Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy

Journal of Dairy Science

Volumn 97, Issue 10, 2014, Pages 6560-6572

  Bittante, G ^a   Ferragina, A ^a   Cipolat Gotet, C ^a   Cecchinato, A ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Cheese yield; Cross validation; Genetic parameter; Mid infrared spectroscopy; Whey loss

Indexed keywords

BOVINAE;

CASEIN; FAT INTAKE; MILK PROTEIN; WHEY PROTEIN;

ANALYSIS; ANIMAL; BAYES THEOREM; BOVINE; CALIBRATION; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DENMARK; FAT INTAKE; FEMALE; FOOD HANDLING; GENETICS; INFRARED SPECTROSCOPY; MILK; PHENOTYPE; PROCEDURES; REPRODUCIBILITY; STATISTICAL MODEL; VETERINARY;

ANIMALS; BAYES THEOREM; CALIBRATION; CASEINS; CATTLE; CHEESE; DENMARK; DIETARY FATS; FEMALE; FOOD HANDLING; LINEAR MODELS; MILK; MILK PROTEINS; PHENOTYPE; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84908030537     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8309     Document Type: Article

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