Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

Journal of Dairy Research

Volumn 76, Issue 3, 2009, Pages 301-307

  Nájera, Ana I ^a   Barron, Luis J R ^a   Ribeiro, Patricia ^b   Pàlissier, Fanny ^c   Abilleira, Eunate ^a   Pérez Elortondo, Francisco J ^c   Albisu, Marta ^c   Salmerón, Jesús ^c   Ruiz De Gordoa, Juan C ^b   Virto, Mailo ^b   Oregi, Luis ^b   Ruiz, Roberto ^b   De Renobales, Mertxe ^b  

^a Tecnología de Alimentos   (Spain)

^b NEIKER and a Vaccine producing Commercial Company CZVSL   (Spain)

^c UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Curd texture; Ewe's milk; Milk composition; Rennet coagulation; Seasonal changes

Indexed keywords

CALCIUM; CASEIN; CHYMOSIN; FAT; MILK PROTEIN; RENNET;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET; FEMALE; FOOD HANDLING; METABOLISM; MILK; SEASON; SHEEP;

ANIMALS; CALCIUM; CASEINS; CHYMOSIN; DIET; FATS; FEMALE; FOOD TECHNOLOGY; MILK; MILK PROTEINS; SEASONS; SHEEP;

EID: 70350455588     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909004178     Document Type: Article

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