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<author>Ayad, E. H. E., Omran, N., & El-Soda, M.</author> <year>(2006).</year> <title>Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(4),</issue> <page>317–331.</page>
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<author>Baechler, R., Clerc, M.-F., Ulrich, S., & Benet, S.</author> <year>(2005).</year> <title>Physical changes in heat-treated whole milk powder.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>305–314.</page>
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<author>Baron, F., Cochet, M.-F., Ablain, W., … Gautier, M.</author> <year>(2006).</year> <title>Rapid and cost-effective method for micro-organism enumeration based on miniaturization of the conventional plate-counting technique.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(3),</issue> <page>251–257.</page>
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<author>Barron, L. J. R., Redondo, Y., Ortigosa, M., … Fernández-Garca, E.</author> <year>(2005).</year> <title>Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(6),</issue> <page>491–513.</page>
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<author>Bermúdez-Humarán, L. G., Langella, P., Cortes-Perez, N. G., … Loir, Y. L.</author> <year>(2004).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>191–206.</page>
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<author>Bouhallab, S., Henry, G., Caussin, F., Croguennec, T., Fauquant, J., & Mollé, D.</author> <year>(2004).</year> <title>Copper-catalyzed formation of disulfide-linked dimer of bovine$\upbeta$-lactoglobulin.</title> <container-title>Dairy Science and Technology,</container-title> <volume>84</volume> <issue>(6),</issue> <page>517–525.</page>
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<author>Briñez, W. J., Roig-Sagués, A. X., Hernández-Herrero, M. M., & Guamis-López, B.</author> <year>(2006).</year> <title>Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(3),</issue> <page>241–249.</page>
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<author>Béerens, H., & Neut, C.</author> <year>(2005).</year> <title>Usefulness of bifidobacteria for the detection of faecal contamination in milk and cheese.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(1–2),</issue> <page>33–38.</page>
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<author>Casalta, E., Cachenaut, J.-M., Aubert, C., Dufrene, F., Noël, Y., & Beuvier, E.</author> <year>(2005).</year> <title>Application of specific starters for the manufacture of Venaco cheese.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(3),</issue> <page>205–222.</page>
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<author>Chaia, A. P., & Zárate, G.</author> <year>(2005).</year> <title>Dairy propionibacteria from milk or cheese diets remain viable and enhance propionic acid production in the mouse cecum.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(1–2),</issue> <page>85–98.</page>
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<author>Charbonnel, P., Lamarque, M., Aubel, D., Piard, J.-C., Juillard, V., & Atlan, D.</author> <year>(2004).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>95–102.</page>
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<author>Chiavari, C., Coloretti, F., Nanni, M., Sorrentino, E., & Grazia, L.</author> <year>(2005).</year> <title>Use of donkey’s milk for a fermented beverage with lactobacilli.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(6),</issue> <page>481–490.</page>
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<author>Clarke, P. T., & Augustin, M. A.</author> <year>(2005).</year> <title>Manipulation of solvent-extractable fat content of milk powders.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>261–268.</page>
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<author>Coppola, R., Succi, M., Tremonte, P., Reale, A., Salzano, G., & Sorrentino, E.</author> <year>(2005).</year> <title>Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(3),</issue> <page>193–204.</page>
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<author>Coulon, J.-B., Delacroix-Buchet, A., Martin, B., & Pirisi, A.</author> <year>(2004).</year> <title>Relationships between ruminant management and sensory characteristics of cheeses: a review.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(3),</issue> <page>221–241.</page>
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<author>de los Reyes-Gavilán, C. G., Ruas-Madiedo, P., Noriega, L., Cuevas, I., Sánchez, B., & Margolles, A.</author> <year>(2005).</year> <title>Effect of acquired resistance to bile salts on enzymatic activities involved in the utilisation of carbohydrates by bifidobacteria. An overview.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(1–2),</issue> <page>113–123.</page>
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<author>den Broek, L. A. M. V., Hinz, S. W. A., Beldman, G., Doeswijk-Voragen, C. H. L., Vincken, J.-P., & Voragen, A. G. J.</author> <year>(2005).</year> <title>Glycosyl hydrolases from Bifidobacterium adolescentis DSM20083. An overview.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(1–2),</issue> <page>125–133.</page>
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<author>Dias, N. F. G. P., Sgarbieri, V. C., Jacobucci, H. B., Rangel, H. A., & Tanikawa, C.</author> <year>(2006).</year> <title>Dietary protein, immune function and colon carcinogenesis in the mouse.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(3),</issue> <page>213–226.</page>
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<author>Doman-Pytka, M., Renault, P., & Bardowski, J.</author> <year>(2004).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>33–37.</page>
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<author>Drgalic, I., Tratnik, L., & Bozanic, R.</author> <year>(2005).</year> <title>Growth and survival of probiotic bacteria in reconstituted whey.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(3),</issue> <page>171–179.</page>
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<author>Everett, D. W., Rowney, M. K., Hickey, M. W., & Roupas, P.</author> <year>(2004).</year> <title>Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese.</title> <container-title>Dairy Science and Technology,</container-title> <volume>84</volume> <issue>(6),</issue> <page>539–549.</page>
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<author>Fernandez, A., Borges, F., Thibessard, A., Gintz, B., Decaris, B., & Leblond-Bourget, N.</author> <year>(2003).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>77–85.</page>
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<author>Fitzpatrick, J., Barry, K., Delaney, C., & Keogh, K.</author> <year>(2005).</year> <title>Assessment of the flowability of spray-dried milk powders for chocolate manufacture.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>269–277.</page>
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<author>Floury, J., Grosset, N., Leconte, N., Pasco, M., Madec, M.-N., & Jeantet, R.</author> <year>(2005).</year> <title>Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(1),</issue> <page>43–57.</page>
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<author>Floury, J., Grosset, N., Lesne, E., & Jeantet, R.</author> <year>(2006).</year> <title>Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(3),</issue> <page>203–211.</page>
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<author>Freitas, I. D., Pinon, N., Lopez, C., Thierry, A., Maubois, J.-L., & Lortal, S.</author> <year>(2005).</year> <title>Microstructure, physicochemistry, microbial populations and aroma compounds of ripened Cantal cheeses.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(6),</issue> <page>453–468.</page>
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<author>Fukuda, S. P., Roig, S. M., & Prata, L. F.</author> <year>(2004).</year> <title>Correlation between acidic ninhydrin and HPLC methods to evaluate fraudulent addition of whey in milk.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(5),</issue> <page>501–512.</page>
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<author>Gauthier, S. F., Pouliot, Y., & Maubois, J.-L.</author> <year>(2006).</year> <title>Growth factors from bovine milk and colostrum: composition, extraction and biological activities.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(2),</issue> <page>99–125.</page>
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<author>Gay, M., & Amgar, A.</author> <year>(2005).</year> <title>Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(3),</issue> <page>153–170.</page>
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<author>Goudjil, H., Fontecha, J., Luna, P., de la Fuente, M. A., Alonso, L., & Juárez, M.</author> <year>(2004).</year> <title>Quantitative characterization of unsaturated and trans fatty acids in ewe’s milk fat.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(5),</issue> <page>473–482.</page>
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<author>Guillén, M. D., Ibargoitia, M. L., Sopelana, P., & Palencia, G.</author> <year>(2004).</year> <title>Components detected by headspace-solid phase microextraction in artisanal fresh goat’s cheese smoked using dry prickly pear (Opuntia ficus indica).</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(4),</issue> <page>385–397.</page>
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<author>Guven, M., Yerlikaya, S., & Hayaloglu, A. A.</author> <year>(2006).</year> <title>Influence of salt concentration on the characteristics of Beyaz cheese, a Turkish white-brined cheese.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(1),</issue> <page>73–81.</page>
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<author>Guyomarc’h, F.</author> <year>(2006).</year> <title>Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(1),</issue> <page>1–20.</page>
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<author>Gwiazdowska, D., & Trojanowska, K.</author> <year>(2006).</year> <title>Antimicrobial activity and stability of partially purified bacteriocins produced byPropionibacterium freudenreichiissp.freudenreichiiand ssp.shermanii.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(2),</issue> <page>141–154.</page>
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<author>Hamdani, A., Chennaoui, M., Assobhei, O., & Mountadar, M.</author> <year>(2004).</year> <title>Caractérisation et traitement par coagulation-décantation d’un effluent de laiterie.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(3),</issue> <page>317–328.</page>
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<author>Huppertz, T., Fox, P. F., & Kelly, A. L.</author> <year>(2004).</year> <title>Plasmin activity and proteolysis in high pressure-treated bovine milk.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(3),</issue> <page>297–304.</page>
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<author>Ibrahim, M., Briandet, R., Mistou, M.-Y., Chrétien, A., Tremblay, J., & Kulakauskas, S.</author> <year>(2004).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>103–114.</page>
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<author>Ilari, J.-L., & Mekkaoui, L.</author> <year>(2005).</year> <title>Physical properties of constitutive size classes of spray-dried skim milk powder and their mixtures.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>279–294.</page>
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<author>Kaminarides, S., Kalogridis, D., & Massouras, T.</author> <year>(2006).</year> <title>Creation and quality characterization of processed cheeses derived mainly from Halloumi cheese.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(4),</issue> <page>333–343.</page>
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<author>Kansci, G., Genot, C., Meynier, A., Gaucheron, F., & Chobert, J.-M.</author> <year>(2004).</year> <title>?-Caseinophosphopeptide (f1-25) confers on  ?-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(5),</issue> <page>449–462.</page>
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<author>Karoui, R., Dufour, �ric, Pillonel, L., Picque, D., Cattenoz, T., & Bosset, J.-O.</author> <year>(2004).</year> <title>Fluorescence and infrared spectroscopies: a tool for the determination of the geographic origin of Emmental cheeses manufactured during summer.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(4),</issue> <page>359–374.</page>
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<author>Karoui, R., Martin, B., & Dufour, É.</author> <year>(2005).</year> <title>Potentiality of front-face fluorescence spectroscopy to determine the geographic origin of milks from the Haute-Loire department (France).</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(3),</issue> <page>223–236.</page>
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<author>Karoui, R., Mouazen, A. M., Dufour, E., Schoonheydt, R., & Baerdemaeker, J. D.</author> <year>(2006).</year> <title>Utilisation of front-face fluorescence spectroscopy for the determination of some selected chemical parameters in soft cheeses.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(2),</issue> <page>155–169.</page>
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<author>Karray, N., Lopez, C., Lesieur, P., & Ollivon, M.</author> <year>(2004).</year> <title>Dromedary milk fat: thermal and structural properties 1. Crystalline forms obtained by slow cooling.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(4),</issue> <page>399–416.</page>
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<author>Karray, N., Lopez, C., Lesieur, P., & Ollivon, M.</author> <year>(2005).</year> <title>Dromedary milk fat: thermal and structural properties 2. Influence of cooling rate.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(6),</issue> <page>433–451.</page>
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<author>Kelly, P. M., & Teagasc-DPRC.</author> <year>(2005).</year> <title>2nd International Symposium on Spray Drying of Milk Products.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>I–II.</page>
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<author>Keogh, K., Murray, C., Kelly, J., & O’Kennedy, B.</author> <year>(2004).</year> <title>Effect of the particle size of spray-dried milk powder on some properties of chocolate.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(4),</issue> <page>375–384.</page>
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<author>Kushal, R., & Anand, S. K.</author> <year>(2006).</year> <title>Evaluation of the virulence potential ofYersinia enterocoliticaisolates from milk by cell invasion-inhibition assay.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(2),</issue> <page>171–176.</page>
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<author>Lafarge, V., Ogier, J.-C., Girard, V., Maladen, V., Leveau, J.-Y., & Delacroix-Buchet, A.</author> <year>(2004).</year> <title>Article.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(1–2),</issue> <page>169–178.</page>
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<author>Lieske, B., Jantz, A., & Finke, B.</author> <year>(2005).</year> <title>An improved analytical approach for the determination of bovine serum albumin in milk.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(3),</issue> <page>237–248.</page>
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<author>Lo, S.</author> <year>(2005).</year> <title>Application of computational fluid dynamics to spray drying.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>353–359.</page>
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<author>Lorenzen, P. C., & Schrader, K.</author> <year>(2006).</year> <title>A comparative study of the gelation properties of whey protein concentrate and whey protein isolate.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(4),</issue> <page>259–271.</page>
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<author>Lortal, S.</author> <year>(2005).</year> <title>International Symposium on Propionibacteria and Bifidobacteria: dairy and probiotic applications.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(1–2),</issue> <page>I.</page>
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<author>Lucas, A., Agabriel, C., Martin, B., … Rock, E.</author> <year>(2006).</year> <title>Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(3),</issue> <page>177–202.</page>
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<author>Lucas, A., Rock, E., Chamba, J.-F., Verdier-Metz, I., Brachet, P., & Coulon, J.-B.</author> <year>(2005).</year> <title>Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest.</title> <container-title>Le Lait,</container-title> <volume>86</volume> <issue>(1),</issue> <page>21–41.</page>
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<author>Maubois, J.-L.</author> <year>(2005).</year> <title>To the readers of “Le Lait”.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(6),</issue> <page>431–432.</page>
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<author>Michalski, M.-C., Camier, B., Briard, V., … Fauquant, J.</author> <year>(2004).</year> <title>The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(4),</issue> <page>343–358.</page>
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<author>Michel, C., Roland, N., Lecannu, G., … Cherbut, C.</author> <year>(2005).</year> <title>Colonic infusion with Propionibacterium acidipropionici reduces severity of chemically-induced colitis in rats.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(1–2),</issue> <page>99–111.</page>
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<author>Mimouni, A., Schuck, P., & Bouhallab, S.</author> <year>(2005).</year> <title>Kinetics of lactose crystallization and crystal size as monitored by refractometry and laser light scattering: effect of proteins.</title> <container-title>Le Lait,</container-title> <volume>85</volume> <issue>(4–5),</issue> <page>253–260.</page>
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<author>Mirade, P.-S., Rougier, T., Kondjoyan, A., Daudin, J.-D., Picque, D., & Corrieu, G.</author> <year>(2004).</year> <title>Caractérisation expérimentale de l’aéraulique d’un haloir de fromagerie et des échanges air-produit.</title> <container-title>Le Lait,</container-title> <volume>84</volume> <issue>(5),</issue> <page>483–500.</page>
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