The effects of dairy management and processing on quality characteristics of milk and dairy products

NJAS - Wageningen Journal of Life Sciences

Volumn 58, Issue 3-4, 2011, Pages 97-102

  Butler, G ^a   Nielsen, J H ^b   Larsen, M K ^c   Rehberger, B ^d   Stergiadis, S ^a   Canever, A ^e   Leifert, C ^a  

^a NEWCASTLE UNIVERSITY   (United Kingdom)

^b Arla Foods   (Denmark)

^c DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^d AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^e Granarolo SpA   (Italy)

Author keywords

Antioxidants; CLA; Dairy management; Fatty acids; Low input; Milk quality; Organic

Indexed keywords

ANTIOXIDANT; DAIRY FARMING; DIET; FAT; FOOD PROCESSING; LITERATURE REVIEW; MILK; OPTIMIZATION; PUBLIC HEALTH; QUALITATIVE ANALYSIS; SOIL MOISTURE; TEMPERATURE EFFECT;

EUROPE;

BOS;

EID: 80255123689     PISSN: 15735214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.njas.2011.04.002     Document Type: Review

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