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Cited article:

Milk production and cheese characteristics. II. Influence of herd milk characteristics and cheesemaking methods on farmhouse French Reblochon cheese's characteristics
Facteurs de production du lait et caractéristiques des fromages. II. Influence des caractéristiques des laits de troupeaux et des pratiques fromagères sur les caractéristiques du reblochon de Savoie fermier

B. Martin, J.B. Coulon
Lait, 75 2 (1995) 133-149
Accepted: 1994-11-22
DOI: https://doi.org/10.1051/lait:1995210

Effect of feeding goats with leguminous shrubs (Chamaecytisus proliferus ssp. Palmensis and Bituminaria bituminosa) on milk and cheese properties

S. Álvarez Ríos, P. Méndez and M. Fresno
Journal of Applied Animal Research 46 (1) 1443 (2018)
https://doi.org/10.1080/09712119.2018.1531762

Review: The link between feeding dairy cows and Parmigiano-Reggiano cheese production area

Attilio Luigi Mordenti, Nico Brogna and Andrea Formigoni
The Professional Animal Scientist 33 (5) 520 (2017)
https://doi.org/10.15232/pas.2016-01602

Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition

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International Dairy Journal 59 10 (2016)
https://doi.org/10.1016/j.idairyj.2016.02.047

Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses

M. Bergamaschi, F. Biasioli, L. Cappellin, et al.
Journal of Dairy Science 98 (12) 8414 (2015)
https://doi.org/10.3168/jds.2015-9803

Variability of volatile profiles in milk from the PDO Ragusano cheese production zone

Teresa Rapisarda, Catia Pasta, Giovanni Belvedere, et al.
Dairy Science & Technology 93 (2) 117 (2013)
https://doi.org/10.1007/s13594-012-0104-3

Winter feeding systems and dairy cow breed have an impact on milk composition and flavour of two Protected Designation of Origin French cheeses

C. Hurtaud, J.L. Peyraud, G. Michel, D. Berthelot and L. Delaby
Animal 3 (9) 1327 (2009)
https://doi.org/10.1017/S1751731109004716

Alternatives for Improving Physical, Chemical, and Sensory Characteristics of Goat Cheeses: The Use of Arid-Land Forages in the Diet

S. Álvarez, M. Fresno, P. Méndez, et al.
Journal of Dairy Science 90 (5) 2181 (2007)
https://doi.org/10.3168/jds.2006-506

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 (2) 205 (2005)
https://doi.org/10.1079/ASC50800205

Producing specific milks for speciality cheeses

Giuseppe Bertoni, Luigi Calamari and Maria Grazia Maianti
Proceedings of the Nutrition Society 60 (2) 231 (2001)
https://doi.org/10.1079/PNS200080