Milk coagulation properties (MCP) are conventionally measured using computerized
renneting meters, mechanical or optical devices that record curd firmness over time (CFt) …

This paper aims to classify the dairy systems of an Alpine area (Trento Province, Italy) and
compare them in terms of productivity, milk destination, maintenance of livestock …

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for
consumers to evaluate milk quality. In order to investigate the influence of heat treatment on …

Cheese yield (CY) is the most important technological trait of milk, because cheese-making
uses a very high proportion of the milk produced worldwide. Few studies have been carried …

Milk samples from 1264 cows in 85 farms were authenticated for different farming-systems
using a 10-fold cross-validated linear-discriminant-analysis using Fourier-transform infrared …

The environment of hard cheese encourages bacterial synergies and competitions along the
ripening process, which might lead in defects such as clostridial blowing. In this study …

The study of the complex relationships between milk metagenomics and milk composition
and cheese-making efficiency as affected by indoor farming and summer highland grazing …

The objectives of this study were to characterize the variation in curd firmness model
parameters obtained from coagulating bovine milk samples, and to investigate the effects of …

Abstract In the European Alps traditional, low-input dairy farming systems still coexist with
modern high-input intensive systems. This study aimed at evaluating the effect of different …

The aim of the present study was to compare milk coagulation properties measured through
a traditional mechanical device, the Formagraph (FRM; Foss Electric A/S, Hillerød …