Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening

Journal of Dairy Research

Volumn 71, Issue 1, 2004, Pages 58-65

  Stefanon, Bruno ^a   Procida, Giuseppe ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Dairy cow; Diet; Grass; Hay; Montasio cheese; Ripening; Silage; Volatile compound

Indexed keywords

ALCOHOL DERIVATIVE; ESTER; KETONE; LIPID; MILK PROTEIN; SULFUR DERIVATIVE; TERPENE; VOLATILE FATTY ACID;

ANIMAL; ARTICLE; CATTLE; CHEESE; COMPARATIVE STUDY; DIET; FOOD HANDLING; ITALY; MASS FRAGMENTOGRAPHY; METHODOLOGY; SILAGE; VOLATILIZATION;

ALCOHOLS; ANIMALS; CATTLE; CHEESE; DIET; ESTERS; FATTY ACIDS, VOLATILE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ITALY; KETONES; LIPIDS; MILK PROTEINS; SILAGE; SULFUR COMPOUNDS; TERPENES; VOLATILIZATION;

ANIMALIA; BOS TAURUS; ZEA MAYS;

EID: 1642291842     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006563     Document Type: Article

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