Zobrazeno 1 - 10
of 231
pro vyhledávání: '"Cheese sensory properties"'
Autor:
Menci, Ruggero, Martin, Bruno, Werne, Steffen, Bord, Cécile, Ferlay, Anne, Lèbre, Amélie, Leiber, Florian, Klaiss, Matthias, Coppa, Mauro, Heckendorn, Félix
Publikováno v:
In International Dairy Journal September 2022 132
Autor:
Coppa, M., Verdier-Metz, I., Ferlay, A., Pradel, P., Didienne, R., Farruggia, A., Montel, M.C., Martin, B.
Publikováno v:
In International Dairy Journal 2011 21(10):815-822
Publikováno v:
Journal of Texture Studies. Oct2015, Vol. 46 Issue 5, p321-334. 14p.
Autor:
Ruggero Menci, Bruno Martin, Steffen Werne, Cécile Bord, Anne Ferlay, Amélie Lèbre, Florian Leiber, Matthias Klaiss, Mauro Coppa, Félix Heckendorn
Publikováno v:
International Dairy Journal
International Dairy Journal, 2022, 132, pp.105398. ⟨10.1016/j.idairyj.2022.105398⟩
International Dairy Journal, 2022, 132, pp.105398. ⟨10.1016/j.idairyj.2022.105398⟩
International audience; In two different goat farms, producing Picodon and Mutschli cheese respectively, two groups of lactating goats were fed alfalfa pellets (ALF) or sainfoin pellets (SNF) for 6 weeks. The cheeses produced at the end of the trial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f25fd521b48945f117e87daa491bfec
https://doi.org/10.1016/j.idairyj.2022.105398
https://doi.org/10.1016/j.idairyj.2022.105398
Publikováno v:
Journal of Texture Studies. 46:321-334
Manufacturing conditions affect the sensory properties of baked Mozzarella cheese. However, instrumental analysis of cheese at room temperature does not fully correlate with the sensory properties of cheese after baking on a cooking dish. In this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b213e2338e17334bdaf62598b19ebb3c
https://doi.org/10.1111/jtxs.12132
https://doi.org/10.1111/jtxs.12132
Autor:
Martin, Bruno, Werne, Steffen, Bord, Cécile, Ferlay, Anne, Lèbre, Amélie, Klaiss, Matthias, Lebecque, Annick, Heckendorn, Félix
Session 4: Nutrition to improve milk and meat quality; National audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cc5bbab6b0a242f6f7c78835402d375f
https://hal.inrae.fr/hal-02734231
https://hal.inrae.fr/hal-02734231
Akademický článek
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Autor:
P. Pradel, Anne Farruggia, Bruno Martin, Robert Didienne, Marie-Christine Montel, Anne Ferlay, Isabelle Verdier-Metz, Mauro Coppa
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2011, 21, pp.815-822. ⟨10.1016/j.idairyj.2011.04.006⟩
International Dairy Journal, Elsevier, 2011, 21, pp.815-822. ⟨10.1016/j.idairyj.2011.04.006⟩
International audience; Milk fatty acid (FA) profiles and sensory properties of Cantal cheese from three equivalent groups of 12 Montbeliarde cows kept indoors and fed hay and concentrates (I), grazing on upland pasture with a diversified flora under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f59b9ea83bb521ec317f1b4ad34e811b
https://doi.org/10.1016/j.idairyj.2011.04.006
https://doi.org/10.1016/j.idairyj.2011.04.006
Autor:
Pomies, Dominique, Martin, Bruno, Pradel, Philippe, Verdier-Metz, Isabelle, Constant, Isabelle, Delbes-Paus, Céline, Troquier, Olivier, Fournier, Florence, Montel, Marie-Christine, Farruggia, Anne
Publikováno v:
17th Meeting of the FAO-CIHEAM Mountain Pasture Network
17th Meeting of the FAO-CIHEAM Mountain Pasture Network, Jun 2013, Trivero, Italy
Pastoralism and ecosystem conservation. 2013; 17th Meeting of the FAO-CIHEAM Mountain Pasture Network, Trivero, ITA, 2013-06-05-2013-06-07, 22-26
17th Meeting of the FAO-CIHEAM Mountain Pasture Network, Jun 2013, Trivero, Italy
Pastoralism and ecosystem conservation. 2013; 17th Meeting of the FAO-CIHEAM Mountain Pasture Network, Trivero, ITA, 2013-06-05-2013-06-07, 22-26
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f60b39e3beddde48af73bf44fe3ee426
https://hal.inrae.fr/hal-02748123
https://hal.inrae.fr/hal-02748123
Autor:
Cipolat Gotet, Claudio
Milk cheese-making ability have received great interest from the dairy industry in the worldwide increasing of the amount of milk used for cheese production. In recent years, scientific research was mainly occupied to identify and study phenotypic an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dba571fefd55330234958d46b1191286
http://paduaresearch.cab.unipd.it/5848/
http://paduaresearch.cab.unipd.it/5848/