Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese
Open Access
- 18 March 2006
- journal article
- Published by EDP Sciences in Le Lait
- Vol. 86 (3), 177-202
- https://doi.org/10.1051/lait:2005049
Abstract
No abstract availableKeywords
This publication has 47 references indexed in Scilit:
- Sécurite sanitaire des aliments d'origine animaleRevue Française des Laboratoires, 2002
- Conjugated linoleic acid and trans fatty acid composition of cows' milk fat produced in lowlands and highlandsJournal of Dairy Research, 2001
- The Influence of Factory and Region on the Composition of South African Cheddar and Gouda CheeseJournal of Food Composition and Analysis, 2001
- Influence of species, cutting date and cutting interval on the fatty acid composition of grassesGrass and Forage Science, 2001
- Blood levels of hormones and metabolites, erythrocytes and leukocytes and respiration and pulse rate of heifers after alpageJournal of Animal Breeding and Genetics, 1999
- Effects of extended wilting, shading and chemical additives on the fatty acids in laboratory grass silagesGrass and Forage Science, 1998
- TransFatty Acids in Dairy and Meat Products from 14 European Countries: The TRANSFAIR StudyJournal of Food Composition and Analysis, 1998
- Effect of forage type and supplemental dietary vitamin E on milk oxidative stabilityCanadian Journal of Animal Science, 1991
- Nutrient content of liquid milkJournal of Dairy Research, 1984
- Studies on the properties of New Zealand butterfat: VII. Effect of the stage of maturity of ryegrass fed to cows on the characteristics of butterfat and its carotene and vitamin A contentsJournal of Dairy Research, 1963