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<author>TADDEI, C., AIMAR, P., DAUFIN, G., & SANCHEZ, V.</author> <year>(1986).</year> <title>Etude du transfert de matière lors de lultrafiltration de lactosérum doux sur membrane minérale.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(4),</issue> <page>371–390.</page>
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<author>TADDEI, C., AIMAR, P., DAUFIN, G., & SANCHEZ, V.</author> <year>(1988).</year> <title>Factors affecting fouling of an inorganic membrane during sweet whey ultrafiltration.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(2),</issue> <page>157–176.</page>
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<author>TISSIER, J. P., LALANDE, M., & CORRIEU, G.</author> <year>(1988).</year> <title>Etude des mécanismes du rincage par un film tombant dune surface verticale souillée par des solutions modèles et des produits laitiers. Modélisation du phénomène.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(4),</issue> <page>443–466.</page>
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<author>TOURAINE, F., BRULÉ, G., & MAUBOIS, J. L.</author> <year>(1987).</year> <title>Séparation chromatographique de peptides issus de lhydrolyse enzymatique de protéines de lactosérum et de caséines.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(4),</issue> <page>419–435.</page>
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<author>VADILLO, S., PAYA, M. J., CUTULI, M. T., & SUAREZ.</author> <year>(1987).</year> <title>Mycoflora of milk after several types of pasteurization.</title> <container-title>Le Lait,</container-title> <volume>67</volume> <issue>(2),</issue> <page>265–273.</page>
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<author>Vertes, C., & Hoden, A.</author> <year>(1989).</year> <title>Qualité fromagère des laits de vache en fonction des régimes à base dherbe.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(3),</issue> <page>197–209.</page>
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<author>Vuillemard, J. C., Gauthier, S., & Paquin, P.</author> <year>(1989).</year> <title>Les ingrédients à base de protéines laitières : obtention, propriétés et utilisations.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(4),</issue> <page>323–351.</page>
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<author>Wolff, R. L., & Fabien, R. J.</author> <year>(1989).</year> <title>Utilisation de lisopropanol pour lextraction de la matière grasse de produits laitiers et pour lestérification subséquente des acides gras.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(1),</issue> <page>33–46.</page>
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<author>ZEVACO, C., & GRIPON, J.-C.</author> <year>(1988).</year> <title>Properties and specificity of a cell-wall proteinase from Lactobacillus helveticus.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(4),</issue> <page>393–407.</page>
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<author>ZOURARI, A., ZOURARI, A., & ANIFANTAKIS, E. M.</author> <year>(1988).</year> <title>Le kéfir. Caractères physico-chimiques, microbiologiques et nutritionnels. Technologie de production. Une revue.</title> <container-title>Le Lait,</container-title> <volume>68</volume> <issue>(4),</issue> <page>373–392.</page>
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<author>ZURAW, J., SMIETANA, Z., SZPENDOWSKI, J., & CHOJNOWSKI, W.</author> <year>(1986).</year> <title>Influence de laddition de sels de calcium et du chauffage sur les diverses formes de calcium dans le lait.</title> <container-title>Le Lait,</container-title> <volume>66</volume> <issue>(4),</issue> <page>421–429.</page>
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<author>Adhikari, A. K., Sahai, D., & Mathur, O. N.</author> <year>(1991).</year> <title>A rapid spectrophotometric method for quantitative determination of lactulose in heated milk and milk products.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(5),</issue> <page>555–564.</page>
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<author>Amigo, L., Ramos, M., Calhau, L., & Barbosa, M.</author> <year>(1992).</year> <title>Comparison of electrophoresis, isoelectric focusing, and immunodiffusion in determinations of cows and goats milk in Serra da Estrela cheeses.</title> <container-title>Le Lait,</container-title> <volume>72</volume> <issue>(1),</issue> <page>95–101.</page>
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<author>Amoroso, M. J., de Nadra, M. C. M., & Oliver, G.</author> <year>(1989).</year> <title>The growth and sugar utilization by Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus isolated from market yogurt.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(6),</issue> <page>519–528.</page>
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<author>Arnaud, J., Favier, A., & Alary, J.</author> <year>(1991).</year> <title>Méthodes de dosage du zinc dans le lait humain.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(1),</issue> <page>87–97.</page>
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<author>Baroiller, C., Schmidt, J. L., & Lapadu-Hargues, M.</author> <year>(1990).</year> <title>Contribution à létude de lorigine des levures du fromage de Camembert.</title> <container-title>Le Lait,</container-title> <volume>70</volume> <issue>(1),</issue> <page>67–84.</page>
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<author>Batish, V. K., Nataraj, B., & Grover, S.</author> <year>(1990).</year> <title>Variations in growth of Staphylococcus aureus 234 after heat stress in milk.</title> <container-title>Le Lait,</container-title> <volume>70</volume> <issue>(5–6),</issue> <page>453–457.</page>
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<author>Berdagué, J. L., Grappin, R., Delacroix-Buchet, A., Chaillet, B., & Pidoux, P.</author> <year>(1990).</year> <title>Caractérisation de lEmmental “Grand-Cru” francais. I. Composition physico-chimique.</title> <container-title>Le Lait,</container-title> <volume>70</volume> <issue>(1),</issue> <page>1–14.</page>
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<author>Bertrand-Harb, C., Charrier, B., Dalgalarrondo, M., Chobert, J. M., & Haertlé, T.</author> <year>(1990).</year> <title>Condensation of glycosidic and aromatic structures on amino groups of $\upbeta$-lactoglobulin B via reductive alkylation. Solubility and emulsifying properties of the protein derivatives.</title> <container-title>Le Lait,</container-title> <volume>70</volume> <issue>(3),</issue> <page>205–215.</page>
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<author>Bind, J. L.</author> <year>(1991).</year> <title>Mise en évidence et dénombrement des Listeria à partir de produits laitiers.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(1),</issue> <page>99–105.</page>
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<author>Bouhallab, S., Léonil, J., & Maubois, J. L.</author> <year>(1991).</year> <title>Complexation du fer par le phosphopeptide (1-25) de la cas{\’{e}}ine $\upbeta$ : action de l{\textquotesingle}alcalase et de la phosphatase acide.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(4),</issue> <page>435–443.</page>
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<author>Brommage, R., Juillerat, M. A., & Jost, R.</author> <year>(1991).</year> <title>Influence of casein phosphopeptides and lactulose on intestinal calcium absorption in adult female rats.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(2),</issue> <page>173–180.</page>
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<author>Cochet, D.</author> <year>(1991).</year> <title>Nutrition et santé : une attente du consommateur, un objectif de lindustrie laitière.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(2),</issue> <page>123–131.</page>
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<author>Collin, J. C., Kokelaar, A., Rollet-Repecaud, O., & Delacroix-Buchet, A.</author> <year>(1991).</year> <title>Dosage des caséines du lait de vache par électrophorèse et par chromatographie liquide rapide déchange dions (FPLC®) : comparaison des résultats.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(3),</issue> <page>339–350.</page>
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<author>Coppola, S., Villani, F., Coppola, R., Coppola, R., Parente, E., & Parente, E.</author> <year>(1990).</year> <title>Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture.</title> <container-title>Le Lait,</container-title> <volume>70</volume> <issue>(5–6),</issue> <page>411–423.</page>
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<author>Corrot, G.</author> <year>(1989).</year> <title>Dénombrement des spores de Clostridium “butyriques” dans le lait et dans ses contaminants : influence de la présence de lait dans le milieu de culture.</title> <container-title>Le Lait,</container-title> <volume>69</volume> <issue>(6),</issue> <page>529–536.</page>
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<author>Coste, M., & Tome, D.</author> <year>(1991).</year> <title>Milk peptides with physiological activities. II. Opioid and immunostimulating peptides derived from milk proteins.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(2),</issue> <page>241–247.</page>
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<author>Cotte, J.</author> <year>(1991).</year> <title>Le lait, une matière davenir pour la cosmétique.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(2),</issue> <page>213–224.</page>
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<author>Dalgalarrondo, M., Dufour, E., Bertrand-Harb, C., Chobert, J. M., & Haertlé, T.</author> <year>(1992).</year> <title>Purification and characterization of two porcine $\upbeta$-lactoglobulin variants by {NaCl} salting-out and reversed phase-{HPLC}.</title> <container-title>Le Lait,</container-title> <volume>72</volume> <issue>(1),</issue> <page>35–42.</page>
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<author>Dasen, A., Olid, R. M., Piton-Malleret, C., & Grappin, R.</author> <year>(1991).</year> <title>Évaluation du BactoScan 8000 pour la numération automatique et rapide de la flore microbienne du lait cru.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(6),</issue> <page>661–670.</page>
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<author>de Fernando, G. D. G., & Fox, P. F.</author> <year>(1991</year> <year-suffix>a).</year-suffix> <title>Extracellular proteinases from Micrococcus GF: I. Factors affecting growth and production.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(3),</issue> <page>359–370.</page>
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<author>de Fernando, G. D. G., & Fox, P. F.</author> <year>(1991</year> <year-suffix>b).</year-suffix> <title>Extracellular proteinases from Micrococcus GF : II. Isolation and characterization.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(3),</issue> <page>371–382.</page>
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<author>Delacroix-Buchet, A., & Foumier, S.</author> <year>(1992).</year> <title>Protéolyse et texture des fromages à pate cuite pressée. II. Influence de la chymosine et des conditions de fabrication.</title> <container-title>Le Lait,</container-title> <volume>72</volume> <issue>(1),</issue> <page>53–72.</page>
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<author>Delacroix-Buchet, A., & Trossat, P.</author> <year>(1991).</year> <title>Protéolyse et texture des fromages à pate cuite pressée. I. Influence de lactivité de leau.</title> <container-title>Le Lait,</container-title> <volume>71</volume> <issue>(3),</issue> <page>299–311.</page>
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<author>Derouiche, A. F., Legrand, C., Bour, J. M., … Linden, G.</author> <year>(1990).</year> <title>Biochemical aspects of a whey fraction capable of promoting hybridoma proliferation. Comparison with fetal calf serum.</title> <container-title>Le Lait,</container-title> <volume>70</volume> <issue>(4),</issue> <page>313–324.</page>
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