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Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy

Archive ouverte | Lopez, Christelle | CCSD

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 th...

Manufacture and characterization of white cheese from camel milk: Mineralisation and buffering capacity- A comparaison with cow milk.

Archive ouverte | Camier, Benedicte | CCSD

Camel milk is consumed as raw milk or after pasteurization. An other possible valorisation of camel milk is to transform it in cheese. In this work, white cheese from camel milk was manufactured and physico-chemically characterize...

Principes de transformation fromagère (Laits recombinés)

Archive ouverte | Goudédranche, Henri | CCSD

Le lait est l’aliment du nouveau-né. Sa composition est propre à chaque mammifère et satisfait aux premiers besoins alimentaires. Cependant, des sub-stitutions sont possibles et en particulier des laits d’espèces animales ont été ...

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