Forthcoming

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review (accepted on 10/01/2007)
Walter BISIG, Pius EBERHARD, Marius COLLOMB, Brita REHBERGER

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk (accepted on 04/01/2007)
Osaana N. DONKOR, Anders HENRIKSSON, Todor VASILJEVIC, Nagendra P. SHAH

Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi–type cheese (accepted on 04/01/2007)
Ali A. HAYALOGLU, Elizabeth Y. BRECHANY

Demonstration of the cellular viability and safety of Enterococcus faecium CRL 183 in experiments of long term (accepted on 21/12/2006)
Katia SIVIERI, Elizeu A. ROSSIA, Veridiana P. S. CANO, Sandro R. VALENTINI

Physicochemical analysis of casein solubility in water-ethanol solutions (accepted on 28/11/2006)
Samir MEZDOUR, Gérard BRULE, Józef KOROLCZUK

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste (accepted on 24/10/2006)
Iñaki ETAYO, Francisco José PÉREZ ELORTONDO, Pilar F. GIL, Marta ALBISU, Mailo VIRTO, Socorro CONDE, Luis Javier RODRIGUEZ BARRON, Ana Isabel NÁJERA, Maria Elena GÓMEZ-HIDALGO, Cristina DELGADO, Angel GUERRA, Mertxe DE RENOBALES

Conjugated linoleic acid (CLA) content of French Emmental cheese: effect of season, region of production, processing, and culinary preparation (accepted on 19/09/2006)
Jean-François CHAMBA, Jean-Michel CHARDIGNY, Silke GNÄDIG, Eric PERREARD, Stéphane CHAPPAZ, Reinhart RICKERT, Hans STEINHART, Jean-Louis SÉBÉDIO