Author:
Katz G.,Merin U.,Bezman D.,Lavie S.,Lemberskiy-Kuzin L.,Leitner G.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference35 articles.
1. Evaluation of milk for cheese production based on milk characteristics and Formagraph measures;Aleandri;J. Dairy Sci.,1989
2. Postpasteurization hold temperatures of 4 or 6°C, but not raw milk holding of 24 or 72hours, affect bacterial outgrowth in pasteurized fluid milk;Andrus;J. Dairy Sci.,2015
3. Effects 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
4. Effects of mastitis on raw milk and dairy products;Auldist;Aust. J. Dairy Technol.,1998
5. Economic value of milk components for fluid milk, cheese, butter, and nonfat dry milk and responses to selection;Bangstra;J. Dairy Sci.,1988
Cited by
17 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献