Effect of different forage types on the volatile and sensory properties of bovine milk-Reference-Cited by-同舟云学术

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Effect of different forage types on the volatile and sensory properties of bovine milk

Published:2018-02 Issue:2 Volume:101 Page:1034-1047
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Faulkner Hope,O'Callaghan Tom F.,McAuliffe Stephen,Hennessy Deirdre,Stanton Catherine,O'Sullivan Maurice G.,Kerry Joseph P.,Kilcawley Kieran N.

Funder

Department of Agriculture, Forestry and Fisheries

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

1. Recent advances in the study of aroma compounds of milk and dairy products;Badings;Neth. Milk Dairy J.,1980

2. Aroma compounds of fresh milk from New Zealand cows fed different diets;Bendall;J. Agric. Food Chem.,2001

3. Effects of feeding clover silages on feed intake, milk production and digestion in dairy cows;Bertilsson;Grass Forage Sci.,2003

4. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese;Buchin;J. Dairy Sci.,1998

5. Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk;Bugaud;Lait,2001

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