Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system

Journal of Dairy Science

Volumn 93, Issue 4, 2010, Pages 1401-1411

  Auldist, M J ^a   Grainger, C ^a   Houlihan, A V ^b   Mayes, J J ^c   Williams, R P W ^c  

^a DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b DEPARTMENT OF EMPLOYMENT ECONOMIC DEVELOPMENT AND INNOVATION   (Australia)

^c CSIRO   (Australia)

Author keywords

Cheese; Coagulation; Extended lactation; Milk protein

Indexed keywords

FAT; MILK PROTEIN;

ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; CHEESE; CHEMISTRY; DAIRYING; FEMALE; LACTATION; METHODOLOGY; MILK; PHYSIOLOGY; POACEAE; SEASON; TIME;

ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; CATTLE; CHEESE; DAIRYING; FATS; FEMALE; LACTATION; MILK; MILK PROTEINS; POACEAE; SEASONS; TIME FACTORS;

BOS; FRIESIA;

EID: 77950018531     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2727     Document Type: Article

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