Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Invited review: Mid-infrared spectroscopy as phenotyping tool for milk traits1

(2014) M. De Marchi et al.   JOURNAL OF DAIRY SCIENCE

Comparison of near and medium infrared spectroscopy to predict fatty acid composition on fresh and thawed milk

(2013) Mauro Coppa et al.   FOOD CHEMISTRY

Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis

(2013) Silvia Rovira et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy

(2013) M. De Marchi et al.   JOURNAL OF DAIRY SCIENCE

Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method

(2011) N. Tabayehnejad et al.   JOURNAL OF FOOD ENGINEERING

Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening

(2010) D.P. Jaramillo et al.   JOURNAL OF DAIRY SCIENCE

Initiatives and projects to promote the Mediterranean local cheeses and their relations to the development of livestock systems and activities

(2010) J.-P. Dubeuf et al.   SMALL RUMINANT RESEARCH