Výsledky vyhledávání - "Célina Daviau"

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Autor: Daniel J. Jacob, Jean-Louis Maubois, Henri Goudédranche, Célina Daviau, Marie-Hélène Famelart, Alice Pierre, Maurice Garnier

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (4), pp.417-432. ⟨10.1051/lait:2000135⟩

International audience; The kinetics of whey drainage of Camembert soft cheese was studied using an instrumented drainage device to record the pH and the weight of the whey with a variation coefficient amounting to 1.8% during the first 100 min and 0

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30abb60468d1e13681674c27f6fdf0fb
https://doi.org/10.1051/lait:2000135

Zobrazit plný text záznamu

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Autor: Alice Pierre, Jean-Louis Maubois, Marie-Hélène Famelart, Célina Daviau, Henri Goudédranche

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (4), pp.397-415. ⟨10.1051/lait:2000134⟩

International audience; The effect of the pH of skim milk (6.4 to 6.0), the casein concentration (27 to 36 g.kg$^{-1}$), a reduction in the ionic strength to 0.6 compared to that of unmodified milk and the effect of heat treatment on rennet coagulati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba493c9ae6a51ba503435e560d2c74f4
https://hal.archives-ouvertes.fr/hal-00895427/document

Zobrazit plný text záznamu

Etude de l'évolution de la teneur en eau du caillé au cours de l'égouttage, de la composition et des propriétés rhéologiques du caillé égoutté, en relation avec le pH à l'emprésurage, la teneur en caséine du lait et sa force ionique

Autor: Maurice Garnier, Jean-Louis Maubois, Marie-Hélène Famelart, Daniel J. Jacob, Célina Daviau, Alice Pierre, Henri Goudédranche

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (6), pp.555-571. ⟨10.1051/lait:2000103⟩
HAL
Lait
Lait, Elsevier, 2000, 80, pp.555-571

International audience; Camembert soft cheeses were prepared from cheese milk modified using membrane technologies to obtain different casein contents (27-37 g$\cdot$kg$^{-1}$) and different ionic strengths estimated from the dilution factor of milk

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42e4044f6bfaa65fe7184dafbc5c3233
https://hal.archives-ouvertes.fr/hal-00895451/file/hal-00895451.pdf

Zobrazit plný text záznamu

Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk

Autor: Marie-Hélène Famelart, Henri Goudédranche, Célina Daviau, Alice Pierre, Jean-Louis Maubois, Maurice Garnier, Daniel J. Jacob

Publikováno v: Le Lait
Le Lait, INRA Editions, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩
HAL
Lait
Lait, Elsevier, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩
Le Lait 6 (80), 573-587. (2000)
Lait, Elsevier, 2000, 80, pp.573-587
Lait, Elsevier, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145 ⟩

International audience; Soft cheeses were prepared from milk modified by membrane technologies to modify the casein level (CN, 27-37 g$\cdot$kg$^{-1}$) and the whey protein to casein ratio (WP/CN, 0.12-0.24). Characterisation of milk coagulation, of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54d762ca34d8d686cc4ae936cfb6e663
https://hal.archives-ouvertes.fr/hal-00895445

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání