Processing of Sheep Milk-Reference-Cited by-同舟云学术

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Processing of Sheep Milk

Published:2017-05-23 Issue: Volume: Page:222-260
ISSN:
Container-title:Handbook of Milk of Non-Bovine Mammals
language:
Short-container-title:

Author:

Wendorff W.L.¹,Kalit Samir²

Affiliation:

1. Department of Food Science; University of Wisconsin-Madison; Madison WI USA

2. Department of Dairy Science, Faculty of Agriculture; University of Zagreb; Zagreb Croatia

Publisher

John Wiley & Sons, Ltd

Reference219 articles.

1. Identification of lactic acid bacteria isolated from traditional Iranian Lighvan cheese;Abdi;Pakistan Journal of Biological Science,2006

2. Milk and cheese fatty acid composition in sheep fed Mediterranean forages with reference to conjugated linoleic acid cis-9, trans-11;Addis;Journal of Dairy Science,2005

3. Influence of storage of milk on casein distribution between the micellar and soluble phases and its relationship to cheese-making parameters;Ali;Journal of Dairy Research,1980

4. Composition of ghee (Samn Barri's) from cow's and sheep's milk;Al-Khalifah;Food Chemistry,1993

Cited by 3 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

1. Nutritional and therapeutic significance of non-bovine milk for human health applications;CABI Reviews;2022-01

2. The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese;Animals;2021-09-19

3. Composition and colour indices of sheep’s bulk-tank milk are influenced by production practices;Italian Journal of Animal Science;2017-10-05

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