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1
Genetic relationships of lactose and freezing point with minerals and coagulation traits predicted from milk mid-infrared spectra in Holstein cows
Genetic relationships of lactose and freezing point with minerals and coagulation traits predicted from milk mid-infrared spectra in Holstein cows
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Genetic relationships of lactose and freezing point with minerals and coagulation traits predicted from milk mid-infrared spectra in Holstein cows

Costa, A. ; Visentin, G. ; De Marchi, M. ; Cassandro, M. ; Penasa, M.

Journal of dairy science, 2019-08, Vol.102 (8), p.7217-7225 [Periódico revisado por pares]

United States: Elsevier Inc

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2
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese
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Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese

Bonanno, A. ; Tornambè, G. ; Bellina, V. ; De Pasquale, C. ; Mazza, F. ; Maniaci, G. ; Di Grigoli, A.

Journal of dairy science, 2013-01, Vol.96 (1), p.710-724 [Periódico revisado por pares]

United States: Elsevier Inc

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3
A novel electrochemical assay for chymosin determination using a label-free peptide as a substrate
A novel electrochemical assay for chymosin determination using a label-free peptide as a substrate
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A novel electrochemical assay for chymosin determination using a label-free peptide as a substrate

Li, Can-Peng ; Liu, Feng ; Zheng, Jing ; Zhao, Hui

Journal of dairy science, 2021-03, Vol.104 (3), p.2511-2519 [Periódico revisado por pares]

United States: Elsevier Inc

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4
Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking
Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking
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Graduate Student Literature Review: Current understanding of the influence of on-farm factors on bovine raw milk and its suitability for cheesemaking

Priyashantha, Hasitha ; Lundh, Åse

Journal of dairy science, 2021-11, Vol.104 (11), p.12173-12183 [Periódico revisado por pares]

Elsevier Inc

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5
Production of cheese from donkey milk as influenced by addition of transglutaminase
Production of cheese from donkey milk as influenced by addition of transglutaminase
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Production of cheese from donkey milk as influenced by addition of transglutaminase

D'Alessandro, A.G. ; Martemucci, G. ; Loizzo, P. ; Faccia, M.

Journal of dairy science, 2019-12, Vol.102 (12), p.10867-10876 [Periódico revisado por pares]

United States: Elsevier Inc

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6
New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela
New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela
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New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

Piero Franceschi ; Massimo Malacarne ; Michele Faccia ; Attilio Rossoni ; Enrico Santus ; Paolo Formaggioni ; Andrea Summer

Food technology and biotechnology, 2020-01, Vol.58 (1), p.91-97 [Periódico revisado por pares]

University of Zagreb Faculty of Food Technology and Biotechnology

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7
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process
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Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

Cipolat-Gotet, C. ; Cecchinato, A. ; De Marchi, M. ; Bittante, G.

Journal of dairy science, 2013-12, Vol.96 (12), p.7952-7965 [Periódico revisado por pares]

United States: Elsevier Inc

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8
The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss
The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss
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The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss

Cipolat-Gotet, C. ; Cecchinato, A. ; Stocco, G. ; Bittante, G.

Journal of dairy science, 2016-02, Vol.99 (2), p.1065-1082 [Periódico revisado por pares]

United States: Elsevier Inc

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9
The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds
The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds
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The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds

Poulsen, N.A. ; Bertelsen, H.P. ; Jensen, H.B. ; Gustavsson, F. ; Glantz, M. ; Lindmark Månsson, H. ; Andrén, A. ; Paulsson, M. ; Bendixen, C. ; Buitenhuis, A.J. ; Larsen, L.B.

Journal of dairy science, 2013-08, Vol.96 (8), p.4830-4842 [Periódico revisado por pares]

United States: Elsevier Inc

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10
Effects of milk protein variants on the protein composition of bovine milk
Effects of milk protein variants on the protein composition of bovine milk
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Effects of milk protein variants on the protein composition of bovine milk

Heck, J.M.L. ; Schennink, A. ; van Valenberg, H.J.F. ; Bovenhuis, H. ; Visker, M.H.P.W. ; van Arendonk, J.A.M. ; van Hooijdonk, A.C.M.

Journal of dairy science, 2009-03, Vol.92 (3), p.1192-1202 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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