Recent articles in Dairy Science and Technology

Recent articles in Dairy Science and Technology http://www.edpsciences.org/dst Contents of the last issue of Dairy Science and Technology weekly 1 2008-10-01T09:44:51Z EDP Sciences Copyright (c) 2008 Copyright (c) 2008 1958-5594 Dairy Science and Technology Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheesesIdentification moléculaire et typage des bactéries lactiques associées à la production de deux fromages artisanaux au lait cru http://www.edpsciences.org/10.1051/dst:2008011 Authors: Koenraad Van Hoorde, Peter Vandamme and Geert Huys Dairy Sci. Technol. PREPRINT, (2008) Keywords: artisanal cheese, Gouda, lactic acid bacteria, rep-PCR, AFLP Mots-cles: fromage artisanal, Gouda, bactéries lactiques, rep-PCR, AFLP Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheesesIdentification moléculaire et typage des bactéries lactiques associées à la production de deux fromages artisanaux au lait cru Koenraad Van Hoorde Peter Vandamme Geert Huys artisanal cheese Gouda lactic acid bacteria rep-PCR AFLP fromage artisanal Gouda bactéries lactiques rep-PCR AFLP 2008-10-01T09:44:51Z text/html doi:10.1051/dst:2008011 Dairy Sci. Technol. PREPRINT, abstract 1222854291 Dairy Science and Technology Article PREPRINT Cheese in nutrition and healthFromage en nutrition et santé http://www.edpsciences.org/10.1051/dst:2008012 Authors: Barbara Walther, Alexandra Schmid, Robert Sieber and Karin Wehrmüller Dairy Sci. Technol. PREPRINT, (2008) Keywords: cheese, composition, nutrition, health Mots-cles: fromage, composition, alimentation, santé Cheese in nutrition and healthFromage en nutrition et santé Barbara Walther Alexandra Schmid Robert Sieber Karin Wehrmüller cheese composition nutrition health fromage composition alimentation santé 2008-10-01T09:44:51Z text/html doi:10.1051/dst:2008012 Dairy Sci. Technol. PREPRINT, abstract 1222854291 Dairy Science and Technology Article PREPRINT Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheeseEffet de la pasteurisation et de la saison sur les caractéristiques sensorielles et rhéologiques du fromage mexicain Queso Chihuahua http://www.edpsciences.org/10.1051/dst:2008016 Authors: Diane L. Van Hekken, Mary Anne Drake, Michael H. Tunick, Victor M. Guerrero, F. Javier Molina-Corral and Alfonso A. Gardea Dairy Sci. Technol. PREPRINT, (2008) Keywords: cheese, Chihuahua cheese, rheology, sensory Mots-cles: fromage, Queso Chihuahua, rhéologie, analyse sensorielle Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheeseEffet de la pasteurisation et de la saison sur les caractéristiques sensorielles et rhéologiques du fromage mexicain Queso Chihuahua Diane L. Van Hekken Mary Anne Drake Michael H. Tunick Victor M. Guerrero F. Javier Molina-Corral Alfonso A. Gardea cheese Chihuahua cheese rheology sensory fromage Queso Chihuahua rhéologie analyse sensorielle 2008-10-01T09:44:51Z text/html doi:10.1051/dst:2008016 Dairy Sci. Technol. PREPRINT, abstract 1222854291 Dairy Science and Technology Article PREPRINT Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheeseMarqueurs génétiques naturellement présents chez les lactobacilles et leur utilisation pour vérifier l'authenticité du fromage Emmental suisse AOC http://www.edpsciences.org/10.1051/dst:2008014 Authors: Michael G. Casey, Dino Isolini, Rudolf Amrein, Daniel Wechsler and Hélène Berthoud Dairy Sci. Technol. PREPRINT, (2008) Keywords: transposase, insertion sequence, strain-specific PCR, lactic acid bacteria Mots-cles: transposase, séquence d'insertion, PCR souche-spécifique, bactérie lactique Naturally occurring genetic markers in lactobacilli and their use to verify the authenticity of Swiss Emmental PDO cheeseMarqueurs génétiques naturellement présents chez les lactobacilles et leur utilisation pour vérifier l'authenticité du fromage Emmental suisse AOC Michael G. Casey Dino Isolini Rudolf Amrein Daniel Wechsler Hélène Berthoud transposase insertion sequence strain-specific PCR lactic acid bacteria transposase séquence d'insertion PCR souche-spécifique bactérie lactique 2008-09-30T11:13:33Z text/html doi:10.1051/dst:2008014 Dairy Sci. Technol. PREPRINT, abstract 1222773213 Dairy Science and Technology Article PREPRINT Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheeseLes di- et tripeptides hydrophiles ne sont pas pré-requis pour obtenir une flaveur savoureuse du Cheddar affiné http://www.edpsciences.org/10.1051/dst:2008015 Authors: Lene T. Andersen, Hedwig Schlichtherle-Cerny and Ylva Ardö Dairy Sci. Technol. PREPRINT, (2008) Keywords: savoury, umami, Cheddar, hydrophilic peptide Mots-cles: savoureux, umami, Cheddar, peptide hydrophile Hydrophilic di- and tripeptides are not a precondition for savoury flavour in mature Cheddar cheeseLes di- et tripeptides hydrophiles ne sont pas pré-requis pour obtenir une flaveur savoureuse du Cheddar affiné Lene T. Andersen Hedwig Schlichtherle-Cerny Ylva Ardö savoury umami Cheddar hydrophilic peptide savoureux umami Cheddar peptide hydrophile 2008-09-30T11:13:33Z text/html doi:10.1051/dst:2008015 Dairy Sci. Technol. PREPRINT, abstract 1222773213 Dairy Science and Technology Article PREPRINT Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheeseCaractérisation génotypique de bactéries lactiques isolées de fromage traditionnel Pecorino Siciliano http://www.edpsciences.org/10.1051/dst:2008009 Authors: Anna Vernile, Giovanni Giammanco, Giuseppe Spano, Thomas P. Beresford, Patrick F. Fox and Salvatore Massa Dairy Sci. Technol. PREPRINT, (2008) Received 12 November 2007 – Accepted 18 April 2008 Keywords: Pecorino cheese, microbiological analysis, PCR, PFGE Mots-cles: fromage Pecorino, analyse microbiologique, PCR, PFGE Genotypic characterization of lactic acid bacteria isolated from traditional Pecorino Siciliano cheeseCaractérisation génotypique de bactéries lactiques isolées de fromage traditionnel Pecorino Siciliano Anna Vernile Giovanni Giammanco Giuseppe Spano Thomas P. Beresford Patrick F. Fox Salvatore Massa Pecorino cheese microbiological analysis PCR PFGE fromage Pecorino analyse microbiologique PCR PFGE 2008-09-19T10:03:41Z text/html doi:10.1051/dst:2008009 Dairy Sci. Technol. PREPRINT, abstract 1221818621 Dairy Science and Technology Article PREPRINT Some perspectives on the use of cheese as a food ingredientQuelques perspectives sur l'utilisation du fromage en tant qu'ingrédient alimentaire http://www.edpsciences.org/10.1051/dst:2008010 Author: John A. Lucey Dairy Sci. Technol. PREPRINT, (2008) Keywords: functionality, insoluble calcium, rheology, texture Mots-cles: propriété fonctionnelle, calcium insoluble, rhéologie, texture Some perspectives on the use of cheese as a food ingredientQuelques perspectives sur l'utilisation du fromage en tant qu'ingrédient alimentaire John A. Lucey functionality insoluble calcium rheology texture propriété fonctionnelle calcium insoluble rhéologie texture 2008-09-19T10:03:41Z text/html doi:10.1051/dst:2008010 Dairy Sci. Technol. PREPRINT, abstract 1221818621 Dairy Science and Technology Article PREPRINT Note: Characterization of probiotic properties of Lactobacillus strainsNote: Caractérisation de propriétés probiotiques de souches de Lactobacillus http://www.edpsciences.org/10.1051/dst:2008018 Authors: Mathieu Millette, François-Marie Luquet, Marcia Teresa Ruiz and Monique Lacroix Dairy Sci. Technol. PREPRINT, (2008) Received 22 August 2007 – Accepted 25 March 2008 Keywords: probiotic, Lactobacillus, antimicrobial, gastrointestinal Mots-cles: probiotique, Lactobacillus, antimicrobien, gastro-intestinal Note: Characterization of probiotic properties of Lactobacillus strainsNote: Caractérisation de propriétés probiotiques de souches de Lactobacillus Mathieu Millette François-Marie Luquet Marcia Teresa Ruiz Monique Lacroix probiotic Lactobacillus antimicrobial gastrointestinal probiotique Lactobacillus antimicrobien gastro-intestinal 2008-09-19T10:03:41Z text/html doi:10.1051/dst:2008018 Dairy Sci. Technol. PREPRINT, abstract 1221818621 Dairy Science and Technology Note PREPRINT Discriminant milk components of Bactrian camel (Camelus bactrianus), dromedary (Camelus dromedarius) and hybridsParamètres discriminant le lait de chameau de Bactriane (Camelus bactrianus) du lait de dromadaire (Camelus dromedarius) http://www.edpsciences.org/10.1051/dst:2008008 Authors: Bernard Faye, Gaukhar Konuspayeva, Samir Messad and Gérard Loiseau Dairy Sci. Technol. PREPRINT, (2008) Received 21 December 2007 – Accepted 5 March 2008 Keywords: dromedary milk, hybrid, Bactrian, discriminant analysis Mots-cles: lait de dromadaire, hybride, Bactriane, analyse discriminante Discriminant milk components of Bactrian camel (Camelus bactrianus), dromedary (Camelus dromedarius) and hybridsParamètres discriminant le lait de chameau de Bactriane (Camelus bactrianus) du lait de dromadaire (Camelus dromedarius) Bernard Faye Gaukhar Konuspayeva Samir Messad Gérard Loiseau dromedary milk hybrid Bactrian discriminant analysis lait de dromadaire hybride Bactriane analyse discriminante 2008-09-16T13:07:50Z text/html doi:10.1051/dst:2008008 Dairy Sci. Technol. PREPRINT, abstract 1221570470 Dairy Science and Technology Article PREPRINT