The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

Author:

Hickey D.K.,Kilcawley K.N.,Beresford T.P.,Sheehan E.M.,Wilkinson M.G.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference86 articles.

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2. Lipolysis and the distribution of lipase activity in bovine milk in relation to stage of lactation and time of milking;Ahrné;Journal of Dairy Research,1985

3. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese;Alewijn;International Dairy Journal,2005

4. Relationship between California mastitis test reaction and composition of milk from opposite quarters;Ashworth;Journal of Dairy Science,1967

5. Auldist, M. J. (2003). Milk quality and udder health/effects of processing characteristics. In H. Roginski, J. W. Fuquay, & P. F. Fox (Eds.), Encyclopedia of dairy sciences (pp. 2002–2007). London, UK: Academic Press.

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