From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows-Reference-Cited by-同舟云学术

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From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows

Published:2018-07 Issue:7 Volume:101 Page:5865-5877
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Cipolat-Gotet C.,Cecchinato A.,Drake M.A.,Marangon A.,Martin B.,Bittante G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. Effect of dairy production systems on the sensory characteristics of Cantal cheeses: A plant-scale study;Agabriel;Anim. Res.,2004

2. Effect of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese;Auldist;J. Dairy Res.,1996

3. Volatile components of Grana Parmigiano-Reggiano type hard cheese;Bellesia;Food Chem.,2003

4. Effects of the dairy system, herd and individual cow characteristics on the volatile organic compound profile of ripened model cheeses;Bergamaschi;J. Dairy Sci.,2015

5. Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses;Bergamaschi;J. Dairy Sci.,2015

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2. Interrelationships among physical and chemical traits of cheese: a case study on explanatory latent factors and clustering of 37 categories of cheeses;Journal of Dairy Science;2023-11

3. Challenging Sustainable and Innovative Technologies in Cheese Production: A Review;Processes;2022-03-07

4. Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese;Dairy;2021-05-12

5. Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk;Journal of Dairy Science;2020-08

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