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11 |
Material Type: Artigo
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Effects of milk protein variants on the protein composition of bovine milkHeck, J.M.L. ; Schennink, A. ; van Valenberg, H.J.F. ; Bovenhuis, H. ; Visker, M.H.P.W. ; van Arendonk, J.A.M. ; van Hooijdonk, A.C.M.Journal of dairy science, 2009-03, Vol.92 (3), p.1192-1202 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
12 |
Material Type: Artigo
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Genome-wide association and pathway-based analysis using latent variables related to milk protein composition and cheesemaking traits in dairy cattleDadousis, Christos ; Pegolo, Sara ; Rosa, Guilherme J.M. ; Bittante, Giovanni ; Cecchinato, AlessioJournal of dairy science, 2017-11, Vol.100 (11), p.9085-9102 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
13 |
Material Type: Artigo
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Short communication: Confirmation of candidate causative variants on milk composition and cheesemaking properties in Montbéliarde cowsSanchez, M.P. ; Wolf, V. ; El Jabri, M. ; Beuvier, E. ; Rolet-Répécaud, O. ; Gaüzère, Y. ; Minéry, S. ; Brochard, M. ; Michenet, A. ; Taussat, S. ; Barbat-Leterrier, A. ; Delacroix-Buchet, A. ; Laithier, C. ; Fritz, S. ; Boichard, D.Journal of dairy science, 2018-11, Vol.101 (11), p.10076-10081 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
14 |
Material Type: Artigo
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Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopySandra, S. ; Ho, M. ; Alexander, M. ; Corredig, M.Journal of dairy science, 2012-01, Vol.95 (1), p.75-82 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
15 |
Material Type: Artigo
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Effect of Protein Composition on the Cheese-Making Properties of Milk from Individual Dairy CowsWedholm, A. ; Larsen, L.B. ; Lindmark-Månsson, H. ; Karlsson, A.H. ; Andrén, A.Journal of dairy science, 2006-09, Vol.89 (9), p.3296-3305 [Periódico revisado por pares]Savoy, IL: Elsevier IncTexto completo disponível |
16 |
Material Type: Artigo
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Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of CheeseLucey, J.A. ; Johnson, M.E. ; Horne, D.S.Journal of dairy science, 2003-09, Vol.86 (9), p.2725-2743 [Periódico revisado por pares]United States: Elsevier IncTexto completo disponível |
17 |
Material Type: Artigo
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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheesesGomes, A.A. ; Braga, S.P. ; Cruz, A.G. ; Cadena, R.S. ; Lollo, P.C.B. ; Carvalho, C. ; Amaya-Farfán, J. ; Faria, J.A.F. ; Bolini, H.M.A.Journal of dairy science, 2011-10, Vol.94 (10), p.4777-4786 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
18 |
Material Type: Artigo
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Predicting bovine milk protein composition based on Fourier transform infrared spectraRutten, M.J.M. ; Bovenhuis, H. ; Heck, J.M.L. ; van Arendonk, J.A.M.Journal of dairy science, 2011-11, Vol.94 (11), p.5683-5690 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
19 |
Material Type: Artigo
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Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopyDe Marchi, M. ; Fagan, C.C. ; O’Donnell, C.P. ; Cecchinato, A. ; Dal Zotto, R. ; Cassandro, M. ; Penasa, M. ; Bittante, G.Journal of dairy science, 2009-01, Vol.92 (1), p.423-432 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |
20 |
Material Type: Artigo
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Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestionOrtakci, F. ; Broadbent, J.R. ; McManus, W.R. ; McMahon, D.J.Journal of dairy science, 2012-11, Vol.95 (11), p.6274-6281 [Periódico revisado por pares]New York, NY: Elsevier IncTexto completo disponível |