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1. Stage of lactation, parity, breed, milk composition, and minerals affect the nonenzymatic antioxidant activity of sheep milk

2. The use of milk Fourier-transform infrared spectra for predicting cheesemaking traits in Grana Padano Protected Designation of Origin cheese

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3. Heritability and genetic correlations of total and differential somatic cell count with milk yield and composition traits in Italian Simmental cows

4. Fecal microbiota characterization of an Italian local horse breed

5. Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

7. Predictive formulas for different measures of cheese yield using milk composition from individual goat samples

8. Genomic inbreeding coefficients using imputed genotypes: Assessing different estimators in Holstein-Friesian dairy cows

9. Genomic inbreeding coefficients using imputed genotypes: assessing differences among SNP panels in Holstein-Friesian dairy cows

10. Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows

11. Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains

12. Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China

13. Genetic Diversity in the Italian Holstein Dairy Cattle Based on Pedigree and SNP Data Prior and After Genomic Selection

14. Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

15. New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

16. Chemical composition, hygiene characteristics, and coagulation aptitude of milk for Parmigiano Reggiano cheese from herds yielding different milk levels

18. Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

19. Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

20. Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

21. Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

22. New insights into the quality characteristics of milk from Modenese breed compared with Italian Friesian

23. Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian

24. Milk Products from Minor Dairy Species: A Review

25. Differential Somatic Cell Count as a Novel Indicator of Milk Quality in Dairy Cows

26. Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

27. Genetic Variability and Management in Nero di Parma Swine Breed to Preserve Local Diversity

28. Quantification of Cheese Yield Reduction in Manufacturing Parmigiano Reggiano from Milk with Non-Compliant Somatic Cells Count

29. Effect of Season and Factory on Cheese-Making Efficiency in Parmigiano Reggiano Manufacture

30. Effect of a home-based intervention by trained community health nurses on immunization rates, exclusive breastfeeding, growth parameters, and hospitalizations for respiratory and diarrheal illness – a pilot randomized controlled trial

31. Increasing of Posture Changes as Indicator of Imminent Calving in Dairy Cows

32. Milk of Italian Saddle and Haflinger nursing mares: physico – chemical characteristics, nitrogen composition and mineral elements at the end of lactation

33. Influence of dietary starch contents on milk composition of Friesian cows in early lactation

34. Relationship between serum β-lactoglobulin content during gestation and reproductive efficiency in primiparous sows

35. Influence of somatic cell count on mineral content and salt equilibria of milk

36. Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows

37. Herd and animal factors affect the variability of total and differential somatic cell count in bovine milk

38. Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk

39. Occurrence, biological properties and potential effects on human health of β-casomorphin 7: Current knowledge and concerns

40. Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

41. Detailed macro- and micromineral profile of milk: Effects of herd productivity, parity, and stage of lactation of cows of 6 dairy and dual-purpose breeds

42. Variation in caprine milk composition and coagulation as affected by udder health indicators

43. Effects of Milk Storage Temperature at the Farm on the Characteristics of Parmigiano Reggiano Cheese: Chemical Composition and Proteolysis

44. The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk

45. Quantification of the Effect of the Cattle Breed on Milk Cheese Yield: Comparison between Italian Brown Swiss and Italian Friesian

46. Impact of heat stress on milk and meat production

47. Variations in milk protein fractions affect the efficiency of the cheese-making process

48. Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats

49. Investigation on the effectiveness of mid-infrared spectroscopy to predict detailed mineral composition of bulk milk

50. Distribution of Ca, P and Mg and casein micelle mineralisation in donkey milk from the second to ninth month of lactation