Effects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality

Autor: Byron Herrera-Chávez, Antonio José Trujillo, Paola Calero, María Inés Falconí, Davinia Sánchez-Macías

Publikováno v: Journal of Applied Animal Research, Vol 50, Iss 1, Pp 246-253 (2022)

Colostrum in the milk bulk tank could affect cheese milk and the characteristics of the final product, leading to multiple problems in industrial processes. The objective of this study was to evaluate colostrum concentrations (0%, 1, 5% and 10%) in c

Externí odkaz: https://doaj.org/article/dba3339574244f88b78adc5dbab7f4e4

Comparison of Bayesian and partial least squares regression methods for mid-infrared prediction of cheese-making properties in Montbéliarde cows

Autor: Didier Boichard, Marie Pierre Sanchez, Yves Gauzere, Valérie Wolf, P. Trossat, Philippe Grosperrin, Agnès Delacroix-Buchet, O. Belysheva, M. El Jabri, C. Laithier, E. Notz, Eric Beuvier, Stéphane Gavoye, Odile Rolet-Répécaud

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (8), pp.6943-6958. ⟨10.3168/jds.2019-16320⟩

Assessing the cheese-making properties (CMP) of milks with a rapid and cost-effective method is of particular interest for the Protected Designation of Origin cheese sector. The aims of this study were to evaluate the potential of mid-infrared (MIR)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0344078849e3b26f9de895e8f1c76a1a
https://doi.org/10.3168/jds.2019-16320

Genetic parameters for cheese-making properties and milk composition predicted from mid-infrared spectra in a large data set of Montbéliarde cows

Autor: Valérie Wolf, Didier Boichard, C. Laithier, Eric Beuvier, Stephanie Minery, Marie Pierre Sanchez, M. El Jabri, A. Delacroix-Buchet, Mickael Brochard

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2018, 101 (11), pp.10048-10061. ⟨10.3168/jds.2018-14878⟩

International audience; Cheese-making properties of pressed cooked cheeses (PCC) and soft cheeses (SC) were predicted from mid-infrared (MIR) spectra. The traits that were best predicted by MIR spectra (as determined by comparison with reference meas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fcc128ca329f8adce3cb116c1a507d5
https://pubmed.ncbi.nlm.nih.gov/30197141

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.