Effects of Somatic Cell Count and Stage of Lactation on the Plasmin Activity and Cheese-Making Properties of Ewe Milk-Reference-Cited by-同舟云学术

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Effects of Somatic Cell Count and Stage of Lactation on the Plasmin Activity and Cheese-Making Properties of Ewe Milk

Published:2004-04 Issue:3 Volume:87 Page:533-542
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Albenzio M.,Caroprese M.,Santillo A.,Marino R.,Taibi L.,Sevi A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference55 articles.

1. Microbiological and biochemical characteristics of Canestrato pugliese cheese made from raw milk, pasteurised milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001

2. Prevalence and etiology of subclinical mastitis in intensively managed flocks and related changes in the yield and quality of ewe milk;Albenzio;Small Rumin. Res.,2002

3. Influence of elevated somatic cell count on casein distribution and cheesemaking;Ali;J. Dairy Res.,1980

4. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

5. Changes in the composition of milk from normal and mastic dairy cows during the lactation cycle;Auldist;Aust. J. Exp. Agric.,1995

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