Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys

Author:

Bittante Giovanni,Amalfitano Nicolò,Bergamaschi Matteo,Patel Nageshvar,Haddi Mohamed-Laid,Benabid Hamida,Pazzola Michele,Vacca Giuseppe Massimo,Tagliapietra Franco,Schiavon Stefano

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference90 articles.

1. Tradition and innovation in the water buffalo dairy products;Addeo;Ital. J. Anim. Sci.,2007

2. Animals that produce dairy foods: Camel;Alhadrami,2011

3. Comparative analysis of nonhuman milks. C. Comparative analysis of milks used for human consumption;Alston-Mills,1995

4. Milk protein fractions strongly affect the patterns of coagulation, curd firming, and syneresis;Amalfitano;J. Dairy Sci.,2019

5. Official Methods of Analysis;AOAC International,1995

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