An individual laboratory cheese-making method for selection in dairy ewes

Small Ruminant Research

Volumn 45, Issue 1, 2002, Pages 67-73

  Othmane, M H ^a   Carriedo, J A ^a   de la Fuente Crespo, L F ^a   San Primitivo, F ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

Author keywords

Dairy ewes; Individual laboratory cheese yield; Milk recording

Indexed keywords

OVIS;

EID: 0036068811     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0921-4488(02)00079-2     Document Type: Article

References (21)

1. Evaluation of milk for cheese production based on milk characteristics and Formagraph measures
2. Contribution to the study of Halloumi cheese made from sheep's milk
3. Luquet
4. Lactation curves of Valle del Belice dairy ewes for yields of milk, fat and protein estimated with test-day models
5. Genetic parameters for milk yield in dairy sheep
6. Caractérisation de l'aptitude fromagère des laits de brebis Lacaune à l'aide d'un Formagraph
7. Heritability of test day somatic cell counts and its relationship with milk yield and protein percentage in dairy ewes
8. Genetic parameters of lactation cell counts and milk and protein yields in dairy ewes
9. Predictive formulas for yield of cheese from composition of milk: A review
10. Parameters of test day milk yield and milk components for dairy sheep
11. Reference and routine methods for the measurement of nitrogen fractions in milk and whey
12. Whole milk: Determination of milk fat, protein and lactose contents
13. Design of experiments and statistical treatment of yield data
14. β-Lactoglobulin genetic variants on pH, total casein and curd yield in Manchega sheep breed
15. Influence of sheep AA, AB and BB β-lactoglobulin genotypes on milk composition and cheese yield
16. Determination of fat, protein and total solids in cheese by near-infrared reflectance spectroscopy
17. Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminants
18. Tipizzazione lattodinamografica del latte ovino