Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese

Journal of Dairy Research

Volumn 65, Issue 2, 1998, Pages 295-305

  Coulon, Jean Baptiste ^a   Verdier, Isabelle ^b   Pradel, Philippe ^b   Almena, Montserrat ^b  

^a UMR1213 HERBIVORES   (France)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; CHEESE; CHEESEMAKING; COW; LACTATION; MILK FAT; MILK; PH; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SAINT NECTAIRE TYPE CHEESE; UREA;

ANIMAL FEED; ANIMALS; CATTLE; CHEESE; FEMALE; FOOD HANDLING; FRANCE; LACTATION; MILK; NUTRITIVE VALUE; POACEAE;

ANIMALIA;

EID: 0032078764     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S002202999700277X     Document Type: Article

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