Relationships between milk coagulation property traits analyzed with different methodologies

Journal of Dairy Science

Volumn 94, Issue 9, 2011, Pages 4336-4346

  Pretto, D ^a   Kaart, T ^b,c   Vallas, M ^b,c   Joudu I ^b,c   Henno, M ^b   Ancilotto, L ^a   Cassandro, M ^a   Parna E ^b,c  

^a UNIVERSITY OF PADOVA   (Italy)

^b ESTONIAN UNIVERSITY OF LIFE SCIENCES   (Estonia)

^c Tervisliku Piima Biotehnoloogiate Arenduskeskus   (Estonia)

Author keywords

Conversion method; Dairy cattle; Different method; Milk coagulation property

Indexed keywords

CHYMOSIN; COAGULATING AGENT; RENNET;

ANIMAL; ARTICLE; CATTLE; CHEESE; FOOD HANDLING; METABOLISM; MILK; STANDARD; TIME;

ANIMALS; CATTLE; CHEESE; CHYMOSIN; COAGULANTS; FOOD HANDLING; MILK; TIME FACTORS;

ANIMALIA; BOS; FRIESIA;

EID: 80051761054     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4267     Document Type: Article

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