Effect of production systems on sensory characteristics of PDO Cantal cheese

被引：0
|
作者：
Tornambe, G.
Lucas, A.
Verdier-Metz, I.
Hulin, S.
Agabriel, C.
Martin, B.
机构：
[1] Univ Palermo, Dipartimento Sci Entomol Fitopatol Microbiol & Zo, Sez Prod Anim, I-90128 Palermo, Italy
[2] INRA, Unite Rech Herbivores, Theix, France
[3] INRA, Unite Rech Fromageres, Aurillac, France
[4] Comite Interprofess Fromageres, Aurillac, France
[5] ENITAC, Unite Elevage & Prod Ruminants, Lempdes, France
来源：
ITALIAN JOURNAL OF ANIMAL SCIENCE | 2005年 / 4卷
关键词：
production system; Cantal PDO cheese; sensory characteristics; feeding;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：248 / 250
页数：3
相关论文
共 50 条
  • [31] Microbiological, chemical, and sensory characteristics of Arishi cheese
    Hassan, Hussein F.
    Tabarani, Patricia
    Abiad, Mohamad G.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (03)
  • [32] Pit cheese: Compositional, microbiological and sensory characteristics
    Avellini, P
    Clementi, F
    Marinucci, MT
    Cenci Goga, B
    Rea, S
    Branciari, R
    Cavallucci, C
    Reali, C
    Di Antonio, E
    ITALIAN JOURNAL OF FOOD SCIENCE, 1999, 11 (04) : 317 - 333
  • [33] Sensory and microstructure characteristics of an ultrafiltration acid cheese
    Fernández-Albalat, MP
    Fernández, MA
    Méndez, J
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2004, 59 (9-10): : 511 - 515
  • [34] Review Article: Sensory Characteristics of Probiotic Cheese
    Karimi, R.
    Sohrabvandi, S.
    Mortazavian, A. M.
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2012, 11 (05): : 437 - 452
  • [35] Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
    Torri, Luisa
    Aprea, Eugenio
    Piochi, Maria
    Cabrino, Giorgia
    Endrizzi, Isabella
    Colaianni, Alessia
    Gasperi, Flavia
    FOODS, 2021, 10 (11)
  • [36] Effect of production factors and ripening conditions on the characteristics of Serra cheese
    Macedo, AC
    Malcata, FX
    Oliveira, JC
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1997, 32 (06): : 501 - 511
  • [37] Chemical and texture characteristics and sensory properties of "mozzarella" cheese from different feeding systems
    Claps, S.
    Pizzillo, M.
    Agoglia, E.
    Schettino, M. V.
    Sabia, E.
    Rubino, R.
    ITALIAN JOURNAL OF ANIMAL SCIENCE, 2007, 6 : 1143 - 1146
  • [38] Variability of volatile profiles in milk from the PDO Ragusano cheese production zone
    Rapisarda, Teresa
    Pasta, Catia
    Belvedere, Giovanni
    Schadt, Iris
    La Terra, Francesca
    Licitra, Giuseppe
    Carpino, Stefania
    DAIRY SCIENCE & TECHNOLOGY, 2013, 93 (02) : 117 - 134
  • [39] Proteolysis and production of biogenic amines in Toma Piemontese PDO cheese during ripening
    Arlorio, M
    Coïsson, JD
    Travaglia, F
    Capasso, M
    Rinaldi, M
    Martelli, A
    ITALIAN JOURNAL OF FOOD SCIENCE, 2003, 15 (03) : 395 - 404
  • [40] Bovine beta casein polymorphism and environmental sustainability of cheese production: The case of Grana Padano PDO and mozzarella cheese
    Gislon, G.
    Bava, L.
    Bisutti, V.
    Tamburini, A.
    Brasca, M.
    SUSTAINABLE PRODUCTION AND CONSUMPTION, 2023, 35 : 85 - 94
12345