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According to a crossed experimental design, two groups of 14 Montbeliarde dairy cows received in the winter two hay-based diets, with a normal or a high nitrogen level, obtained by substituting in the diet 2.5 kg of soybean meal to 2.5 kg of cereal concentrate. During the last week of the two experimental periods of 3 weeks, four batches of Reblochon cheese were manufactured with three different...
Herd milk chemical composition and clotting ability ( n = 271) have been analysed every 2 weeks over an 18-month period in 6 dairy farms producing farmhouse Reblochon cheese from the Haute-Savoie area (France). Variations have been related to cow's characteristics (lactation stage and milk protein genetic variants) and feeding practices observed during the winter and summer seasons. These analyses...
French Reblochon cheese chemical composition and sensory properties (n = 199) have been analysed every 2 weeks over an 18-month-period on 6 dairy farms producing farmhouse cheese in the Haute-Savoie area (France). Variations were related to cheesemaking methods, chemical and rheological properties of herd milk used for cheesemaking, to cow characteristics (lactation stage and milk protein genetic...
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