Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria von Lopez, Christelle, Maillard, Marie-Bernadette, Briard-Bion, Valerie, Camier, Benedicte, Hannon, John A

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Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese von Cao, Wenfan, Aubert, Julie, Maillard, Marie-Bernadette, Boissel, Françoise, Leduc, Arlette, Thomas, Jean-Luc, Deutsch, Stéphanie-Marie, Camier, Bénédicte, Kerjouh, Ali, Parayre, Sandrine, Harel-Oger, Marielle, Garric, Gilles, Thierry, Anne, Falentin, Hélène

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Development of antifungal ingredients for dairy products: From in vitro screening to pilot scale application von Garnier, Lucille, Mounier, Jérôme, Lê, Sébastien, Pawtowski, Audrey, Pinon, Nicolas, Camier, Bénédicte, Chatel, Manon, Garric, Gilles, Thierry, Anne, Coton, Emmanuel, Valence, Florence

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Development of the milk fat microstructure during the manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy von Lopez, Christelle, Camier, Bénédicte, Gassi, Jean-Yves

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Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technologic... von Gassi, Jean Yves, Blot, Marielle, Beaucher, Eric, Robert, Benoit, Leconte, Nadine, Camier, Bénédicte, Rousseau, Florence, Bourlieu, Claire, Jardin, Julien, Briard-Bion, Valérie, Lambert, Sophie, Gésan-Guiziou, Geneviève, Lopez, Christelle, Gaucheron, Frédéric

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The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming von Lambert, Sophie, Leconte, Nadine, Blot, Marielle, Rousseau, Florence, Robert, Benoit, Camier, Bénédicte, Gassi, Jean-Yves, Cauty, Chantal, Lopez, Christelle, Gésan-Guiziou, Geneviève

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Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships von Floury, Juliane, Camier, Bénédicte, Rousseau, Florence, Lopez, Christelle, Tissier, Jean-Pierre, Famelart, Marie-Hélène

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Some parameters to process camel milk into cheese von Konuspayeva, Gaukhar, Camier, Benedicte, Gaucheron, Frederic, Faye, Bernard

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Manufacture of dry‐ and brine‐salted soft camel cheeses for the camel dairy industry von Konuspayeva, Gaukhar, Camier, Benedicte, Aleilawi, Nasser, Al‐Shumeimyri, Mohamed, Al‐Hammad, Khalid, Algruin, Khalid, Alshammari, Fahad, Beaucher, Eric, Faye, Bernard

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Milk Fat Thermal Properties and Solid Fat Content in Emmental Cheese: A Differential Scanning Calorimetry Study von Lopez, C, Briard-Bion, V, Camier, B, Gassi, J.-Y

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Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies von Michalski, Marie-Caroline, Camier, Bénédicte, Gassi, Jean-Yves, Briard-Bion, Valérie, Leconte, Nadine, Famelart, Marie-Hélène, Lopez, Christelle

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Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation von Gassi, Jean-Yves, Thève, Mathilde, Beaucher, Eric, Camier, Bénédicte, Maillard, Marie-Bernadette, Rousseau, Florence, Lebœuf-Schneider, Lara, Lepage, Emmanuel, Gaucheron, Frédéric, Lopez, Christelle

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Milk fat thermal properties and solid fat content in Emmental cheese : a differential scanning calorimetry study von Lopez, Christelle, Briard-Bion, Valérie, Camier, Benedicte, Gassi, Jean-Yves

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Survey of bacterial proteins released in cheese: a proteomic approach von Gagnaire, Valérie, Piot, Michel, Camier, Bénédicte, Vissers, Johannes P.C, Jan, Gwénaël, Léonil, Joëlle

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Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation von Gassi, Jean-Yves, Thève, Mathilde, Beaucher, Eric, Camier, Bénédicte, Maillard, Marie-Bernadette, Rousseau, Florence, Lebœuf-Schneider, Lara, Lepage, Emmanuel, Gaucheron, Frédéric, Lopez, Christelle

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富含多不饱和脂肪酸软质山羊奶干酪的特性研究 von Gassi, Jean-Yves, Thève, Mathilde, Beaucher, Eric, Camier, Bénédicte, Maillard, Marie-Bernadette, Rousseau, Florence, Lebœuf-Schneider, Lara, Lepage, Emmanuel, Gaucheron, Frédéric, Lopez, Christelle

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The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese von MICHALSKI, Marie-Caroline, CAMIER, Bénédicte, BRIARD, Valérie, LECONTE, Nadine, GASSI, Jean-Yves, GOUDEDRANCHE, Henri, MICHEL, Francoise, FAUQUANT, Jacques

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Making of Kashkaval cheese from bovine micellar casein powder von SIMOV, Jeliazko, MAUBOIS, Jean-Louis, GAREM, Anita, CAMIER, Bénédicte

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The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese von MICHALSKI, Marie-Caroline, GASSI, Jean-Yves, FAMELART, Marie-Hélène, LECONTE, Nadine, CAMIER, Bénédicte, MICHEL, Francoise, BRIARD, Valérie

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Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk von MENARD, Olivia, CAMIER, Bénédicte, GUYOMARC'H, Fanny

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