256 related articles for article (PubMed ID: 24534504)
1. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
Esposito G; Masucci F; Napolitano F; Braghieri A; Romano R; Manzo N; Di Francia A
J Dairy Sci; 2014; 97(4):1918-28. PubMed ID: 24534504
[TBL] [Abstract][Full Text] [Related]
2. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
Frétin M; Martin B; Buchin S; Desserre B; Lavigne R; Tixier E; Cirié C; Bord C; Montel MC; Delbès C; Ferlay A
J Dairy Sci; 2019 Feb; 102(2):1131-1143. PubMed ID: 30591341
[TBL] [Abstract][Full Text] [Related]
3. Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese.
Bonanno A; Tornambè G; Bellina V; De Pasquale C; Mazza F; Maniaci G; Di Grigoli A
J Dairy Sci; 2013 Jan; 96(1):710-24. PubMed ID: 23127907
[TBL] [Abstract][Full Text] [Related]
4. Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures.
Coppa M; Ferlay A; Monsallier F; Verdier-Metz I; Pradel P; Didienne R; Farruggia A; Montel MC; Martin B
J Dairy Sci; 2011 Mar; 94(3):1132-45. PubMed ID: 21338779
[TBL] [Abstract][Full Text] [Related]
5. Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.
Serrapica F; Uzun P; Masucci F; Napolitano F; Braghieri A; Genovese A; Sacchi R; Romano R; Barone CMA; Di Francia A
J Dairy Sci; 2020 Feb; 103(2):1391-1403. PubMed ID: 31785866
[TBL] [Abstract][Full Text] [Related]
6. Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures.
Bovolenta S; Romanzin A; Corazzin M; Spanghero M; Aprea E; Gasperi F; Piasentier E
J Dairy Sci; 2014 Dec; 97(12):7373-85. PubMed ID: 25282410
[TBL] [Abstract][Full Text] [Related]
7. Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
O'Callaghan TF; Mannion DT; Hennessy D; McAuliffe S; O'Sullivan MG; Leeuwendaal N; Beresford TP; Dillon P; Kilcawley KN; Sheehan JJ; Ross RP; Stanton C
J Dairy Sci; 2017 Aug; 100(8):6053-6073. PubMed ID: 28624283
[TBL] [Abstract][Full Text] [Related]
8. Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese.
Serrapica F; Masucci F; Di Francia A; Napolitano F; Braghieri A; Esposito G; Romano R
Foods; 2020 Aug; 9(8):. PubMed ID: 32785194
[TBL] [Abstract][Full Text] [Related]
9. Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
Khanal RC; Dhiman TR; Ure AL; Brennand CP; Boman RL; McMahon DJ
J Dairy Sci; 2005 May; 88(5):1837-47. PubMed ID: 15829677
[TBL] [Abstract][Full Text] [Related]
10. Influence of the calf presence during milking on dairy performance, milk fatty acid composition, lipolysis and cheese composition in Salers cows during winter and grazing seasons.
Cozma A; Martin B; Cirié C; Verdier-Metz I; Agabriel J; Ferlay A
J Anim Physiol Anim Nutr (Berl); 2017 Oct; 101(5):949-963. PubMed ID: 27272455
[TBL] [Abstract][Full Text] [Related]
11. Discrimination of "grazing milk" using milk fatty acid profile in the grassland dairy area in Hokkaido.
Mitani T; Kobayashi K; Ueda K; Kondo S
Anim Sci J; 2016 Feb; 87(2):233-41. PubMed ID: 26220515
[TBL] [Abstract][Full Text] [Related]
12. Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics.
Romanzin A; Corazzin M; Piasentier E; Bovolenta S
J Dairy Res; 2013 Nov; 80(4):390-9. PubMed ID: 23886297
[TBL] [Abstract][Full Text] [Related]
13. Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.
Bergamaschi M; Bittante G
J Dairy Res; 2017 Aug; 84(3):329-338. PubMed ID: 28831975
[TBL] [Abstract][Full Text] [Related]
14. Yield and sensory properties of cheese made with milk from Holstein or Montbeliarde cows milked twice or once daily.
Martin B; Pomiès D; Pradel P; Verdier-Metz I; Rémond B
J Dairy Sci; 2009 Oct; 92(10):4730-7. PubMed ID: 19762788
[TBL] [Abstract][Full Text] [Related]
15. Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
Jones EL; Shingfield KJ; Kohen C; Jones AK; Lupoli B; Grandison AS; Beever DE; Williams CM; Calder PC; Yaqoob P
J Dairy Sci; 2005 Aug; 88(8):2923-37. PubMed ID: 16027207
[TBL] [Abstract][Full Text] [Related]
16. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
Santillo A; Caroprese M; Ruggieri D; Marino R; Sevi A; Albenzio M
J Dairy Sci; 2012 Aug; 95(8):4203-8. PubMed ID: 22818433
[TBL] [Abstract][Full Text] [Related]
17. Effects of selenium supplementation on chemical composition and aromatic profiles of cow milk and its derived cheese.
Ianni A; Bennato F; Martino C; Innosa D; Grotta L; Martino G
J Dairy Sci; 2019 Aug; 102(8):6853-6862. PubMed ID: 31202652
[TBL] [Abstract][Full Text] [Related]
18. From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows.
Cipolat-Gotet C; Cecchinato A; Drake MA; Marangon A; Martin B; Bittante G
J Dairy Sci; 2018 Jul; 101(7):5865-5877. PubMed ID: 29680646
[TBL] [Abstract][Full Text] [Related]
19. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
Bergamaschi M; Bittante G
J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
[TBL] [Abstract][Full Text] [Related]
20. Dietary supplementation with dried olive pomace in dairy cows modifies the composition of fatty acids and the aromatic profile in milk and related cheese.
Castellani F; Vitali A; Bernardi N; Marone E; Palazzo F; Grotta L; Martino G
J Dairy Sci; 2017 Nov; 100(11):8658-8669. PubMed ID: 28843691
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
