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Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm.

Autor: Franceschi, Piero¹, Formaggioni, Paolo¹, Brasca, Milena², Natrella, Giuseppe³ giuseppe.natrella@uniba.it, Faccia, Michele³, Malacarne, Massimo¹ massimo.malacarne@unipr.it, Summer, Andrea¹

Publikováno v: Animal Bioscience. Jan2023, Vol. 36 Issue 1, p132-143. 12p.

Are the specific sensory properties of pasture cheeses linked to milk fat composition and bacterial dynamics?

Autor: Fretin, Marie, Martin, Bruno, Bord, Cécile, Pereira, Delphine, Montel, Marie-Christine, Cirie, Carole, Fournier, Florence, Delbes, Céline, Ferlay, Anne

Publikováno v: Options Méditerranéennes. Série A : Séminaires Méditerranéens
1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network
1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network, Jun 2016, Zaragoza, Spain. 4 p
1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network, Jun 2016, Zaragoza, Spain. CIHEAM-Centre International de Hautes Etudes Agronomiques Méditerranéennes, 4 p., 2016, Options Méditerranéennes. Série A : Séminaires Méditerranéens
2016; 1. Joint Meeting of FAO-CIHEAM Mountain Pastures and Mediterranean Forages Resources Networks and Mountain Cheese Network, Zaragoza, ESP, 2016-06-14-2016-06-16, 1-4

The aim of this research was to determine the specific influence of milk fat composition on the sensory properties of cheeses derived from cows fed either pasture or a maize silage-based diet. Uncooked pressed Cantal cheeses were manufactured from sk

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7223eedd721cc96f43ae7618a0678ce
https://hal.archives-ouvertes.fr/hal-01594980

TECHNOLOGICAL INDICATORS OF GOAT'S MILK AS A RAW MATERIAL FOR CHEESE PRODUCTION - SURVEY.

Autor: DIMITROVA, Tsvetelina¹ c.dimitrova@abv.bg, MONDESHKA, Lora¹, HRISTOV, Miroslav¹, STOYCHEVA, Svetoslava¹, MARKOV, Nikolay¹

Publikováno v: Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 1, p391-398. 8p.

FATTY ACID PROFILE AND QUALITATIVE EVALUATION OF THE FAT FRACTION IN GOAT WHITE BRINED CHEESE ON THE 45^TH DAY OF THE RIPENING PROCESS.

Autor: DIMITROVA, Tsvetelina¹ c.dimitrova@abv.bg, STOYCHEVA, Svetoslava¹, IVANOVA, Silviya²

Publikováno v: Scientific Papers. Series D. Animal Science. 2020, Vol. 63 Issue 1, p394-400. 7p.