Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems

The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese

(2020) Emilio Sabia et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology

(2020) G. Natrella et al.   JOURNAL OF DAIRY SCIENCE

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

(2020) Raffaele Sacchi et al.   MOLECULES

Influence of herd diet on the metabolome of Maasdam cheeses

(2019) Ram R. Panthi et al.   FOOD RESEARCH INTERNATIONAL

The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk

(2019) Mohammad Alothman et al.   Foods

Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

(2019) Holly J. Clarke et al.   MOLECULES

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

(2019) Michele Faccia et al.   Foods

From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture

(2018) M. Bergamaschi et al.   JOURNAL OF DAIRY SCIENCE

Effect of different forage types on the volatile and sensory properties of bovine milk

(2018) Hope Faulkner et al.   JOURNAL OF DAIRY SCIENCE

Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

(2016) Grethe Iren A. Borge et al.   FOOD CHEMISTRY

The microbiota of high-moisture mozzarella cheese produced with different acidification methods

(2016) Angela Guidone et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage

(2013) M.-P. Villeneuve et al.   JOURNAL OF DAIRY SCIENCE

Effect of feeding fresh forage and marine algae on the fatty acid composition and oxidation of milk and butter

(2012) K.E. Glover et al.   JOURNAL OF DAIRY SCIENCE

Effect of a Hay-Based Diet or Different Upland Grazing Systems on Milk Volatile Compounds

(2011) Mauro Coppa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Shift from farm to dairy tank milk microbiota revealed by a polyphasic approach is independent from geographical origin

(2010) Martina Fricker et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Variation of fatty acid and terpene profiles in mountain milk and “Toma piemontese” cheese as affected by diet composition in different seasons

(2009) Andrea Revello Chion et al.   FOOD CHEMISTRY

Short communication: Relationships between milk quality and acidification in the production of table Mozzarella without starters

(2009) M. Faccia et al.   JOURNAL OF DAIRY SCIENCE

Terpenes and fatty acid profiles of milk fat and “Bitto” cheese as affected by transhumance of cows on different mountain pastures

(2008) Ivano De Noni et al.   FOOD CHEMISTRY

Discrimination between Southern Italy and foreign milk samples using spectroscopic and analytical data

(2008) D. Sacco et al.   FOOD CHEMISTRY

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

(2008) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY