Ability of 3 tanniferous forage legumes to modify quality of milk and Gruyère-type cheese

Journal of Dairy Science

Volumn 99, Issue 1, 2016, Pages 205-220

  Girard, M ^a,b   Dohme Meier, F ^a   Wechsler, D ^c   Goy, D ^c   Kreuzer, M ^b   Bee, G ^a  

^a Agroscope Institute for Livestock Sciences   (Switzerland)

^b ETH ZURICH   (Switzerland)

^c Agroscope Institute for Food Sciences   (Switzerland)

Author keywords

Cheese; Condensed tannins; Milk; Quality

Indexed keywords

FATTY ACID; OMEGA 3 FATTY ACID; PROANTHOCYANIDIN;

ALFALFA; ANALYSIS; ANIMAL; BOVINE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DIET; FABACEAE; FEMALE; LACTATION; MAIZE; METABOLISM; MILK; PHYSIOLOGY; SILAGE; STANDARDS; SWITZERLAND; VETERINARY;

ANIMALS; CATTLE; CHEESE; DIET; FABACEAE; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FEMALE; LACTATION; MEDICAGO SATIVA; MILK; PROANTHOCYANIDINS; SILAGE; SWITZERLAND; ZEA MAYS;

EID: 84952717620     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9952     Document Type: Article

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