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Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese

1998

Coulon, J.B. | Verdier, I. | Pradel, P. | Almena, M. (Laboratoire Adaptation des Herbivores aux Milieux, INRA Theix, F-63122 Aurillac (France))

AGROVOC Keywords
analyse organoleptique bovin caillebotte calcio calcium calidad casein caseina cattle cheese chemical composition color colour composition chimique couleur cows curd flaveur flavour fosforo fromage ganado bovino grasa de la leche industria industrie industry lactation lactation stage lait leche milk milk fat milk protein organoleptic analysis ph phosphore phosphorus procesamiento processing proteolisis proteolyse proteolysis quality queso sabor textura texture traitement urea uree vaca vache
Bibliographic information
Volume 65 Issue 2
Pagination
pp. 295-305
Other Subjects
Proteine du lait; Requeson; Composicion quimica; Proteinas de la leche; Fabrication fromagere; Analisis organoleptico; Manufacture; Lactacion; Matiere grasse du lait; Late lactation; Qualite; Cheesemaking; Saint-nectaire cheese; Fabricacion del queso; Caseine
Language
English
Note
47 ref.
1998-08-15
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