Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples-Reference-Cited by-同舟云学术

Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples

Published:2023-10 Issue:10 Volume:106 Page:6759-6770
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Pazzola Michele^ORCID,Stocco Giorgia^ORCID,Ferragina Alessandro^ORCID,Bittante Giovanni^ORCID,Dettori Maria Luisa^ORCID,Vacca Giuseppe Massimo^ORCID,Cipolat-Gotet Claudio^ORCID

Funder

Università degli Studi di Sassari

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys;Bittante;J. Dairy Sci.,2022

2. Genetic analysis of the Fourier transform infrared spectra of bovine milk with emphasis on individual wavelengths related to specific chemical bonds;Bittante;J. Dairy Sci.,2013

3. Direct and indirect predictions of enteric methane daily production, yield, and intensity per unit of milk and cheese, from fatty acids and milk Fourier transform infrared spectra;Bittante;J. Dairy Sci.,2018

4. Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy;Bittante;J. Dairy Sci.,2014

5. Factors affecting variation of different measures of cheese yield and milk nutrients recovery from an individual model cheese manufacturing process;Cipolat-Gotet;J. Dairy Sci.,2013

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3. Exploring Interrelationships between Colour, Composition, and Coagulation Traits of Milk from Cows, Goats, and Sheep;Foods;2024-02-17