Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

By Kilcawley Kieran N.   Faulkner Hope   Clarke Holly J.   O’Sullivan Maurice G.   Kerry Joseph P.  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 37-37

MDPI

Access to resources Recommend Favorite

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization ^†

By Chugh Anupam   Khanal Dipendra   Walkling-Ribeiro Markus   Corredig Milena   Duizer Lisa   Griffiths Mansel W.  

Foods, Vol. 3, Iss. 2, 2014-04 ,pp. : 250-268

MDPI

Access to resources Recommend Favorite

Comparison of SPME Methods for Determining Volatile Compounds in Milk, Cheese, and Whey Powder

By Tunick Michael H.   Iandola Susan K.   Van Hekken Diane L.  

Foods, Vol. 2, Iss. 4, 2013-11 ,pp. : 534-543

MDPI

Access to resources Recommend Favorite

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

By Ong Lydia   Dagastine Raymond R.   Kentish Sandra E.   Gras Sally L.  

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 310-331

MDPI

Access to resources Recommend Favorite

Production of Cow’s Milk Free from Beta-Casein A1 and Its Application in the Manufacturing of Specialized Foods for Early Infant Nutrition

By Duarte-Vázquez Miguel Á.   García-Ugalde Carlos   Villegas-Gutiérrez Laura M.   García-Almendárez Blanca E.   Rosado Jorge L.  

Foods, Vol. 6, Iss. 7, 2017-07 ,pp. : 50-50

MDPI

Access to resources Recommend Favorite