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Peptides: a key fraction to control cheese ripening
Over decades, the peptide fractions produced during cheese ripening have been more and more deeply described(HPLC, tandem mass spectrometry) even if their precise... -
Infrared and fluorescence spectroscopy for monitoring protein structure and i...
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New media for the numeration of cheese surface bacteria
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Evolution of Lactococcus strains during ripening in Brie cheese using Fourier...
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Microbiological characteristics of Parmigiano Reggiano cheese during the chee...
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Effect of milk pasteurization on lipolysis during ripening of ovine cheese ma...
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Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese du...
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Impact of broken cells of lactococci or propionibacteria on the ripening of S...
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Microstructure, physicochemistry, microbial populations and aroma compounds o...
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Initial studies into the characterisation of ripening stages of Emmental chee...
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Autochthonous starter effect on the microbiological, physicochemical and sens...
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Survey of lactic acid bacteria during the ripening of Caciocavallo cheese pro...
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Viscoelastic behavior during the ripening of a commercial low-fat soft cheese
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Prioritization of factors affecting eye growth in semi-hard cheeses using a m...
The main objective of the PhD was to determine and prioritize the factors affecting the eye growth in semi-hard cheeses. To do so, a combination of protocols dedicated...
