567 related articles for article (PubMed ID: 28237598)
1. Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses.
Manuelian CL; Currò S; Penasa M; Cassandro M; De Marchi M
J Dairy Sci; 2017 May; 100(5):3384-3395. PubMed ID: 28237598
[TBL] [Abstract][Full Text] [Related]
2. Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk.
Ochoa-Flores AA; Hernández-Becerra JA; Velázquez-Martínez JR; Piña-Gutiérrez JM; Hernández-Castellano LE; Toro-Mujica P; Chay-Canul AJ; Vargas-Bello-Pérez E
J Dairy Sci; 2021 Jul; 104(7):7457-7465. PubMed ID: 33838891
[TBL] [Abstract][Full Text] [Related]
3. The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses.
Paszczyk B; Łuczyńska J
Foods; 2020 Nov; 9(11):. PubMed ID: 33203107
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.
Gulzar N; Rafiq S; Nadeem M; Imran M; Khalique A; Muqada Sleem I; Saleem T
Lipids Health Dis; 2019 Jan; 18(1):33. PubMed ID: 30696457
[TBL] [Abstract][Full Text] [Related]
6. The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese.
Schiavon S; Cesaro G; Cecchinato A; Cipolat-Gotet C; Tagliapietra F; Bittante G
J Dairy Sci; 2016 Nov; 99(11):8759-8778. PubMed ID: 27568048
[TBL] [Abstract][Full Text] [Related]
7. Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses.
Hurtaud C; Peyraud JL; Michel G; Berthelot D; Delaby L
Animal; 2009 Sep; 3(9):1327-38. PubMed ID: 22444910
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
Fontecha J; Mayo I; Toledano G; Juárez M
J Dairy Sci; 2006 Mar; 89(3):882-7. PubMed ID: 16507681
[TBL] [Abstract][Full Text] [Related]
10. Milk and cheese fatty acid composition in sheep fed Mediterranean forages with reference to conjugated linoleic acid cis-9,trans-11.
Addis M; Cabiddu A; Pinna G; Decandia M; Piredda G; Pirisi A; Molle G
J Dairy Sci; 2005 Oct; 88(10):3443-54. PubMed ID: 16162517
[TBL] [Abstract][Full Text] [Related]
11. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake.
Nájera AI; Bustamante MA; Albisu M; Valdivielso I; Amores G; Mandaluniz N; Arranz J; Barron LJR; de Renobales M
J Dairy Sci; 2017 Sep; 100(9):6962-6971. PubMed ID: 28734602
[TBL] [Abstract][Full Text] [Related]
12. Content of Health-Promoting Fatty Acids in Commercial Sheep, Cow and Goat Cheeses.
Szterk A; Ofiara K; Strus B; Abdullaev I; Ferenc K; Sady M; Flis S; Gajewski Z
Foods; 2022 Apr; 11(8):. PubMed ID: 35454702
[TBL] [Abstract][Full Text] [Related]
13. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese.
Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A
J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Nutrient profiles of commercial goat milk cheeses manufactured in the United States.
Park YW
J Dairy Sci; 1990 Nov; 73(11):3059-67. PubMed ID: 2273138
[TBL] [Abstract][Full Text] [Related]
16. An overview on the presence of cyclopropane fatty acids in milk and dairy products.
Caligiani A; Marseglia A; Palla G
J Agric Food Chem; 2014 Aug; 62(31):7828-32. PubMed ID: 25033416
[TBL] [Abstract][Full Text] [Related]
17. Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat.
Renes E; Gómez-Cortés P; de la Fuente MA; Fernández D; Tornadijo ME; Fresno JM
J Dairy Sci; 2020 Jan; 103(1):63-71. PubMed ID: 31629509
[TBL] [Abstract][Full Text] [Related]
18. Minor and trace element content of two typical Italian sheep dairy products.
Coni E; Bocca B; Caroli S
J Dairy Res; 1999 Nov; 66(4):589-98. PubMed ID: 10612057
[TBL] [Abstract][Full Text] [Related]
19. Variations in conjugated linoleic acid (CLA) content of processed cheese by lactation time, feeding regimen, and ripening.
Kim JH; Kwon OJ; Choi NJ; Oh SJ; Jeong HY; Song MK; Jeong I; Kim YJ
J Agric Food Chem; 2009 Apr; 57(8):3235-9. PubMed ID: 19284724
[TBL] [Abstract][Full Text] [Related]
20. Seasonal variation in conjugated linoleic acid and vaccenic acid in milk fat of sheep and its transfer to cheese and ricotta.
Nudda A; McGuire MA; Battacone G; Pulina G
J Dairy Sci; 2005 Apr; 88(4):1311-9. PubMed ID: 15778298
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]