Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts

Journal of Dairy Science

Volumn 86, Issue 10, 2003, Pages 3082-3089

  Jaeggi, J J ^a   Govindasamy Lucey, S ^a   Berger, Y M ^b   Johnson, M E ^a   McKusick, B C ^a   Thomas, D L ^a   Wendorff, W L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF WISCONSIN   (United States)

Author keywords

Fatty acids; Hard ewe's milk cheese; Ovine; Somatic cell count

Indexed keywords

OVIS;

BUTYRIC ACID; CASEIN; FATTY ACID; MILK PROTEIN; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE;

ANIMAL; ARTICLE; CELL COUNT; CHEESE; CHEMISTRY; CYTOLOGY; FOOD HANDLING; FREEZING; GAS CHROMATOGRAPHY; HUMAN; METHODOLOGY; MILK; SHEEP; TASTE;

ANIMALS; BUTYRIC ACID; CASEINS; CELL COUNT; CHEESE; CHROMATOGRAPHY, GAS; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; FREEZING; HUMANS; MILK; MILK PROTEINS; OCTANOIC ACIDS; SHEEP; TASTE;

EID: 0642281247     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73908-3     Document Type: Article

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