Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese von Grappin, Rémy, Beuvier, Eric

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ELISA for differential quantitation of plasmin and plasminogen in cheese von DUPONT, DIDIER, GRAPPIN, REMY

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Bases and Experiences of Expressing the Protein Content of Milk—France von Grappin, Rémy

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Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening von Bouton, Yvette, Guyot, Philippe, Beuvier, Eric, Tailliez, Patrick, Grappin, Rémy

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Origin and diversity of mesophilic lactobacilli in Comté cheese, as revealed by PCR with repetitive and species-specific primers von Berthier, Françoise, Beuvier, Eric, Dasen, André, Grappin, Rémy

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Determination of fat, protein, and lactose in raw milk by fourier transform infrared spectroscopy and by analysis with a conventional filter-based milk analyzer von Lefier, D. (Institut National de la Recherche Agronomique, Poligny, France.), Grappin, R, Pochet, S

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Characterizing ripening of Gruyere de Comte: influence of time x temperature and salting conditions on eye and slit formation von Grappin, R, Lefier, D, Dasen, A, Pochet, S

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Characterizing ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation von Grappin, Rémy, Lefier, Dominique, Dasen, André, Pochet, Sylvie

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METHOD FOR MONITORING AT LEAST ONE PROCESS RELATED TO THE CURDLING OF MILK, AND DEVICE FOR IMPLEMENTING SAME von REMY GRAPPIN, BERTRAND LANHER

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Repeatability and Accuracy of Dye-Binding and Infra-Red Methods for Analyzing Protein and Other Milk Components 1 von Grappin, Remy, Packard, V S, Ginn, R E

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Advances in the biochemistry and microbiology of Swiss-type cheeses von GRAPPIN, R, BEUVIER, E, BOUTON, Y, POCHET, S

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Repeatability and accuracy of dye-binding and infra-red methods for analyzing protein and other milk components von Grappin, R, Packard, V.S, Ginn, R.E

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Heat resistance of wild Lactococcus lactis strains under a thermal gradient of cooked cheese, in milk and in mini-cheeses von JEANSON, Sophie, BERTHIER, Francoise, GRAPPIN, Rémy, BEUVIER, Eric

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METHOD FOR MONITORING AT LEAST ONE PROCESS RELATED TO THE CURDLING OF MILK, AND DEVICE FOR IMPLEMENTING SAME von LANHER, BERTRAND, GRAPPIN, REMY

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PROCEDE DE SUIVI D'AU MOINS UN PHENOMENE LIE A LA COAGULATION DU LAIT ET DISPOSITIF PERMETTANT SA MISE EN ÓOEUVRE von LANHER BERTRAND, GRAPPIN REMY

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Advances in the biochemistry and microbiology of Swiss-typecheeses von Grappin, Rémy, Beuvier, Éric, Bouton, Yvette, Pochet, Sylvie

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PROCEDE D'OBTENTION DE PRODUITS LAITIERS, NOTAMMENT DE FROMAGES, HYPOSODES, ET PRODUITS OBTENUS von GRAPPIN REMY, LEFIER DOMINIQUE, DUBOZ GABRIEL

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PROCEDE D'OBTENTION ET DE MATURATION DE PRODUITS LAITIERS, NOTAMMENT DE FORMAGES, PAR INCORPORATION DE SEL DE MAGNESIUM DANS LE LAIT ET PRODUITS OBTENUS von GRAPPIN REMY, LEFIER DOMINIQUE, DUBOZ GABRIEL

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METHOD FOR OBTAINING AND RIPENING COAGULATED DAIRY PRODUCTS, CHEESES IN PARTICULAR, BY INCORPORATING MAGNESIUM SALT IN THE MILK, AND THE PRODUCTS OBTAINED von DUBOZ, GABRIEL, LEFIER, DOMINIQUE, GRAPPIN, REMY

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PROCESS FOR OBTAINING COAGULATED DAIRY PRODUCTS, IN PARTICULAR CHEESES, WITH A LOW SODIUM CONTENT AND PRODUCTS OBTAINED von DUBOZ, GABRIEL, LEFIER, DOMINIQUE, GRAPPIN, REMY

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