Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Integrating Casein Complex SNPs Additive, Dominance and Epistatic Effects on Genetic Parameters and Breeding Values Estimation for Murciano-Granadina Goat Milk Yield and Components

María Gabriela Pizarro Inostroza, Vincenzo Landi, Francisco Javier Navas González, Jose Manuel León Jurado, Juan Vicente Delgado Bermejo, Javier Fernández Álvarez and María del Amparo Martínez Martínez
Genes 11 (3) 309 (2020)
https://doi.org/10.3390/genes11030309

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

Sofiane BOUDALIA, Ali BOUDEBBOUZ, Yassine GUEROUI, Aissam BOUSBIA, Mhamed BENADA, Choubaila LEKSIR, Zeki BOUKAABENE, Aya SAIHI, Hadjer TOUAIMIA, Abderrahmane AÏT-KADDOUR and Mabrouk CHEMMAM
Food Science and Technology 40 ( suppl 2) 528 (2020)
https://doi.org/10.1590/fst.35919

Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

Piero Franceschi, Michele Faccia, Massimo Malacarne, Paolo Formaggioni and Andrea Summer
Foods 9 (2) 212 (2020)
https://doi.org/10.3390/foods9020212

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Dahmane TADJINE, Sofiane BOUDALIA, Aissam BOUSBIA, Rassim KHELIFA, Lamia MEBIROUK BOUDECHICHE, Aicha TADJINE and Mabrouk CHEMMAM
Food Science and Technology 40 (3) 580 (2020)
https://doi.org/10.1590/fst.13119

Dextran modulates physical properties of rennet‐induced milk gels

Susann Mende, Doris Jaros and Harald Rohm
International Journal of Food Science & Technology 55 (4) 1407 (2020)
https://doi.org/10.1111/ijfs.14288

Goat cheese yield and recovery of fat, protein, and total solids in curd are affected by milk coagulation properties

Giuseppe M. Vacca, Giorgia Stocco, Maria L. Dettori, Giovanni Bittante and Michele Pazzola
Journal of Dairy Science 103 (2) 1352 (2020)
https://doi.org/10.3168/jds.2019-16424

A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid

Alessandra Aiello, Fabiana Pizzolongo, Nadia Manzo and Raffaele Romano
Food Analytical Methods 12 (11) 2555 (2019)
https://doi.org/10.1007/s12161-019-01594-5

Does the Acknowledgement of αS1-Casein Genotype Affect the Estimation of Genetic Parameters and Prediction of Breeding Values for Milk Yield and Composition Quality-Related Traits in Murciano-Granadina?

María Gabriela Pizarro Inostroza, Vincenzo Landi, Francisco Javier Navas González, Jose Manuel León Jurado, Amparo Martínez Martínez, Javier Fernández Álvarez and Juan Vicente Delgado Bermejo
Animals 9 (9) 679 (2019)
https://doi.org/10.3390/ani9090679

Non-parametric analysis of the effects of αS1-casein genotype and parturition non-genetic factors on milk yield and composition in Murciano-Granadina goats

M. G. Pizarro, V. Landi, F. J. Navas González, J. M. León and J. V. Delgado
Italian Journal of Animal Science 18 (1) 1021 (2019)
https://doi.org/10.1080/1828051X.2019.1611388

Association of casein micelle size and enzymatic curd strength and dry matter curd yield

Denise Ribeiro de Freitas, Fernando Nogueira de Souza, Jamil Silvano de Oliveira, Diêgo dos Santos Ferreira, Cristiane Viana Guimarães Ladeira and Mônica Maria Oliveira Pinho Cerqueira
Ciência Rural 49 (3) (2019)
https://doi.org/10.1590/0103-8478cr20180409

Effect of goat milk composition on cheesemaking traits and daily cheese production

Michele Pazzola, Giorgia Stocco, Maria L. Dettori, Giovanni Bittante and Giuseppe M. Vacca
Journal of Dairy Science 102 (5) 3947 (2019)
https://doi.org/10.3168/jds.2018-15397

Variations in milk protein fractions affect the efficiency of the cheese-making process

Claudio Cipolat-Gotet, Alessio Cecchinato, Massimo Malacarne, Giovanni Bittante and Andrea Summer
Journal of Dairy Science 101 (10) 8788 (2018)
https://doi.org/10.3168/jds.2018-14503

Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield

D.R. Freitas, F.N. Souza, L.M. Fonseca, C.V.G. Ladeira, V.P.F. Santos, S.A. Diniz, M.X. Silva, J.P.A. Haddad and M.M.O.P. Cerqueira
Arquivo Brasileiro de Medicina Veterinária e Zootecnia 69 (5) 1319 (2017)
https://doi.org/10.1590/1678-4162-9204

Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk

A. Cecchinato and G. Bittante
Journal of Dairy Science 99 (3) 1975 (2016)
https://doi.org/10.3168/jds.2015-9629

Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition

M. Bergamaschi, C. Cipolat-Gotet, G. Stocco, et al.
Journal of Dairy Science 99 (12) 9631 (2016)
https://doi.org/10.3168/jds.2016-11199

Effect of buffalo milk on the yield and composition of buffalo feta cheese at various processing parameters

Mansour Shakerian, Hossein Kiani and Mohammad-Reza Ehsani
Food Bioscience 15 110 (2016)
https://doi.org/10.1016/j.fbio.2016.06.002

Evaluation of milk composition and fresh soft cheese from an intensive silvopastoral system in the tropics

Asmaa Hosny Mohammed Mohammed, Carlos Fernando Aguilar-Pérez, Armín Javier Ayala-Burgos, et al.
Dairy Science & Technology 96 (2) 159 (2016)
https://doi.org/10.1007/s13594-015-0251-4

Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process

C. Cipolat-Gotet, G. Bittante and A. Cecchinato
Journal of Dairy Science 98 (1) 633 (2015)
https://doi.org/10.3168/jds.2014-8308

Influence of milk somatic cell content on Parmigiano-Reggiano cheese yield

Andrea Summer, Piero Franceschi, Paolo Formaggioni and Massimo Malacarne
Journal of Dairy Research 82 (02) 222 (2015)
https://doi.org/10.1017/S0022029915000102

Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows

A. Cecchinato, A. Albera, C. Cipolat-Gotet, A. Ferragina and G. Bittante
Journal of Dairy Science 98 (7) 4914 (2015)
https://doi.org/10.3168/jds.2014-8599

Recovery of n-3 polyunsaturated fatty acids and conjugated linoleic acids in ripened cheese obtained from milk of cows fed different levels of extruded flaxseed

M. Cattani, R. Mantovani, S. Schiavon, G. Bittante and L. Bailoni
Journal of Dairy Science 97 (1) 123 (2014)
https://doi.org/10.3168/jds.2013-7213

Polymorphism of κ-Casein Gene in Iranian Holsteins

Zahra Molavi Choobini, Mohammad Shadkhast, Hamdollah Moshtaghi, Saeid Habibian Dehkordi and Homayon Reza Shahbazkia
Iranian Journal of Biotechnology 12 (1) (2014)
https://doi.org/10.5812/ijb.12118

Variation in milk coagulation properties does not affect cheese yield and composition of model cheese

Valentina Bonfatti, Matteo Tuzzato, Gianluca Chiarot and Paolo Carnier
International Dairy Journal 39 (1) 139 (2014)
https://doi.org/10.1016/j.idairyj.2014.06.004

Investigating the genetic polymorphism of sheep milk proteins: a useful tool for dairy production

Maria Selvaggi, Vito Laudadio, Cataldo Dario and Vincenzo Tufarelli
Journal of the Science of Food and Agriculture 94 (15) 3090 (2014)
https://doi.org/10.1002/jsfa.6750

Animal performances, pasture biodiversity and dairy product quality: How it works in contrasted mountain grazing systems

Anne Farruggia, Dominique Pomiès, Mauro Coppa, et al.
Agriculture, Ecosystems & Environment 185 231 (2014)
https://doi.org/10.1016/j.agee.2014.01.001

Characteristics of raw milk produced by free-stall or tie-stall cattle herds in the Parmigiano-Reggiano cheese production area

A. Summer, P. Franceschi, P. Formaggioni and M. Malacarne
Dairy Science & Technology 94 (6) 581 (2014)
https://doi.org/10.1007/s13594-014-0181-6

Major proteins in goat milk: an updated overview on genetic variability

Maria Selvaggi, Vito Laudadio, Cataldo Dario and Vincenzo Tufarelli
Molecular Biology Reports 41 (2) 1035 (2014)
https://doi.org/10.1007/s11033-013-2949-9

Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

G. Bittante, C. Cipolat-Gotet and A. Cecchinato
Journal of Dairy Science 96 (12) 7966 (2013)
https://doi.org/10.3168/jds.2012-6517

A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico

Alejandra D Solís-Méndez, Julieta G Estrada-Flores and Octavio A Castelán-Ortega
International Journal of Dairy Technology 66 (1) 37 (2013)
https://doi.org/10.1111/j.1471-0307.2012.00881.x

Real-time evaluation of milk quality as reflected by clotting parameters of individual cow's milk during the milking session, between day-to-day and during lactation

Gabriel Leitner, Uzi Merin, Shamay Jacoby, et al.
animal 7 (09) 1551 (2013)
https://doi.org/10.1017/S1751731113000542

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions

Denis Pretto, Massimo De Marchi, Mauro Penasa and Martino Cassandro
Journal of Dairy Research 80 (01) 1 (2013)
https://doi.org/10.1017/S0022029912000453

Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

C. Cipolat-Gotet, A. Cecchinato, M. De Marchi and G. Bittante
Journal of Dairy Science 96 (12) 7952 (2013)
https://doi.org/10.3168/jds.2012-6516

Real-time visual/near-infrared analysis of milk-clotting parameters for industrial applications

G. Leitner, U. Merin, L. Lemberskiy-Kuzin, D. Bezman and G. Katz
animal 6 (07) 1170 (2012)
https://doi.org/10.1017/S175173111100245X

Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

E. Abilleira, M. Virto, A.I. Nájera, et al.
Journal of Dairy Science 93 (9) 3902 (2010)
https://doi.org/10.3168/jds.2009-2983

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk

Elin Hallén, Anne Lundén, Toomas Allmere and Anders Andrén
Journal of Dairy Research 77 (01) 71 (2010)
https://doi.org/10.1017/S0022029909990434

Yield and sensory properties of cheese made with milk from Holstein or Montbéliarde cows milked twice or once daily

B. Martin, D. Pomiès, P. Pradel, I. Verdier-Metz and B. Rémond
Journal of Dairy Science 92 (10) 4730 (2009)
https://doi.org/10.3168/jds.2008-1914

Relationship between morphometric characteristics of milk fat globules and the cheese making aptitude of sheep's milk

M. Martini, C. Scolozzi, F. Cecchi, M. Mele and F. Salari
Small Ruminant Research 74 (1-3) 194 (2008)
https://doi.org/10.1016/j.smallrumres.2007.07.001

How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

B. Martin, I. Verdier-Metz, S. Buchin, C. Hurtaud and J. -B. Coulon
Animal Science 81 (02) (2005)
https://doi.org/10.1079/ASC50800205