The objectives of our study were to identify plant species eaten by cows during grazing, to compare the odor-active compounds in the Ragusano cheese from cows...
The objective of the present study was to determine the impact of 5 different temperatures (12, 15, 18, 21, and 24°C) of a saturated salt...
While characterization of primary proteolysis in Ragusano cheese has recently been reported (Fallico et al., 2003a), studies on secondary proteolysis and chemometric modeling of proteolytic...
The objective of this research was to determine the combined impact of presalting the curd before stretching, brine concentration (BC) (saturated vs. 18% salt brine),...
There may be a relationship between these compounds and the flavor or odor of cheese. The objective of this study was to determine whether inclusion...
The objective of the present study was to develop an image analysis method to measure the area of the surface of cheese slices occupied by...
The presence of dairy cattle in pastures of very great diversity in plant species presents an interesting problem for study. The objective of this...
Therefore, the objectives of this study were to evaluate potential G×E in yields of milk, fat and protein, and in somatic cell scores of Friesian...
The objective of the present study was to determine the impact of five different temperatures (12, 15, 18, 21, and 24°C) of saturated salt brine...