다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
The Journal of dairy research, v.80 no.4, 2013년, pp.390 - 399
Romanzin, Alberto , Corazzin, Mirco , Piasentier, Edi , Bovolenta, Stefano
AI-Helper
Dairy cattle in the Alps are traditionally maintained on high altitude pastures during summer. In recent decades, however, many farmers prefer to maintain the cows always indoor with a hay-based diet. Many authors have shown that the forage type is able to modify the characteristics of milk and chee...
Revello Chion, A., Tabacco, E., Giaccone, D., Peiretti, P.G., Battelli, G., Borreani, G.. Variation of fatty acid and terpene profiles in mountain milk and ''Toma piemontese'' cheese as affected by diet composition in different seasons. Food chemistry, vol.121, no.2, 393-399.
Innocente, N., Munari, M., Biasutti, M.. Characterization by solid-phase microextraction-gas chromatography of the volatile profile of protected designation of origin Montasio cheese during ripening. Journal of dairy science, vol.96, no.1, 26-32.
Werner, Steven A., Luedecke, Lloyd O., Shultz, Terry D.. Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese cultures, processing, and aging. Journal of agricultural and food chemistry, vol.40, no.10, 1817-1821.
Marino, Marilena, Maifreni, Michela, Rondinini, Gabriella. Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria. FEMS microbiology letters, vol.229, no.1, 133-140.
Luna, P., Juarez, M., de la Fuente, M.A.. Conjugated linoleic acid content and isomer distribution during ripening in three varieties of cheeses protected with designation of origin. Food chemistry, vol.103, no.4, 1465-1472.
Official Methods of Analysis of AOAC International 2000
Whole Milk. Determination of Milk fat, Protein and Lactose Content. Guide for the Operation of Mid-infrared Instruments 2000
Proceedings of the 23th General Meeting of the European Grassland Federation 595 2010 Coppa
Dewhurst, R.J., Shingfield, K.J., Lee, M.R.F., Scollan, N.D.. Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems. Animal feed science and technology, vol.131, no.3, 168-206.
Coulon, Jean-Baptiste, Delacroix-Buchet, Agn�s, Martin, Bruno, Pirisi, Antonio. Relationships between ruminant management and sensory characteristics of cheeses: a review. Le Lait, vol.84, no.3, 221-241.
Bovolenta, Stefano, Saccà, Elena, Corazzin, Mirco, Gasperi, Flavia, Biasioli, Franco, Ventura, Walter. Effects of stocking density and supplement level on milk production and cheese characteristics in Brown cows grazing on mountain pasture. The Journal of dairy research, vol.75, no.3, 357-364.
Collomb, M., Bisig, W., Butikofer, U., Sieber, R., Bregy, M., Etter, L.. Fatty acid composition of mountain milk from Switzerland: Comparison of organic and integrated farming systems. International dairy journal, vol.18, no.10, 976-982.
Sensory Evaluation Practices 2004 Stone
Bovolenta, S., Corazzin, M., Sacca, E., Gasperi, F., Biasioli, F., Ventura, W.. Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation. Livestock science, vol.124, no.1, 58-65.
Nozière, P., Graulet, B., Lucas, A., Martin, B., Grolier, P., Doreau, M.. Carotenoids for ruminants: From forages to dairy products. Animal feed science and technology, vol.131, no.3, 418-450.
Hara, Atsushi, Radin, Norman S.. Lipid extraction of tissues with a low-toxicity solvent. Analytical biochemistry, vol.90, no.1, 420-426.
Milchwissenschaft Correlation among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard Italian cheese 57 204 2002 Innocente
Chouinard, P.Y., Corneau, L., Saebo, A., Bauman, D.E.. Milk Yield and Composition During Abomasal Infusion of Conjugated Linoleic Acids in Dairy Cows. Journal of dairy science, vol.82, no.12, 2737-2745.
McSweeney, P. L. H., Sousa, M. J.. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, vol.80, no.3, 293-324.
Cozzi, Giulio, Ferlito, Jacopo, Pasini, Gabriella, Contiero, Barbara, Gottardo, Flaviana. Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d’Allevo Cheese. Journal of agricultural and food chemistry, vol.57, no.24, 11449-11454.
Design and Analysis, a Researcher's Handbook 1973 Keppel
Khiaosa-ard, R., Soliva, C.R., Kreuzer, M., Leiber, F.. Influence of alpine forage either employed as donor cow's feed or as incubation substrate on in vitro ruminal fatty acid biohydrogenation. Livestock science, vol.140, no.1, 80-87.
Czech Journal of Animal Science The effects of feeding various forages on fatty acid composition of bovine milk fat: a review 55 521 2010 10.17221/2485-CJAS Kalac
Scollan, Nigel D., Choi, Nag-Jin, Kurt, Esra, Fisher, Alan V., Enser, Mike, Wood, Jeff D.. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. The British journal of nutrition, vol.85, no.1, 115-124.
Yang, G., Bu, D.P., Wang, J.Q., Khas-Erdene, Zhou, L.Y., Loor, J.J.. Duodenal infusion of α-linolenic acid affects fatty acid metabolism in the mammary gland of lactating dairy cows. Journal of dairy science, vol.95, no.10, 5821-5830.
COULON, JEAN-BAPTISTE, VERDIER, ISABELLE, PRADEL, PHILIPPE, ALMENA, MONTSERRAT. Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese. The Journal of dairy research, vol.65, no.2, 295-305.
Journal of Lipid Research A simple procedure for rapid transmethylation of glycerolipds and cholesteryl esters 23 1072 1982 10.1016/S0022-2275(20)38081-0 Christie
Schutz, M.M.. Genetic Evaluation of Somatic Cell Scores for United States Dairy Cattle. Journal of dairy science, vol.77, no.7, 2113-2129.
Food Technology Texture profile analysis 72 62 1978 Bourne
Comin, A., Prandi, A., Peric, T., Corazzin, M., Dovier, S., Bovolenta, S.. Hair cortisol levels in dairy cows from winter housing to summer highland grazing. Livestock science, vol.138, no.1, 69-73.
Loor, J.J., Ueda, K., Ferlay, A., Chilliard, Y., Doreau, M.. Intestinal flow and digestibility of trans fatty acids and conjugated linoleic acids (CLA) in dairy cows fed a high-concentrate diet supplemented with fish oil, linseed oil, or sunflower oil. Animal feed science and technology, vol.119, no.3, 203-225.
Leiber, Florian, Kreuzer, Michael, Leuenberger, Hans, Wettstein, Hans-Rudolf. Contribution of diet type and pasture conditions to the influence of high altitude grazing on intake, performance and composition and renneting properties of the milk of cows. Animal research, vol.55, no.1, 37-53.
INRA Productions Animales Is it necessary to supplement dairy cows at grazing? 16 183 2003 10.20870/productions-animales.2003.16.3.3659 Delaby
Lin, H., Boylston, T.D., Luedecke, L.O., Shultz, T.D.. Conjugated Linoleic Acid Content of Cheddar‐type Cheeses as Affected by Processing. Journal of food science : an official publication of the Institute of Food Technologists, vol.64, no.5, 874-878.
Cheese Rheology and Texture 2003 Gunasekaran
Rutkowska, Jarosława, Adamska, Agata, Bialek, Malgorzata. Fatty acid profile of the milk of cows reared in the mountain region of Poland. The Journal of dairy research, vol.79, no.4, 469-476.
Bargo, F., Muller, L.D., Kolver, E.S., Delahoy, J.E.. Invited Review: Production and Digestion of Supplemented Dairy Cows on Pasture. Journal of dairy science, vol.86, no.1, 1-42.
Journal of Dairy Science Transfer of linoleic and linolenic acid from feed to milk in cows fed isoenergetic diets differing in proportion and origin of concentrates and roughages 77 331 2010 Khiaosa-ard
Glasser, F., Ferlay, A., Doreau, M., Schmidely, P., Sauvant, D., Chilliard, Y.. Long-Chain Fatty Acid Metabolism in Dairy Cows: A Meta-Analysis of Milk Fatty Acid Yield in Relation to Duodenal Flows and De Novo Synthesis. Journal of dairy science, vol.91, no.7, 2771-2785.
Jonker, J.S., Kohn, R.A., Erdman, R.A.. Using Milk Urea Nitrogen to Predict Nitrogen Excretion and Utilization Efficiency in Lactating Dairy Cows. Journal of dairy science, vol.81, no.10, 2681-2692.
Bertolino, M., Dolci, P., Giordano, M., Rolle, L., Zeppa, G.. Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime. Food chemistry, vol.129, no.3, 1001-1011.
10.1007/978-1-4020-5452-5_10
Coppa, M., Verdier-Metz, I., Ferlay, A., Pradel, P., Didienne, R., Farruggia, A., Montel, M.C., Martin, B.. Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times. International dairy journal, vol.21, no.10, 815-822.
Czech Journal of Food Sciences Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening 30 220 2012 10.17221/415/2010-CJFS Lobos Ortega
CARDELLO, ARMAND V., SCHUTZ, HOWARD G.. RESEARCH NOTE NUMERICAL SCALE‐POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE. Journal of sensory studies, vol.19, no.4, 341-346.
Lucas, Anthony, Agabriel, Claire, Martin, Bruno, Ferlay, Anne, Verdier-Metz, Isabelle, Coulon, Jean-Baptiste, Rock, Edmond. Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese. Le Lait, vol.86, no.3, 177-202.
Sensory Testing Methods 1996 Chambers
Dovier, S., Valusso, R., Morgante, M., Sepulcri, A., Bovolenta, S.. Quality differences in cheeses produced by lowland and highland units of the Alpine transhumant system. Italian journal of animal science : journal and official organ of the Scientific Association of Animal Production (A.S.P.A.), vol.4, no.suppl2, 245-247.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.