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All issues Volume 53 / No 3 (May-June 2004) Anim. Res., 53 3 (2004) 221-234 References
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Issue
Anim. Res.
Volume 53, Number 3, May-June 2004
Page(s) 221 - 234
DOI https://doi.org/10.1051/animres:2004013
References of Anim. Res. 53 221-234
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  2. Buchin S., Martin B., Dupont D., Bornard A., Achilleos C., Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese, J. Dairy Res. 66 (1999) 579-588 [CrossRef] [PubMed].
  3. Bugaud C., Buchin S., Hauwuy A., Coulon J.B., Relationships between flavour and chemical composition of Abondance cheese derived from different types of pastures, Lait 81 (2001) 757-773 [EDP Sciences] [CrossRef].
  4. Cavani C., Bianconi L., Manfredini M., Rizzi L., Zarri M.C., Effects of a complete diet on the qualitative characteristics of ewe milk and cheese, Small Ruminant Res. 5 (1991) 273-284 [CrossRef].
  5. Chamba J.F., Delacroix-Buchet A., Berdagué J.L., Clément J.F., Une approche globale de la caractérisation des fromages : l'exemple du fromage de Beaufort, Sci. Alim. 14 (1994) 581-590.
  6. CNERNA (Centre National de coordination des Études et des Recherches sur la Nutrition et l'Alimentation), Recommandations pour établir les grilles de classement des laits, 1987.
  7. Coulon J.B., Verdier I., Pradel P., Almena M., Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire type cheese, J. Dairy Res. 65 (1998) 295-305 [CrossRef] [PubMed].
  8. Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R., Influence of raw milk microflora on the characteristics of Swiss-type cheeses: II. Biochemical and sensory characteristics, Lait 77 (1997) 151-167.
  9. Fox P.F., Law J., McSweeney P.L.H., Wallace J., Biochemistry of cheese ripening in: Fox P.F. (2nd Ed.), Cheese: chemistry, physics and microbiology. Vol. 1, General aspects, Aspen Publishers, Inc. Gaithersburg, Maryland, Republic of Ireland, 1999, pp. 389-438.
  10. Grandison A.S., Ford G.D., Effects of variation in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese, J. Dairy Res. 53 (1986) 645-655.
  11. Grappin R., Rank T.C., Olson N.F., Primary proteolysis of proteins during ripening. A review, J. Dairy Sci. 68 (1985) 531-540.
  12. Kunitz M., Crystalline soybean trypsin inhibitor, J. Gen. Physiol. 30 (1947) 291 [CrossRef].
  13. Martin B., Coulon J.B., Chamba J.F., Bugaud C., Effect of milk urea on characteristics of matured Reblochon cheeses, Lait 77 (1997) 505-514.
  14. Pirisi A., Colin O., Laurent F., Scher J., Parmentier M., Comparison of milk composition, cheesemaking properties and textural characteristics of cheese from two groups of goats with a high or low rate of $\alpha$s1-casein synthesis, Int. Dairy J. 4 (1994) 329-345 [CrossRef].
  15. Richard J., Les bactéries psychrotrophes, in: Hermier J., Lenoir J., Weber F. (Eds.), Les Groupes Microbiens d'Intérêt Laitier, CEPIL Ed., 75231 Paris Cedex 05, 1992, pp. 259-275.
  16. Tondu F., Dosage de l'urée dans le lait de vache : mise au point d'une méthode colorimétrique et étude de la variabilité des laits, Report, Maîtrise de Sciences et Techniques, Université de Créteil, 1986.
  17. Toso B., Stephanon B., Effect of ration composition on sensory properties of matured Montasio cheese, Sci. Tec. Latt.-Casearia 52 (2001) 257-268.
  18. Verdier-Metz I., Coulon J.B., Pradel P., Viallon C., Berdagué J.L., Effect of forage conservation (hay or silage) and cow breed on the coagulation properties of milks and on the characteristics of ripened cheeses, J. Dairy Res. 65 (1998) 9-21 [CrossRef] [PubMed].
  19. Verdier-Metz I., Coulon J.B., Pradel P., Viallon C., Albouy H., Berdagué J.L., Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheese, Lait 80 (2000) 361-370 [EDP Sciences] [CrossRef].
  20. Verdier-Metz I., Coulon J.B., Viallon C., Pradel P., Effet de la conservation du fourrage sur les caractéristiques physico-chimiques et sensorielles des fromages, Renc. Rech. Ruminants 7 (2000) 318.
  21. Verdier-Metz I., Martin B., Pradel P., Coulon J.B., Effet conjoint de la race et de la nature du fourrage sur les caractéristiques des fromages : interaction avec la technologie mise en oeuvre, Renc. Rech. Ruminants 9 (2002) 355-358.