Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese-Reference-Cited by-同舟云学术

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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

Published:2021-03 Issue:3 Volume:104 Page:2539-2552
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Renes E.,Fernández D.,Abarquero D.,Ladero V.,Álvarez M.A.,Tornadijo M.E.,Fresno J.M.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Ministerio de Economía y Competitividad

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference66 articles.

1. Milk and cheese fatty acid composition in sheep fed Mediterranean forages with reference to conjugated linoleic acid cis-9,trans-11;Addis;J. Dairy Sci.,2005

2. Biotechnological methods to accelerate cheddar cheese ripening;Azarnia;Crit. Rev. Biotechnol.,2006

3. Sheep milk: Physicochemical characteristics and relevance for functional food development;Balthazar;Compr. Rev. Food Sci. Food Saf.,2017

4. Biogenic amines in dairy products: Origin, incidence, and control means;Benkerroum;Compr. Rev. Food Sci. Food Saf.,2016

5. Characterisation of biochemical changes during ripening in Argentinean sheep cheeses;Bergamini;Small Rumin. Res.,2010

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1. A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies;Foods;2024-08-18

2. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening;Food Research International;2024-06

3. Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach;Animals;2024-03-14

4. The Likely Effect of the Rise in Global Temperature on Cheese Safety;Circular Economy and Sustainability;2024

5. Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese;International Journal of Dairy Technology;2023-09-11

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