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Cited article:

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

F. Serrapica, P. Uzun, F. Masucci, et al.
Journal of Dairy Science 103 (2) 1391 (2020)

Effect of the freezing point of raw milk on the protein content and rheology of the curd, obtained by combining acid and rennet coagulation

Achraf Bouisfi and Mohamed Chaoui
FME Transactions 46 (4) 644 (2018)

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, C. Valorz, I. Bazzoli, E. Sturaro, M. Ramanzin and G. Bittante
Journal of Dairy Science 99 (12) 9631 (2016)

Development of a portable spectrofluorometer for measuring the quality of cheese

Romdhane Karoui and Éric Dufour
Dairy Science and Technology 88 (4-5) 477 (2008)

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)

Producing specific milks for speciality cheeses

Giuseppe Bertoni, Luigi Calamari and Maria Grazia Maianti
Proceedings of the Nutrition Society 60 (2) 231 (2001)