Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets-Reference-Cited by-同舟云学术

Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets

Published:2019-06-12 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Fusaro Isa¹^ORCID,Giammarco Melania¹^ORCID,Chincarini Matteo¹^ORCID,Odintsov Vaintrub Michael¹^ORCID,Formigoni Andrea²^ORCID,Mammi Ludovica Maria Eugenia²^ORCID,Vignola Giorgio¹^ORCID

Affiliation:

1. Faculty of Veterinary Medicine University of Teramo Località Piano D'Accio Teramo 64100 Italy

2. Department of Veterinary Medical Sciences University of Bologna via Tolara di Sopra 50 Ozzano Emilia 40064 Bologna Italy

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12613

Reference29 articles.

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2. Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type;Araque L C O;International Journal of Dairy Technology,2018

3. Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery and products composition;Bergamaschi M;Journal of Dairy Science,2016

4. Effects of ewes grazing sulla or ryegrass pasture for different daily durations on forage intake, milk production and fatty acid composition of cheese;Bonanno A;Animal,2016

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