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pro vyhledávání: '"S.S. Zeng"'
Akademický článek
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Akademický článek
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Publikováno v:
Small Ruminant Research. 101:55-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7de6800e73c2417d41543e8f4e1f22ed
https://doi.org/10.1016/j.smallrumres.2011.09.025
https://doi.org/10.1016/j.smallrumres.2011.09.025
Publikováno v:
Journal of Dairy Science. 94:1724-1731
Yaks are the most important grazing livestock for milk production on the Qinghai-Tibetan plateau because these animals are adapted to the high elevations and extremes of cold and can graze throughout the year. In the present study, 30 yaks were selec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec319ae08d60c69e6a137a7a7a52435a
https://doi.org/10.3168/jds.2010-3749
https://doi.org/10.3168/jds.2010-3749
Publikováno v:
Food Quality and Preference. 22:101-109
The sensory characteristics that determined consumer preference of seven imported cheeses were investigated. Descriptive sensory analysis was performed by seven trained panelists who used 24 descriptors to quantitatively describe the sensory characte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1883f578870f6ce1ffc159b21e536e7
https://doi.org/10.1016/j.foodqual.2010.08.007
https://doi.org/10.1016/j.foodqual.2010.08.007
Publikováno v:
Journal of Dairy Science. 93:1345-1354
This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without evidence of clinical mastitis were assigned to 3 groups with milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b0f0adfd6d0e8740b0229d4397ef7a8
https://doi.org/10.3168/jds.2009-2366
https://doi.org/10.3168/jds.2009-2366
Publikováno v:
Journal of Dairy Science. 92:2534-2538
Dietary supplements of conjugated linoleic acid (CLA) containing trans -10, cis -12 CLA reduce milk fat synthesis in lactating goats. This study investigated effects of milk fat depression induced by dietary CLA supplements on the properties of semi-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7317ca7b404245588509700188b42202
https://doi.org/10.3168/jds.2009-2021
https://doi.org/10.3168/jds.2009-2021
Publikováno v:
Small Ruminant Research. 70:218-227
The effects of cheese milk obtained at three times during lactation (weeks 4–5, 12–15, and 21–23) and cheese storage (up to 16 or 24 weeks) on meltability, sliceability, and color changes upon heating (232 ◦ C for 5 min, high baking temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73cc8507912a12db5bba355a296d007
https://doi.org/10.1016/j.smallrumres.2006.03.007
https://doi.org/10.1016/j.smallrumres.2006.03.007
Publikováno v:
Small Ruminant Research. 69:180-186
Prediction of the yield and quality of different types of cheeses that could be produced from a given type and/or amount of goat milk is of great economic benefit to goat milk producers and goat cheese manufacturers. Bulk tank goat milk was used for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ffc019cb07fc4b41c38ef504b1123ed
https://doi.org/10.1016/j.smallrumres.2006.01.007
https://doi.org/10.1016/j.smallrumres.2006.01.007
Publikováno v:
Journal of Food Science. 72:E115-E120
The effects of 24 wk of aging on the proteolytic and rheological properties of cheddar-like cheese made from caprine milk collected at different lactation periods were evaluated. Cheddar cheese was made weekly using whole milk from Alpine goats and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d7879ed18ed0b621d561099e9994b22
https://doi.org/10.1111/j.1750-3841.2007.00296.x
https://doi.org/10.1111/j.1750-3841.2007.00296.x