Chemical composition, hygiene characteristics, and coagulation aptitude of milk for Parmigiano Reggiano cheese from herds yielding different milk levels-Reference-Cited by-同舟云学术

Chemical composition, hygiene characteristics, and coagulation aptitude of milk for Parmigiano Reggiano cheese from herds yielding different milk levels

Published:2020 Issue: Volume:49 Page:
ISSN:1516-3598
Container-title:Revista Brasileira de Zootecnia
language:en
Short-container-title:

Author:

Franceschi Piero^ORCID,Malacarne Massimo^ORCID,Formaggioni Paolo^ORCID,Righi Federico^ORCID,Summer Andrea^ORCID

Publisher

Revista Brasileira de Zootecnia

Subject

Animal Science and Zoology

Reference21 articles.

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3. Relationships among early lactation milk fat depression, cattle productivity and fatty acid composition on intensive dairy farms in Northern Italy;Comino;Italian Journal of Animal Science,2015

4. on the protection of geographical indications and designations of origin for agricultural products and foodstuffs;Council Regulation (EC) No 510/2006;Official Journal of the European Union L 93 of 31 March 2006,2006

5. FIL-IDF - International Dairy Federation. 1994. Standard no. 170. Enumeration of presumptive Escherichia coli content. IDF, Brussels.

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