Characteristics of raw milk produced by free-stall or tie-stall cattle herds in the Parmigiano-Reggiano cheese production area

Author:

Summer A.,Franceschi P.,Formaggioni P.,Malacarne M.

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference42 articles.

1. Aleandri R, Schneider JC, Buttazzoni L (1989) Evaluation of milk for cheese production based on milk characteristics and Formagraph measures. J Dairy Sci 72:1967–1975

2. Annibaldi S (1969) Modificazione della prova di Weinzirl per la ricerca dei clostridi nel latte. Sci Tecn Latt-Cas 20:75–79

3. Annibaldi S, Ferri G, Mora R (1977) New trends for milk technical evaluation: lactodynamographic standardisation. Sci Tecn Latt-Cas 28:15–126

4. Anonymous (1963) Titratable acidity evaluation with the Soxhlet-Henkel (SH) method. Milchwissenschaft 18:520

5. Barbano DM, Rasmussen RR, Lynch JM (1991) Influence of milk somatic cell count and milk age on cheese yield. J Dairy Sci 74:369–388

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