraud, Jean-Louis
Lait, 2007 , Volume 87 , n° 6 , 505-519 p.     [ ISSN : 0023-7302 ]


FOURRAGE ; LAIT ; TEXTURE ; COULEUR ; FLAVEUR
BEURRE ; VACHE LAITIERE ; PROPRIETE SENSORIELLE
640081 : UMR Physiologie Environnement et Génétique pour l 'Animal et les Systèmes d'Elevage (UMR PEGASE)

Article Water transfer during rehydration of micellar casein powders   Schuck, Pierre ; Méjean, Serge ; Dolivet, Anne ; Gaiani, Claire ; Banon, Sylvie ; Scher, Joël ; Jeantet, Romain
Lait, 2007 , Volume 87 , 425-432 p.   [ ISSN : 0023-7302 ]
Résumé :
Rehydration is an essential quality attribute of a dairy powder, as most powders aredissolved before use. However, there can be problems associated with the different stages of the rehydration process: i.e. wettability, sinkability, dispersibility and solubility. Many sensors and analytical...

CASEINE ; PROTEINE ; EAU
WATER ; MICELLAR CASEIN ; POWDER ; REHYDRATION ; WETTABILITY ; DISPERSIBILITY ; SOLUBILITY ; POUDRE ; MICELLE ; REHYDRATATION ; TRANSFERT D'EAU ; SOLUBILITE


Localiser cette bibliothèque :
- UMR STLO
781443 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?   Floury, Juliane ; Grosset, Noël ; Lesne, Elodie ; Jeantet, Romain
Lait, 2006 , Volume 86 , 203-211 p.   [ ISSN : 0023-7302 ]
Résumé :
The objective of this research was to evaluate the effect of the combination of PEF with conventional heat treatment on the microbial inactivation of Salmonella enteritidis in skim milk. The purpose was to identify possible synergies that would make it possible to design minimal treatment...

SALMONELLA ; BACTERIE ; TRAITEMENT THERMIQUE
MILK STABILIZATION ; SALMONELLA ENTERITIDIS ; PULSED ELECTRIC FIELDS ; HEAT TREATMENT ; STABILISATION DU LAIT ; CHAMP ELECTRIQUE PULSE


Localiser cette bibliothèque :
- UMR STLO
781365 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties   Floury, Juliane ; Grosset, Noël ; Leconte, Nadine ; Pasco, Maryvonne ; Madec, Marie-Noëlle ; Jeantet, Romain
Lait, 2006 , Volume 86 , 43-57 p.   [ ISSN : 0023-7302 ]
Résumé :
Pulsed electric field (PEF) is an emerging non-thermal processing technology used toinactivate microorganisms in liquid foods such as milk. The objective of this research was to studythe effectiveness of continuous PEF equipment (square wave pulses) on total microorganisms ofraw skim milk and on...

SALMONELLA ; BACTERIE ; TEMPERATURE ; PROPRIETE FONCTIONNELLE
MILK STABILIZATION ; SALMONELLA ENTERITIDIS ; PULSED ELECTRIC FIELD ; CHEESE-MAKING PROPERTIES ; STABILISATION DU LAIT ; CHAMP ELECTRIQUE PULSE ; APTITUDE FROMAGERE


Localiser cette bibliothèque :
- UMR STLO
781403 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review   Goyomarc'h, F.
Lait, 2006 , Volume 86 , n° 1 , 1-20 p.   [ ISSN : 0023-7302 ]
Résumé :
The heat-treatment of cheese milk, or whey, to denature the whey proteins has long been the most applied means of recovering these proteins, either directly in the cheese curd, or as added to the cheese milk prior to renneting. In heat-treated milk, the interaction of the denatured whey proteins...

FROMAGE ; LAIT ; PROTEINE DU LAIT ; PROTEINE ; TRAITEMENT THERMIQUE
RENNET COAGULATION ; HEAT-TREATMENT ; WHEY PROTEIN ; CHEESE ; COAGULATION PRESURE ; PROTEINE SERIQUE


Localiser cette bibliothèque :
- UMR STLO
781352 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Growth factors from bovine milk and colostrum: composition, extraction and biological activities   Gauthier, F ; Pouliot, Y. ; Maubois, Jean-Louis
Lait, 2006 , Volume 86 , 99-125 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract # EGF, BTC, IGF-I, IGF-II, TGF-#1, TGF-#2, FGF1 and 2, and PDGF are the maingrowth factors present in bovine milk and colostrum. All of these growth factors are also found inhuman milk but at a lower concentration. The various compositional data reported in the literaturevary greatly but...

LAIT
COLOSTRUM ; MILK ; EXTRACTION ; BIOLOGICAL ACTIVITY ; FACTEUR DE CROISSANCE ; LACTOSERUM ; ACTIVITE BIOLOGIQUE ; EXTRACTION


Localiser cette bibliothèque :
- UMR STLO
781355 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Physicochemical analysis of casein solubility in water-ethanol solutions   Mezdour, S. ; Brulé, Gérard ; Korolczuk, J.
Lait, 2006 , Volume 86 , 435-452 p.   [ ISSN : 0023-7302 ]
Résumé :
Abstract # Due to the change in the apparent acid dissociation constant, when ethanol was addedto water solutions of an industrially produced spray-dried sodium caseinate, the solution#s pHincreased proportionally to the reciprocal relative dielectric constant (1/#). The pH increased by 1unit...

CASEINE ; PROTEINE
CASEIN ; ETHANOL ; SOLUBILITY ; ELECTROSTATIC POTENTIAL ; DIELECTRIC CONSTANT ; SOLUBILITE ; CONSTANTE DIELECTRIQUE ; POTENTIEL ELECTROSTATIQUE


Localiser cette bibliothèque :
- UMR STLO
781377 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Protein composition and polymorphism in the milk of Skopelos goats   Moatsou, G. ; Vamvakaki, Afroditi-Nectaria, A.N. ; Mollé, Daniel ; Anifantakis, E. ; Léonil, Joëlle
Lait, 2006 , Volume 86 , 345-357 p.   [ ISSN : 0023-7302 ]
Résumé :
Individual milk samples taken from goats of the Skopelos breed of Greece were analyzedby RP-HPLC using as standards the casein fraction of milks of known genotypes. Milk sampleswith particular characteristics with respect to the casein fraction were further analyzed by IEF andRP-HPLC/ESI-MS. The...

PROTEINE ; LAIT ; CASEINE
GOAT MILK PROTEIN ; CASEIN GENOTYPE ; PHOSPHORYLATION ; POLYMORPHISM


Localiser cette bibliothèque :
- UMR STLO
781388 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Rapid and cost-effective method for micro-organism enumeration based on miniaturization of the conventional plate-counting technique   Baron, Florence ; Cochet, Marie-Françoise ; Ablain, Wilfried ; Grosset, Noël ; Madec, Marie-Noëlle ; Gonnet, Fabienne ; Jan, Sophie ; Gautier, Michel
Lait, 2006 , Volume 86 , n° 3 , 251-257 p.   [ ISSN : 0023-7302 ]
Résumé :
The conventional plate-counting technique, while still routinely used in laboratories requiring micro-organism screening or enumeration, remains time-consuming and tiresome for the operator when large numbers of samples are assayed. We developed a miniaturized method based on serial tenfold...

MICROORGANISME ; METHODE DE DOSAGE ; MICROBIOLOGIE
MICRO-ORGANISM COUNTING ; POUR-PLATE ENUMERATION ; MINIATURIZED METHOD ; LABORATORY


Localiser cette bibliothèque :
- UMR STLO
781390 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Dromedary milk fat: thermal and structural properties 2. Influence of cooling rate   Karray, Nadia ; Lopez, Christelle ; Lesieur, Pierre ; Ollivon, Michel
Le Lait, 2005 , Volume 85 , n° 6 , 433-451 p.  


LAIT DE DROMADAIRE ; STRUCTURE ; CALORIMETRIE DSC ; POLYMORPHISME ; CRISTALLISATION ; MATIERE GRASSE ; STLO


Localiser cette bibliothèque :
- UMR STLO
782623 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Dromedary milk fat: thermal and structural properties 2. Influence of cooling rate   Karray, K. ; Lopez, Christelle ; Lesieur, Pierre ; Ollivon, Michel
Lait, 2005 , Volume 85 , n° 6 , 433-451 p.   [ ISSN : 0023-7302 ]
Résumé :
The crystallization behavior of anhydrous dromedary milk fat (ADMF) was examinedusing Microcalix (Centre National de la Recherche Scientifique, Châtenay-Malabry, France), aninstrument coupling time-resolved synchrotron X-ray diffraction as a function of temperature(XRDT) at both small and wide...

LAIT ; TRAITEMENT THERMIQUE ; RAYON X
POLYMORPHISME ; X-RAY DIFFRACTION ; DIFFERENTIAL SCANNING CALORIMETRY ; CAMEL'S MILK ; POLYMORPHISME ; DIFFRACTION DES RAYONS X ; MICROCALORIMETRIE DIFFERENTIELLE A BALAYAGE ; LAIT DE DROMADAIRE


Localiser cette bibliothèque :
- UMR STLO
781341 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk   Ménard, Olivia ; Camier, Bénédicte ; Guyomarc'h, Fanny
Le Lait, 2005 , Volume 85 , n° 6 , 515-526 p.  


TRAITEMENT THERMIQUE ; COAGULATION PRESURE ; PH ; PROTEINE DE LACTOSERUM ; CASEINE KAPPA ; LAIT ECREME ; STLO


Localiser cette bibliothèque :
- UMR STLO
783045 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Kinetics of lactose crystallisation and crystal size as monitored by refractometry and laser light scattering: effect of proteins   Mimouni, A. ; Schuck, Pierre ; Bouhallab, Saïd
Lait, 2005 , Volume 85 , n° 4-5 , 253-260 p.   [ ISSN : 0023-7302 ]
Résumé :
Both the crystal size and mass of crystals produced affect the subsequent step of spray drying and whey powder quality. Consequently, it is essential to control crystallization kinetics, crystal quality and how these properties are affected by whey comp

LACTOSE ; CRYSTALLIZATION ; WHEY PROTEINS ; REFRACTOMETRY ; LASER LIGHT SCATTERING


Localiser cette bibliothèque :
- UMR STLO
781330 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Kinetics of lactose crystallization and crystal size as monitored by refractometry and laser light scattering: effect of proteins   Mimouni, A. ; Schuck, Pierre ; Bouhallab, Saïd
Le Lait, 2005 , Volume 85 , n° 4-5 , 253-260 p.  


CRISTALLISATION ; LACTOSE ; CINETIQUE ; TAILLE ; REFRACTOMETRIE ; GRANULOMETRIE ; PROTEINE DE LACTOSERUM ; STLO


Localiser cette bibliothèque :
- UMR STLO
783073 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Making of Kashkaval cheese from bovine micellar casein powder   Simov, Jeliazko ; Maubois, Jean-Louis ; Garem, Anita ; Camier, Bénédicte
Le Lait, 2005 , Volume 85 , n° 6 , 527-533 p.  


KASHKAVAL ; STANDARDISATION ; COAGULATION PRESURE ; PHOSPHOCASEINATE ; FROMAGE ; STLO


Localiser cette bibliothèque :
- UMR STLO
783206 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV

Article Making of Kashkaval cheese from bovine micellar casein powder   Simov, Jeliazko ; Maubois, Jean-Louis ; Garem, Anita ; Camier, Bénédicte
Lait, 2005 , Volume 85 , n° 6 , 527-533 p.   [ ISSN : 0023-7302 ]
Résumé :
Enrichment in micellar casein of bovine milk for making Kashkaval cheese was studied in order to face yearly variations in the composition of collected milk. Increase in casein content from 22.90 ± 0.01 g·kg-1 to 26.10 ± 0.02 g·kg-1 did not request change in the process parameters and led to...

FROMAGE ; CASEINE ; PROTEINE
MICELLAR CASEIN ; STANDARDISATION ; KASHKAVAL ; RENNET COAGULATION ; CHEDDARING ; CHEESE YIELD ; PHOSPHOCASEINATE NATIF ; RENDEMENT FROMAGER ; CHEDDARDISATION ; COAGULATION PRESURE ; STANDARDISATION
BULGARIE ; BALKANS ; EUROPE


Localiser cette bibliothèque :
- UMR STLO
781101 : UMR Science et technologie du lait et de l'oeuf (UMR STLO)

Article Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses   Freitas, Isabelle de ; Pinon, Nicolas ; Lopez, Christelle ; Thierry, Anne ; Maubois, Jean-Louis ; Lortal, Sylvie
Le Lait, 2005 , Volume 85 , n° 6 , 453-468 p.  


MICROSTRUCTURE ; FROMAGE ; CANTAL ; AROME ; AFFINAGE ; COMPOSE VOLATIL ; PROTEOLYSE ; COMPOSITION ; MICROFLORE ; STLO


Localiser cette bibliothèque :
- UMR STLO
782440 : UMR Science et technologie du lait et de l'oeuf (UMR STLO) - Cote = REV
(1) 2 3 4 ... 11 > »