Aptitude à la coagulation enzymatique du lait de jument : étude multifactorielle

Autor: Pochet, Sylvie, Duboz, Gabriel, Faurie, Francis, Buchin, F., Roustel, S.

Publikováno v: 36. Journée de la Recherche Equine
36. Journée de la Recherche Equine, Mar 2010, Paris, France
36ème Journée de la Recherche Equine. 2010; 36. Journée de la Recherche Equine, Paris, FRA, 2010-03-04-, 227-230

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::456598ce9add416a5b68dce4ab3e41a7
https://hal.inrae.fr/hal-02752509

Caractérisation de laits de juments comtoises. Aptitude à la coagulation enzymatique et à la filtration membranaire . Fabrications de produits fromagers

Autor: Pochet, Sylvie, Duboz, Gabriel, Faurie, Francis, Buchin, Fabrice, Peter, Arnaud, Roustel , Sébastien

Date limite de confidentialité : 1 janvier 2012; Comtoise mare milk produced in three different breeds from Franche-Comté were assessed for their physico-chemical, biochemical and microbiological content along the lactation 2008. Exploratory trials

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______212::afda5a7b6ae98c7c88760fcaf3ce0fc2
https://hal.inrae.fr/hal-02821375

Evaluation de l'apport de fromage au lait cru sur l'émergence de la résistance à la vancomycine chez les entérocoques après administration de vancomycine

Autor: Beuvier, Eric, Dufrene, Franck, Duboz, Gabriel, Faurie, Francis, Notz, Eric, Roustel, S., Buchin, F., Bertrand, Xavier

Publikováno v: Animation scientifique de l'IFR "Qualités des Aliments et Sensorialités"
Animation scientifique de l'IFR "Qualités des Aliments et Sensorialités", Nov 2008, Dijon, France. 1 p., 2008

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::68f1fa36d204cfff5e2e8ee2b6de1e33
https://hal.inrae.fr/hal-02822875

Lactobacillus delbrueckii growth during the manufacture of swiss-type cheese largely depends on the other thermophilic lactic acid bacteria present

Autor: Charlet, Muriel, Duboz, Gabriel, Dufrene, Franck, Faurie, Francis, Palme, Romain, Berthier, Françoise

Publikováno v: ALP Science
5. IDF Symposium on Cheese Ripening
5. IDF Symposium on Cheese Ripening, Mar 2008, Bern, Switzerland

This study investigates some sources of variability for the growth dynamics of Lactobacillus delbrueckii, a thermophilic lactic acid bacteria species used in the manufacture of numerous cheese varieties. The dynamics were studied from the tank milk t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______212::89a591ef995ecba3d5c8e01dd17399ac
https://hal.inrae.fr/hal-02757527

Cheese model to assess the production of biogenic amines by coagulase negative Staphylococci in paste

Autor: Pochet, Sylvie, Dufrene, Franck, Duboz, Gabriel, Revardeau, Floriane, Faurie, Francis, Coton, Emmanuel, Beuvier, Eric

Publikováno v: 5. IDF Symposium on Cheese Ripening. 525, 2008; 5. IDF Symposium on Cheese Ripening, Bern, CHE, 2008-09-09-2008-09-13, 146-147
2008, 2008
ALP Science
5. IDF Symposium on Cheese Ripening
5. IDF Symposium on Cheese Ripening, Sep 2008, Bern, Switzerland

Coagulase Negative Staphylococci (CNS) may be naturally present in some foods. They are also used as starters in dairy fermentation processes where they are involved in the development of the flavour and typicity because of their aromatic, enzymatic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::15966654008466e832d66a9591bf4347
http://prodinra.inra.fr/record/25573