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581 related items for 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
    [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
    [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 15; 9(11):. PubMed ID: 33203107
    [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 15; 102(2):1131-1143. PubMed ID: 30591341
    [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 29; 18(1):33. PubMed ID: 30696457
    [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 29; 99(11):8759-8778. PubMed ID: 27568048
    [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 29; 3(9):1327-38. PubMed ID: 22444910
    [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 29; 94(3):1132-45. PubMed ID: 21338779
    [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 29; 89(3):882-7. PubMed ID: 16507681
    [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 29; 88(10):3443-54. PubMed ID: 16162517
    [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 29; 100(9):6962-6971. PubMed ID: 28734602
    [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 13; 11(8):. PubMed ID: 35454702
    [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 13; 92(4):1330-7. PubMed ID: 19307614
    [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 13; 84(3):329-338. PubMed ID: 28831975
    [Abstract] [Full Text] [Related]

  • 15. Nutrient profiles of commercial goat milk cheeses manufactured in the United States.
    Park YW.
    J Dairy Sci; 1990 Nov 13; 73(11):3059-67. PubMed ID: 2273138
    [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 06; 62(31):7828-32. PubMed ID: 25033416
    [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 06; 103(1):63-71. PubMed ID: 31629509
    [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 06; 66(4):589-98. PubMed ID: 10612057
    [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 22; 57(8):3235-9. PubMed ID: 19284724
    [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 22; 88(4):1311-9. PubMed ID: 15778298
    [Abstract] [Full Text] [Related]

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