Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition-Reference-Cited by-同舟云学术

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Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition

Published:2016-12 Issue:12 Volume:99 Page:9631-9646
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bergamaschi M.,Cipolat-Gotet C.,Stocco G.,Valorz C.,Bazzoli I.,Sturaro E.,Ramanzin M.,Bittante G.

Funder

Autonomous Province of Trento

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference49 articles.

1. Variabilité des caractéristiques des fromages saint-nectaire fermiers: Relations avec la composition du lait et les conditions de production;Agabriel;Lait,1999

2. An optimum transformation for somatic cell concentration in milk;Ali;J. Dairy Sci.,1980

3. Official Methods of Analysis,2000

4. Environmental sustainability of Alpine livestock farms;Battaglini;Ital. J. Anim. Sci.,2014

5. Producing specific milk for specialty cheeses;Bertoni;Proc. Nutr. Soc.,2001

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