Relationships between the conditions of cow’s milk production and the contents of components of nutritional interest in raw milk farmhouse cheese
Lait, 86 3 (2006) 177-202
Published online: 2006-03-18
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):
Adaptation strategies to manage summer forage shortages improve animal performance and better maintain milk and cheese quality in grass- versus corn-based dairy systems
M. Bouchon, B. Martin, C. Bord, A. Ferlay, J.M.G. Bloor, M. Eugène, A. Delacroix-Buchet, C. Cebo, M.C. Michalski, B. Graulet, I. Verdier-Metz and C. DelbesJournal of Dairy Science (2025)
https://doi.org/10.3168/jds.2024-25730
Alpine grazing management, breed and diet effects on coagulation properties, composition, and microbiota of dairy cow milk by commercial mountain based herds
Thomas Zanon, Elena Franciosi, Nicola Cologna, Andrea Goss, Andrea Mancini and Matthias GaulyJournal of Dairy Science (2024)
https://doi.org/10.3168/jds.2023-24347
Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication
Adriana Di Trana, Emilio Sabia, Ambra Rita Di Rosa, Margherita Addis, Mara Bellati, Vincenzo Russo, Alessio Silvio Dedola, Vincenzo Chiofalo, Salvatore Claps, Paola Di Gregorio and Ada BraghieriFoods 12 (23) 4339 (2023)
https://doi.org/10.3390/foods12234339
Different Conditions during Confinement in Pasture-Based Systems and Feeding Systems Affect the Fatty Acid Profile in the Milk and Cheese of Holstein Dairy Cows
Lucía Grille, Daniela Escobar, Maria Noel Méndez, María de Lourdes Adrien, Laura Olazabal, Víctor Rodríguez, Ronny Pelaggio, Pablo Chilibroste, Ana Meikle and Juan Pablo DamiánAnimals 13 (8) 1426 (2023)
https://doi.org/10.3390/ani13081426
Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition
Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti and Luca SettanniAntioxidants 10 (2) 306 (2021)
https://doi.org/10.3390/antiox10020306
Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
Pamela Manzi, Maria Gabriella Di Costanzo and Mena RitotaMolecules 26 (20) 6300 (2021)
https://doi.org/10.3390/molecules26206300
Invited review: A 2020 perspective on pasture-based dairy systems and products
Alice Moscovici Joubran, Karina M. Pierce, Niamh Garvey, Laurence Shalloo and Tom F. O'CallaghanJournal of Dairy Science 104 (7) 7364 (2021)
https://doi.org/10.3168/jds.2020-19776
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese
Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti and Luca SettanniFoods 10 (2) 461 (2021)
https://doi.org/10.3390/foods10020461
Study of the Variability in Fatty Acids and Carotenoid Profiles: Laying the Ground for Tank Milk Authentication
Ana Villar, Ibán Vázquez-González, Fernando Vicente, Gregorio Salcedo, Laura González, Adrián Botana, Luís José Royo, Paola Eguinoa and Juan BusquéSustainability 13 (8) 4506 (2021)
https://doi.org/10.3390/su13084506
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
Milk Fat Globule in Ruminant: Major and Minor Compounds, Nutritional Regulation and Differences Among Species
Laurence Bernard, Muriel Bonnet, Carole Delavaud, Mylène Delosière, Anne Ferlay, Hélène Fougère and Benoît GrauletEuropean Journal of Lipid Science and Technology 120 (5) (2018)
https://doi.org/10.1002/ejlt.201700039
Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake
A.I. Nájera, M.A. Bustamante, M. Albisu, et al.Journal of Dairy Science 100 (9) 6962 (2017)
https://doi.org/10.3168/jds.2017-12588
Effect of flaxseed supplementation of dairy cows' forage on physicochemical characteristic of milk and Raclette cheese
Dimitri Bocquel, Raphaël Marquis, Michel Dromard, Paul‐André Salamin, Janine Rey‐Siggen, Julien Héritier, Agnieszka Kosińska‐Cagnazzo and Wilfried AndlauerInternational Journal of Dairy Technology 69 (1) 129 (2016)
https://doi.org/10.1111/1471-0307.12235
Handbook of Lipids in Human Function
Farid Menaa, Bouzid Menaa, Barkat Ali Kahn and Abder MenaaHandbook of Lipids in Human Function 21 (2016)
https://doi.org/10.1016/B978-1-63067-036-8.00002-0
Stability of α-tocopherol, γ-tocopherol and β-carotene during ripening of pasta-filata cheese made from raw and pasteurised milk with different vitamin contents
Vita Maria Marino and Iris SchadtInternational Dairy Journal 56 29 (2016)
https://doi.org/10.1016/j.idairyj.2015.12.015
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type
Ecaterina Gore, Julie Mardon, Delphine Guerinon and Annick LebecqueInternational Journal of Food Sciences and Nutrition 67 (4) 412 (2016)
https://doi.org/10.3109/09637486.2016.1166188
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
I. Revilla, M.I. González-Martín, A.M. Vivar-Quintana, et al.Journal of Dairy Science 99 (7) 5074 (2016)
https://doi.org/10.3168/jds.2015-10564
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses
M. Bergamaschi, E. Aprea, E. Betta, et al.Journal of Dairy Science 98 (4) 2183 (2015)
https://doi.org/10.3168/jds.2014-8807
Effect of Sicilian pasture feeding management on content of α-tocopherol and β-carotene in cow milk
V.M. Marino, I. Schadt, S. Carpino, et al.Journal of Dairy Science 97 (1) 543 (2014)
https://doi.org/10.3168/jds.2013-7005
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
Isabel REVILLA, Iris LOBOS-ORTEGA, Ana VIVAR-QUINTANA, Maria Inmaculada GONZÁLEZ-MARTÍN, Jose Miguel HERNÁNDEZ-HIERRO and Claudio GONZÁLEZ-PÉREZCzech Journal of Food Sciences 32 (4) 342 (2014)
https://doi.org/10.17221/518/2012-CJFS
Traditional cheeses: Rich and diverse microbiota with associated benefits
Marie-Christine Montel, Solange Buchin, Adrien Mallet, et al.International Journal of Food Microbiology 177 136 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.02.019
Prediction of bulk milk fatty acid composition based on farming practices collected through on-farm surveys
M. Coppa, A. Ferlay, C. Chassaing, et al.Journal of Dairy Science 96 (7) 4197 (2013)
https://doi.org/10.3168/jds.2012-6379
Handbook of cheese in health
M.N. Leclercq-Perlat, D. Picque and G. CorrieuHandbook of cheese in health 299 (2013)
https://doi.org/10.3920/978-90-8686-766-0.021
Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France
Farid Menaa, Abder Menaa, Bouzid Menaa and Jacques TrétonEuropean Journal of Nutrition 52 (4) 1289 (2013)
https://doi.org/10.1007/s00394-012-0484-4
Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes
D. Andueza, C. Agabriel, I. Constant, A. Lucas and B. MartinFood Chemistry 141 (1) 209 (2013)
https://doi.org/10.1016/j.foodchem.2013.02.086
Effect of different feeding strategies in intensive dairy farming systems on milk fatty acid profiles, and implications on feeding costs in Italy
G. Borreani, M. Coppa, A. Revello-Chion, et al.Journal of Dairy Science 96 (11) 6840 (2013)
https://doi.org/10.3168/jds.2013-6710
Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics
Alberto Romanzin, Mirco Corazzin, Edi Piasentier and Stefano BovolentaJournal of Dairy Research 80 (4) 390 (2013)
https://doi.org/10.1017/S0022029913000344
Handbook of cheese in health
M.N. Leclercq-Perlat, D. Picque and G. CorrieuHuman Health Handbooks, Handbook of cheese in health 6 299 (2013)
https://doi.org/10.3920/978-90-8686-766-0_21
Authentication of cow feeding and geographic origin on milk using visible and near-infrared spectroscopy
M. Coppa, B. Martin, C. Agabriel, et al.Journal of Dairy Science 95 (10) 5544 (2012)
https://doi.org/10.3168/jds.2011-5272
Influence of season and pasture feeding on the content of α-tocopherol and β-carotene in milk from Holstein, Brown Swiss and Modicana cows in Sicily
Vita Maria Marino, Iris Schadt, Stefania La Terra, et al.Dairy Science & Technology 92 (5) 501 (2012)
https://doi.org/10.1007/s13594-012-0069-2
Part-time grazing improves sheep milk production and its nutritional characteristics
M. de Renobales, G. Amores, J. Arranz, et al.Food Chemistry 130 (1) 90 (2012)
https://doi.org/10.1016/j.foodchem.2011.07.002
High Levels of α-Tocopherol in Norwegian Alpine Grazing Plants
Hanne Sickel, Wolfgang Bilger and Mikael OhlsonJournal of Agricultural and Food Chemistry 60 (31) 7573 (2012)
https://doi.org/10.1021/jf301756j
Automatic Discrimination of the Geographical Origins of Milks by Excitation-Emission Fluorescence Spectrometry and Chemometrics
Lu Xu, De-Hua Deng, Chen-Bo Cai and Hong-Wei YangJournal of Automated Methods and Management in Chemistry 2011 1 (2011)
https://doi.org/10.1155/2011/323196
The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe
I. González-Martín, J.M. Hernández-Hierro, I. Revilla, A. Vivar-Quintana and I. Lobos OrtegaFood Chemistry 127 (1) 147 (2011)
https://doi.org/10.1016/j.foodchem.2010.12.114
Improving the Safety and Quality of Milk
B. GrauletImproving the Safety and Quality of Milk 229 (2010)
https://doi.org/10.1533/9781845699437.2.229
Grass-based ruminant production methods and human bioconversion of vaccenic acid with estimations of maximal dietary intake of conjugated linoleic acids
Remo P. Jutzeler van Wijlen and Paolo C. ColombaniInternational Dairy Journal 20 (7) 433 (2010)
https://doi.org/10.1016/j.idairyj.2010.01.008
Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening
A. Cornu, N. Rabiau, N. Kondjoyan, et al.International Dairy Journal 19 (10) 588 (2009)
https://doi.org/10.1016/j.idairyj.2009.04.008
Do milking practices influence the bacterial diversity of raw milk?
Isabelle Verdier-Metz, Valérie Michel, Céline Delbès and Marie-Christine MontelFood Microbiology 26 (3) 305 (2009)
https://doi.org/10.1016/j.fm.2008.12.005
Performance and cheese quality of Brown cows grazing on mountain pasture fed two different levels of supplementation
S. Bovolenta, M. Corazzin, E. Saccà, et al.Livestock Science 124 (1-3) 58 (2009)
https://doi.org/10.1016/j.livsci.2008.12.009
Tanker milk variability in fatty acids according to farm feeding and husbandry practices in a French semi-mountain area
Anne Ferlay, Claire Agabriel, Cécile Sibra, et al.Dairy Science and Technology 88 (2) 193 (2008)
https://doi.org/10.1051/dst:2007013
Relationships between the conditions of goat's milk production and the contents of some components of nutritional interest in Rocamadour cheese
A. Lucas, J.B. Coulon, C. Agabriel, Y. Chilliard and E. RockSmall Ruminant Research 74 (1-3) 91 (2008)
https://doi.org/10.1016/j.smallrumres.2007.04.001
Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy
Anthony Lucas, Donato Andueza, Edmond Rock and Bruno MartinJournal of Agricultural and Food Chemistry 56 (16) 6801 (2008)
https://doi.org/10.1021/jf800615a
Relationships between animal species (cow versus goat) and some nutritional constituents in raw milk farmhouse cheeses
A. Lucas, E. Rock, C. Agabriel, Y. Chilliard and J.B. CoulonSmall Ruminant Research 74 (1-3) 243 (2008)
https://doi.org/10.1016/j.smallrumres.2007.03.011
Tanker Milk Variability According to Farm Feeding Practices: Vitamins A and E, Carotenoids, Color, and Terpenoids
C. Agabriel, A. Cornu, C. Journal, et al.Journal of Dairy Science 90 (10) 4884 (2007)
https://doi.org/10.3168/jds.2007-0171
Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat
Yves Chilliard, Frédéric Glasser, Anne Ferlay, Laurence Bernard, Jacques Rouel and Michel DoreauEuropean Journal of Lipid Science and Technology 109 (8) 828 (2007)
https://doi.org/10.1002/ejlt.200700080
Relevance of Isotopic and Molecular Biomarkers for the Authentication of Milk According to Production Zone and Type of Feeding of the Cow
Erwan Engel, Anne Ferlay, Agnès Cornu, Yves Chilliard, Claire Agabriel, Guy Bielicki and Bruno MartinJournal of Agricultural and Food Chemistry 55 (22) 9099 (2007)
https://doi.org/10.1021/jf0714620
Carotenoids for ruminants: From forages to dairy products
P. Nozière, B. Graulet, A. Lucas, et al.Animal Feed Science and Technology 131 (3-4) 418 (2006)
https://doi.org/10.1016/j.anifeedsci.2006.06.018