Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties-Reference-Cited by-同舟云学术

Cheesemaking aptitude of two Spanish dairy ewe breeds: Changes during lactation and relationship between physico-chemical and technological properties

Published:2008-08 Issue:1-3 Volume:78 Page:48-55
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Jaramillo D.P.,Zamora A.,Guamis B.,Rodríguez M.,Trujillo A.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference34 articles.

1. Effects of somatic cell count and stage of lactation on the plasmin activity and cheese-making properties of ewe milk;Albenzio;J. Dairy Sci.,2004

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

3. Factors affecting the rennet clotting properties of ewe's milk;Balcones;J. Agric. Food Chem.,1996

4. Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture;Barrón;Int. Dairy J.,2001

5. Factors affecting the clotting properties of sheep milk;Bencini;J. Sci. Food Agric.,2002

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