Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses
Lait, 80 3 (2000) 361-370
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:
This article has been cited by the following article(s):
Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties
Tasrova Sultana, Shihab Shahriar Adib, Md Al Emam, Al Imran, Faiza Ferdous Oishee, Md. Harun-ur Rashid, Md. Abunaser and Mohammad Ashiqul IslamInternational Dairy Journal 166 106226 (2025)
https://doi.org/10.1016/j.idairyj.2025.106226
Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma
M. Faccia, A. Maggiolino, G. Natrella, C. Zizzadoro, A. Mazzone, I. Poulopoulou, A. Bragaglio and P. De PaloJournal of Dairy Science 105 (10) 8143 (2022)
https://doi.org/10.3168/jds.2022-22016
Supplementing goats' diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile
Ruggero Menci, Bruno Martin, Steffen Werne, Cécile Bord, Anne Ferlay, Amélie Lèbre, Florian Leiber, Matthias Klaiss, Mauro Coppa and Félix HeckendornInternational Dairy Journal 132 105398 (2022)
https://doi.org/10.1016/j.idairyj.2022.105398
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk
Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan, Muhammad Kashif Iqbal Khan, Azmat Ullah, Arturo Hernández-Montes, Eleazar Aguirre-Mandujano, Abraham Villegas de Gante, Muriel Jacquot and Catherine Cailliez-GrimalFoods 8 (10) 509 (2019)
https://doi.org/10.3390/foods8100509
Forage system is the key driver of mountain milk specificity
M. Coppa, C. Chassaing, C. Sibra, A. Cornu, J. Verbič, J. Golecký, E. Engel, J. Ratel, A. Boudon, A. Ferlay and B. MartinJournal of Dairy Science 102 (11) 10483 (2019)
https://doi.org/10.3168/jds.2019-16726
Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor
Marie Frétin, Bruno Martin, Solange Buchin, Béatrice Desserre, René Lavigne, Emilie Tixier, Carole Cirié, Cécile Bord, Marie-Christine Montel, Céline Delbès and Anne FerlayJournal of Dairy Science 102 (2) 1131 (2019)
https://doi.org/10.3168/jds.2018-15534
From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows
C. Cipolat-Gotet, A. Cecchinato, M.A. Drake, et al.Journal of Dairy Science 101 (7) 5865 (2018)
https://doi.org/10.3168/jds.2017-14342
Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems
Kieran Kilcawley, Hope Faulkner, Holly Clarke, Maurice O’Sullivan and Joseph KerryFoods 7 (3) 37 (2018)
https://doi.org/10.3390/foods7030037
The effects of low-input grazing systems and milk pasteurisation on the chemical composition, microbial communities, and sensory properties of uncooked pressed cheeses
Marie Frétin, Anne Ferlay, Isabelle Verdier-Metz, et al.International Dairy Journal 64 56 (2017)
https://doi.org/10.1016/j.idairyj.2016.09.007
Effect of the inclusion of banana silage in the diet of goats on physicochemical and sensory characteristics of cheeses at different ripening times
Arturo A. Rincón, José M. García-Fraga, Sergio Álvarez, et al.Small Ruminant Research 149 52 (2017)
https://doi.org/10.1016/j.smallrumres.2016.12.043
The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss
C. Cipolat-Gotet, A. Cecchinato, G. Stocco and G. BittanteJournal of Dairy Science 99 (2) 1065 (2016)
https://doi.org/10.3168/jds.2015-9734
Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures
M. Coppa, A. Ferlay, F. Monsallier, et al.Journal of Dairy Science 94 (3) 1132 (2011)
https://doi.org/10.3168/jds.2010-3510
Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times
M. Coppa, I. Verdier-Metz, A. Ferlay, et al.International Dairy Journal 21 (10) 815 (2011)
https://doi.org/10.1016/j.idairyj.2011.04.006
Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese
CAROLINA HERNÁNDEZ‐MORALES, ARTURO HERNÁNDEZ‐MONTES, ELEAZAR AGUIRRE‐MANDUJANO and ABRAHAM VILLEGAS DE GANTEInternational Journal of Dairy Technology 63 (4) 552 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00615.x
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. RémondJournal of Dairy Science 92 (10) 4730 (2009)
https://doi.org/10.3168/jds.2008-1914
Significance of the Nonvolatile Minor Compounds of the Neutral Lipid Fraction as Markers of the Origin of Dairy Products
Milena Povolo, Valeria Pelizzola, Daniela Ravera and Giovanna ContariniJournal of Agricultural and Food Chemistry 57 (16) 7387 (2009)
https://doi.org/10.1021/jf8040353
Effect of Holstein Friesian and Brown Swiss Breeds on Quality of Milk and Cheese
M. De Marchi, G. Bittante, R. Dal Zotto, C. Dalvit and M. CassandroJournal of Dairy Science 91 (10) 4092 (2008)
https://doi.org/10.3168/jds.2007-0788
Development of a portable spectrofluorometer for measuring the quality of cheese
Romdhane Karoui and Éric DufourDairy Science and Technology 88 (4-5) 477 (2008)
https://doi.org/10.1051/dst:2008020
Addition of Pasture Plant Essential Oil in Milk: Influence on Chemical and Sensory Properties of Milk and Cheese
G. Tornambé, A. Cornu, I. Verdier-Metz, et al.Journal of Dairy Science 91 (1) 58 (2008)
https://doi.org/10.3168/jds.2007-0154
Landscape elements: Can they help in selling ‘Protected Designation of Origin’ products?
D. Vollet, J. Candau, L. Ginelli, et al.Landscape Research 33 (3) 365 (2008)
https://doi.org/10.1080/01426390802046077
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
Study on the Influence of Pasture on Volatile Fraction of Ewes’ Dairy Products by Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry
M. Povolo, G. Contarini, M. Mele and P. SecchiariJournal of Dairy Science 90 (2) 556 (2007)
https://doi.org/10.3168/jds.S0022-0302(07)71539-4
Once-a-day milking of Holstein and Montbéliarde cows for 7 weeks in mid-lactation
D. Pomiès, B. Martin, Y. Chilliard, P. Pradel and B. RémondAnimal 1 (10) 1497 (2007)
https://doi.org/10.1017/S1751731107000778
Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyère and L’Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation
Romdhane Karoui, Jacques-Olivier Bosset, Gérard Mazerolles, Asylbek Kulmyrzaev and Éric DufourInternational Dairy Journal 15 (3) 275 (2005)
https://doi.org/10.1016/j.idairyj.2004.07.006
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. CoulonAnimal Science 81 (2) 205 (2005)
https://doi.org/10.1079/ASC50800205
Effect of different types of forages, animal fat or marine oils in cow’s diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids
Yves Chilliard, Anne Ferlay and Michel DoreauLivestock Production Science 70 (1-2) 31 (2001)
https://doi.org/10.1016/S0301-6226(01)00196-8
Current Awareness
Flavour and Fragrance Journal 15 (5) 362 (2000)https://doi.org/10.1002/1099-1026(200009/10)15:5<362::AID-FFJ899>3.0.CO;2-A