Effect of production systems on sensory characteristics of PDO Cantal cheese
B. Martin, C. Agabriel, S. Hulin and 3 more
Italian Journal of Animal Science · 2010
doi:10.4081/ijas.2005.2s.248 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
Abstract
Characteristics of ripened cheeses depend on a great number of factors linked both to cheese-making technology and to chemical and microbiological composition of raw milk. These characteristics themselves depend on genetic factors (dairy species, breed, genetic variants), health status and physiological stage, and also dietary factors (type of diet, grass preservation method, grass botanical composition) (Coulon et al. (2004).
Abstract licence: CC BY-NC
References1
1 more reference, whose wording the paper’s licence keeps private.
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.