Volume 91, Issue 5

Dairy Science & Technology is now archived and no longer receiving submissions with this publisher. All articles published in the journal during its time with Springer will remain fully searchable through our websites.

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September 2011

Special issue dedicated to the 25 anniversary of the STELA Dairy Research Centre, Laval University, Quebec, Canada

11 articles in this issue

Foreword
Sylvie Turgeon
EditorialNotes 04 August 2011 Pages: 491 - 492
Preface
Jean-Louis Maubois
EditorialNotes 05 August 2011 Pages: 493 - 494
A review of the molecular approaches to investigate the diversity and activity of cheese microbiota
Bassirou Ndoye
Eric Andriamahery Rasolofo
Denis Roy
OriginalPaper 24 June 2011 Pages: 495 - 524
Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage
Laurent Bazinet
Arnaud Schreyer
Jean Lessard
Original Paper 26 May 2011 Pages: 525 - 540
Impact of redox potential electrochemical modification and storage conditions on the oxidation reaction prevention in dairy emulsion
Sanaz Haratifar
Laurent Bazinet
Paul Angers
Original Paper 26 May 2011 Pages: 541 - 554
Changes in transcription profiles reflect strain contributions to defined cultures of Lactococcus lactis subsp. cremoris during milk fermentation
Fabien Dachet
Denis Roy
Gisèle LaPointe
OriginalPaper 16 June 2011 Pages: 555 - 572
Assessment of the bacterial diversity of treated and untreated milk during cold storage by T-RFLP and PCR-DGGE methods
Eric Andriamahery Rasolofo
Gisele LaPointe
Denis Roy
Original Paper 26 May 2011 Pages: 573 - 597
Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation
Marie-Hélène Fortin
Claude P. Champagne
Monique Lacroix
Original Paper 04 August 2011 Pages: 599 - 614
Effect of milk thermal history on the recovery of TGF-β2 by acid precipitation of whey protein concentrates
Adil Rocafi
Éric Lamiot
Yves Pouliot
Original Article 05 August 2011 Pages: 615 - 627
Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication
Raquel Zorilla
Li Liang
Muriel Subirade
Original Paper 02 August 2011 Pages: 629 - 644
Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria
Marie-Claude Gentès
Daniel St-Gelais
Sylvie L. Turgeon
Original Paper 11 August 2011 Pages: 645 - 661

Volume 91, Issue 5

Foreword

Preface

A review of the molecular approaches to investigate the diversity and activity of cheese microbiota

Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage

Impact of redox potential electrochemical modification and storage conditions on the oxidation reaction prevention in dairy emulsion

Changes in transcription profiles reflect strain contributions to defined cultures of Lactococcus lactis subsp. cremoris during milk fermentation

Assessment of the bacterial diversity of treated and untreated milk during cold storage by T-RFLP and PCR-DGGE methods

Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

Effect of milk thermal history on the recovery of TGF-β2 by acid precipitation of whey protein concentrates

Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication

Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

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