Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

Journal of Dairy Research

Volumn 78, Issue 4, 2011, Pages 426-435

  Abbeddou, Souheila ^a,b   Rischkowsky, Barbara ^b   Hilali, Muhi El Dine ^b   Hess, Hans Dieter ^c   Kreuzer, Michael ^a  

^a ETH ZURICH   (Switzerland)

^b INTERNATIONAL CENTER FOR AGRICULTURAL RESEARCH IN THE DRY AREAS ICARDA   (Syrian Arab Republic)

^c AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

casein; Dairy food; feed alternative; firmness

Indexed keywords

CASEIN; FATTY ACID; YOGHURT;

ANIMAL; ANIMAL DISEASE; ARTICLE; CHEESE; CHEMISTRY; DIET; FEMALE; FOOD INDUSTRY; INDUSTRIAL WASTE; LENTIL; MEDITERRANEAN DIET; METABOLISM; MILK; OLIVE TREE; PHYSICAL CHEMISTRY; SHEEP; TOMATO;

ANIMALS; CASEINS; CHEESE; DIET; DIET, MEDITERRANEAN; FATTY ACIDS; FEMALE; FOOD-PROCESSING INDUSTRY; INDUSTRIAL WASTE; LENS PLANT; LYCOPERSICON ESCULENTUM; MILK; OLEA; PHYSICOCHEMICAL PHENOMENA; SHEEP; YOGURT;

ATRIPLEX; LENS CULINARIS; LYCOPERSICON ESCULENTUM; OVIS ARIES;

EID: 80155136424     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029911000665     Document Type: Article

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