Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows-Reference-Cited by-同舟云学术

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Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy Cows

Published:2006-09 Issue:9 Volume:89 Page:3296-3305
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Wedholm A.,Larsen L.B.,Lindmark-Månsson H.,Karlsson A.H.,Andrén A.

Funder

Stiftelsen Lantbruksforskning

Mejeribrugets ForskningsFond

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference39 articles.

1. Evaluation of milk for cheese production based on milk characteristics and formagraph measures;Aleandri;J. Dairy Sci.,1989

2. Interactions in heated skim milk between genetic variants of β-lactoglobulin and κ-casein;Allmere;J. Agric. Food Chem.,1998

3. A comparison of the composition, coagulation characteristics and cheese making capacity of milk from Friesian and Jersey dairy cows;Auldist;J. Dairy Res.,2004

4. Effect of cow breed on milk coagulation properties;Auldist;Milchwissenschaft,2002

5. Effect of milk protein genotypes on milk protein composition and its genetic parameter estimates;Bobe;J. Dairy Sci.,1999

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