A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows

Journal of Dairy Research

Volumn 71, Issue 1, 2004, Pages 51-57

  Auldist, Martin J ^a,c   Johnston, Keith A ^b   White, Nicola J ^b   Fitzsimons, W Paul ^b,d   Boland, Michael J ^b  

^a Dexcel Limited   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

^c DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^d Talbot Forest Cheese ^*  (New Zealand)

Author keywords

casein AB phenotype; Breed; Cheddar cheese; Standardized milk

Indexed keywords

CASEIN; CONJUGATED LINOLEIC ACID; LIPID; MILK PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; FEMALE; LACTATION; MILK; PHENOTYPE; PHYSICAL CHEMISTRY; SEASON; SPECIES DIFFERENCE;

ANIMALS; CASEINS; CATTLE; CHEESE; CHEMISTRY, PHYSICAL; FEMALE; LACTATION; LINOLEIC ACIDS, CONJUGATED; LIPIDS; MILK; MILK PROTEINS; PHENOTYPE; SEASONS; SPECIES SPECIFICITY;

ANIMALIA; BOS TAURUS;

EID: 1642374922     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029903006575     Document Type: Article

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